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Microalgae has been an under-researched food ingredient that is high in protein. In Indonesian context, research on consumer's willingness to try microalgae as a food ingredient should be performed. This research was performed to examine the factors influencing consumers' willingness to try microalgae. Data were collected from 535 respondents using a structured questionnaire distributed via Google Form on social media which were then analyzed using Structural Equation Models-Partial Least Square, with initial tests of internal consistency and reliability of questionnaire items carried out using the Pearson Product Moment correlation analysis. The results showed that consumer willingness to try microalgae-based food was positively and significantly influenced by consumer lifestyles towards food and consumer behavior (knowledge, attitudes, involvement and subjective norms). This finding indicates that there is a fairly broad opportunity to develop microalgae as a food ingredient in Indonesia. The government is encouraged to support the promotion of microalgae as health food. Positive support from the government is expected to drive marine farmers, entrepreneurs, food processing industries, cultivators, distributors and food retailers to further enhance the microalgae businesses.

Fresh produce is traditionally labeled with plastic Price LookUp (PLU) stickers that are environmental contaminants and can easily detach during handling and disrupt traceability. The CO2 laser-labeling technology (LLT), an alternate method of produce labeling, has been gaining attention. However, the performance of this technology varies by produce, and consumer perception and acceptability remain understudied. The study evaluated consumers' perception and acceptability of the laser-labeled apple fruit that were purchased locally, laser-printed with a QR code, and coated with edible wax. A consumer study (N = 75) was conducted using 1) Apple with QR-code, 2) Apple with PLU plastic sticker, and 3) non-labeled control. Respondents received randomized treatment samples and completed questionnaires. The study revealed that QR-code labels were less preferred than sticker labels and no labels. Overall liking, label liking, and purchase intent were significantly lower for QR-code labels. However, after providing information about the QR-code benefits, rankings for all labels became statistically similar. Despite 52 % of respondents preferring QR-code labels for their sustainability benefits, they were less likely to recommend them than sticker labels. Laser labeling technology has the potential for industrial application from the consumers' perspectives, and providing consumer education is crucial for its success.

While the tech sector has seized upon the food system as an area in which it can have a major impact, innovators within the agri-food tech domain are dogged by concerns about public acceptance of technologies that may be controversial or simply not of interest. At the same time, because they operate within an investor-dependent political economy, they must demonstrate that the public will consume the products they are creating. To both secure markets and legitimate their approaches to problem-solving, entrepreneurial innovators draw on three existing imaginaries of consumers, each of which articulates with a particular tendency they have pursued in problem-solving. Reflecting a tendency of solutionism, those promoting technologies that promise minimal processing and/or short or traceable supply chains invoke a health- and eco-conscious consumer. In keeping with technofixes, those promoting technologies of mimicry invoke a complacent consumer. Reflecting the tendency toward scientism in problem-solving and related projections of public knowledge deficits, those promoting potentially controversial technologies invoke a fearful consumer and embrace transparency to inform and assure such consumers. By promising future consumers who will willingly accept emerging technologies, each of these imaginaries seeks to resolve–for investors–potential problems of consumer acceptance generated by the particular approaches to problem-solving innovators have adopted. While STS scholars have shown how public-facing engagement exercises and policy work are often limited by deficit-driven imaginaries of the public, in these investor-facing spaces possible objections are both imagined and overcome without any interaction with actual publics.

AbstractThis 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. [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]

Insects have been a part of local cuisine in many cultures since ancient times. The nutritional content of insects, which are currently consumed in many parts of the world, has attracted attention as an alternative protein source. Approximately 10% of the world's population has problems accessing food, and almost 1 billion people face diseases related to malnutrition. Just as the current food production model is insufficient to meet the food demand of the increasing population, increasing agricultural production in conjuction with population growth accelerates global warming by causing more greenhouse gas emissions into the atmosphere. Insects have the potential to replace traditional animal proteins to supply the protein requirements of the population because of their high protein content. However, in this regard, the competent authorities have food safety concerns, as well as difficulties in consumer acceptance. It is possible to overcome food safety concerns with production models and advanced processing techniques as well as the difficulties experienced in consumer acceptance with different marketing and market strategies. In this review, the potential of edible insects as an alternative protein source and consumer attitude towards edible insects were evaluated. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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%. [ABSTRACT FROM AUTHOR]

