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Summary: Plant‐Based Milk (PBM) alternatives have been a hype recently, drawing the high focus of investors, developers, and researchers. However, despite this surge in interest, the market size and potential of these products remain unclear. While several studies explored consumer perspectives on these alternatives, the variability in findings remains poorly understood. This systematic review aims to investigate consumer perceptions of PBM and to identify the factors associated with higher acceptance. Adhering to the PRISMA‐P methodology, searches on two major databases – Scopus and Web of Science – were conducted. Research papers published between 2019 and 2024 were screened to capture the most recent insights, resulting in thirty‐one articles. Among these studies, 71% were surveys, 50% were conducted in Europe and 46% in America. Additionally, 78% of the studies had a sample size of 500 participants or fewer, 71% assessed the perception of PBM alternative in general, while equally, 12.9% focused on soy‐based milk and 12.9% on coconut‐based milk. Overall, the studies evaluated preference for PBM over dairy milk, motives for consumption and other relevant factors. The research describes the socio‐demographic criteria associated with the high adoption rates of these products, the reasons for choosing dairy substitutes (such as curiosity, health benefits, or social influence), and the perceived advantages and barriers to their use. The expected outcomes of this study can provide valuable insights for designing effective marketing strategies for PBM and fostering the development of sustainable and healthy food systems. [ABSTRACT FROM AUTHOR]

Summary: Precision fermented dairy (PFD) is a novel technology used to produce milk proteins that can be used to replicate conventional dairy (CD) products. With PFD products likely to be available soon in the United Kingdom, this study aimed to explore consumer acceptance of these products. Specifically, the effect of sharing information related to the process and environmental impact of PFD on overall liking and emotional response for yoghurts labelled as CD and PFD. Overall, all participants (n = 62) were willing to try the yoghurts labelled as PFD, and no significant difference in liking between yoghurts labelled as CD and PFD was found, indicating acceptance and trust. However, sharing information slightly increased liking for PFD yoghurt and evoked more positive emotions ('understanding', 'adventurous' and 'enthusiastic'). In contrast, information decreased liking for CD yoghurt and had minimal impact on the emotional response, but made participants feel slightly 'guilty'. In particular, sharing information led high food‐neophobic and food technology‐neophobic individuals to be more 'understanding' towards PFD in comparison to the low‐neophobic groups. Findings suggest emotional responses can provide deeper insights beyond liking, which will benefit the food industry when reviewing consumer attitudes. The results show promise that consumers will accept PFD products when available, provided the novel technology can mimic the sensory properties of CD. Furthermore, when marketing products, sharing information may increase liking for sustainable products, but future studies would benefit from exploring the effect of different types of information on consumer acceptance. [ABSTRACT FROM AUTHOR]

The growth of e-commerce has led to an increase in delivery options, and various innovations, such as autonomous delivery robots (ADRs) are being developed to meet the important challenges of the last mile. Currently, in the testing state, consumer acceptance remains relatively unknown. This study aims to identify the factors that affect the level of consumer acceptance of autonomous robotic delivery in urban areas using consumers' current knowledge of this technology. To answer this question, the factors that negatively or positively influence user acceptance are first determined, and then the validity of the relationships between the factors and user acceptance are tested empirically. The results show that participants of this study are neutral to ADRs, which is reasonable for newly developed technology. Utilitarian factors, such as performance expectancy, are the most important for potential users, followed by social influence, trust in technology, and innovativeness. Price sensibility, perceived risk, and hedonic motivation do not seem to affect the acceptance of ADRs at the current stage of development, whereas effort expectancy shows an atypical negative effect on the behavioural intention to use this technology. However, this study has several limitations that need to be considered, notably the small sample size, which does not allow the generalisation of the results to the French population. [ABSTRACT FROM AUTHOR]

