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The environmental concerns associated with excess meat consumption have emphasized the need for sustainable alternatives. Edible insects offer a promising alternative due to their environmental efficiency and nutritious profile, but their widespread adoption in Western diets remains a challenge. The objective of the study was to investigate the impact of exposing families (parents and children) to insect-based or plant-based dinner menus on dietary pattern, meat intake, and protein intake over a six-week intervention period. The study was a two-arm randomized equivalence trial comparing an insect-based menu to a plant-based control. Families received either an insect or plant-based menu to replace meat in dinner meals three times a week for six weeks, aiming to replace 20% of their meat protein intake. Dietary changes were assessed through dietary registrations and daily questionnaires. Both adults and children maintained their estimated daily total protein intake, while reducing daily meat protein intake. Neither group met the 20% weekly meat replacement goal. In the insect-based menu group, adults and children reached an average 5.5% and 2.3% weekly meat replacement, respectively. In the plant-based menu group, adults and children replaced 9.0% and 4.3%, respectively. Meat attachment had an effect on meat protein intake. The menus slightly reduced meat protein intake. The weekly frequency of meat meals slightly declined, but portions remained the same. By enhancing insect and plant-based food quality and understanding consumer behavior, insect- and plant-based products have the potential to be a complementary alternative in a sustainable dietary transition without sacrificing nutrition. CLINICAL TRIAL REGISTRY: ClinicalTrials.gov: NCT05156853; clinicaltrials. gov/study/NCT05156853., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts. Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium-containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans. PRACTICAL APPLICATION: New information is provided herein as it discusses the most current and collective perspectives of major food industry successes and challenges, as well as government strategies to decrease sodium intake. The information provided also addresses future strategies for reducing sodium content in foods, increasing potassium intake, and consumer acceptance of lower sodium foods., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP-containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP-containing samples. The study identified that GP led to off-flavors and textures in the pasta sauces. PRACTICAL APPLICATION: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP-containing pasta sauce than nonconsumers of wine., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Background: Millions of people's access to food is threatened by the prevalence of micronutrient deficiencies in food, particularly in low- and middle-income nations. Objectives: The aim of this study was to evaluate the socio-economic impact of fortified food products on improving the food security of consumers in these regions. Methods: This study examined the use of popular products, such as yogurt fortified with inactive baker's yeast, from April 2023 to December 2023. A questionnaire was developed using a descriptive-inferential approach grounded in practical research. Results: The factors of expertise, level of education, and gender significantly influenced the enhancement of food security. Approximately 88% of the variations in food security enhancement factors were attributed to acceptance and consumption, food safety and health, and financial capability and pricing. Among these factors, the acceptance index made the greatest contribution to improving food security. Conclusions: Specialized communication and information operations are urgently needed in this area, considering the limited knowledge consumers have about the health effects of newly introduced fortified foods. Therefore, by addressing current shortcomings, this study can help planners, policymakers, and producers of fortified food items increase the demand for fortified goods and improve national food security.

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 10 8 and 10 9 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.

New interspecific hybrid hazelnut crosses between American ( Corylus americana ) and European ( Corylus avellana ) hazelnuts are being developed to support a commercial industry in the Midwest region of the United States. In this study, volatile compounds that impact consumer aroma liking of roasted hybrid hazelnuts ( C. americana × C. avellana ) were investigated by targeted and nontargeted GC/MS flavoromics. Chemical profiles from 10 roasted hybrid hazelnut samples were modeled with consumer aroma liking scores by orthogonal partial least-squares with good fit and predictive performance ( R 2 ≥ 0.92, Q 2 ≥ 0.82, RMSE CV = 0.2). Top ranked predictors positively correlated with liking included 12 aroma compounds and 4 profiled volatiles for the targeted and nontargeted methods, respectively. Sensory recombination testing of hazelnut samples with addition of the 12 predictive odorants was preferred by consumers ( p < 0.001, Δ aroma liking = 2.2 on 9-point scale) and perceived as more roasty, nutty, and sweet compared to the control ( p < 0.05). Addition of the 4 predictive volatiles at subthreshold levels also was preferred ( p = 0.02) and perceived as less earthy and mushroom like than the control ( p < 0.05).

Conventional passive packaging plays a crucial role in food manufacturing by protecting foods from various external influences. Most packaging materials are polymer-based plastics derived from fossil carbon sources, which are favored for their versatility, aesthetic appeal, and cost-effectiveness. However, the extensive use of these materials poses significant environmental challenges due to their fossil-based origins and persistence in the environment. Global plastic consumption for packaging is expected to nearly triple by 2060, exacerbating the ecological crisis. Moreover, globalization has increased access to a diverse range of foods from around the world, heightening the importance of packaging in providing healthier and safer foods with extended shelf life. In response to these challenges, there is a growing shift to eco-friendly active packaging that not only protects but also preserves the authentic qualities of food, surpassing the roles of conventional passive packaging. This article provides a comprehensive review on the viability, benefits, and challenges of implementing bio-based biodegradable polymers in active food packaging, with the dual goals of environmental sustainability and extending food shelf life.

