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Project SoL was a 19-month (September 2012 to April 2014) community-based multi-component intervention based on the supersetting approach that was designed to promote healthier eating and physical activity among children and their families. The aim of this study was to examine the effects of a multi-component intervention (level 1) and a mass media intervention alone (level 2) compared to a control area (level 3) on food sales. The design was quasi-experimental. Weekly sales data for all Coop supermarkets in the intervention and control areas were analysed via longitudinal linear mixed-effects analyses. Significant increases in the sales of fish (total) (29%; p = 0.003), canned fish (31%; p = 0.025) and oatmeal (31%; p = 0.003) were found for the level 1 intervention area compared to the control area. In the level 2 intervention area, significant increases in the sales of vegetables (total) (17%; p = 0.038), fresh vegetables (20%; p = 0.01), dried fruit (51%; p = 0.022), oatmeal (19%; p = 0.008) and wholegrain pasta (58%; p = 0.0007) were found compared to the control area. The sales of canned fish increased by 30% in the level 1 area compared to the level 2 area (p = 0.025). This study demonstrated significant increases in the sales of healthy foods, both in the areas with multi-component and mass media interventions alone compared to the control area.

Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to sensory characteristics and lack of knowledge about preparation, while drivers of environmental benefits are intangible. The aim of this study was to investigate the effect of additional information about health or environmental benefits of pulses on the acceptance of novel pulse-based products from chickpeas, black beans, and faba beans. Perceptions of these pulse-based spreads in a blind and informed stage were assessed with 202 consumers in urban and suburban areas of Denmark. In general, the familiar chickpea spread followed by the relatively most unfamiliar black bean spread was liked the most. Only for these two products, additional information increased hedonic perception, regardless of the context (health or environmental benefits). If consumers did not like the spread, as found for the faba bean spread, providing additional information did not significantly alter this perception. Participants’ preferences and willingness to pay (WTP) in a discrete choice experiment corresponded to hedonic scores, whereas providing additional information increased the WTP. These findings suggest that extrinsic cues such as health or environmental benefits may only be useful in products with an acceptable baseline taste profile. Moreover, black beans might be investigated as a promising source for further product development due to their acceptance by consumers besides being the comparably most unfamiliar pulse type., Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to sensory characteristics and lack of knowledge about preparation, while drivers of environmental benefits are intangible. The aim of this study was to investigate the effect of additional information about health or environmental benefits of pulses on the acceptance of novel pulse-based products from chickpeas, black beans, and faba beans. Perceptions of these pulse-based spreads in a blind and informed stage were assessed with 202 consumers in urban and suburban areas of Denmark. In general, the familiar chickpea spread followed by the relatively most unfamiliar black bean spread was liked the most. Only for these two products, additional information increased hedonic perception, regardless of the context (health or environmental benefits). If consumers did not like the spread, as found for the faba bean spread, providing additional information did not significantly alter this perception. Participants’ preferences and willingness to pay (WTP) in a discrete choice experiment corresponded to hedonic scores, whereas providing additional information increased the WTP. These findings suggest that extrinsic cues such as health or environmental benefits may only be useful in products with an acceptable baseline taste profile. Moreover, black beans might be investigated as a promising source for further product development due to their acceptance by consumers besides being the comparably most unfamiliar pulse type.

To be more successful in preventing malnutrition for older adults living at home, there is a need for better methods to characterize their food behavior, as well as there is a need for health-supporting technologies focusing more on individualized contextual preferences. This study reveals how photos can be used to characterize older adults’ food-related behavior and preferences, and how photo elicitation can be used to design an eating environment in mixed reality for older solitary adults. This study is based on a sample of 22 older adults, who took in total 153 pictures of their meals, and a workshop using photo elicitation with 16 older adults in a community center. The findings revealed how photos can be used as a self-monitoring process to create meaningful and rich in-depth information on food-related behavior of older adults living at home. Photo elicitation can be used as a supplement to characterize older adults’ food-related behavior and preferences in a mixed reality environment. Further, we outline both advantages and limitations of using photo elicitation in a context of human-computer interaction., o be more successful in preventing malnutrition for older adults living at home, there is a need for better methods to characterize their food behavior, as well as there is a need for health-supporting technologies focusing more on individualized contextual preferences. This study reveals how photos can be used to characterize older adults’ food-related behavior and preferences, and how photo elicitation can be used to design an eating environment in mixed reality for older solitary adults. This study is based on a sample of 22 older adults, who took in total 153 pictures of their meals, and a workshop using photo elicitation with 16 older adults in a community center. The findings revealed how photos can be used as a self-monitoring process to create meaningful and rich in-depth information on food-related behavior of older adults living at home. Photo elicitation can be used as a supplement to characterize older adults’ food-related behavior and preferences in a mixed reality environment. Further, we outline both advantages and limitations of using photo elicitation in a context of human-computer interaction.