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

Summary: The effects of cannabis leaf powder substituted for defatted soy flour (CP; 0%, 5%, 10% and 15%) and the moisture content of the mixture (MC; 25%, 35% and 45% on a wet basis) on physical properties and antioxidant activities of textured vegetable protein (TVP) prepared using a twin‐screw extruder were studied. Increasing CP and MC decreased expansion, resulting in small air cells within the structure, which, in turn, led to an increased bulk density and decreased water absorption capacity, water holding capacity and water solubility index. After rehydration, TVP with the higher CP and MC levels tended to exhibit higher hardness and cohesiveness. An increase in CP significantly (P < 0.05) enhanced the total phenolic content and antioxidant activity of TVP as determined by DPPH, ABTS and FRAP assays. The preliminary consumer acceptance test indicated that TVP containing less than 10% CP and 25% MC tended to have higher overall liking score, with the texture resembling that of meat. [ABSTRACT FROM AUTHOR]

Summary: Excessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Practical Application Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy‐free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic‐supplemented soy dairy‐free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process.Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Augmented reality (AR) technology is expanding into the restaurant industry, yet the use of AR menus has not been investigated yet. The purpose of this research is to study consumers’ perceptions of the use of AR menus in restaurants. A research model grounded in the Technology Acceptance Model (TAM) was used for the study. After 368 responses were collected through an online self-administered survey, multiple regression analyses were performed to explore the impact of factors on customer intention. The results of the study indicated that perceived usefulness, perceived innovativeness, subjective norm, perceived enjoyment, and perceived benefit influenced customer intention. In addition, it was found that there are gender differences in consumer intention. Managerial and theoretical implications are discussed; limitations and recommendations for future study are also provided. [ABSTRACT FROM AUTHOR]

Rapid technological developments in recent years have led to the transformation and digitisation of financial services, resulting in a proliferation of neobanks. At the same time, the level of consumer acceptance is a key success factor for the widespread uptake of services offered by these branchless banks. Our research aims to understand the individual decision-making process of potential and current neobank users. By extending the widely used Technology Acceptance Model (TAM) with trust, this study seeks to explore the relationships between the factors influencing consumer intention to use neobank services. To answer the research questions, an online questionnaire survey was conducted in Hungary in 2022. The sample of 475 respondents was analysed using Structural Equation Modeling (SEM) and our results showed that intention to use is directly influenced by attitude towards use, which in turn is positively influenced by trust, perceived usefulness and perceived ease of use. Based on these results, we suggest that neobanks should focus on developing positive attitudes towards their services by emphasising trust, reliability, ease of use and perceived usefulness of their services. [ABSTRACT FROM AUTHOR]

The present study investigated the effect of polyphenol-rich Strobilanthes crispus extract (SCE) fortification at various concentrations on yogurt. Proximate data revealed that the moisture, carbohydrate, and protein content decreased as the SCE concentration increased while fat and ash content remained unaffected. A significant decrease in pH, color (L*, a*, b*), and viscosity was noticed across all SCE-fortified yogurts. With an increasing concentration of SCE, a concomitant increment in the total phenolic content (TPC) and antioxidant activity of yogurts was observed albeit statistically insignificant. A weak, positive correlation was found between TPC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The starter culture (L. bulgaricus and S. thermophilus) remained viable above log 7 CFU/mL for fortified concentrations. The consumer acceptance of SCE-fortified yogurt and the control was similar. Overall, this study suggested that SCE could serve as a potential functional ingredient in yogurt and fortification of SCE at 20% is deemed optimal. [ABSTRACT FROM AUTHOR]