In recent years, artificial intelligence (AI) has been developing rapidly and has had a broad impact on the food industry, with food produced from AI-generated recipes already appearing to actually go on sale. However, people's trust and willingness to purchase AI food are still unclear. This study builds an integrated theoretical model based on cognitive trust and affective trust, taking into account consumers' quality value orientations, social norms, and perceived risks of AI food, with the aim of predicting and exploring consumers' trust and acceptance of AI food. This study utilized the questionnaire method and 315 questionnaires were collected. The results of structural equation modeling (PLS-SEM) indicated that food quality orientation, subjective norms, perceived trust, and affective trust all had a significant positive effect on consumers' purchase intentions. Perceived risk had a negative effect on affective trust and consequently on consumers' purchase intention, but the effect on cognitive trust was not significant. The results also suggest that cognitive trust is the basis of affective trust and that consumer trust and acceptance of AI food can be enhanced by augmenting two antecedents of cognitive trust (food quality orientation and subjective norms). Possible practical implications and insights from the current findings are discussed.

Food labels and storytelling are marketing tools used by the food industry to highlight and communicate important product characteristics to consumers. By using these tools, food companies can influence consumers' attitudes toward the product and potentially the likelihood of purchase. In the present study, we investigated how storytelling about an innovative and sustainable organic beef production system influenced participants' preference and acceptance of a veal steak product and, further, if some information characteristics were more important than others for consumer satisfaction. Without being aware that the samples were identical, participants ( n = 224) tasted two veal steak samples: one steak sample was presented with information about the production system, and the other without information. Results showed that when the steak sample was presented with product information, compared to without information, it received significantly higher hedonic ratings (overall liking, liking of flavor, and liking of texture). This was likewise reflected in a greater preference for the steak sample when presented with product information. Furthermore, product information was found to positively impact the participants' satisfaction with the steak sample regardless of their preference. Overall, our results suggest that the use of storytelling about the innovative and sustainable product system for veal steaks can positively influence consumers' attitudes toward the product.

Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply., Competing Interests: Declaration of competing interest The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024. Published by Elsevier Ltd.)

Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease and high blood pressure. The objective of this study was to evaluate consumer perception of sugar reduction in yogurt - both conceptually and for liking of actual products. An online survey (n = 1290) was conducted to evaluate consumer perception of sweeteners available in commercial yogurts. Participants who purchased yogurt at least once in the past 3 mo completed a series of exercises that involved demographics, agreement, Kano, and Maximum Difference (MaxDiff) scaling questions. Subsequently, vanilla 1% milkfat yogurts sweetened with sucrose were formulated to iso-sweet taste intensity with either stevia, allulose, a blend of sucrose and honey or a blend of sucrose, stevia and allulose using magnitude estimate scaling followed by paired comparison tests with consumers (n = 40). A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. Survey and acceptance test data were evaluated by univariate and multivariate analyses. Conceptually, consumers preferred the claim "naturally sweetened" over a reduced sugar claim in yogurt (P < 0.05). Honey was preferred over other sweeteners, followed by agave nectar and cane sugar (P < 0.05). Allulose was the least preferred sweetener option conceptually (P < 0.05). Priming with sweetener type positively impacted consumer acceptance, regardless of sweetener (P < 0.05). When yogurts were tasted, yogurts sweetened with sucrose were the most preferred regardless of priming (P < 0.05). Yogurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking scores than yogurts with stevia (P < 0.05), suggesting that allulose can assist with sugar reduction in yogurt. Consumers are interested in healthy yogurts that are naturally sweetened, but flavor/taste remains the driving force for liking and purchase. The use of a natural non-nutritive sweetener that delivers the sensory experience of sucrose is ultimately more important than familiarity with the actual sweetener., (© 2024, The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).)

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics.

Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional dairy. Consumers' expectations for new products are strongly influenced by the food categories into which they place these products. The present study aims to reveal consumers' categorizations of plant-based dairy products to gain insights into their potential as dairy substitutes. In a free sorting task, 100 participants from the German-speaking part of Switzerland sorted a variety of plant-based and conventional animal-based dairy products into groups, indicating their spontaneous similarity perceptions. Additionally, we assessed the participants' characteristics and attitudes toward plant-based dairy products to test potential differences in categorization strategies among consumer groups. Multidimensional scaling and cluster analysis showed that consumers' mental representations of plant-based dairy and conventional animal-based dairy were clearly separated across a wide range of product types. This pattern was even observed among consumers who ate less meat, had higher exposure to vegan dietary styles, and had less negative attitudes toward dairy alternatives. The results suggest that taxonomic distinctions based on plant or animal origin dominate consumers' perceptions and are likely to hinder the substitution of dairy with plant-based dairy. Nevertheless, they also imply that plant-based products that manage to emphasize shared goals and functional properties akin to conventional dairy products are more likely to form a common goal-derived category in consumers' minds and thus have better prospects as substitutes., Competing Interests: Declaration of competing interest None., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Purpose of Review: Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary., Recent Findings: This review articulates the protein sources and composition of PBMAs and their "meatiness" with respect to texture, structure, and flavor enhancement. The components used in the analogs, such as unsaturated fats, fibers, vitamins, minerals, carbohydrates, and plant-based oils enriching their nutritional profile, are described. The study identifies the environmental and sustainability impact of PBMAs, as crucial to the survival and maintenance of biodiversity. More studies are warranted to scope and underscore the significance of the analogs and comprehend the texture or structure-function relationships. Further product development and testing thereof may ultimately result in quality meat analogs that respect meat taste, health and acceptance of consumers, environmental sustainability, animal welfare, and current challenges., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source.

Fermentation processes have been known since ancient times and are widely used in the production of food, beverages, and other areas. One of the most well-known fermented products is bread. It plays an important role in human nutrition because of the valuable compounds it contains. The growing population leads to an increase in global bread consumption and other bakery products. Simultaneously, in developed countries, declining consumption trends are observed. Understanding the complex interplay between socio-economic dynamics, food production policies, and the dietary patterns of society is crucial for shaping effective strategies that align with the principles of a sustainable and resilient food system. The aim of this study was to determine bread consumption trends in Poland. Data were obtained from the Household Budget Surveys carried out by Statistics Poland. The study considered the period from 1978 to 2020 and was performed in three dimensions: socio-economic groups, the number of people in households, and income quintile groups. A decreasing trend in bread consumption was observed within the analyzed period in all three socio-economic groups. Based on the analysis of the relationship between bread consumption and income level per capita, the same observation was made. There was no correlation between the amount of bread consumed and the number of people in the household. The obtained data are determined by many factors, including prices of bread, demographic changes, dietary patterns, and education in the field of human nutrition., Competing Interests: The authors declare no conflicts of interest., (© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Identifying the best strawberries to produce colour stable nectars is a priority for the juice industry. Although riper strawberries produce nectars with better colour stability, variability between cultivars means that surface colour cannot be used as a single quality attribute to determine stability. Conductivity and bio-impedance measurements can be used to differentiate ripeness of strawberries. The commercially available PEF Control System (ELEA) can measure cell disruption by measuring conductivity at different frequencies. Updated software measured strawberry conductivity at 121 frequencies between 100 Hz and 1 MHz to determine whether conductivity at these frequencies could differentiate ripeness, and be compared with the colour acceptance and stability of nectars produced from these strawberries., Results: A high-low ratio (HLR) was calculated by dividing the conductivity at frequency 1 MHz by conductivity at 1 kHz. HLR could be used to separate five strawberry ripeness stages, with decreasing HLR associated with increasing ripeness. HLR was then compared with the colour of nectars produced from these strawberries. Although there was a good correlation between HLR and an acceptable colour to consumers on initial production (r = -0.823, P < 0.001) and after 12 weeks of storage (-0.759, P < 0.001), cultivars differed greatly in both HLR and colour stability. Additionally, HLR had a strong correlation with firmness., Conclusion: The PEF Control System could be used to differentiate ripeness of strawberries by HLR, and therefore was associated with colour stability. However, no additional information on colour stability was gained from conductivity beyond what could already be deduced from differentiating ripeness based on surface colour. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers., Competing Interests: Declaration of competing interest No conflict of interest exits in the submission of this manuscript., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing products customised to suit consumers' wants and needs. There is a broad acceptance from consumers regarding the safety and desirability of consuming food products that are produced using 3D printing. As this is a new technology, consumers must be provided with relevant information from a trusted source, with further research needing to be conducted within the context of the identified market and culture. By embracing the strength of customisation of 3D printing and coupling this with the global demand for plant-based products, 3D printed PBMAs could be a future challenger to the currently popular production method of extrusion. Therefore, this article reviews consumer interests in PBMAs and summarises opportunities for using 3D printing technology to produce plant-based meat analogues.