Simple Summary: The use of alternative and insect proteins in pet feed is becoming more common. However, little research has been conducted to date in respect of the drivers for consumers' acceptance of insect-based dog foods. This study aimed to investigate the factors influencing consumer attitudes towards insect-based dog foods and the decision to try and buy such products. Consumer acceptance of insect-based dog food is multi-faceted, including social, cultural and ethical components. Social norms had the strongest influence on consumer attitudes. Consumer food preferences for animal welfare, health and environment; attitudes towards uses of animals; beliefs about insect sentience; disgust; and perceptions of benefits and risks also had significant influence on attitudes towards insect-based dog food. 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 insect-based dog foods on the animals involved in production, as well as the companion animals, who are the ultimate consumers. 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. [ABSTRACT FROM AUTHOR]

Hydrogen-fuelled technologies for home heating and cooking may provide a low-carbon solution for decarbonising parts of the global housing stock. For the transition to transpire, the attitudes and perceptions of consumers must be factored into policy making efforts. However, empirical studies are yet to explore potential levels of consumer heterogeneity regarding domestic hydrogen acceptance. In response, this study explores a wide spectrum of consumer responses towards the prospect of hydrogen homes. The proposed spectrum is conceptualised in terms of the 'domestic hydrogen acceptance matrix', which is examined through a nationally representative online survey conducted in the United Kingdom. The results draw attention to the importance of interest and engagement in environmental issues, knowledge and awareness of renewable energy technologies, and early adoption potential, as key drivers of domestic hydrogen acceptance. Critically, strategic measures should be taken to convert hydrogen scepticism and pessimism into hope and optimism by recognising the multi-dimensional nature of consumer acceptance. To this end, resources should be dedicated towards increasing the observability and trialability of hydrogen homes in proximity to industrial clusters and hubs, where the stakes for consumer acceptance are highest. Progress towards realising a net-zero society can be supported by early stakeholder engagement with the domestic hydrogen acceptance matrix. • Domestic hydrogen acceptance entails a spectrum of multi-dimensional responses. • Interest and engagement in environmental issues enhances hydrogen acceptance. • Knowledge and awareness of renewables promotes hydrogen optimism. • Consumer innovativeness is associated with support for hydrogen homes. • Consumer-orientated research can help steer the domestic hydrogen transition. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study was to investigate the factors that influence the millennials' intention to choose tawarruq home financing in Sandakan, Sabah, Malaysia. Design/methodology/approach: The primary data were gathered via the questionnaire survey administered among Islamic banking customers in Sandakan, Sabah. Data obtained were analysed via multiple regression analysis using the software, Statistical Package for Social Sciences. Findings: This study found that attitude, subjective norm, perceived behavioural control, religiosity and knowledge in muamalat had a positive significant relationship towards millennials' intention to choose tawarruq home financing in Sandakan, Sabah. Research limitations/implications: This study used the sample size by inviting over 150 participants who filled the questionnaires and the area of coverage for the current study was limited to Sandakan, Sabah, Malaysia. Besides, the contributions of this study were confined to those factors examined in the research's conceptual framework. Practical implications: The results obtained through this study can help muamalat practitioners in providing the best practice of tawarruq home financing in the locality at best. In addition, this study also helps to guide managers of Islamic banks to plan better offers of the facility among local folks. Originality/value: This study integrated religiosity and knowledge in muamalat in explaining millennials' acceptance of tawarruq home financing in Sandakan, Sabah, Malaysia. [ABSTRACT FROM AUTHOR]

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.

