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1.	Hellwig, Coralie, et al. (author) Aspects that Affect Tasting Studies of Emerging Food : A Review 2022 In: Future Foods. - : Elsevier BV. - 2666-8335. ; 5 Research review (peer-reviewed)abstract Providing food security to the growing global population, and the resource depletion associated with current food systems, let to calls for more sustainable food sources. Food that can be produced in a sustainable way (taking all three aspects of sustainable development into consideration) is currently emerging in Western societies. Through tastings, insight can be gathered not only into sensory characteristics but also other aspects that aid innovation and development of food. The current study identified aspects that can affect tastings of emerging food by reviewing relevant literature. General aspects; meat alternatives; ingredients or processing technologies; information, prior knowledge and (un)familiarity; taste and liking; emotional factors; and willingness to engage with emerging food can affect tastings of emerging food. Awareness of the effect that these aspects can have on methodological considerations and results can be constructive in future research that use tastings as a platform to develop new and emerging food. The findings are significant for food science in terms of cornerstones towards potential industrial applications. These include innovating new types of food, assessing most effective technologies in the context of such food, developing new products, and understanding engagement with emerging food products.

Hellwig, Coralie, et al. (author)
Aspects that Affect Tasting Studies of Emerging Food : A Review
2022
In: Future Foods. - : Elsevier BV. - 2666-8335. ; 5
Research review (peer-reviewed)abstract
- Providing food security to the growing global population, and the resource depletion associated with current food systems, let to calls for more sustainable food sources. Food that can be produced in a sustainable way (taking all three aspects of sustainable development into consideration) is currently emerging in Western societies. Through tastings, insight can be gathered not only into sensory characteristics but also other aspects that aid innovation and development of food. The current study identified aspects that can affect tastings of emerging food by reviewing relevant literature. General aspects; meat alternatives; ingredients or processing technologies; information, prior knowledge and (un)familiarity; taste and liking; emotional factors; and willingness to engage with emerging food can affect tastings of emerging food. Awareness of the effect that these aspects can have on methodological considerations and results can be constructive in future research that use tastings as a platform to develop new and emerging food. The findings are significant for food science in terms of cornerstones towards potential industrial applications. These include innovating new types of food, assessing most effective technologies in the context of such food, developing new products, and understanding engagement with emerging food products.

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