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Despite international efforts to foster the circular economy, plastic waste remains a major environmental problem. In the circular economy, the success of a waste management system depends, inter alia, on consumers properly sorting their plastic waste. Yet mis-sorting of plastic food packaging waste happens routinely. We sought to find out why and to outline the ways consumers prefer to receive information about waste sorting procedures. Tailoring information to consumer preferences can improve the effectiveness of waste management policy. Using the Motivation Opportunity Ability (MOA) framework to explain consumer behaviour, we conducted focus group discussions in two German cities. Our findings suggest that more accurate information and financial incentives best motivate consumers to sort waste correctly. Uncertainty and confusion over the packaging material are the most severe hindrances to correct sorting behaviour. The Internet and social media are preferred most for acquiring information on how to sort plastic food packaging correctly. Policymakers can use our results to adjust packaging and waste management regulations to help eliminate confusion among consumers and to facilitate their recycling intentions. Food industry practitioners and company decision makers can use our results to adjust their plastic packaging features to better match consumer preferences for easily recyclable waste., 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.)

High meat consumption places a heavy burden on the environment. This study aimed to highlight the practices of Turkish consumers in consuming red meat and to understand their attitudes toward in vitro meat (IVM). The relationships between red meat consumption rationalization, attitudes toward IVM, and intentions to consume IVM were examined for Turkish consumers. It was found that Turkish consumers' attitudes toward IVM were averse. Even if the respondents considered IVM a viable alternative to conventional meat, they did not consider it ethical, natural, healthy, tasty, or safe. Additionally, Turkish consumers did not evince interest in regular consumption or intention to try IVM. Although various studies have focused on consumers' attitudes toward IVM in developed economies, the current study is the first attempt to understand the phenomenon in the Turkish market as an emerging economy. These results provide important information for researchers and stakeholders in the meat sector, such as manufacturers and processors., Competing Interests: Declaration of Competing Interest Authors declare no competing interest that could have been to influence the research and reporting process of this manuscript., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called "single-use plastics" has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions. This review presents the different properties of these materials, mechanisms of biodegradation, and their environmental impact, but also presents a holistic overview of the most important bioplastics available in the market and their potential application for food packaging, consumer perception of the bioplastics, regulatory aspects, and future challenges.

Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods - such as microalgae - can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing., (© 2024 The Authors. Physiologia Plantarum published by John Wiley & Sons Ltd on behalf of Scandinavian Plant Physiology Society.)

This paper connects food waste with food delivery service and aims to explore the impacts of the anti-food waste regulation on food waste generation and the selection of promotion strategy in an Online-to-Offline (O2O) supply chain. Using a game-theoretical approach, we focus on three prominent promotion strategies—a no-promotion strategy (N strategy), a price discount strategy (D strategy), or a volume-based price discount strategy (S strategy). Our research results indicate that the restaurant's choice of promotion strategy is almost independent of the intensity of anti-food waste penalties. However, the optimal strategy of the platform and the amount of waste are influenced by it. Under certain conditions, restaurants and platforms were able to achieve a win-win situation through promotion strategies. In the case of the relaxation of anti-food waste regulations, both restaurants and platforms tend to adopt the D strategy. In contrast, when penalties are stronger, platforms may be forced to accept D or S strategy because of the proactive behaviors of restaurants, even if they would prefer not to adopt promotion strategies. Overall, the government should consider bringing restaurants under regulation to protect platform revenue and effectively reduce food waste. [ABSTRACT FROM AUTHOR]

Packaging constitutes the largest end-use market for plastics, accounting for approximately 40% of total consumption by sector. In 2021, the average plastic packaging waste generated per European Union (EU) resident was 35.9 kg, of which 14.2 kg, or around 40%, was recycled. The Directive on Packaging and Packaging Waste (94/62/EC), a pivotal environmental regulation, mandates specific recycling targets: a minimum of 50% of all plastic packaging waste must be recycled by 2025, increasing to at least 55% by 2030. These targets underscore the necessity for further advancements in the plastic and composite packaging waste sector. This review uses a PESTEL analysis to provide a comprehensive overview of six critical factors influencing the recycling of plastic and composite packaging waste. The PESTEL framework encompasses political, economic, socio-cultural (social), technological, environmental, and legal dimensions. This review underscores the key aspects of each factor that influences recycling. Moreover, the discussion outlines the key deficiencies within the recycling system for plastic and composite packaging waste, including factors such as inadequate technological capacity, the underdevelopment of the secondary polymer market, and the establishment of ambitious political targets that are challenging to attain, among others. The questions raised underscore areas that warrant further investigation. [ABSTRACT FROM AUTHOR]