This pre-registered dataset was generated to investigate the effect of framing on consumer acceptance of beneficial soil-microbes in tomato production. For this purpose, an online experiment was conducted with 754 consumers in Germany in 2022. A market research agency recruited participants from their online panel, and quotas for a representative sample of the adult German consumer population were applied. Participants were randomly assigned to one of the following three experimental groups: gain-framing, loss-framing or a control group. Each group received a short video clip with information about beneficial soil-microbes, in which either gain-framing, loss-framing or no framing was applied. The following constructs were surveyed before video exposure: demographics, tomato consumption frequency, attitudes towards conventionally produced tomatoes and subjective knowledge of soil-microbes. The items and constructs collected after video exposure were: purchase intentions, explicit and implicit attitude towards tomatoes produced with beneficial soil-microbes, organic consumption behavior and an evaluation of different food production methods. A single-target category implicit-association test (ST-IAT) was used to measure the implicit attitude, and all other constructs were measured through self-reported survey items. The main concept of interest is the acceptance of beneficial soil-microbes, which can be inferred from consumers' intentions and attitudes after video exposure. The dataset can be used to analyze the effect of video-based communication on consumer acceptance. Moreover, the effect of video-based communication on other outcome variables can be analyzed, such as the evaluation of different production methods and other exploratory purposes. Further, it can be explored whether organic consumption behavior or socio-demographic statistics play a mediating role on the effect of information framing. This might be of relevance for other researchers to determine the potential of video-based communication to influence consumers' acceptance of future innovations in the food sector., (© 2024 The Authors.)

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13-13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs' concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry.

Mainly skatole and androstenone have so far been considered causative for boar taint. Using a mixed methods approach it is shown herein that 2-aminoacetophenone (AAP) affects human perception of pork, too. We explored the importance of AAP in four trials: (1) chemical analyses of 221 fat samples from boar carcasses revealed that AAP occurs, on average, in similar quantities as skatole while the levels of androstenone being four-fold. (2) ranking tests with mixtures of androstenone and/or skatole with AAP presented on smell strips to trained sensory assessors showed that AAP amplifies boar odour. In order to study AAP's importance in meat products, four experimental variants of Lyon type sausage were then produced: a control, a product with added skatole (0.075 μg/g fat tissue), with added AAP (0.075 μg/g fat tissue), and with addition of both compounds. (3) results of a consumer discrimination test panel (n = 71) showed that, when added to a sausage system, APP causes a sensory difference of similar size as skatole while the methodology chosen affects the effect size: tetrad tests proved to be more sensitive than duo trio difference tests, in the tetrad test a sensory difference expressed as d' (d-prime) of 1.0 was reached. (4) a hedonic consumer test (n = 121) finally revealed that APP decreased consumer liking of the APP-spiked sausage - even to a stronger extent than skatole. APP caused significant drops in smell, taste, mouth-feel, after-taste and overall liking in Lyoner. Overall the findings suggest that, in the context of pork meat, AAP is of similar olfactory importance as skatole., Competing Interests: Declaration of competing interest None., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Oral thin films (OTFs) are innovative dosage forms that have gained tremendous attention for the delivery of nutraceuticals. They are ultra-thin, flexible sheets that can be easily placed on the tongue, sublingual or buccal mucosa (inner lining of the cheek). These thin films possess several advantages for nutraceutical delivery including ease of administration, rapid disintegration, fast absorption, rapid onset of action, bypass first-pass hepatic metabolism, accurate dosing, enhanced stability, portability, discreetness, dose flexibility and most importantly consumer acceptance. This review highlights the utilization OTFs for nutraceutical delivery, their composition, criteria for excipient selection, methods of development and quality-based design (QbD) approach to achieve quality product. We have also provided recent case studies representing OTFs as promising platform in delivery of nutraceuticals (plant extracts, bioactive molecules, vitamins, minerals and protein/peptides) and probiotics. Finally, we provided advancement in technologies, recent patents, market analysis, challenges and future perspectives associated with this unique dosage form., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus . Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.

Objective: This review paper examines biotechnological methods for enhancing edible insects using enzymatic hydrolysis and fermentation. Evaluations involve improving functionality, analyzing consumer acceptability elements, guaranteeing safety and quality, negotiating regulatory frameworks, and suggesting field breakthroughs and applications., Methods: Our method comprises a thorough literature analysis and academic database searches for edible insect enzymatic hydrolysis and fermentation investigations. Based on gaps in the literature, we investigate edible insect safety, consumer acceptability, and legal and regulatory issues., Results: The results show biotechnological advances in enzymatic hydrolysis and fermentation for edible insect functioning. Sensory and cultural aspects affect consumer acceptability. To ensure edible insect product safety, hazards and pollutants are addressed. The legal analysis highlights compliance issues and possibilities., Conclusion: This review shows how enzymatic hydrolysis and fermentation improve edible insect functioning, safety, and nutrition. The review includes consumer acceptability dynamics, legal issues, and safety analysis., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)