Cell-based food, including cultured meat, introduces an innovative complement to our dietary options, introducing cellular agriculture and tissue engineering on the meat market together with traditional livestock farming. Originating from medical tissue cultivation techniques, this approach is now tailored for food production, prioritizing cost-effectiveness, palatability, and resource efficiency. As technology strives to efficiently upscale production, consumer acceptance stands as a key factor in adopting this new protein source. This review explores advances in cultivating muscle and fat tissues in vitro, emphasizing the importance of achieving muscle maturity, innovating scaffolds, and optimizing media composition to closely replicate the qualities of meat. It also addresses quality assessments of cultured meat based on its texture, nutritional content, and flavor. A concise examination of consumer perceptions reveals that acceptance is influenced by a blend of cultural, psychological, and social factors, balancing the positive potential outlook on cultured meat’s benefits for society, the environment, and animal welfare against concerns about its unnaturalness, uncertainty, and safety. Demographic trends suggest higher acceptance among younger, well-educated and urban individuals, contrasting with reservations from those more familiar with the traditional meat sector. Addressing these varied viewpoints is essential for a better understanding of public acceptance if cultured meat is effectively introduced into our future food systems. As media interest in this alternative is still high, aligning technological developments with consumer expectations is crucial for the potential market introduction of cultured meat.

ABSTRACT Extrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant activity. The relatively higher protein and lower carbohydrate contents than cereal grains make legumes a healthy choice for developing new food products. While legumes are a staple in many developing countries, their consumption remains to be very low in most of the developed countries. Developing legume‐based ready‐to‐use ingredients and ready‐to‐eat products can potentially increase legume consumption, especially in developed countries. In addition to traditional legume processing methods, extrusion cooking offers a cost‐effective option to manufacture legume‐based products and ingredients. In recent years, increased concerns by consumers about environmental sustainability and food security have resulted in promoting plant‐based proteins as meat substitutes and meat analogs, which are primarily produced by extrusion or wet/dry extraction. In this regard, extrusion is more sustainable and environment‐friendly processing technology due to its process efficiency and minimal effluents. Legumes processed by extrusion cooking have wide applications in a variety of food products, for example, flour mixes and doughs, snack items, baked foods, meat alternatives, meat extenders, gluten‐free products, and nutraceuticals. Furthermore, extrusion process improves the digestibility and functional properties, and lowers or eliminates the antinutrients found in most legumes. This comprehensive review article discusses extrusion processing technology/systems, legumes extrusion, and nutritional quality, functional properties, food safety, and consumer acceptance of extruded legume products.

Honey offers nutritional and therapeutic benefits to people, hence understanding its quality and consumer preferences is essential for its consumption. In this study, the physicochemical properties, mineral content, and consumer preferences of honey samples from various Tanzanian geographical zones and botanical origins were investigated. Thirty-two honey samples from acacia species and miombo woodland origins were purchased from beekeepers in five zones of Tanzania, and analyzed for those parameters using standard methods. The lake zone acacia samples had significantly (p < 0.05) higher moisture while the northern zone miombo samples had higher acidity than other samples. The lake zone miombo sample had a higher viscosity than other samples. Potassium was the most abundant mineral (380.2 ± 89.30–3488.1 ± 87.17 mg/kg) in honey and all minerals differed significantly (p < 0.05) between botanical origins and geographical zones with miombo samples in all zones having higher values than their acacia counterparts. Furthermore, the eastern zone miombo and lake zone acacia honey were the most acceptable samples by consumers. Therefore, the Tanzanian honey quality and consumer preferences vary significantly with botanical and geographical origins. Nevertheless, despite the variations, quality values were within the national and internal standard bounds, hence the consumption of these honey is encouraged based on their known benefits.

This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery to serve cultivated meat – from April to June 2023. The findings showed that eating cultivated chicken significantly boosted post-consumption acceptance levels. In addition, cultivated chicken's tastiness may be a more important factor than its integration into a familiar meal or dish in fostering repeat consumption. Implications for the cultivated meat industry, limitations, and suggestions for future research are addressed.