This paper connects food waste with food delivery service and aims to explore the impacts of the anti-food waste regulation on food waste generation and the selection of promotion strategy in an Online-to-Offline (O2O) supply chain. Using a game-theoretical approach, we focus on three prominent promotion strategies—a no-promotion strategy (N strategy), a price discount strategy (D strategy), or a volume-based price discount strategy (S strategy). Our research results indicate that the restaurant’s choice of promotion strategy is almost independent of the intensity of anti-food waste penalties. However, the optimal strategy of the platform and the amount of waste are influenced by it. Under certain conditions, restaurants and platforms were able to achieve a win-win situation through promotion strategies. In the case of the relaxation of anti-food waste regulations, both restaurants and platforms tend to adopt the D strategy. In contrast, when penalties are stronger, platforms may be forced to accept D or S strategy because of the proactive behaviors of restaurants, even if they would prefer not to adopt promotion strategies. Overall, the government should consider bringing restaurants under regulation to protect platform revenue and effectively reduce food waste. [ABSTRACT FROM AUTHOR]

In recent decades, meat consumption has faced growing scrutiny from an environmental, health, and animal welfare perspective. As a result, reducing meat consumption has emerged as an important strategy to mitigate its negative effects. Flexitarians, a growing group of meat reducers, have attracted attention for potentially shaping future dietary trends. This study uses a qualitative approach and draws on 15 in-depth interviews with young flexitarians in Slovenia (YFS) to identify the main facilitators and barriers to meat reduction by exploring their motivations, capabilities, and opportunities as described in the COM-B behavioral model. This study fills the gap in studies on flexitarians using the COM-B model by looking at capabilities and opportunities, not solely motives. In addition, it fills the gap in qualitative in-depth studies on all three COM-B categories, as well as a gap in studies conducted outside northwest Europe and other primarily western geographical contexts. This study highlights important findings for the central and eastern European context that industry and governments should consider when developing behavior change strategies for healthy, sustainable diets. This study shows that strong rural family ties and limited access to meat alternatives are the major barriers to meat reduction in Slovenia. The YFS preferred whole, unprocessed foods (legumes, vegetables, grains) over processed meat alternatives and reduced their meat consumption primarily for health and environmental reasons, relying on social support from peers and information from popular documentaries and social media influencers. [ABSTRACT FROM AUTHOR]

Developing bio-based and biodegradable materials has become important to meet current market demands, government regulations, and environmental concerns. The packaging industry, particularly for food and beverages, is known to be the world's largest consumer of plastics. Therefore, the demand for sustainable alternatives in this area is needed to meet the industry's requirements. This review presents the most commonly used bio-based and biodegradable packaging materials, bio-polyesters, and polysaccharide-based polymers. At the same time, a major problem in food packaging is presented: fungal growth and, consequently, food spoilage. Different types of antifungal compounds, both natural and synthetic, are explained in terms of structure and mechanism of action. The main uses of these antifungal compounds and their degree of effectiveness are detailed. State-of-the-art studies have shown a clear trend of increasing studies on incorporating antifungals in biodegradable materials since 2000. The bibliometric networks showed studies on active packaging, biodegradable polymers, films, antimicrobial and antifungal activities, essential oils, starch and polysaccharides, nanocomposites, and nanoparticles. The combination of the development of bio-based and biodegradable materials with the ability to control fungal growth promotes both sustainability and the innovative enhancement of the packaging sector. [ABSTRACT FROM AUTHOR]

Over the past few decades, synthetic petroleum-based packaging materials have increased, and the production of plastics has surpassed all other man-made materials due to their versatility. However, the excessive usage of synthetic packaging materials has led to severe environmental and health-related issues due to their nonbiodegradability and their accumulation in the environment. Therefore, bio-based packages are considered alternatives to substitute synthetic petroleum-based packaging material. Furthermore, the choice of packing material in the food industry is a perplexing process as it depends on various factors, such as the type of food product, its sustainability, and environmental conditions. Interestingly, due to proven mechanical, gas, and water vapor barrier properties and biological activity, polysaccharide-based bioplastics show the potential to expand the trends in food packaging, including edible films or coatings and intelligent and active food packaging. Various chemical modifications, network designs, and processing techniques have transformed polysaccharide materials into valuable final products, particularly for large-scale or high-value applications. Transitioning from petroleum-based resources to abundant bio-based polysaccharides presents an opportunity to create a sustainable circular economy. The economic viability of polysaccharide-based bioplastics is determined by several factors, including raw material costs, production technologies, market demand, and scalability. Despite their potential advantages over traditional plastics, their economic feasibility is affected by continuous technological advancements and evolving market dynamics and regulations. This review discusses the structure, properties, and recent developments in polysaccharide-based bioplastics as green and sustainable food packaging materials. [ABSTRACT FROM AUTHOR]