Due to containing more than 100 g/L of sugar, liqueurs are high-calorie spirits, providing consumers only 'empty calories' with no nutritional value or benefit. Elderflower is intriguing as a possible ingredient in creative alcoholic beverages, yet it is rarely used for the manufacturing of commercial spirits. This is the first study aiming to use steviol glycosides powder (SGP) to reduce the amount of sugar in elderflower liqueur. Optimal sweetness of liqueur and equivalent sweetness of SGP were determined by sensory evaluation. Four samples, one prepared with only sucrose as a sweetener and three with 25%, 50%, and 75% of sucrose replaced with commercial SGP, were subjected to consumer acceptance tests. The overall acceptance of all samples was near and in the range of liking, with hedonic scores ranging from 5.6 to 6.6, indicating the promising liqueurs' commercial potential. Superior concentrations of chlorogenic acid and caffeic acid were found in liqueurs. The total phenolic content of liqueurs increased as SGP concentration increased, while the sample with the highest SGP content had the greatest capacity to scavenge DPPH. Functional and sensory properties of novel liqueurs indicate the promising potential of sugar substitution by SGP in liqueur production. [ABSTRACT FROM AUTHOR]

Autonomous delivery robots offer a promising solution to the challenges of last mile logistics, a crucial topic in times of increasing logistics volume, environmental concern, and ongoing urbanization. This study investigates the acceptance of such robots in various application scenarios for last mile delivery in Germany. A first, quantitative, study investigating the overall acceptance of autonomous delivery robots for the primary predominant usage scenarios of meal and package delivery tested an adapted technology acceptance model via a structural equation model. A second, qualitative, study was conducted to better understand possible future use cases for these robots included semistandardized interviews with 14 individuals and employed a qualitative content structuring analysis method for data analysis. The results of Study 1 confirm that performance expectancy and effort expectancy influence the acceptance of delivery robots, with performance expectancy and behavioral intention being significantly higher for the package than for meal deliveries. However, in both cases, the average intention to use these robots only slightly exceeded the scale mean. Study 2 reveals that autonomous delivery robots are perceived as more convenient than existing alternatives in grocery and pharmaceutical delivery and return processing. The further application of emergency situations, such as illness or the risk of infection, also emerged from the data; even respondents who generally reject the idea of such robots would still use them in such exceptional situations. These results should be considered in the further development of autonomous delivery robot systems. [ABSTRACT FROM AUTHOR]

The reliance on animal husbandry for protein has caused environmental, social and ethical challenges worldwide, yet the demand for animal‐based food continues to rise. Despite the increasing attention from scholars and professionals on the potential of cultured meat (CM) as a viable alternative protein source, the ensuing scholarly work still lacks coherence and is incomplete and fragmented. Its success also depends heavily on customer acceptance. This study therefore examined peer‐reviewed literature on consumers' perceptions and acceptance of CM. A comprehensive search was conducted on ScienceDirect, Google Scholar and Scopus databases between 2017 and 2022, yielding 54 papers that met the selection criteria. The qualitative synthesis conducted revealed seven themes that had the highest influence on consumers' acceptance of CM. The themes identified were (i) attitudes and traits, (ii) situational impact, (iii) information and nomenclature, (iv) CM properties, (v) risk–benefit perception, (vi) familiarity and awareness and (vii) competition with other alternative proteins. This review also identified demographic predictors of consumers who are most likely to accept CM. The review found that although consumers are curious and willing to try CM, failure to address personal attitudes and traits may lead to failure in adoption. It was also found that strategies that include emotional responses are more effective in the long run. [ABSTRACT FROM AUTHOR]

In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP (0, 5, and 10%) on selected physicochemical parameters of the NY was evaluated. With the increasing addition of SMP, a decrease in fat content (up to −19%) and, conversely, an increase in protein content (up to +82%) and viscosity were noted. Analyses of fruits and jams intended for yogurt fortification revealed a significantly higher vitamin C content in BC than in EB and higher anthocyanins in EB than in BC. In Experiment 2, NY with 5 and 10% SMP was fortified with 10% jams (BC or EB). A joint effect of SMP and the type of fruit jam was evaluated. The same trends in fat and protein contents as in Experiment 1 were detected. The sensory evaluation showed better acceptance of FY with 10% SMP and no differences between BC and EB perception. Thus, for Experiment 3, FY was prepared with only 10% SMP and 10% jam (BC, EB, BCEB). Significant differences were detected in active acidity and color measured in the CIELab system. These results were also confirmed in sensory evaluation. The overall acceptability showed that FY with different types of jam did not significantly differ. The launching of innovative fortified yogurt onto the market represents a promising way to increase the diversity of fermented dairy products with nutritionally desirable properties. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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

