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Current food systems pose one of the greatest health and environmental challenges of the 21st century. Expanded utilization of seaweed for food in Western societies seems like one promising measure in the transition toward sustainable food systems. However, introducing and expanding seaweed to new markets brings certain challenges, such as limited food acceptance and availability. In this pilot consumer study, four common northern European seaweed species (Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp.) were introduced into two complementary plant-based products (bread and spread), which were presented to consumers (n = 49 (bread), n = 52 (spread)) in a Swedish setting. The consumers’ liking of the products was evaluated based on a 9-point hedonic scale, and the product characteristics were determined by texture, pH, and color analysis. Whereas the different spreads’ pH was similar, the texture and color overall varied more between the different samples. Overall, the consumers slightly liked the two seaweed-containing products, with taste/flavor and texture being main contributing factors to the consumers’ liking. For the bread, S. latissima was liked best as a supplement. S. latissima and A. esculenta were liked best for the spread, whereas P. palmata received the lowest scores. The preference for brown seaweeds may relate to their relatively more neutral taste/flavors and finer structure, whereas the lower scores for P. palmata may be explained by its marine-associate flavors and coarser structure. The studied consumer liking of seaweed-based products can become valuable for developing and improving future seaweed products and increasing their availability in Western food cultures., Current food systems pose one of the greatest health and environmental challenges of the 21st century. Expanded utilization of seaweed for food in Western societies seems like one promising measure in the transition toward sustainable food systems. However, introducing and expanding seaweed to new markets brings certain challenges, such as limited food acceptance and availability. In this pilot consumer study, four common northern European seaweed species (Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp.) were introduced into two complementary plant-based products (bread and spread), which were presented to consumers (n = 49 (bread), n = 52 (spread)) in a Swedish setting. The consumers’ liking of the products was evaluated based on a 9-point hedonic scale, and the product characteristics were determined by texture, pH, and color analysis. Whereas the different spreads’ pH was similar, the texture and color overall varied more between the different samples. Overall, the consumers slightly liked the two seaweed-containing products, with taste/flavor and texture being main contributing factors to the consumers’ liking. For the bread, S. latissima was liked best as a supplement. S. latissima and A. esculenta were liked best for the spread, whereas P. palmata received the lowest scores. The preference for brown seaweeds may relate to their relatively more neutral taste/flavors and finer structure, whereas the lower scores for P. palmata may be explained by its marine-associate flavors and coarser structure. The studied consumer liking of seaweed-based products can become valuable for developing and improving future seaweed products and increasing their availability in Western food cultures.

Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory- and taste function. Texture-modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texture-modified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture-modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor-enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance. Practical Applications: Healthy older adults find the modified texture of chicken breasts acceptable. The unique technique applied to modify the texture uses fresh ingredients while offering improved flavor and appearance, which increases the acceptability of meals in a social context. These meals represent an acceptable alternative for older adults in a preclinical state of dysphagia who require meals comparable to unmodified chicken breasts.

Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.

Background: Good health requires healthy eating. However, individuals with eating disorders, such as anorexia nervosa, require treatment to modify their dietary behaviours and prevent health complications. There is no consensus on the best treatment practices and treatment outcomes are usually poor. While normalising eating behaviour is a cornerstone in treatment, few studies have focused on eating and food-related obstacles to treatment. Objective: The aim of the study was to investigate clinicians’ perceived food-related obstacles to treatment of eating disorders (EDs). Design: Qualitative focus group discussions were conducted with clinicians involved in eating disorder treatment to get an understanding of their perceptions and beliefs regarding food and eating among eating disorder patients. Thematic analysis was used to find common patterns in the collected material. Results: From the thematic analysis the following five themes were identified: (1) ideas about healthy and unhealthy food, (2) calculating with calories, (3) taste, texture, and temperature as an excuse, (4) the problems with hidden ingredients and (5) the challenges of extra food. Discussion: All identified themes showed not only connections to each other but also some overlap. All themes were associated with a requirement of control, where food may be perceived as a threat, with the effects of food consumption resulting in a perceived net loss, rather than a gain. This mindset can greatly influence decision making. Conclusions: The results of this study are based on experience and practical knowledge that could improve future ED treatments by enhancing our understanding the challenges certain foods pose for patients. The results may also help to improve dietary plans by including and explaining challenges for patients at different stages of treatment. Future studies could further investigate the causes and best treatment practices for people suffering from EDs and other eating disturbances.