Background: The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer-preferred characteristics, the overall liking scores, check-all-that-apply (CATA) and the Just About Right scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into matooke. Twelve trained panellists evaluated color, taste and texture sensory characteristics., Results: Consumers scored matooke from landraces as the most liked. The CATA test showed that the most important characteristics were: smooth mouthfeel, soft to the touch, not sticky, moldable, deep yellow color, attractive, good matooke taste and smell. Principal component analysis confirmed that most of the preferred sensory characteristics were associated with the local genotypes, whereas the less preferred characteristics were associated with hybrids. Correlation analysis revealed strong positive correlations between the consumer assessed characteristics, hardness by touch, softness to touch and yellowness, as well as quantitative laboratory characteristics (moldable, hardness by touch, softness and yellowness) of the steamed matooke. Color assessed by consumers was strongly correlated with the laboratory-assessed color indicators., Conclusion: The strong associations observed between laboratory-assessed and consumer-based characteristics (moldable by touch and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. Matooke taste as assessed by consumer panel is strongly associated with smooth texture and deep yellow color, which were the characteristics associated with landraces in the laboratory sensory assessment. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test., Results: The study found that the degradation of carotenoid compounds in sweet potato followed first-order kinetics and fitted the Arrhenius equation with correlations of R 2  > 0.9. The retention rates of all-trans-β-carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all-trans-β-carotene, after baking, for bread, cookies and cake were 15, 19 and 14 μg g -1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot., Conclusion: The content of carotenoid compounds was reduced by exposure to high temperatures and long cooking times. The combinations of cooking time and temperature which minimized degradation of all-trans-β-carotene occurred at 75 °C-20 min and 95 °C-10 min. All-trans-β-carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all-trans-β-carotenes and with a good acceptance by children between 9 and 13 years old. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

Cultured meat (also referred to as cultivated, cell-based, or cell-cultured meat) is a novel food technology that is presented as a method of meat production without reliance on large-scale industrial farming. The pro-cultured meat narrative rests, in part, on a moral foundation: cultured meat is purported to alleviate the environmental and animal welfare harms associated with farmed meat. Despite this narrative, no research has examined which moral values underpin attitudes towards cultured meat. To examine this, we surveyed 1861 participants from the United States and Germany about their moral foundations and their attitudes towards cultured meat. In line with predictions, people who more strongly endorse moral values about purity (i.e., had higher scores on the purity subscale of the moral foundations scale) held more negative attitudes towards cultured meat. However, this relationship was much more consistent among participants from the United States than participants from Germany. Against predictions, attitudes towards cultured meat were not reliably associated with the extent to which people focus on harm as a moral foundation. The latter finding was particularly surprising in light of harm-reduction narratives around cultured meat. These findings demonstrate the need for a more nuanced discussion about, and understanding of, consumer concerns around cultured meat and the values that underpin them., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

This review systematically explores the pivotal role of food science and technology as a support for Phenylketonuria (PKU) dietary management. It delves into the genetic and metabolic underpinnings of PKU, highlighting the crucial need for stringent dietary regulation to manage phenylalanine levels and mitigate neurological complications. Through bibliometric analysis and current product evaluations, it identifies trends in PKU food research, emphasizing recent innovations in food formulations such as glycomacropeptide (GMP) supplements and higher appealing low-phenylalanine food products. Furthermore, it accentuates the sensory and consumer aspects of PKU dietary solutions, underscoring the importance of palatability for adherence. Notably, the review introduces 3D food printing as an emerging technology for creating personalized, nutrient-optimized, and sensory-appealing foods for PKU patients, offering a new horizon in dietary management. This comprehensive assessment underscores the dynamic interplay between nutritional science, food technology, and sensory evaluation in improving the quality of life for individuals with PKU.

This study investigates whether edible insects may be used as a sustainable protein source. This study covers insect proteins, their defatting process and extraction, health advantages, economic and environmental impacts, safety considerations, and regulatory aspects. This review also investigates the ecological benefits of insect farming and consumer acceptance of this dietary trend. A systematic search of the pertinent literature was conductedto collect data for this review. Current research examines the effects of using edible insects as functional, sustainable reservoirs of proteins, including protein screening, extraction methods, health benefits, and social recognition. The varied isolation techniques considerably affect protein amount and quality. . This review clarifies the broad spectrum of proteins in edible insects, particularly their nutritional importance and effective extraction methods. The viability of insects as a sustainable source of protein is highlighted by the safety considerations and the interaction of economic and ecological considerations with complex consumer characteristics., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)

This study investigates consumer preference and acceptance of three meat alternatives-plant-based, lab-grown, and insect-based-as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information.

Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers' purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (-16, -2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = -1.2) followed by fat (B = -0.8) and price (B = -0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet.

Rabbit (RM) has become a valuable source of nutrients since the 1970s, helping to transform the European food industry into the largest RM producer in the world. However, the RM industry is experiencing a critical period of ethical imbalance. This trend, described as feed conversion ratio, impacts the environmental and financial performance of RM farms, which could lead to an increase production of industrial waste. In addition, the loss of corporate ethical responsibility and sustainable development by RM-oriented companies has further exacerbated the situation. Our objective was to summarize current trends in the RM industry and markets, highlighting possible strengths and weaknesses. This review shows current approaches in sustainable techniques in RM production processes, ethical issue, environmental and processing responsibility of RM producers, as well as social responsibilities and ethical practices of slaughterhouses and RM producers, sustainable environmental practices of slaughterhouses, technological aspects and safety of RM and social drivers in RM market. The analysis of reviewed literature revealed the potential strategies for sustainable RM production., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed., (© The Author(s) 2024. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)

Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

The use of alternative proteins is becoming more common in pet feed, and insect-based dog foods (IBDFs) are becoming more widely available. However, little research has been conducted to date in respect of the drivers for consumers' acceptance of IBDF. This study aimed to investigate the acceptance of IBDF among adult UK dog owners and the factors influencing the decision to try and buy such products. A theoretical model was developed following a review of the existing literature. An online survey of 280 participants was carried out and the results were analysed using structural equation modelling (SEM) to test the theoretical model. The following constructs all had a significant impact on attitudes towards IBDF and/or intentions to try and buy IBDF: food preferences for animal welfare, health and environment; attitudes towards uses of animals; beliefs about insect sentience; disgust; perceptions of benefits and risks; and social norms. Social norms had the strongest influence of any single construct. Consumer acceptance of IBDF is multi-faceted including social, cultural and ethical components, and it is likely that the better availability of information and opportunities for consumers to familiarise themselves with IBDF would help to drive consumer acceptance. In order to allow dog owners to make informed decisions in line with their ethical preferences, further research is needed to establish the overall health and welfare implications of IBDF on the animals involved in production, as well as the companion animals, who are the ultimate consumers.

The technology acceptance model (TAM) has not been applied beyond the technological context, despite its widespread applications. This study extends the TAM to consumer goods and validates the conceptualised consumer goods acceptance model (CGAM) using tea-to-go as a proxy for consumer goods. An exploratory research approach based on a quota sample is used to adjust and test the CGAM, showing that the adjusted CGAM and its measures are reliable and valid, thus supporting the hypothesis that extending the TAM to a non-technological context is possible. The results are discussed in light of the data collection, which is based on a cross-sectional setting, assuming consumers' knowledge of the good and forcing answers based on assumptions. The results show that despite major changes to the exogenous variables, the difference in variance levels between perceived usefulness (PU) and perceived ease of use (PEOU) is in accordance with TAM 3. Thus, PU is the strongest predictor of behavioural intention (BI), supporting the choice of constructs influencing PU. This also indicates that usefulness outweighs ease of use. The findings demonstrate that each variable category has a favourable influence on PU and PEOU. Specifically, cognitive instrumental processes (CIP) and value-related aspects (VRA) are significant predictors of PU, whereas CIP is the most critical driver, highlighting that consumer actions are driven by factors correlated with lifestyle, trends, and price. VRA&#95;1 had the strongest impact on PU, accentuating the high potential of functional ingredients, such as vitamins. Furthermore, the results show that the anchor variables have a stronger impact on PEOU than the adjustment variables, emphasising the importance of enjoyment and indulgence in consumer goods, especially tea-to-go. These findings show that the empirically tested and adjusted CGAM provides a solid basis for measuring the acceptance of consumer goods and identifying key drivers., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author.)