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

This research aims to analyze the influence of using elephant ginger, emprit ginger, and red ginger in the production of powdered bir pletok on its physical quality and consumer acceptance. The study was conducted at the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, State University of Jakarta. The research period spanned from February 2023 to June 2024. The method used in this research was experimental, and the samples tested were powdered bir pletok using white ginger, java ginger, and red ginger. The physical quality testing, which examined two aspects: total dissolved solids and pH value, was performed using an ANOVA test. The results showed no significant differences in the pH aspect, but there were significant differences in the total dissolved solids aspect, warranting further testing with Duncan's test. Duncan's test results indicated significant differences in the total dissolved solids aspect among the three types of ginger: white ginger, java ginger, and red ginger. Consumer acceptance testing involved 30 semi-trained panelists to evaluate various aspects. The results of the hypothesis testing on consumer acceptance using the Friedman test showed no significant effect on the powder color, color after dissolution, and solubility aspects. However, there were significant effects on the aspects of red ginger taste, spice taste, ginger aroma, and spice aroma, prompting further testing with Tukey's test. Tukey's test results revealed differences in the ginger taste aspect between white ginger and red ginger, with no differences found in java ginger. In the spice taste aspect, there were no differences between white ginger and java ginger, but differences were found in red ginger. In the ginger aroma aspect, there were no differences between white ginger and red ginger, but differences were found in java ginger. In the spice aroma aspect, there were no differences between white ginger and java ginger, but differences were found in red ginger. The conclusion of this research is that powdered bir pletok with the treatment of three different types of ginger was considered successful due to the positive evaluations. The researchers recommend using java ginger as the best formula. [ABSTRACT FROM AUTHOR]

E-waste has one of the greatest impacts on the environment and is the fastest-growing waste stream globally. The ever-ongoing growth in our economy and unsustainable consumption patterns ask for a change. Use-oriented product-service systems (u-PSS) are a promising business model to address this change by acting toward a circular economy. However, the implementation of u-PSS can face various challenges because it requires a fundamental shift in how companies interact with consumers as well as consumers' preferences. Therefore, this study aims to identify factors of acceptance for adopting u-PSS for electronic devices in Austria. To gather specific data, an online survey was conducted with 287 participants. The hypotheses were tested using multiple regression analysis. The results reveal that out of the tested factors, environmental awareness and information are the most important factors of acceptance. For a successful implementation, key determinants include service provision, device durability, and comprehensive information about u-PSS. [ABSTRACT FROM AUTHOR]

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

Edible insects have the potential to serve as a valuable and innovative source of nutrients. However, their incorporation can affect various product characteristics. This study aimed to evaluate the effect of using lesser mealworm larvae (LMP) and house cricket imago (HCP) powders in shortbread cookie recipe on their physical, sensory, and nutritional characteristics. The cookies prepared from wheat flour (control) and those with 10% and 20% (w/w) of wheat flour replaced by insect powders were analyzed. Additionally, the fat quality and sorption properties of the insect powders were evaluated to determine their impact on the storage stability of the cookies. The results indicated that the chemical composition of both insect powders influenced their sorption properties, contributing to their good storage stability Nevertheless, the changes caused by the incorporation of LMP were more pronounced than those caused by HCP. The insect powders improved the nutritional value of the cookies, notably increasing protein content (2.1 times for cookies with 20% LMP replacement) and essential fatty acid levels (3.3 times for cookies with 20% LMP replacement), compared to control. However, it diminished oxidative stability of the fat in cookies (with a 25.9% shorter induction time for 20% LMP cookies) and their sensory characteristics (primarily ratings of color, taste, and aroma were lower by 32.4--65.2%). Generally, the cookies with a 10% LMP replacement achieved consumer acceptability comparable to those with 20% HCP, suggesting that a lower level of LMP is preferable in the recipe compared to the HCP level. Overall, LMP could be deemed a promising ingredient for the pastry industry; however, further research is needed to enhance the sensory characteristics and shelf-life of products enriched with this insect powder. [ABSTRACT FROM AUTHOR]