In this study, phycocyanin obtained from Spirulina platensis extract was used at various concentrations as a natural blue color source in toffee‐type soft candy, and the effect of various storage temperatures (4, 20, and 40°C) on the color stability was investigated. In addition, main quality parameters, such as water activity, texture, and sensory analysis, were determined in the samples stored for 3 months at 20°C, and thus the effect of phycocyanin addition on the product appeal was studied. According to the results, the addition of phycocyanin powder did not significantly affect water activity (p >.05). As expected, L*, a*, and b* values of the samples changed with the phycocyanin, and the ΔE values of the samples stored at 4, 20, and 40°C varied between 0.14–0.44, 0.84–2.76, and 2.63–7.90, respectively, during the entire storage period. The texture analysis outputs revealed that the use of phycocyanin did not cause any change in the textural properties of the samples (p >.05). Considering the sensory analysis, all studied concentrations scored high in terms of color liking, and the use of phycocyanin in toffee‐type soft candy production resulted in a remarkable consumer appeal. Hence, the outcomes of this study show that if temperature control is performed in the production, the organoleptic properties of toffee‐type candy products can be enhanced using phycocyanin and can meet consumer requests and demands. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Tremendously negative effects have been generated in recent decades by the continuously increasing production of conventional plastics and the inadequate management of their waste products. This demands the production of materials within a circular economy, easy to recycle and to biodegrade, minimizing the environmental impact and increasing cost competitiveness. Bioplastics represent a sustainable alternative in this scenario. However, the replacement of plastics must be addressed considering several aspects along their lifecycle, from bioplastic processing to the final application of the product. In this review, the effects of using different additives, biomass sources, and processing techniques on the mechanical and thermal behavior, as well as on the biodegradability, of bioplastics is discussed. The importance of using bioplasticizers is highlighted, besides studying the role of surfactants, compatibilizers, cross-linkers, coupling agents, and chain extenders. Cellulose, lignin, starch, chitosan, and composites are analyzed as part of the non-synthetic bioplastics considered. Throughout the study, the emphasis is on the use of well-established manufacturing processes, such as extrusion, injection, compression, or blow molding, since these are the ones that satisfy the quality, productivity, and cost requirements for large-scale industrial production. Particular attention is also given to fused deposition modeling, since this additive manufacturing technique is nowadays not only used for making prototypes, but it is being integrated into the development of parts for a wide variety of biomedical and industrial applications. Finally, recyclability and the commercial requirements for bioplastics are discussed, and some future perspectives and challenges for the development of bio-based plastics are discussed, with the conclusion that technological innovations, economic incentives, and policy changes could be coupled with individually driven solutions to mitigate the negative environmental impacts associated with conventional plastics. [ABSTRACT FROM AUTHOR]

This discussion describes an experimental behavioral economics class implemented in a service learning format. Students implemented two nudge interventions to influence public trash behavior, which is an issue throughout the Middle East/North Africa (MENA). The aim in one project was to encourage more use of trash bins in a multi-screen theater and in the other to sort plastic, glass, and paper when throwing trash in the public bins at a university. These two organizations paid the implementation costs, which were quite low, as common for most nudges. The class was co-taught by two university faculty and several personnel from governmental and UN offices responsible for building nudge capabilities in Kuwait. In each case, results in the student projects demonstrated that nudging resulted in a substantial improvement. Students gained strong competencies in applying sustainability principles to a specific problem and in carrying out a real-world project. They learned the importance of collaborating with stakeholders and got to see that their work was actually used in policy formation by the Kuwait government and the UNDP's Kuwait office. [ABSTRACT FROM AUTHOR]

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The manuscript was prepared to conduct a thorough analysis and deepen the understanding of sustainable food production and diets within the context of the challenges posed by intensive agricultural practices and their environmental impacts, as well as their effects on human health. The rapid growth of the human population necessitates an increase in food production to meet nutritional needs. However, increasing the production of animal-derived products, which are significant protein sources, is likely to worsen undesirable consequences, such as global climate change, greenhouse gas emissions, and a larger carbon footprint. Traditional farming techniques also contribute to environmental contamination due to the use of synthetic fertilizers and pesticides. Transitioning to a sustainable food production model that addresses food needs while protecting consumer health and the environment is crucial. The challenge for the food industry and research centers is to find and develop the production of alternative sources of protein. In addition to the technological problems that must be solved, there is consumer education focused on healthy eating and overcoming psychological barriers related to the consumption of new foods. [ABSTRACT FROM AUTHOR]

Plant-based alternatives have a lower environmental impact than animal-derived proteins, but many consumers hesitate to try them. An alternative strategy is partially substituting animal proteins with plant proteins, creating hybrid products with improved characteristics. This study investigates consumer perception of hybrid yogurt using choice-based conjoint analysis (CBC) with five attributes: protein source, protein content, flavor, price, and claims. Results showed protein source was the most significant factor (27.5%), followed by protein content (22.4%), flavor (20.3%), price (16.5%), and claims (13.3%). Dairy and hybrid yogurts had positive utility scores, while plant-based yogurt had a negative score, indicating a preference for dairy and hybrid options. [ABSTRACT FROM AUTHOR]