This study evaluated Brazilian consumer perceptions of beef with different pH values at 48 h post-mortem (pHu) through sensory analysis. A total of 138 consumers evaluated raw and grilled steaks. The steaks were divided according to their pHu (normal pH < 5.8, atypical darkness, firmness, and dryness [DFD] > 5.8 pH < 6, and typical DFD pH ≥ 6). There was no difference in the visual evaluation of raw steaks or purchase intention. Evaluation of the grilled steaks showed that consumers preferred typical DFD steaks in terms of tenderness, and there was a tendency for the same behavior in terms of juiciness. No differences were observed in other evaluated parameters. Cluster analysis identified three consumer segments for visual evaluation, indicating a preference for steaks with higher pHu in terms of freshness. Additionally, four segments were identified for evaluation, with some groups expressing a preference for higher pHu meat in terms of freshness appearance, tenderness liking, and overall liking. The developed regression models for overall liking and purchase intention exhibited favorable adjustment indices, with r 2 values of 0.86 and 0.57, respectively, for raw steaks and 0.90 for grilled steaks for in overall liking. Regression models indicated a strong influence of color and freshness appearance, in addition to tenderness liking and juiciness liking, on the overall liking scores of consumers. These results indicate that Brazilian consumers do not dislike dark cutting and, despite differentiating their greater tenderness, do not show a preference between the different pHu values., Competing Interests: Declaration of Competing Interest We, the authors of the manuscript titled “Consumer Perception of Beef with Different pH Values: A Sensory Analysis Study,” declare that we have no conflicts of interest to disclose. We affirm that the research presented in this manuscript was conducted in an unbiased manner, and there were no financial or personal relationships that could influence the objectivity, integrity, or credibility of the findings. We acknowledge that full transparency and disclosure of any potential conflicts of interest are essential to maintain the scientific integrity and trust in our work. We assure the readers and the editorial board of the Meat Science Journal that the reported study was conducted with the utmost adherence to ethical guidelines and scientific rigor., (Copyright © 2023. Published by Elsevier Ltd.)

Introduction: Implementation of gene editing in agriculture and medicine hinges on public acceptance. The objectives of this study were to explore U.S. public opinion about gene editing in agricultural and medical fields and to provide more insight into the relationship between opinions about the safety of gene editing and the potential impact of evidence to improve opinions about safety. Methods: Data were from two samples of U.S. respondents: 1,442 respondents in 2021 and 3,125 respondents in 2022. Survey respondents provided their opinions about the safety of gene editing in the agricultural and medical fields and answered questions about the number of studies or length of time without a negative outcome to improve opinions about the safety of gene editing in the agricultural and medical fields. Results: Results indicated that respondents in both samples were more familiar, more likely to have an opinion about safety, and more positive about the safety of gene editing in the agricultural field than in the medical field. Also, familiarity was more closely associated with opinions about safety than the strength of opinions. Discussion: These findings add to the literature examining perceptions of gene editing in the agricultural or medical fields separately. Opinions about the safety of gene editing were generally more favorable for respondents who were aware of the use of gene editing. These results support a proactive approach for effective communication strategies to inform the public about the use of gene editing in the agricultural and medical fields., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 McFadden, Rumble, Stofer and Folta.)

Background: Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives., Methods: This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality. To develop the yoghurt product, incubation time and proportion of beetroot puree were optimized based on the resulting pH, titratable acidity, colour, and viscosity using response surface methods., Results: Optimum yoghurt formulations were obtained in products containing 2 %, 2.03 % and 8 % beetroot puree following an incubation of 2.5h. Increasing beetroot puree did not affect the pH and titratable acidity of the yoghurt samples but slightly influenced the viscosity of the yoghurt. The colour of yoghurt was mainly affected by the puree concentration. A consumer acceptance test was conducted on the optimized products compared to a control sample without beetroot. Yoghurt incorporated with 8 % beetroot puree was the least preferred with a mean score of 6.08, whereas yoghurt incorporated with 2.03 % beetroot puree was the most preferred (7.42), with a higher acceptance than the control (7.28)., Conclusion: /Implications for industry: Findings from the study provide evidence for exploration of beetroot yoghurt as a natural product alternative to the use of synthetic flavour and colour additives in yoghurt., Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:Mercia Lionel Adjei reports equipment, drugs, or supplies were provided by Kwame Nkrumah University of Science and Technology. Mercia Lionel Adjei also owns a small-scale yoghurt producing company., (© 2024 Published by Elsevier Ltd.)

Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%., (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