As the world's population grows and climatic conditions worsen, the world's current resources are rapidly depleting. Human behavior exacerbates this adverse situation. One of these behaviors is traditional eating habits. A traditional diet that consists of animal-based proteins consumes more resources and pollutes the environment to a greater extent. The traditional diet, which consists of mostly animal-based proteins, may turn towards plant-based proteins. In addition to plant-based proteins, in recent years scientists have focused on exploring alternative protein sources that do not pollute the environment and require fewer resources. Plant-based proteins, algae, insect-based proteins, and cultured meat have all been identified in the literature as alternative protein sources that may be consumed alone (in dry or concentrated form) or added to foods. While alternative protein sources are still being developed, the consumer's opinion on these sources is being assessed. So, in this review, consumers' knowledge, acceptance, and attitude to alternative protein sources are discussed. Data shows that plant-based protein sources, including algae, are now widely claimed to be more accepted than traditional protein sources. It has also been established that most individuals are prejudiced toward insect-based protein and cultured meat due to lack of sufficient information. [ABSTRACT FROM AUTHOR]

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

This study aims to analyze the effect of arrowroot starch substitution in onde-onde ketawa on its physical testing and consumer acceptance. The research was conducted in the Pastry & Bakery Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta. The research period started in November 2023 and ended in May 2024. The research method used in this study is the experimental method. The samples in this study were onde-onde ketawa with 30%, 40% and 50% arrowroot starch substitution. Physical testing were tested on two aspects: expansion and oil absorption, using a Completely Randomized Design (CRD), which showed significant effects on all three onde-onde ketawa products. This was followed by Duncan's test, which indicated significant differences in the expansion and oil absorption aspects of each treatment. The best product in the physical tests was onde-onde ketawa with a 50% substitution, as it had the highest expansion and oil absorption values. Consumer acceptance was assessed by 30 panelists using the Friedman test, which showed no significant effect on the aspects of color, starch aroma, taste, and crispness. However, there was a significant effect on the fragility aspect, followed by Tuckey's test. The Tuckey test results showed a significant effect at the 50% level. This study found that onde-onde ketawa with 50% arrowroot starch substitution was most preferred by consumers in terms of crispness and fragility, while the 30% substitution was most preferred in terms of color and starch aroma. The researcher recommends using 50% arrowroot starch as the best formula. [ABSTRACT FROM AUTHOR]

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

Background: The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high‐performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test. Results: The study found that the degradation of carotenoid compounds in sweet potato followed first‐order kinetics and fitted the Arrhenius equation with correlations of R2 > 0.9. The retention rates of all‐trans‐β‐carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all‐trans‐β‐carotene, after baking, for bread, cookies and cake were 15, 19 and 14 μg g−1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot. Conclusion: The content of carotenoid compounds was reduced by exposure to high temperatures and long cooking times. The combinations of cooking time and temperature which minimized degradation of all‐trans‐β‐carotene occurred at 75 °C–20 min and 95 °C–10 min. All‐trans‐β‐carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all‐trans‐β‐carotenes and with a good acceptance by children between 9 and 13 years old. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