Biodegradable polymers and their blends have been advised as an eco-sustainable solution; however, the generation of microplastics (MPs) from their degradation in aquatic environments is still not fully grasped. In this study, we investigated the formation of bio-microplastics (BMPs) and the changes in the physicochemical properties of blown packaging films based on polylactic acid (PLA), polybutylene succinate (PBS) and a PBS/PLA 70/30 wt% blend after degradation in different aquatic media. The tests were carried out in two temperature/light conditions to simulate degradation in either warm water, under sunlight exposure (named Warm and Light—W&L), and cold deep water (named Cold and Dark—C&D). The pH changes in the aqueous environments were evaluated, while the formed BMPs were analyzed for their size and shape alongside with variations in polymer crystallinity, surface and mechanical properties. In W&L conditions, for all the films, the hydrolytic degradation led to the reorganization of the polymer crystalline phases, strong embrittlement and an increase in hydrophilicity. The PBS/PLA 70/30 blend exhibited increased resistance to degradation with respect to the neat PLA and PBS films. In C&D conditions, no microparticles were observed up to 12 weeks of degradation. [ABSTRACT FROM AUTHOR]

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. [ABSTRACT FROM AUTHOR]

There is a growing emphasis on sustainable approaches; however, consumer-related barriers can modulate adherence. Therefore, engaging future generations from an early age in adopting sustainable food-packaging practices is fundamental. This paper investigates food-packaging-related knowledge, preferences, and engagement levels at a UK science-based event. School-aged children (n = 255; 8–18 years) completed various activities to initiate conversation encompassing food packaging disposal, symbols, issues, preferences, and behaviour, as well as educational-based discussions. Most children were able to select the correct response for disposal-related questions; however, they struggled to correctly identify the appropriate bin for used food items (e.g., pizza box). Children's knowledge of symbols varied considerably: Mobius loop and Fairtrade symbols were easily recognisable, whereas there was no clear consensus/poor knowledge for the remaining symbols. Children's main food packaging issues were 'excessive packaging' and 'bins are full' and key information searching locations were labels-on-pack and digital sources. Currently, 51% of the children adopt sustainable approaches; therefore, engaging more children in such practices is essential. 77% of the children were interested in changing future food-packaging behaviour. Going forward, sustainable food-packaging practices need to be incorporated into the school curriculum to promote engagement as well as improving infrastructure so that children can easily implement appropriate practices; thus, resulting in notable societal impact. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The food industry is increasingly focused on maintaining the quality and safety of food products as consumers are becoming more health conscious and seeking fresh, minimally processed foods. However, deterioration and spoilage caused by foodborne pathogens continue to pose significant challenges, leading to decreased shelf life and quality. To overcome this issue, the food industry and researchers are exploring new approaches to prevent microbial growth in food, while preserving its nutritional value and safety. Active packaging, including antimicrobial packaging, has gained considerable attention among current food packaging methods owing to the wide range of materials used, application methods, and their ability to protect various food products. Both direct and indirect methods can be used to improve food safety and quality by incorporating antimicrobial compounds into the food packaging materials. This comprehensive review focuses on natural and synthetic antimicrobial substances and polymer-based films, and their mechanisms and applications in packaging systems. The properties of these materials are compared, and the persistent challenges in the field of active packaging are emphasized. Specifically, there is a need to achieve the controlled release of antimicrobial agents and develop active packaging materials that possess the necessary mechanical and barrier properties, as well as other characteristics essential for ensuring food protection and safety, particularly bio-based packaging materials. [ABSTRACT FROM AUTHOR]

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term "Cheese" on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at "Cheese" did not affect choice, while more views of "Plant-based product" slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for "Cheese" and 1% for "Plant-based product". Nutritional claims like "Source of Vitamins B6 and B12" and "Source of Proteins and Calcium" boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. [ABSTRACT FROM AUTHOR]

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins. [ABSTRACT FROM AUTHOR]