Given the breadth and depth of environmental concerns such as biodiversity loss and climate change, sustainability is a topic for all sectors of contemporary society, inclusive of outdoor recreation. The guiding global framework focus for sustainability is the United Nations Agenda 2030; this framework is used to support a transition to a more sustainable society. Within outdoor recreation, sustainability can be explored and pursued from a multitude of perspectives, for example, participant behavior, outdoor recreation product production, or outdoor resource management. This paper will provide one small example of how an element of outdoor recreation, prepared backcountry food, can serve as a model for the numerous other questions that need to be addressed to pursue more sustainable outdoor recreation. The research will highlight the complexity of the details of sustainability and the opportunity for sustainable transitions. Outdoor recreation participants make extraordinary decisions as they plan and execute their participation; sustainability can be one of those critical decisions. Management implications: Research is needed to support the outdoor recreation industry, from producers of outdoor recreation products to resource managers, toward reaching the UN Sustainable Development Goals (SDGs) of Agenda 2030 in their professional work, specifically: 1. Outdoor recreation product producers and outdoor recreation resource managers should use the SDGs as a framework to guide action on multiple levels, broad or very narrowly focused. 2. Outdoor recreation product producers and outdoor recreation managers can collaborate with other professionals, such as food scientists, to achieve Agenda 2030. 3. Producers need to provide missing sustainability information, such as sourcing ingredients or transport methods, to facilitate more comprehensive sustainability decision-making. 4. Outdoor recreation product producers and resource managers must recognize the importance of

A recent study found that the natural scent from the rose-scented geranium Pelargonium graveolens ‘Dr. Westerlund’ had positive effects on stress reduction. Essential oils from many pelargonium species are known to have phytochemical properties and pharmacological activities. No study has, so far, explored and identified the chemical compounds and the sensory perception of these compounds in ‘Dr. Westerlund’ plants. Such knowledge would be an important contribution to an increased understanding of the effects of plants’ chemical odor properties on human well-being, and link this to the expressed perceived scents. This study aimed to identify the sensory profile and suggest responsible chemical compounds of Pelargonium graveolens ‘Dr. Westerlund’. The sensory and chemical analysis results revealed sensory profiles of Pelargonium graveolens ‘Dr. Westerlund’s and provided suggestions for the chemical compounds attributed to the sensory profiles. Further studies are recommended to investigate the correlation between volatile compounds and possible stress reduction in humans.

Background: A healthy diet is important not only for the growth and development of the human body but also for the prevention of chronic diseases. However, most Swedish adolescents do not follow dietary recommen-dations, especially the intake of whole grain is very low. To create targeted conditions for healthy food choices amongst adolescents, comprehensive knowledge of factors related to adolescents’ unhealthy and healthy eating is needed. Objective: To investigate adolescents’ attitudes, preferences and perceived behaviours regarding healthy eating, with a specific focus on whole grains and to evaluate differences between genders and between adolescents with higher versus lower health interest. Design: A total of 1,178 Swedish adolescents responded to a questionnaire about their attitudes, preferences and perceived behabviours towards healthy eating and whole grains, and their general interest in nutrition and health. Results of girls and boys were compared, as well as adolescents with a higher versus lower health interest. Results: Displays information about healthy eating among adolescents and a comprehensive set of factors that may affect their ability to eat healthier. Overall, adolescents had a positive attitude towards food and health, but less than half felt that they managed to eat healthy. The consumption of different whole grain products was low, although the willingness to eat healthier and more whole grain was high. The most reported barrier to healthy eating, as well as increasing whole grain intake, was the unavailability of tasty healthy products, taste being even more important for adolescents with a low health interest than those with a high interest. Whole grain consumption and factors increasing the willingness of whole grain consumption were most prominent not only in adolescents with high health interest but also in girls compared with boys. Conclusion: The results show good potential to improve dietary habits amongst adolescents. Taste an