More than half of Danes buy organic food products every week; however, this has not been reflected in the retail sale of organic fish and shellfish. Therefore, this paper aims to perform consumer segmentation through the food- related lifestyle (FRL) instrument and determine the factors influencing intention to buy organic fish among Danish consumers applying the theory of planned behaviour (TPB). Survey data were collected using a validated questionnaire from 237 Danish convenient consumers. The structural equation model (SEM) was used to analyze the relationships between the TPB constructs. Consumer segmentation was based on the FRL instrument (incl. The shopping scripts, higher-order product attributes, and meal preparation scripts) as a basis for consumer segmentation. Factor analysis with hierarchical clustering yielded four consumer segments: the “Careless” (31.6% of the respondents), the “Rational” (17.3%), the “Cooks” (31.6%), and the “Eco-moderate” (19.4%). Consumers from the Careless segment had the highest percentage of respondents buying organic fish (39.1%), followed by those from the Cooks (33.1%). However, consumers from the Cooks segment purchase organic fish regularly, followed by the Careless segment (27.3% and 11.5%, respectively). The results from SEM indicated that past experience, perceived barriers such as difficulty to judge the quality, and availability of organic fish were significant predictors of the intention to buy organic fish. However, attitudes, subjective norms, and perceived price were not significant predictors of the intention to buy organic fish. The intention to buy organic fish showed a strong positive correlation with the reported consumption frequency of organic fish. Hence, focusing on perceived barriers, past experience with buying organic, and promoting availability among con-sumers is likely to trigger a behavioural intention of buying organic fish, thereby potentially increasing the purchasing frequency of organic fish.

Product information is capable of steering the consumers’ expectation formation process. Therefore, this paper aims to investigate whether information on production method influence consumers’ preference and liking of smoked salmon. A consumer test was conducted among 92 consumers to determine liking of the smoked salmon on a 7-point hedonic scale before (blind) and after (informed) receiving information about production method (organic, conventional and wild-caught). Further, two explanatory focus group discussions (n = 5 in each group) were conducted to determine consumers’ belief on production method. A linear mixed-effects model analysis indicated that the consumer overall liking of wild-caught smoked salmon significantly increased after production method information was provided, while regarding organic and conventional smoked salmon no significant difference was noted. Post hoc test indicated that organic smoked salmon was significantly more liked than wild-caught smoked salmon (mean difference ± standard error: 0.652 ± 0.19, p < 0.01) in blind condition, however, between organic and conventional smoked salmon no significant difference was noted (-0.032 ± 0.19, p = 0.983). Further, in informed condition, organic smoked salmon was significantly more liked than conventional smoked salmon (0.50 ± 0.19, p < 0.05), however, between organic and wild-caught smoked salmon no significant difference was noted (0.228 ± 0.19, p = 0.452). Relative importance analysis results suggest that liking of taste was the most important contributor (26.84%) to smoked salmon overall liking (p < 0.05, R2 = 74.17%). Focus group discussion revealed that consumer beliefs related to food safety, animal welfare and sustainability as well as purchasing habits seem to influence smoked salmon preferences. Thus, organic aquaculture sector should focus on promoting consumer beliefs by providing reliable information based on scientific evidences that helps differentiates their products w

Dette kapitel beskriver en nyudviklet og helhedspræget interventionsstrategi, supersetting-tilgangen, til udvikling, implementering og evaluering af komplekse sociale og sundhedsfremmende interventioner i lokalsamfundet. Forfatterne adresserer gennem settings-perspektivet den sociale ulighed i sundhed, som har været stigende gennem de seneste 30 år. Supersetting-tilgangen inddrager mange forskelligartede ressourcer, materielle såvel som ikkematerielle, og den beskrives som en interventionsstrategi rettet mod et fælles defineret mål. Kapitlet beskriver en række initiativer og samskabelsesprocesser, som involverer beboere og professionelle aktører, f.eks. fra den offentlige sektor, det private erhvervsliv, civilsamfundet og akademiske miljøer. Teoretisk har begrebet sin baggrund i WHO's strategier for sundhedsfremme, "Health for All" fra 1980 (WHO, 2010) og "The Ottawa Charter for Health Promotion" fra 1986 (WHO, 2009). Kapitlet præsenterer et empirisk nedslag i form af Projekt SOL – Sundhed og Lokalsamfund, som et dansk eksempel på et supersetting-sundhedsfremmetiltag. Kapitlet ønsker at formidle supersetting-tilgangen og skabe refleksion over, hvordan den anvendes til at reducere den sociale ulighed i Danmark.