Comprising the largest population cohort on this planet, Gen Z presents a future-oriented consumer segment driven by climate change and food. This study sought to investigate Gen Z's perceptions toward plant-based foods and diets and explore the relationship that attitude components, meal preparation involvement, personal and lifestyle factors, and perceived barriers in adopting a plant-based diet have with willingness to adopt green-eating practices. Using cross-sectional data from university students in Greece, India, and the UK, various tools were employed to determine the factors influencing youths' consumer behavior toward animal-protein substitutes. PCA indicated the underlying dimensions of students' viewpoints on plant-based foods, whereas hierarchical and k-means clustering provided the cluster structure. An ordered probit model was estimated to delineate Gen Z's willingness to adopt plant-based diets and distinguish among mostly unwilling, somewhat willing, and mostly willing youths. Our findings identified two consumer segments, namely proponents and opponents of plant-based foods and diets, with statistically significant differences in the perceived health benefits of plant-based diets, attachment to animal-based proteins, perceived exclusion of animal-based foods, dissatisfaction with plant-based foods' attributes, and demand for ensuring adequate protein intake. The ordered probit model estimates showed that there is a "homogeneity" in the factors influencing youths' intention to adopt plant-based diets, with attitude components, meal preparation indicators, perceived barriers to eating "green", and personal factors, such as self-assessed knowledge of healthy eating and physical activity, being strongly associated with students' willingness to switch to plant-based diets in all three countries. Mapping potential obstacles and enablers in terms of shifting to more green-eating behaviors, our findings could add information to better understand the factors affecting food choice and youths' transition to a more sustainable lifestyle. [ABSTRACT FROM AUTHOR]

Cell-cultured meat holds significant environmental value as an alternative protein source. Throughout the 21st century, cell-cultured meat has progressively penetrated commercial markets. However, a systematic review encompassing the entire field needs improvement. Employing Citespace, Vosviewer, and R-Bibliometrix software, a bibliometric analysis was used to present the research progress and general development trends of 484 articles on cell-cultured meat from 2000 to 2022 based on countries, authors, institutions, and keywords. This analysis provides ideas for the future development of cell-cultured meat in different countries or regions worldwide. Research on cell-cultured meat from 2000 to 2022 has undergone two phases: fluctuating growth (2000–2013) and rapid growth (2013–2022). Noteworthy contributions to cell-cultured meat studies emerge from author groups in the United States of America, the United Kingdom, and China, with influential institutions like the University of Bath significantly impacting pertinent research. Furthermore, over the past two decades, research has leaned towards exploring topics such as "biomaterials", "cultured", "land use", "public opinion", "animal welfare", and "food safety". Furthermore, this study reveals differences in nomenclature between regions and institutions. "Cultured meat" is more popular in some countries than in other forms. Institutions in Asia use "cultured meat" more frequently; however, institutions in the Americas adopt "cultivated meat" and rarely adopt "in vitro meat", and institutions in the European region have no particularly prominent tendency towards a specific nomenclature. Future research should emphasize aligning the labeling of cell-cultured meat with effective management strategies and referencing regulatory policies across various countries. For the first time, we use three different bibliometric methods to analyze temporal and spatial variation in research on cellular meat. The results of this study have a multiplier effect. We provide a theoretical basis and a practical reference for the identification of alternatives in the dual context of "food crisis and food security" and "climate crisis". At the same time, we also provide a reference for the sustainable development of the food system. [ABSTRACT FROM AUTHOR]

There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity. However, not all innovative efforts are accepted by consumers and survive in markets. The interwoven and long agri-food supply chains often obscure the feedback loop between production and consumption. Consequently, it is important to understand to what extent consumers embrace these food innovations and form new eating habits. This review aims to investigate the consumer response to novel foods, focusing on behavioral factors, which have yet to receive as much attention as sensory factors. Peer-reviewed empirical articles from the last decade are examined inductively to develop a bird's-eye view of the behavioral barriers to and drivers of consumer acceptance of novel foods. In addition, strategies to overcome the identified challenges associated with the behavioral barriers are reviewed and examined. Based on this, the study links cognitive biases with behavioral factors influencing consumer acceptance of novel foods. This study concludes that the inconvenience associated with abandoning established eating habits is typically perceived as a loss, and avoiding this inconvenience is deemed more worth the risk than the potential gains associated with novel food consumption. This study suggests that framing and placing pro-diversity labels could serve as effective behavioral interventions for marketing strategists and food policymakers. [ABSTRACT FROM AUTHOR]

Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A "Check All That Apply" test with emojis and the Food Technology Neophobia scale were used. The "processed by ultrasound" information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the "processed by ultrasound" information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products. [ABSTRACT FROM AUTHOR]

Biobased and biodegradable plastics have emerged as promising alternatives to conventional plastics offering the potential to reduce environmental impacts while promoting sustainability. This study focuses on the production of multilayer blown films with enhanced functional properties suitable for food packaging applications. Films were developed through co-extrusion in a three-layer film configuration, with Polybutylene Succinate (PBS) and Polybutylene Succinate Adipate (PBSA) as the external and internal layers, respectively. The functional layer consisted of Polyhydroxybutyrate (PHB) enhanced with nanoclays Cloisite® 30B at varying weight ratios. Films were also processed by manipulating the extruder screw speed of the functional layer to investigate its impact on the functional properties. Rheology, mechanical strength, and barrier performance were characterised to establish correlations between processing conditions and functional layer blends (Cloisite® 30B/PHB) on the properties of the resultant films. Rheological test results indicated that the system with 5% Cloisite® had the best polymer/nanofiller matrix dispersion. Mechanical and permeability tests showed that by varying the process conditions (the alteration of the thickness of the functionalized layer) resulted in an improvement in mechanical and barrier properties. Furthermore, the addition of the nanofiller resulted in a stiffening of the film with a subsequent decrease in permeability to oxygen and water vapour. [ABSTRACT FROM AUTHOR]