Nowadays, lighting planning is predominantly determined by the need to meet physically measurable requirements that are often based on current lighting standards. However, meeting the minimum technical requirements of the standards is no guarantee for a visually appealing light environment. Instead, requirements based on perceived light qualities also need to be included to achieve better user comfort. Taking perception-based qualities into consideration when creating a light environment is, for many, not an easy task. In addition, a common terminology for perceived light qualities is currently lacking, both in industry and in research. The aim of this paper is, therefore, to explore how perceived light qualities of white light sources can be described when employing user-centric measures. The focus was on the qualities of light colour and diffuse and distinct light since these qualities have a great impact on the visual impression of light. The perception was assessed by applying analytical sensory analysis to lighting products, a method found to be promising in previous work. The methodology is based on analytical measurement by the human senses, which is particularly valuable when developing a general terminology. Since sensory analysis is still quite new to the topic of lighting, the applicability of using the methodology to assess lighting in a real context was also investigated. The results of the studies showed that the perception of light qualities can be described using further concepts in addition to those currently used. For light colour, the concepts of reddish, bluish, yellowish, and greenish light colours proved suitable for providing a richer description of the quality. The concepts of diffuse and distinct light satisfactorily captured variations in light contrast produced by shadows, reflections, and sparkles. In addition, the studies revealed that analytical sensory analysis was applicable for assessing the perception of lighting in a real-world

In an aging population, changes in sensory abilities can adversely affect enjoyment of a meal. Age-related changes in identification ability and familiarity of food odors may influence food intake since some foods become less recognizable and attractive, which may affect the individual's health and nutritional condition. The aim of this study was to examine age-related changes in familiarity and the ability to correctly identify everyday food odors in older adults. We also aimed to establish the relationship between these changes and hedonic liking of food odors compared to young adults. The study included 335 participants, 246 older adults and 89 young adults. A positive relationship between familiarity and liking was observed across all food odors. Familiarity and odor identification ability declined with increasing age. The most significant loss in the ability to identify odors was observed for curry, fried meat, and toasted bread, while both age groups identified banana, orange, and vanilla equally well. For older adults with a diminished perception of familiarity and a reduced ability to identify odors correctly, increasing the concentration of the odor improved familiarity and enhanced their ability to identify odors. Our findings support the notion that the familiarity of food odors is an important parameter for the appreciation of food in older adults.

The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure points for designing the larger interdisciplinary study about the consumption of novel seaweed products. Navigating the highly complex, interconnected production and consumption systems of seaweed, the question arises of how to reach a deeper understanding and more closely connect the research processes over the borders of different disciplines. We have taken our starting point in an approach that enabled a framework that encouraged engagement and learning throughout the research process.

The study aimed to evaluate the hypothesis that chewing is a mechanical and physiological contributor to swallowing, physiologic/pathologic processes of the gastrointestinal tract (GIT), and nutrition-related factors. A search strategy was applied to three different databases to investigate if chewing function in adults affects the swallowing, physiologic/pathologic processes of the GIT, and nutrition-related factors compared to controls with no exposure. The included studies were evaluated for methodological quality and risk of bias and certainty of evidence. The results showed 71 eligible studies. Overall, the results showed that 46 studies supported the hypothesis while 25 refuted it. However, the GRADE analysis showed low to very low certainty of the evidence to support the hypothesis that chewing is an important contributor in the swallowing process, and physiologic/pathologic processes in the GIT. The GRADE analysis also showed a moderate to very low certainty of the evidence to suggest that chewing function contributes to nutrition-related parameters. The overall results of the current study showed that a majority (64.7%) of the studies (46 out of 71) supported the hypothesis. However, robust studies with proper design, adequate sample size, and well-defined outcome parameters are needed to establish conclusive evidence.