Transportation emissions significantly contribute to greenhouse gases (GHG) and climate change. Electric vehicles (EVs) offer a promising solution to this problem. Despite the noteworthy adoption of EVs in emerging economies like China and Europe, the pace of EV rollout in Indonesia remains sluggish. Currently, the country's rate of EV adoption is below 0.3 %, leading to stagnation in the Indonesian electric vehicle market. Several factors have impeded the adoption of EVs in Indonesia. Previous studies have investigated consumer acceptance of EV adoption in specific countries using sentiment analysis. Various data analytics and machine learning techniques have been implemented in those studies. However, those studies predominantly rely on the traditional sentiment analysis method, which assigns a single sentiment classification to each document or sentence. On the other hand, this study aims to investigate consumer acceptance of electric vehicle adoption in Indonesia through Twitter conversations. It utilises the Zero-Shot Aspect-Based Sentiment Analysis (ABSA) approach, which can provide a more fine-grained analysis of the aspects discussed and their corresponding sentiments. The findings demonstrate the effectiveness of this approach in identifying discussed aspects within tweets, though its sentiment classification performance is limited. The research also uncovers crucial aspects of electric vehicle adoption and public sentiments on Twitter. These insights could provide valuable guidance to the government and other stakeholders regarding the concerns associated with EV adoption in Indonesia.

This editorial explores the topic of alternative protein sources for sustainable and healthy nutrition. It acknowledges the challenges faced by the global food supply in providing adequate nutrition while minimizing harm to the planet. Alternative proteins, including those from insects, cultured meat, and plant-based alternatives, are being considered as more sustainable options. However, their environmental impact and animal welfare implications are still being debated. Additionally, alternative proteins may offer health benefits but may also have lower levels of certain nutrients. The adoption of alternative proteins requires consideration of factors such as consumer acceptance and technological advancements. The article also highlights the difficulties faced by rural and marginalized communities in accessing basic foods like lentils or tofu, and the affordability of alternative proteins is identified as a major challenge. The acceptance of alternative proteins varies among different populations, with evidence suggesting that consumers in China, Japan, and Europe are more willing to embrace these foods compared to consumers in the US. Factors such as healthiness, taste, environmental attributes, and individual dietary preferences influence acceptance. Efforts to make alternative proteins more similar to traditional meat products could facilitate their adoption among diverse consumer groups. [Extracted from the article]

An understanding over potential consumers’ openness and need for a product, as well as their reservations and expectations, is essential for launching a new product, ‘clean meat’ not being an exception. Research has been conducted in terms of attitudes, perception, and reservations, but most often in forms of analysing declarations rather than actual observations of consumer behaviour. The aim of the study was to assess consumer attitudes towards ‘clean meat’, in particular acceptance, perception, barriers, and factors influencing attitudes towards ‘clean meat’. The study was voluntary, conducted using online survey and addressed to respondents up to the age of 55 years. The research sample consisted of 418 respondents, representing a diversified sociodemographic profile. The results of the survey showed that for many respondents meat was an important part of their diet and eaten frequently. A majority of the respondents were not aware of the meaning of the expression ‘clean meat’, though after a brief introduction to the product, a majority expressed being open to trying it. Availability, taste, and higher price were identified as the biggest barriers against trying ‘clean meat’, and potential of the invention, interest aroused, and its perceived benefit for the environment were the qualities most associated with this invention.

ABSTRACT: Testing consumer acceptance for a new product, such as the sheep milk–based yogurt, provides a measure of its market success, thus it informs producers on the effectiveness of their decision to transform sheep milk into yogurt to increase their revenues. This work explores to what extent consumers accept sheep milk–based yogurt and tests the role of personal-related factors and product-related features on shaping its acceptance. The study collects data from a representative sample of Italian yogurt consumers, and data are then analyzed via a logistic regression. Results show that male, highly educated, and high-income consumers are more likely than others to accept sheep milk–based yogurt. Findings suggest that consumers' food neophobia and variety seeking traits play a pivotal role in affecting consumer acceptance. Lastly, interest in nutritional and health-related yogurt features increases the probability of accepting sheep milk–based yogurt. Thus, sheep milk–based yogurt should be targeted at high-end male consumers and those interested in nutritional and health-related aspects of yogurt. Informing consumers about the sheep milk yogurt properties may further increase its acceptance and curb food neophobia, which we found to be one of the main barriers for the product acceptance. Future studies will explore consumer acceptance by using a real product and taste experiments.