There is increasing pressure for everyone to adopt sustainable behaviours and typically this starts at-home via appropriate food-based disposal practices; however, this is associated with various barriers impacting compliance. Targeted education in college and/or the university environment could provide a viable approach to overcome such difficulties; yet, limited readily available resources exist to bring this forth. This paper explores students' food packaging expectations and attitudes as well as information preferences in four countries (UK, France, India, and China). Students (n = 533) completed an online survey capturing food packaging purchase-based decisions, disposal-related challenges, and communication preferences. Students noted that food packaging had a dominant role in product choice. Fresh produce was considered an area for improvement, especially in the UK, India, and France, whereas snacks/baked goods were a priority in China. Disposal-related challenges were mostly associated with mixed materials. Students cited no clear information, limited choices, excessive packaging, and no nearby bins as common food packaging issues. This suggests that improving infrastructure (more bins, clearer signing) could be fundamental to encourage students to implement more sustainable food packaging behaviour. Furthermore, colleges and/or universities should consider students' preferred information formats (infographics, videos) and develop targeted education (recyclability) which can be easily disseminated to promote engagement and sustainable food packaging knowledge and awareness. [ABSTRACT FROM AUTHOR]

This study investigates consumers' acceptance and perceptions of post-consumer recycled (PCR) plastic packaging with an off-odor, and the effect of a sustainability claim thereupon. We utilized a mixed design to examine the influence of the percentage of PCR, packaging color, and the presence of a sustainability claim on consumer perceptions. Participants were presented with vignettes describing a scenario involving the purchase of shampoo bottles with or without a sustainability claim and asked to smell and rate the odor qualities of the bottles, as well as their acceptability and willingness to buy. The study found a main effect of the percentage of PCR and color on acceptability and willingness to buy and a main effect of the percentage of PCR on the perceived odor properties. However, the presence of a sustainability claim did not significantly affect consumer perceptions. The findings provide valuable insights for stakeholders in the sustainable production and consumption sector and offer recommendations for future research to further explore the impact of sustainability claims in shaping consumer acceptance of sustainable packaging with suboptimal sensory properties. [ABSTRACT FROM AUTHOR]

The study aimed to identify predictors of the intention to eat less meat and more plant-based foods, including attitudes towards eating meat, habitual meat eating, subjective norms, and self-identity. A cross-sectional study using CAWI (Computer-Assisted Web Interview) was conducted in a group of 1003 Polish adults in 2023. To measure the predictor variables, the following tools were used: Beliefs and Eating Habits Questionnaire (KomPAN), Meat Attachment Questionnaire (MAQ), and scales to measure subjective norms and self-identity. Logistic regression analysis was used to verify associations between independent variables, and the intentions to eat more plant-based food and less meat next year were treated as dependent variables. More respondents were willing to increase their consumption of plant-based foods rather than reduce their meat consumption. The intention to consume less meat and more plant foods was more prevalent among women, older people (only intention to reduce meat consumption), and better-educated people (only intention to increase plant food consumption). Habitual frequency of eating plant foods, negative feelings about meat, and environmentally oriented identities had a stimulating effect on the intention to eat more plant foods and less meat, while experiencing pleasure in eating meat had a limiting effect on the intention to eat more plant foods and less meat. In addition, the habitual frequency of meat consumption and subjective norms reduced the likelihood of eating less meat, while no predictive effect was observed for the intention to eat more plant foods. In conclusion, educational and promotional activities to raise awareness of the link between food consumption and the environment can have a strong impact on eating less meat and more plant-based food, even among those strongly accustomed to meat consumption. [ABSTRACT FROM AUTHOR]

Microplastics contribute to various environmental issues and serve as carriers for a wide range of toxic compounds such as pesticides, pharmaceuticals, and metal ions. Consequently, there is a gradual shift towards replacing them with biodegradable plastics (bioplastics). However, biodegradable plastics require specific conditions for complete biodegradation, and their biodeterioration often leads to the rapid production of smaller fragments, known as microbioplastics. In this review, we summarize selected issues related to the impact of plastic particles on soil properties and the soil microbiome. Findings from numerous studies indicate that both microplastics and microbioplastics induce adverse changes in soil microbiology, potentially increasing the abundance of soil-borne pathogens. Based on these observations, we argue that plastic particles could serve as carriers for colonies of soil-borne pathogens. Furthermore, the use of bioplastics may exacerbate this issue due to their easier and faster formation, increased support for biofilms, and more pronounced adverse effects on soil biota. However, further research is necessary to either substantiate or refute this perspective. [ABSTRACT FROM AUTHOR]

