Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity. This, combined with the increasing pressure to produce sufficient food and provide employment for this growing population together with the threat of climate change-induced declining crop yields, requires urgent sustainable solutions. Can an increase in the cultivation of climate-resilient crops (CRCs) and their utilization to produce attractive, convenient and nutritious bread products contribute to climate change adaptation and healthy and sustainable diets? A food system analysis of the bread food value chain in SSA indicates that replacement of refined, mostly imported, wheat in attractive bread products could (1) improve food and nutrition security, (2) bring about a shift to more nutritionally balanced diets, (3) increase economic inclusiveness and equitable benefits, and (4) improve sustainability and resilience of the food system. The food system analysis also provided systematic insight into the challenges and hurdles that need to be overcome to increase the availability, affordability and uptake of CRCs. Proposed interventions include improving the agronomic yield of CRCs, food product technology, raising consumer awareness and directing policies. Overall, integrated programs involving all stakeholders in the food system are needed.

This paper reports on an investigative study of food magazine readers' responses when examining food images matched with aesthetic indicators. Findings could guide food stylists in compiling food images to better communicate intended messages. The Q‐sort method applied in this study is a reliable psychometric technique that involves the use of photographs, often in non–food‐related contexts such as architecture and the travel industry. In this novel application in a foods context, six food images, matched with six aesthetic indicators, were Q‐sorted by a predetermined sample of the readership of two of South Africa's most eminent food magazines. The data was factor analysed, from which seven factors emerged. Findings confirmed that Q‐sort, employing food images, could be a useful research approach for non‐verbal communication settings where the technical and artistic messaging of food stylists needs to be clarified to appropriately manipulate the assembly of food image content in order to communicate specific information to consumers. It is proposed that food stylists could purposely create images that could communicate on a non‐verbal level with consumers to ultimately change behavioural intent and eventual purchasing behaviour. This report deals with the implementation of Q‐methodology within food image research and consumers' responses to food images as part of a larger exploratory study that also investigated subsequent behavioural intent. Further investigation may expand the theoretic base upon which food stylists could pursue ways to alter consumer's behavioural intent.

As food markets have become more globalized, consumers have become more concerned about the origin of the foods they eat as confidence in the quality and safety of foods produced outside their local region or country has decreased. Traceability systems address these concerns by accommodating the importance of establishing a link between the product, the producer and the place of production, and these are gaining momentum in the food industry. This paper describes the product attributes that could influence the decision‐making process of consumers towards purchasing a specific type of meat, namely Karoo lamb. Karoo lamb is the product of specifically reared lambs in the Karoo region of South Africa and has a distinctive taste. The information used in this paper was obtained in the first phase of a research endeavour involving three focus groups. They were conducted to identify the product attributes that were critical in influencing the consumers' preferences and choices regarding Karoo lamb. In phase two, conjoint analysis was used to measure the importance that individual consumers attach to the various product attributes and their denominations, and the utility they then attach to it based on their valuation of the product as a whole. Price, as an extrinsic attribute, was identified as the most important factor in the decision‐making process of consumers when purchasing lamb. Safety and quality were also relatively important, although, of the two, food safety was clearly the more important consideration. This is not surprising given the legacy of bovine spongiform encephalopathy, commonly known as mad‐cow disease, and Escherichia coli outbreaks that, in the past, received considerable publicity, especially in the press. The attribute ‘origin’ was rated as of the lowest importance. Traceability can be meaningful to consumers although in an indirect manner. The importance of traceability to consumers is mostly in terms of its benefits such as providing information on safety and quality, in relation to aspects that they think are important regarding food in general. In terms of meat especially, there is a need for fast and reliable traceability systems along the full supply chain. From origin to the user, the end consumer, provision of safe and high‐quality food is imperative.

Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet. Consumer attitudes toward the health and taste aspects of food are major drivers of food choices. The objectives of this work were (1) to determine the health and taste attitudes (HTAs) and general perceptions of a group of millennial consumers in South Africa (n = 354), concerning GF breads; and (2) to determine whether HTAs affect the acceptability of sensory properties of commercial GF breads, as assessed by consumers (n = 173), under informed and uninformed conditions. Mean scores of the taste factors were higher compared to health factors, indicating a greater taste orientation. The sensory properties of standard wheat breads were preferred over two commercial GF breads, irrespective of the health/taste interests of consumers, or if they were informed/uninformed about the nature of the bread (GF or wheat). Knowledge that bread samples were GF reduced only the acceptability of the aroma of GF bread. GF bread was perceived as healthier, but less tasty. For this group of millennials, the sensory properties of bread was the main driver of choice.

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