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.

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.

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.

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.

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.

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.

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production costs are comparably low. Nevertheless, proteins obtained from yeasts are still mostly known and studied for feed applications, despite their nutritional, functional, and sensory benefits for various food applications. Testing consumer acceptance of products, especially products containing alternative proteins provides insights into, e.g., market success, consumer perception, and optimization potential. In this study, the development of two vegan spread powders, high in protein and containing torula yeast as an alternative protein source, is introduced. The result of food product development using torula yeast were "Leberwurst"-style (14.7% protein) and a "Balkan"-style (9.7% protein) spreads both meeting the criteria "at least 20% kcal from proteins of total product kcal" and thus claimable as "high-protein." The application of the alternative protein from torula yeast within the final products was studied by a consumer acceptance test (n = 123) within three different countries (Germany, Iceland, and Sweden). Consumers also rated their trust in food production actors, the food industry in particular, and their willingness to try new foods. Overall, both spreads received acceptance values in the range of "like slightly." It is noticeable that the consumers liked the spread "Balkan style" more than "Leberwurst"-style. The background variables revealed higher neophobic characteristics of Icelandic consumers compared with Swedish or German consumers. However, German consumers felt transparency, and communication was missing, but Icelandic consumers, in general, had more trust in the overall food value chain. This knowledge allows for the development of strategies that address cultural-specific barriers and capitalize on cultural values that promote openness to culinary innovation. The identification of cultural variations in consumer preferences emphasizes the need for customized approaches to product development and marketing. These findings could have implications for businesses and policymakers in understanding and catering to the preferences and concerns of consumers in these respective countries. Businesses might benefit from emphasizing transparency and improving communication strategies. This could involve providing clear information about the sourcing, production, and other aspects of the food value chain. [ABSTRACT FROM AUTHOR]

National hydrogen strategies are emerging as a critical pillar of climate change policy. For homes connected to the gas grid, hydrogen may offer an alternative decarbonisation pathway to electrification. Hydrogen production pathways in countries such as the UK will involve both the gas network and the electricity grid, with related policy choices and investment decisions impacting the potential configuration of consumer acceptance for hydrogen homes. Despite the risk of public resistance, be it on environmental, economic, or social grounds, few studies have explored the emerging contours of domestic hydrogen acceptance. To date, there is scarce evidence on public perceptions of national hydrogen policy and the extent to which attitudes may be rooted in prior knowledge and awareness, or open to change following information provision and engagement. In response, this study evaluates consumer preferences for a low-carbon energy future, wherein parts of the UK housing stock may adopt low-carbon hydrogen boilers and hobs. Drawing on data from online focus groups, we examine consumer perceptions of the government's twin-track approach, which envisions important roles for both 'blue' and 'green' hydrogen to meet net zero ambitions. Through a mixed-methods, multigroup analysis, the underlying motivation is to explore whether the twin-track approach appears compatible with hydrogen acceptance. Moving forward, hydrogen policy should ensure greater transparency concerning the benefits, costs, and risks of the transition, with clearer communication about the justification for supporting respective hydrogen production pathways. • The UK public appears receptive to the launch of a national hydrogen strategy. • Negative perceptions of the twin-track production approach stem from misconceptions. • Blue hydrogen requires explanation and justification to preempt social resistance. • Consumer buy-in hinges on access to reliable and transparent sources of information. • Hedonic and cost concerns typically outweigh climate change considerations. [ABSTRACT FROM AUTHOR]