Straw, the primary agricultural waste, constitutes approximately 20% of the total biomass in the EU. Only a small fraction of the material is applied in various products, e.g., animal bedding, mulch, building, and composite materials, while a significantly larger portion is often burned in the field. This practice, while prohibited for several reasons, including the increased risk of fire and the release of carbon dioxide contributing to global warming, is still prevalent. Given the increasingly evident effects of climate change, EU legislation aims to reduce greenhouse gas emissions as much as possible. One of the strategies includes applying the cascade principle in the circular economy. This principle aims to use the entire raw material, in this case, cereal crops, such that the products with the highest added value, like cellulose fibers from cereal straw, are extracted first. The vast potential for utilizing lignocellulosic agro-waste sustainably arises from its status as the most abundant organic compound on Earth. Its significant presence, renewability, and biodegradability make it a desirable source for producing materials in numerous industries. This study examines the potential of wheat fibers, isolated from the straw of two distinct cultivars (Srpanjka represents an old variety, and Kraljica represents the new variety) primarily for application in technical textiles. The following testing methods were applied: determination of wheat fibers and residues yield, fibers tensile properties, length, moisture content/regain, density, morphology, and Fourier transform infrared (FTIR) spectroscopy. The yield of isolated fibers relies on the wheat variety and the climatic conditions affecting plant growth, resulting in fiber yields from 10.91% to 15.34%. Fourier transform infrared (FTIR) analysis indicates reduced peak intensity, which is related to hemicellulose and lignin content, suggesting their improved deposition following the process of chemical maceration. Wheat fiber quality was found to be comparable to cotton fibers regarding its density. However, they showed a significant difference in higher moisture regain (9.72–11.40%). The vast majority of the scientific papers related to wheat fibers did not indicate the length of the individual fibers obtained by chemical maceration nor their strength. Therefore, this paper indicated that both varieties demonstrated sufficient fiber tenacity (greater than 10 cN/tex) and fiber length (2–3 cm), stressing the spinning potential of these fibers into yarns and extending their use to the apparel industry. Moreover, our research underscores the feasibility of adhering to the zero-waste principle. A high percentage of solid waste remaining after fiber extraction (25.3–39.5%) was successfully used for biofuel production, thus closing the loop in the circular economy. [ABSTRACT FROM AUTHOR]

Background: This systematic review contributes to the understanding of the characteristics of built food environments that may be associated with choices of alternative protein foods (APF). Using the built food environment typology proposed by Downs et al., we investigated various environmental structures (e.g., supermarkets, other retailers, farmers' markets, restaurants, schools, and online vendors) and the characteristics that may facilitate or hinder consumers' choices. For example, facilitators and barriers may refer to the physical characteristics of environmental structures, food presentation practices, the organizational strategies or policies operating in the setting, or the actions that retailers or consumers engage in while selling, serving, choosing, trying, or purchasing APF in these environmental structures. Methods: A systematic review (PROSPERO database preregistration; no. CRD42023388700) was conducted by searching 13 databases for peer-reviewed journals focusing on the fields of economics and business, agriculture, medical sciences, and social sciences. Data searches, coding, and quality evaluations were conducted by at least 2 researchers. A total of 31 papers (36 original studies) were included. The risk of bias was evaluated with the Joanna Briggs Institute quality evaluation tool, with 24 publications presenting low risk of bias. Results: The findings indicate that perceived and actual availability facilitate consumers' APF choices across a built food environment. Several barriers/facilitators were associated with APF choices in specific types of built food environments: the way food is presented in produce sections (supermarkets), consumer habits in terms of green and specialty shopping (grocery stores), and mismatches among retailer actions in regard to making APF available in one type of food environment structure (e-commerce) and consumers' preferences for APF being available in other food environment structures (supermarkets, grocery stores). The effect of a barrier/facilitator may depend on the APF type; for example, social norms regarding masculinity were a barrier affecting plant-based APF choices in restaurants, but these norms were not a barrier affecting the choice of insect-based APF in restaurants. Conclusions: Addressing barriers/facilitators identified in this review will help in developing environment-matching interventions that aim to make alternative proteins mainstream. Trial registration: PROSPERO database registration: #CRD42023388700. [ABSTRACT FROM AUTHOR]