Lumpfish (Cyclopterus lumpus) are used as cleaner fish in salmon aquaculture to treat sea lice. However, after 18–24 months and reaching 0.4–0.6 kg, the fish is removed from the salmon cage and usually discarded, which raises social, economic, and environmental challenges, as well as ethical concerns. This paper assesses the viability of marketing lumpfish as food by exploring possible products that can be made from the fish in Vietnamese cuisine, and understanding the stakeholder's perception and acceptance of the fish. We used a customer co-creation method to investigate market potential, sending a sample of 45 kg of frozen and whole lumpfish from Norway to Vietnam. Researchers, industrial stakeholders, restaurant chefs, and household consumers collaborated to discuss, process, cook, and taste the fish, and the evaluations were assessed before and after consumption. More than 10 Vietnamese dishes were identified as possible use for lumpfish, including grilled, fried, sour soup, hotpot, and several value-added products. Household consumers and restaurant buyers evaluated the fish positively in terms of sensory quality (taste, color, flavor, size, and texture), but the rough skin and sharp thorn are negative aspects. Individual consumers accept the fish and were willing to buy it if the price is reasonable. In contrast, industrial stakeholders evaluated the lumpfish less favorably, citing its soft and mushy texture, sticky smell, and very low fillet-recovery-ratio (only 15.9% of skinless fillet and 16.7% of kama can be obtained from whole-defrosted lumpfish). They also found that the taste of the fish was not delicious and bitter in some value-added products. In addition, this study found that the information relating to lumpfish as a cleaner fish is not an issue in the Vietnamese context. [ABSTRACT FROM AUTHOR]

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

Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are frequently produced from strawberries rejected for fresh sale due to poor colour, which are insufficiently ripe to produce colour-stable nectars. This study investigated post-harvest anthocyanin development in strawberries to improve the colour and colour stability of nectars, which is the first time these developments were studied for beverage production. Strawberries at five ripeness stages were stored at 20 °C for 1 and 2 days prior to nectar production. The anthocyanin content of nectars was determined by a pH-differential method, and the colour stability was tracked for 12 weeks using a consumer Acceptance Factor, derived from CIELAB colour components. The anthocyanin content and colour stability were highly correlated, and both were dependent on ripening, with larger increases observed in under-ripe strawberries, and small to no improvement in overripe samples. Stored partially coloured strawberries produced nectars with equivalent colour stability to non-stored strawberries of normal ripeness. This allowed strawberries that were previously unsuitable for both fresh sale and nectar production to be used as a feedstock for nectar production, reducing food waste. [ABSTRACT FROM AUTHOR]

The presence of a halal mark on a food product serves as an indicator that the food has been certified as halal and is deemed suitable for consumption according to Islamic dietary guidelines and safety standards. However, the increased demand for halal food in the market has led many business owners to exploit this trend by intentionally misleading consumers with false claims of halal certification. To address these issues, the Verify Halal app platform was developed. However, there is a lack of research on the factors contributing to its acceptance. As such, this study explores the factors contributing to the acceptance of Verify Halal app among the Malaysian Muslim consumers. To achieve this objective, survey questionnaires were distributed online and face-to-face to collect data from 250 Muslim respondents in the Klang Valley area of Malaysia. The data collected were analyzed using SPSS. The results indicate that religiosity, perceived ease of use, perceived usefulness, and social influence contribute positively and significantly to the acceptance of the Verify Halal app. However, trust contributes negatively and insignificantly to its acceptance among Malaysian Muslim consumers. The findings of this study have serious implications for several entities, including halal business owners, halal consumers, halal app developers, and government entities. Specifically, halal business owners should ensure that information about their products listed on the app is accurate, current, and in compliance with halal standards. The findings call on halal consumers to frequently use the app to search for and purchase halal-certified products, which could contribute to the development of an effective community for other users. Halal app developers should prioritize user-centric design principles, which will not only increase initial engagement but also generate positive reviews and referrals, thereby contributing to the Verify Halal app's market reputation. Finally, various forms of government incentives, such as grants and collaborations, can be provided to facilitate the advancement of the Verify Halal app. [ABSTRACT FROM AUTHOR]