This research aims to study and analyze the comparison of using soy milk and coconut milk in the making of caramel pudding and its impact on consumer acceptance. The innovation arises from research findings indicating that caramel pudding with a blend of soy milk and coconut milk can be a highly preferred dessert variant among the public. The study employs the U Mann-Whitney test at a significance level of α = 0.05 to test hypotheses related to specific aspects of caramel pudding. The test results indicate that there is no significant influence on the aspects of aroma and pores. However, there is a significant impact on the aspects of custard color, taste, and texture. With average values reflecting consumer assessments ranging from somewhat like to very much like, it can be concluded that caramel pudding with soy milk is the best formulation for further development. The success of this formulation is not only attributed to high consumer preferences but also to the optimization of utilizing plant-based liquids, such as soy milk, as a substitute for animal-based liquids like cow's milk. These findings contribute to innovative developments in the food industry and offer a more sustainable alternative by utilizing plant-based ingredients. Thus, caramel pudding with soy milk can be an enticing and satisfying choice for consumers seeking delicious and environmentally friendly dessert variations. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested. [ABSTRACT FROM AUTHOR]

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The purpose of this research is to develop an artificial intelligence (AI) influencer attributes scale (AIAS), which consists of key measures of AI influencers' perceived attributes, as well as to unveil the relationship between each attribute and consumers' acceptance of AI influencers as product/brand endorsers. Given the two properties of AI influencers (i.e., consumers perceive AI influencers as having humanlike personas, consumers perceive AI influencers as products of new technology), we reviewed literature on anthropomorphism and technology acceptance. Guided by previous literature and through a mixed-methods approach (i.e., machine learning, qualitative analysis, and survey), we identified seven key attributes of AI influencers (i.e., anthropomorphism, artificiality, attractiveness, luminary, quality, trendiness, and robophobia). Results indicated that six of these key attributes (i.e., anthropomorphism, attractiveness, luminary, quality, trendiness, and robophobia) significantly affected consumers' acceptance of AI influencers as product/brand endorsers. [ABSTRACT FROM AUTHOR]

Purpose: The primary aim of this investigation is to scrutinize the level of acceptance of novel parcel delivery methods, inclusive of parcel machines, drones, autonomous cars, and delivery robots, within the specific socio-economic context of Poland. This inquiry is specifically directed toward individuals actively involved in online retail transactions and the utilization of online food ordering applications. Design/methodology/approach: A survey was conducted among people actively using online stores regarding modern methods of delivery of purchased products, 140 respondents were surveyed in two main age groups: young consumers up to 35 years of age and a group of older consumers over 35 years of age. Findings: The pivotal findings from the surveys underscore that the reluctance to embrace new delivery solutions primarily affects respondents aged 35 and above. Additionally, this demographic highlighted numerous inconveniences and concerns associated with the delivery process. A proper communication scheme is advisable for that group to embrace the innovations. Research limitations/implications: A conspicuous imperative arises for the extension of research endeavors to encompass the entirety of the Polish population. Heretofore, the conducted research has predominantly focused on diverse nations, encompassing various European countries. Presented in the paper analysis, conducted on a selectively chosen cohort expressly for this investigation, thereby underscores the inapplicability of its findings to the broader societal milieu. Practical implications: The conducted research holds the potential to influence the breadth and preparedness of consumers for the introduction of innovative methods in product delivery. A comprehensive comprehension of concerns and limitations stands to facilitate the formulation of pertinent information campaigns tailored to address these aspects effectively. Originality/value: Until now, there has been limited research in Poland regarding the acceptance of modern methods in product delivery. [ABSTRACT FROM AUTHOR]

Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production. [ABSTRACT FROM AUTHOR]