This review article aims to provide an up-to-date overview of the main determinants of consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product's intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Purpose: The use of multi-level labels can enhance product visibility by enabling labeling of various items. Moreover, it can better accommodate the diversity on both the producer and consumer sides. However, studies on the willingness to pay (WTP) for premium levels of those animal welfare labels are scarce. Design/methodology/approach: We investigate consumers' WTP for a four-level animal husbandry label introduced to the market by German retailers in 2019 by conducting an online survey with 1,223 German meat consumers using Van Westendorp's price sensitivity meter (PSM). Findings: There is a significant increase in WTP for level 3 of the husbandry label, but only a slight increase for level 4. One explanation is that consumers may have the mistaken belief that level 3 already includes outdoor access for animals. As a result of this expectation, consumers may not perceive much added value in level 4, which is reflected in their reluctance to pay a higher price. This is reinforced by the finding that once informed of the criteria, 18% of the participants reduced their WTP for level 3, whereas only 6% considered a discount for level 4. Furthermore, 40% were prepared to pay more for level 4 after being informed of the respective criteria than they had previously stated. Originality/value: To the best of our knowledge, this study is the first to analyze and emphasize the importance of clear label communication, particularly for multi-level animal husbandry labels. [ABSTRACT FROM AUTHOR]

The development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films' genotoxicity, antioxidant properties, and biodegradation capacity in soil and seawater. The addition of cork, coffee grounds, or walnut shells modified the films' characteristics. The results showed that those films were thicker (0.487 ± 0.014 mm to 0.572 ± 0.014 mm), more opaque (around 100%), darker (L* = 25.30 ± 0.78 to 33.93 ± 0.84), and had a higher total phenolic content (3.17 ± 0.01 mg GA/g to 4.24 ± 0.02 mg GA/g). On the other hand, the films incorporated only with cork showed higher values of elongation at break (32.24 ± 1.88% to 36.30 ± 3.25%) but lower tensile strength (0.91 ± 0.19 MPa to 1.09 ± 0.08 MPa). All the films presented more heterogeneous and rougher microstructures than the pectin film. This study also revealed that the developed films do not contain DNA-reactive substances and that they are biodegradable in soil and seawater. These positive properties could subsequently make the developed films an interesting eco-friendly food packaging solution that contributes to the valorization of organic waste and by-products, thus promoting the circular economy and reducing the environmental impact of plastic materials. [ABSTRACT FROM AUTHOR]

Within the food sector, there is a growing embrace of meat substitutes as a more sustainable alternative to meat, driven by ethical, environmental, and health considerations. This study aims to explore consumer behavior and willingness to pay (WTP) for plant-based meat alternatives (PBMAs), illustrated by the example of vegan burger patties. The sample of the study (n = 433) consists of young consumers roughly below 30 years of age, known as Generation Z (Gen Z). The study aims to (1) assess of the importance of PBMA attributes to Gen Z, and (2) approximate Gen Z's willingness to pay for specific PBMA attribute levels. A choice-based conjoint analysis was used to assess Gen Z's preferences for meat substitutes. The findings indicate that the most crucial PBMA attribute is origin, followed by price and the primary vegan ingredient. Notably, Gen Z values domestic and EU-sourced products positively, contrasting with the negative perception of third-country imports. Organic production is associated with a positive part-worth utility, whereas the attribute fat content has almost no impact. Consequently, WTP is approximated to be the highest for products of domestic origin compared to the significant discount required for non-EU origin. All other attribute levels have a much lower impact. Despite sociodemographic variables, the respondents' eating habits (vegan, vegetarian, etc.) most significantly influence the approximation of the importance of some of the PBMA attributes, in particular price and primary ingredient. [ABSTRACT FROM AUTHOR]

Purpose: This paper aims to explore the impact of the origin of hops on the sensory and hedonic evaluation of highly involved craft beer consumers. Design/methodology/approach: Data was collected through a between-subject tasting experiment, where the origin of hop was manipulated (imported vs locally grown). The craft beer samples used in the experiment were produced using hops of similar age but grown in two distinct places: USA (imported hop) and in the city of Ribeirão Preto, Brazil, where the experiment was conducted (locally grown hop). The sensory and hedonic evaluations of highly involved craft beer consumers (n = 100) were collected after tasting the samples. Findings: The origin of hop proved to be significant in affecting participants' sensory and hedonic evaluations. It was observed that women were more sensitive than men to the origin information: when information was given, differences were found only on men's scores of dryness/astringency; while in women, significant differences were found not only in dryness/astringency, but also in bitterness and refreshing, which are important attributes in the sensory profile of craft beer. It was also confirmed the effect of localness in hop cultivation, once men' and women's scores on liking were higher for the sample brewed with locally grown hop. Originality/value: To the best of the authors' knowledge, this is the first work using craft beer brewed with hops cultivated in Brazil and a sample of Brazilian craft beer consumers, therefore, providing a significant contribution to the field of consumer behavior. Furthermore, it adds to the discussion on sex-/gender-related differences regarding sensory expectation and perception of foods. [ABSTRACT FROM AUTHOR]