Background: Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences and requirements in the target population is needed. Objective: To assess sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties. Design: Check-all-that-apply (CATA), a methodology that does not require much cognitive effort, was used to collect survey data about sensory preferences and requirements for everyday meals from 15 older adults with motoric eating difficulties. The CATA-questionnaire was structured according to the Swedish meal order (breakfast, lunch, dinner, snack and fika) and consisted of 29 attributes compiled through a literature review. Results: Through both qualitative and quantitative data analysis, it was found that flavourful, flavour inten-sity, spicy and both Swedish and ethnic flavours were important attributes related to food flavour. Although most participants preferred crispy and coarse textures, a few participants found soft, smooth and fine textures important. Moreover, colourful meals and serving components separated on the plate were important for the appearance of lunch and dinner. Discussion: A diverse range of flavours, flavour enhancement and a balance between the basic tastes and spici-ness may increase the flavour perception. Finger foods should be offered in the full range of flavours available to the general older adults’ population. The variation in the demand for texture may be related to chewing and swallowing difficulties, and textures that require moderate chewing and easy swallowing are, therefore, optimal for finger foods. Separating meal components on the plate may make it easier to distinguish the components. Conclusion: Chemosensory impairments, chewing and swallowing difficulties, and visual disturbances are important t

Difficulties of managing cutlery, manipulating food on the plate and transporting food to the mouth may negatively influence the ability for self-provision and nutritional status among older adults with motoric eating difficulties. The purpose was to explore perceptions and attitudes about eating with the fingers among older adults with motoric eating difficulties, and relatives and professional caregivers of older adults with motoric eating difficulties. Qualitative data was collected through individual interviews with older adults >65 years (N = 14) with motoric eating difficulties and focus groups with relatives (N = 15) and professional caregivers (N = 15). Data was analyzed using deductive and inductive content analysis. Although the older adults had normative ideas about proper eating and culinary rules, they regularly consumed several foods with their fingers without previously reflecting upon this. Using bread to grip or wrap foods and inserting skewers into foods may increase the acceptability of eating with the fingers. However, the importance of the disease causing the eating difficulties, how it was perceived, and its severity were crucial in understanding how eating with the fingers was perceived. Finger foods may be suitable for older adults with major eating difficulties because they have developed a self-acceptance in relation to their condition over time.

Current standards for light environments are based on technical requirements, e.g. luminance, uniformity, and illuminance, and do not necessarily describe all parts of the light experience to ensure visual comfort from a user perspective. Including experience-related requirements would most likely yield better lighting comfort. To do that, new methods for specifying and measuring the user experience are needed. This paper describes a pilot study exploring a new method to analytically assess perceived lighting properties by using a trained human panel and thus make human assessments more objective. The methodology is built on established sensory methods, where the human senses are used in product assessments, traditionally applied within e.g. the food, packaging, and car industries. An analytical panel comprising eight persons fulfilling specific selection criteria were recruited and trained to assess lighting products in a multi-sensory laboratory. The results show that the panelists were able to assess lighting by distinguishing between attributes and products. Significant differences were identified between the different luminaires, both in terms of sensory and physical properties, e.g. readability and glare. Conclusively, analytical sensory methods can be applied to lighting to assess luminaires in a non-subjective way. Physical and sensory attributes do not, however, always co-vary, which shows that data from physical and sensory measuring methods provide complementary information about light quality. This knowledge may in turn be applied in tools supporting the communication between different professions in lighting design and procurement to promote light environments that are both energy efficient and desirable from an end-user perspective.