Search

The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of meat substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of meat substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of meat substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with meat substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of meat substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of meat substitutes than the other dishes. The most appropriate meat substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of meat substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of meat substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new meat substitutes. [ABSTRACT FROM AUTHOR]

Abstract: The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian participants joined an in-home use test and consumed one type of product with their self-selected hot meal for 20 times during 10weeks: Quorn (meat-like), tofu (not meat-like) or a meat reference (chicken filet). Initial liking (100-mm line scale) for chicken was higher (81±19) than for Quorn (60±28) and tofu (68±21). On a product group level, boredom occurred with all three products and after 20 exposures there were no significant differences in product liking anymore. However, there were noticeably different individual responses within the three product groups, showing both ‘boredom’ and ‘mere exposure’ patterns. Mere exposure occurred significantly more frequent with tofu, with more than half of the participants showing an increased liking over time. We also found that meal patterns were related to boredom: bored persons used more different types of meals, probably to alleviate product boredom. This study demonstrates that liking of meat substitutes can be increased by repeated exposure for a segment of consumers. In addition, it indicates that the meal context should be considered in future in-home repeated exposure studies. [Copyright &y& Elsevier]

Abstract: New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat substitutes, followed by similarity and typicality ratings. Results indicated that categorization was largely influenced by the taxonomic classification of meat, so by categories that refer to the animal source like ‘pork’, ‘beef’ etc. Hence, meat substitutes were grouped separately from non-processed meat products. However, there were categories (e.g. ‘pieces’ and ‘sausages’) that contained both meat substitutes and processed meat products, as these products were perceived to be very similar. New meat substitutes should have a certain resemblance to meat in order to replace meat on the plate. This can be achieved by either similarity in appearance or by referring to shared scripts/goals, such as a similar application in meals. [Copyright &y& Elsevier]

Abstract: The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product. [ABSTRACT FROM AUTHOR]

This study investigated the effect of different contexts on consumers' mood, product-evoked emotions, liking and willingness to pay for wine. Three consumer trials (n = 114, 115, and 120) examined 3 different sample sets of 4 Australian commercial Shiraz wines. Each sample set was comprised of a high, medium-high, medium-low and low quality wine as designated by an expert panel. Wine consumers evaluated the same set of wines in the three different contexts, ranging from a highly-controlled laboratory setting to more realistic restaurant and at-home settings. Results showed that high quality wines were liked more and elicited more intense emotions of positive valence compared to wines of lower quality. Context effects were observed on emotions, but not on liking, indicating that although emotions and liking are correlated, the measurement of emotions can deliver additional information over liking. Tasting wine in the restaurant context evoked more intense positive emotions compared to the home and laboratory contexts. Participants' mood before tasting the wines had a strong influence on consecutive product-evoked emotion ratings, but only weak influence on liking ratings. Furthermore, a strong relationship between wine-evoked emotions and willingness to pay was observed, showing that if a wine-evoked more intense emotion of positive valence e.g., contented, enthusiastic, happy, optimistic and passionate participants were willing to pay significantly more for a bottle. Additionally, the absence of negative emotions, even if typically evoked to a very weak extent, is a requirement for an increased willingness to pay. This study indicates it is worthwhile to consider context and emotions in wine testing and marketing. [ABSTRACT FROM AUTHOR]

A Wine Neophobia Scale (WNS) was created from The Food Neophobia Scale (FNS) modified by substituting the word ‘food’ with ‘wine’ and discarding one item. Respondents ( n = 207) completed the WNS in order to identify scale items. Analysis indicated that the item “I am very particular about the wine I drink” should be removed. Exploratory Factor Analysis (EFA) followed by Confirmatory Factor Analysis (CFA) provided a unidimensional model that was internally reliable. The final WNS contained eight items, rated on a 9-point scale, and giving a maximum score of 72. The WNS was test/retested, checked for reliability and validated using a cohort of 471 Australian wine consumers and was then applied to 1000 Australian respondents who had consumed wine in the past two weeks. WNS scores were split into quartile segments and respondents who scored 39 or more were identified as wine neophobics. The degree of wine neophobia increased with age, but decreased with higher education and greater income. The demographic categories where wine neophobics predominated were: in the older than 55 years of age group; having no tertiary education; and an average household income of less than AUD$75 K. Wine neophilics were mostly younger than 54 years of age, with a tertiary education and an average household income above AUD$75 K. These results confirmed the potential of the WNS to be used as a tool for pre-screening and segmentation of wine consumers. [ABSTRACT FROM AUTHOR]