The present study compares three profiling methods based on consumer perceptions in their ability to discriminate and describe eight beers. Consumers (N=135) evaluated eight different beers using Check-All-That-Apply (CATA) methodology in two variations, with (n=63) and without (n=73) rating the intensity of the checked descriptors. With CATA, consumers rated 38 descriptors grouped in 7 overall categories (berries, floral, hoppy, nutty, roasted, spicy/herbal and woody). Additionally 40 of the consumers evaluated the same samples by partial Napping® followed by Ultra Flash Profiling (UFP). ANOVA- and Discriminant Partial Least Square Regression (A-PLSR, D-PLSR) were used to evaluate the discriminative ability of the methods and descriptors. A-PLSR results showed that all samples were perceived as different in all three methods, whereas D-PLSR showed that all three methods had similar numbers of discriminating descriptors. For the two CATA variants, 29 and 24 descriptors for without and with rating intensity were significant, for Napping/UFP the number was 26. Multiple Factor Analysis was used to derive an overall product map and to compare it to product configurations from individual methods. Both qualitative and quantitative analysis (comparison of RV coefficients of the MFA configurations) revealed a very high agreement of the three methods in terms of perceived product differences. RV coefficients were used to compare sample configurations obtained in the three descriptive methods. For all comparisons the RV coefficients varied between 0.90 and 0.97, indicating a very high similarity between all three methods. These results show that the precision and reproducibility of sensory information obtained by consumers by CATA is comparable to that of Napping. The choice of methodology for consumer descriptive methods should then be based on whether it is desired to have consumers articulate their own perception of descriptors, or if it sufficient to present them to an ex

The aim of the present study was to develop a sensory method to evaluate off-odors in a package headspace relative to a reference scale. Selection of panelists was performed with a questionnaire and with the Sniffin' stick test. A 1-butanol reference scale and three types of scales (a 15-cm line, a color-graded brightness line scale and a color-graded brightness category scale) were compared. 1-butanol proved to be a reliable reference scale for the off-odor intensity in the package headspace. The type of scales did not affect the odor intensity ratings; however, the color-graded brightness line scale tended to give a greater accuracy of scored odor intensity. The color-graded brightness scale may strengthen the repeatability of the intensity measures due to the cross-modal support in the judgment processes. The method allows the conversion of intensity judgment of a package headspace to a physical intensity scale of 1-butanol and thus provides a valuable reference for comparing different package assessments over time. PRACTICAL APPLICATIONS A method for assessing off-odors in a package headspace is developed. The method development includes everything from selection and monitoring of the sensory panel to evaluation of different scaling techniques. Finally, a reliable and overtime fairly reproducible method for the evaluation of off-odors in the headspace of packages is presented., The aim of the present study was to develop a sensory method to evaluate off-odors in a package headspace relative to a reference scale. Selection of panelists was performed with a questionnaire and with the Sniffin' stick test. A 1-butanol reference scale and three types of scales (a 15-cm line, a color-graded brightness line scale and a color-graded brightness category scale) were compared. 1-butanol proved to be a reliable reference scale for the off-odor intensity in the package headspace. The type of scales did not affect the odor intensity ratings; however, the color-graded brightness line scale tended to give a greater accuracy of scored odor intensity. The color-graded brightness scale may strengthen the repeatability of the intensity measures due to the cross-modal support in the judgment processes. The method allows the conversion of intensity judgment of a package headspace to a physical intensity scale of 1-butanol and thus provides a valuable reference for comparing different package assessments over time.

Capsaicin is receiving increasing interest because of its metabolic enhancing and appetite regulation effects. Studies on formulating foods with adequate levels of capsaicin and related substances from both sensory and nutrition standpoints may help in developing more healthy and satisfying foods. In this study time-intensity (TI) evaluation of pork patties was performed to investigate the effect of textures and two different chili products on the intensity of oral burn and meat flavor of pork patties. The pork patties spiced with chili powder were perceived significantly hotter (larger Area, Tend and DurDec) and had less pronounced meat flavor than the minced chili patties. A multivariate PARAFAC2 model showed in agreement with univariate analysis that both chili products masked the meat flavor. No effect of texture was found on the perceived oral burn or meat flavor. Chili burn and meat flavor were perceived less intense to regular eaters of chili compared to non-eaters of chili.