Abstract Entomophagy (consumption of insects) has been proposed as one of the important solutions to the food crisis caused by population growth. Despite a long history of insect consumption, numerous challenges have arisen that question the feasibility of using insects as a food source. It should be notifying that Acheta domesticus (house cricket) is recently approved by Commission Implementing Regulation (EU) 2022/188 as a novel food ingredient. Gaining a comprehensive understanding of the house cricket is paramount for fostering a proper appreciation of its potential as a food source. This review aims to provide comprehensive and in‐depth information on the house cricket, covering various aspects such as its consumption, bioecology, nutritional value, health benefits, harvesting and rearing, and processing methods for use as a food source. Additionally, the consumer acceptance of house cricket will be discussed and specific information on why it has gained approval in the European Union will also be provided. The consumption of crickets has a long history as both food and feed. They are environmentally friendly to rear, making them an attractive option for human consumption. House cricket, in particular, holds promise as a sustainable alternative to traditional farming and conventional food sources due to its nutritional and pharmaceutical properties. Different processing methods enhance its potential. However, there are challenges regarding public acceptance, which can be overcome through diverse processing techniques and applications. Further research and efforts are needed to expand the acceptance and application of A. domesticus.

There is a growing demand for meat substitutes among consumers, given that excessive meat consumption is associated with negative consequences for personal health and the environment. However, the market shares of such meat substitutes remain low, thus highlighting the need to further investigate how to increase consumer acceptance of meat substitutes. The present research investigates social media data of plant-based meat brands and explores how visual features could lead to a high number of likes, which is a numerical representation of social acceptance. The findings of this research show that social media posts with warm color, vertical symmetry, and horizontal symmetry receive a higher number of likes. Further, there is a joint effect between warm color and vertical symmetry, such that vertical symmetry would strengthen the positive effect of warm color on the number of likes. These findings offer a more nuanced understanding of how to increase consumer acceptance of meat substitutes and how to promote plant-based meat brands in social media. [ABSTRACT FROM AUTHOR]

Gene-editing technology provides promising opportunities for livestock industries by enabling precise genetic modifications that enhance desirable traits such as increased disease resistance, heat tolerance, and nutritional quality. With gene-edited beef products entering the market soon, understanding consumers’ acceptance is critical. Using structural equation modeling, the study aimed to determine how key psychological and social factors influence U.S. consumers’ attitudes toward gene editing and their behavioral intentions toward ground beef from gene-edited cattle. Results indicate that knowledge, subjective social norms, and perceived benefits positively influenced attitudes, while perceived risks and food technology neophobia negatively influenced attitudes. Subjective social norms, perceived benefits, and attitudes positively influenced behavioral intentions, while perceived risks and food technology neophobia negatively influenced intentions. Attitudes acted as a partial mediator, significantly mediating the effects of subjective social norms, perceived benefits, perceived risks, and food technology neophobia on behavioral intentions. Improving consumers’ behavioral intentions toward ground beef from gene-edited cattle hinges on cultivating more favorable attitudes toward the technology. Thus, collaborative efforts by scientists, producers, policymakers, extension agents, and agricultural communicators should seek to increase consumers’ perceived benefits and improve subjective social norms, as these factors were most influential.

Edible insects have drawn more attention in recent years as a reliable source of nutrition with an opportunity to alleviate a number of issues with the current global food chain. They have the ability to provide small-scale growers and entrepreneurs with economic and livelihood possibilities. As the demand for edible insects rises globally, mopane worms may one day be an important source of nourishment outside of the African regions where they are currently consumed. Mopane worms are attractive as an edible insect due to a number of factors, such as their high nutritional value, minimal environmental impact, and simplicity of cultivation and harvesting, which may increase their sales potential and economic value. Mopane worms provide 58 % protein, 15 % fat, 8 % ash, 8 % carbohydrate, and significant amounts of minerals. The market value of mopane worm is projected to be $2.5–4.0 per kilogram. Mass rearing, gathering, processing, and storage practices that are effective and sustainable can guarantee the safety and quality of products while boosting consumer demand and producer prospects for profit. Mopane worms have an exciting potential as an edible insect, and additional investigation and advancement in these areas may help to realize their full capability as a food source.