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To identify factors that may reduce mandarin (Citrus reticulata) and orange (Citrus sinensis) consumer acceptance and to acquire information on current consumer thoughts and perceptions, a series of eight focus groups were held in a college town in northern California: four with children and four with adults. Adults mentioned cost proportionately more (P ≤ 0.05) often than children, as well as farm to fork, purchasing preferences, and seasonality. Children mentioned eating preferences, social use, and healthiness more often (P ≤ 0.05). Flavor and taste were important to both age groups, as well as ease of peeling. Both ages viewed oranges as slightly too large and messier than mandarins. Adults felt frustration that oranges and mandarins lack flavor and that quality is not consistent. Many indicated they would be willing to pay more for consistent quality. Children reported relying on availability, appearance, and the basic tastes to guide their choices and did not express a clear preference between mandarins and oranges. Development of a fruit intermediate in size between an orange and a mandarin, either a small orange or a large mandarin, would potentially satisfy an untapped area of the market. Other potential areas of consumer interest are in fruits with edible peels, like kumquats (Citrus japonica) and in more unique, identifiable varieties such as Cara Cara oranges.

This exploratory research focused on the cultural variables involved in children’s vegetable consumption, through the analysis of mothers’ perceptions, attitudes, and feeding practices regarding their children’s intake, using qualitative consumer research methods. Twelve focus groups of mothers with children between 2–12 years old (Euro-Americans n = 20, Chinese n = 19, and Chilean n = 19) were conducted. All participants lived in Northern California, had higher education, and incomes that did not limit their vegetable purchase. Intercultural differences in vegetable preferences and consumption habits were found. Mothers across all groups agreed on the importance of children’s vegetable consumption, the influence that mothers have over their children’s vegetable intake, and how challenging it is to get children to eat a variety of vegetables. The ethnic groups differed regarding how they perceived the level of mothers' responsibility over children’s vegetable intake, the way that mothers defined the amount of vegetables that children should eat, the constraints that mothers had on increasing their children’s vegetable intake and mothers’ recommendations to encourage vegetable consumption. Our study suggests that under similar socio-economic and parental education levels, culture-specific strategies should be considered to foster healthy dietary habits in children.

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American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the “Dessert Flip,” a shift in which the proportions of more sustainable plant‐based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts—color, variety, flavor, and texture—would allow the Dessert Flip to be liked as well or better than a conventional dessert by college‐aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts—those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake—over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. Practical Application The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.