This is the first part of a study on developing pulse-based milk analogs using chickpea, faba bean, and cowpea as raw materials. The objectives of the present study were to determine the processing conditions for pulse-based milk analog production at laboratory-scale and to investigate the effects of some pre-treatments such as dry milling (control), soaking and wet milling, blanching, blanching and dehulling, vacuum, and germination on lipoxygenase (LOX) activity of the raw material and some physicochemical and sensory properties of the final products. Dry milling provided the lowest LOX activity and the highest yield while soaking and wet milling resulted in a substantial increase in LOX activity, lower product yield, and a final product with lower whiteness value, regardless of the pulse type. Germination caused a significant decrease in LOX activity in all pulse types, while milk analogs produced from germinated pulses received the lowest acceptability scores from consumers., Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05836-7., Competing Interests: Conflict of interestNone of the authors have any conflict of interest., (© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Consuming 'nutritionally-enhanced' food products (including those that are fortified or enriched to deliver nutritional and functional properties) may help to improve overall diet quality and combat risks associated with malnutrition. However, fortification can negatively impact consumer acceptance, particularly where expected sensory properties of 'delivery' foods are affected by target ingredients. Here, we explored factors influencing consumer acceptability for six novel food products that had been fortified, including both savoury and sweet meal components (e.g., high protein dumplings, probiotic yoghurt drink). In person focus groups (25 consumers aged between 22 and 76 years old) were conducted with two stages; firstly, participants completed a blind taste test of products without awareness of fortification. Secondly, participants discussed products with awareness of additional ingredients and food properties. Reflexive thematic analysis showed that liking of sensory properties differed between foods, but informing participants about the fortification of products highlighted potential trade-offs between taste, health, price, and familiarity. Though taste and texture were generally prioritised by participants, positive perceptions of health benefits increased consumer willingness to buy, whilst both cost and uncertainty about product use were potential barriers. Trust of information was a key concern for labelling and product claims. These results highlight product features that may be optimised to support the success of fortified foods. Greater transparency when building product brands and improving consumer knowledge of fortification may also be important for longer-term consumer acceptance., Competing Interests: Declaration of competing interest This study was conducted as part of a multi-disciplinary project with BIC Innovation (LN, CM, NR, AH, KS) and involved collaborating with food manufacturers to test bespoke products at an early stage of development for each respective company. Within this capacity, BIC Innovation contributed to study conceptualization and assisted with study provisions including the sourcing of test foods, and minor adjustments to the study methodology were made to meet the needs of all food manufacturers and identified product attributes (including product labels and age range of participants). At the time of publication, CM was a postgraduate research student at Swansea University and was also employed by BIC Innovation as a research assistant to contribute to data collection and analyses as part of this project. BIC Innovation (as a collaborator) and the Welsh Government (as a funder) placed no restrictions on the design, methodology, and analysis of data, and had no influence on the interpretation or reporting of results. RE & LLW held primary responsibility for final study content., (Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Plant-based meat analogues (PBMA) may help consumers in shifting towards more plant-based diets, but PBMA are not widely used yet, and little is known about their longer-term acceptance. This study investigated whether consumer acceptance of PBMA changed with repeated home-use, and whether providing recipe suggestions in the form of meal boxes could influence PBMA acceptance. To this end, Dutch regular meat eaters (n = 61) prepared, consumed and evaluated two meals (one from a meal box, one self-created) with PBMA (PB mince and PB chicken, counterbalanced across meal types) per week at home for four weeks. As a secondary objective, potential longer-term effects of repeated home-use of PBMA on meat (analogue) consumption habits and attitudes (e.g. motives for choosing PBMA, attitudes toward eating less meat) were assessed in a pre-vs post-intervention survey. Responses were compared with a control group of consumers not participating in the home-use study (n = 179). Results provided no evidence that PBMA liking changed with repeated home-use, nor that the provision of meal boxes increased liking of PBMA. Instead, PBMA liking was strongly influenced by the meal context, which may have overruled potential effects of repeated exposure. Findings from the pre- vs. post-intervention survey suggest that repeated exposure may stimulate longer-term consumption of PBMA, although more seems needed to bring about a structural shift toward a less animal-based consumption pattern. Future research should investigate whether more sophisticated recipes that provide a suitable meal context for PBMA and elevate consumers' meal experiences may improve PBMA acceptance and facilitate the transition toward more sustainable diets., Competing Interests: Declaration of competing interest NN and EHZ are employees of Unilever Foods Innovation Center Wageningen. Unilever markets food products, including plant-based meat analogues., (Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut ® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage's viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in "plain" and "sweet" (chocolate paste-added) variants. The "sweet" LL-PBB demonstrated a higher acceptability score than its "plain" counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision., (Copyright © 2024 Mefleh, Omri, Limongelli, Minervini, Santamaria and Faccia.)

A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested.

Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to operating conditions and parameters during different stages from farm to fork. This review is aimed to provide an overall view of the determined effects of operating conditions and parameters for mushroom taste attributes, suggestions for future research from lacking variables, and some recommendations for improving the taste perception of mushrooms. Taste compounds of mushrooms alter differently based on cultivation (species, cultivation or maturity stage, substrate composition, part, grade, mycelium strain), cooking (cooking method, time, temperature), preservation, and post-harvest storage conditions (drying parameters, pretreatment, preservation method, gamma irradiation, packaging, storage time and temperature). The dominant tastes of mushrooms given by sweet and umami taste active substances can be enhanced significantly with proper control of parameters during cultivation, cooking, drying, or post-harvest storage. The parameters and variations organized in this review can be used to develop a mathematical model for obtaining optimum taste attributes of mushrooms and mushroom-based meat alternatives and to discover the variables of mushroom species not studied yet.

Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.