The widespread commercialization of cultured meat, produced from animal stem cells grown in vitro, faces significant challenges related to technical, regulatory, and social acceptability constraints. Despite advancements in knowledge, the acceptance of this innovation remains uncertain. Understanding individuals' decision-making processes and interpretative patterns is crucial, with media framing playing a key role in shaping attitudes toward cultured meat adoption. This research, focusing on Twitter as a social media platform, examines the impact of media framing on consumer attitudes (cognitive, affective, and conative) regarding cultured meat. Qualitative (content analysis) and quantitative (MANOVA) analyses were conducted on 23,020 posts and 38,531 comments, selected based on media framing or containing relevant attitude components. This study reveals that media-framed posts significantly influence consumer attitudes compared to non-media-framed posts. While different types of media framing (ethical, intrinsic, informational, and belief) exhibit varying impacts on attitude components, posts combining ethical, intrinsic, and informational frames have a more substantial effect on cultured meat acceptability. The belief frame, particularly for the behavioral component, is equally influential. Consumer attitudes toward cultured meat are found to be ambivalent, considering the associated benefits and risks. Nevertheless, the affective component of attitude is notably influenced by posts featuring informational and ethical media frames. This study suggests implications for authorities and businesses, emphasizing the importance of differentiated education and marketing strategies. Advertising messages that combine ethical, intrinsic, and informational frames are recommended. Additionally, this study advocates for regulatory measures governing the production, marketing, and consumption of cultured meat to instill consumer confidence in the industry. By highlighting the significance of beliefs in cultured meat consumption behavior, this research points toward potential exploration of cultural and religious influences in future studies. [ABSTRACT FROM AUTHOR]

Testing consumer acceptance for a new product, such as the sheep milk–based yogurt, provides a measure of its market success, thus it informs producers on the effectiveness of their decision to transform sheep milk into yogurt to increase their revenues. This work explores to what extent consumers accept sheep milk–based yogurt and tests the role of personal-related factors and product-related features on shaping its acceptance. The study collects data from a representative sample of Italian yogurt consumers, and data are then analyzed via a logistic regression. Results show that male, highly educated, and high-income consumers are more likely than others to accept sheep milk–based yogurt. Findings suggest that consumers' food neophobia and variety seeking traits play a pivotal role in affecting consumer acceptance. Lastly, interest in nutritional and health-related yogurt features increases the probability of accepting sheep milk–based yogurt. Thus, sheep milk–based yogurt should be targeted at high-end male consumers and those interested in nutritional and health-related aspects of yogurt. Informing consumers about the sheep milk yogurt properties may further increase its acceptance and curb food neophobia, which we found to be one of the main barriers for the product acceptance. Future studies will explore consumer acceptance by using a real product and taste experiments. [ABSTRACT FROM AUTHOR]

Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen‐in‐water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen‐in‐smoothie). Both studies used the 9‐point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. Practical Application: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off‐aromas and flavors can be masked by other properties. [ABSTRACT FROM AUTHOR]

The 'Farm-to-Fork' strategy aims to accelerate the transition to a sustainable food system and to make food systems fair, healthy and environmentally-friendly. Insects contribute to the circularity of agriculture, and are ideal candidates to complement traditional sources of protein. The placement of insects on the EU food market needs to be authorized by the Commission following a risk assessment. To date, three insect species have been approved for their commercialization, while the use of insect proteins in feed is strictly regulated. Insect farming is an expanding industry in Europe, and more consumers want to try insect-based foods. To consolidate the insect market, it is very important to assure their safety. EFSA is the body in charge of assessing the risks related to the production and consumption of insects as food. Aside from the risks posed by contaminants or pathogens, insects may be a threat for certain allergic consumers, who might develop an adverse reaction mainly due to a cross-reactivity to crustaceans and/or house dust mites. Overall, the entry of insects into the EU market represents a great opportunity for the economic and ecological growth of the Community, however consumers need to be exhaustively informed and protected. [ABSTRACT FROM AUTHOR]

In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulations due to its valuable nutritional profile. This research aimed to compare the effects of different levels of dietary inclusion of the yellow mealworm beetle (T. molitor) larvae meal on the sensory quality of rainbow trout (Oncorhynchus mykiss) fillets and retrospectively on the acceptability of this protein source to consumers. The results showed that the inclusion of T. molitor larvae meal did not induce sensory changes in the trout fillets, while regarding consumer acceptability and willingness to buy and pay, it was shown that a certain level of rejection towards this alternative protein still exists. The work described in this scientific manuscript adds more knowledge on the study of consumer acceptability of this protein source. [ABSTRACT FROM AUTHOR]

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.

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_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.