Mother natural: Motivations and associations for consuming natural foods

Moscato, Emily M.; Machin, Jane

doi:10.1016/j.appet.2017.10.031

Cited by 52 publications

(48 citation statements)

References 49 publications

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“…In recent years, there has been an increasing concern from consumers regarding food safety and quality, which has resulted in the increasing demand for natural food products (Asioli et al, 2017;Moscato & Machin, 2018). The preference for unprocessed foods (processed and industrialized products) is mostly due to its higher content in bioactive compounds, which involve several bioavailable compounds that have been associated with healthy benefits, unlike refined foods.…”

Section: Introductionmentioning

confidence: 99%

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Silva

Pereira

Pires

et al. 2019

Food Research International

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There is a growing interest in wild edible species that represent a source of several health-promoting compounds, providing a potential strategy to diversify and enrich the daily diet. The aim of the present work was to characterize the nutritional and chemical composition of Rubus ulmifolius Schott fruits. Furthermore, their antimicrobial activity, non-anthocyanin and anthocyanin phenolic profile were also determined. According to the obtained results, R. ulmifolius fruits exhibited a high concentration in carbohydrates and a low fat content, in comparison with the other nutrients and non-nutrients detected in this sample. The colour parameters demonstrated differences in a* and b* parameters after lyophilisation process. Glucose and fructose were the most abundant free sugars detected and quinic acid showed the highest content compared to the other five organic acids identified. The fatty acids profile revealed 25 compounds, being mostly represented by polyunsaturated fatty acids and evidencing linolenic and α-linolenic acid as the most abundant. All tocopherol isoforms were detected, revealing γ-tocopherol with highest amount. Cyanidin-3-O-glucoside, ellagic acid pentoside, ellagic acid glucuronide and sanguiin H-10 were the main phenolic compounds present, which could be related to the antimicrobial activity (MIC values ranging between 5 and 20 mg/mL) revealed by R. ulmifolius fruits. These results showed that this fruit is a good source of nutrients as also non-nutrient compounds, with human health benefits.

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Section: Introductionmentioning

confidence: 99%

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Silva

Pereira

Pires

et al. 2019

Food Research International

View full text Add to dashboard Cite

show abstract

“…Accordingly, the preference for natural food does not always translate into purchasing these foods [8] because it depends on other factors, such as the willingness to pay premium prices [6,8,[57][58][59], the product label information [15,59,60], and the variety and availability of natural food for purchasing [57]. However, there is a consensus among the literature that "trust" could be a predictor of consumer intentionality and behavior [8,56,61,62]. However, "trust" is not easy to define because it varies depending on the context, interest surrounding it, and disciplines [56,62,63].…”

Section: Methodsmentioning

confidence: 99%

“…The multidimensionality of the importance of naturalness for consumers has been discussed by a number of scholars, who have identified a wide range of attributes used for measuring this concept [6,8,13,[32][33][34][35][36][37], leading to a lack of consensus about its definition [6].…”

Section: Food Naturalness and Millennials' Behaviormentioning

confidence: 99%

“…"Artificial colors and flavors" (4), in a similar way to artificial ingredients, are used to change the natural appearance and taste of food products [43,46], with the former helping these products to maintain their visual appearance during their shelf-life [43,46] and the latter enhancing or modifying its flavors [48]. Although not an ingredient, residues from "chemicals," "hormones", and "pesticides" (5) are identified by [8] as harmful elements that interfere with food naturalness. This category also includes consumers' rejection of genetically modified organisms (GMO) (6), meaning that food does not preserve its natural properties [13,48,49] and contains traces of transferred genetic material in its DNA as a consequence of its preparation process [40,48].…”

Section: Food Naturalness and Millennials' Behaviormentioning

confidence: 99%

“…It cannot be disregarded that present and future tendencies of food consumption are specified by what millennials value the most [1][2][3][4][5]. The importance of food naturalness for consumers and its impact on their behavior has been widely studied in the literature (e.g., [6][7][8][9]). Among others, previous studies have suggested attributes such as the absence of additives and the presence of natural ingredients [10,11], being unprocessed [12], or containing organically grown products [13].…”

Section: Introductionmentioning

confidence: 99%

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The Importance Given to Food Naturalness Attributes by Millennial University Students

2020

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So-called natural food is one of the most significant current trends in the food business. Despite this trend, previous research on the measurement of naturalness has made no distinction between different groups of consumers. Therefore, the objective of this study is to explore the attributes important to millennial university students when evaluating food naturalness. The study is based on a questionnaire administered to a sample of 372 respondents. Using a partial least square (PLS) methodology, it performs a standard confirmatory factor analysis for measurement and validations. As a result, it identifies one attribute linked to how the food is grown and eight attributes associated to how it is produced and processed. These findings have several implications. Apart from testing previous scales in a millennial context, they confirm that market strategies must take different understandings of naturalness into account contingent upon the consumer group.

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Consumer preferences for foods with clean labels and new food technologies

2021

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Foods with “clean labels,” that is, foods with few ingredients, may mitigate the stigma from the lack of healthfulness in processed food products. However, with conventional technologies, clean labels are difficult to achieve. We conducted a survey, including choice experiment scenarios, in which half of the respondents were presented scenarios to purchase a shelf‐stable ready meal with a clean label/fewer ingredients, and the other half were presented scenarios including the clean label/fewer ingredients and a new technology that allows for processed foods to be produced with fewer ingredients. In general, respondents were willing to pay a price premium for the clean label and the new food technology used. However, such preferences were heterogeneous. In the version of the survey that did not include the type of technology, the classes were “clean label incredulous,” “moderate believers in clean labels,” and “strong believers in clean labels.” In the survey version including the type of technology, the classes were “clean label indifferent and technology takers,” “moderate believers in clean labels and technology indifferent,” and “strong believers in clean labels and technology indifferent.” Our findings underscore the importance of providing consumers with information about a new technology and the resulting benefits to reduce perceived risks and increase consumer acceptance.

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Mother natural: Motivations and associations for consuming natural foods

Cited by 52 publications

References 49 publications

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

The Importance Given to Food Naturalness Attributes by Millennial University Students

Consumer preferences for foods with clean labels and new food technologies

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