Research on Influencing Factors of Food Choice and Food Consumption

Geuens, Maggie

doi:10.3390/foods12061306

Cited by 5 publications

(2 citation statements)

References 17 publications

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“…Individuals with higher levels of openness are generally more adventurous and curious, making them more inclined to explore diverse cuisines and try unfamiliar foods. Cultural factors, exposure to different culinary traditions, and the influence of social and environmental factors also play a role in shaping attitudes of individuals toward new foods (Geuens, 2023). Additionally, positive or negative experiences with trying new foods in the past can impact the willingness of a person to experiment with novel culinary options.…”

Section: Discussionmentioning

confidence: 99%

Vegan spread applications of alternative protein from torula yeast: product development and consumer perception

Gärtner,

Matullat,

Genuttis

et al. 2024

Front. Sustain. Food Syst.

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Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production costs are comparably low. Nevertheless, proteins obtained from yeasts are still mostly known and studied for feed applications, despite their nutritional, functional, and sensory benefits for various food applications. Testing consumer acceptance of products, especially products containing alternative proteins provides insights into, e.g., market success, consumer perception, and optimization potential. In this study, the development of two vegan spread powders, high in protein and containing torula yeast as an alternative protein source, is introduced. The result of food product development using torula yeast were “Leberwurst”-style (14.7% protein) and a “Balkan”-style (9.7% protein) spreads both meeting the criteria “at least 20% kcal from proteins of total product kcal” and thus claimable as “high-protein.” The application of the alternative protein from torula yeast within the final products was studied by a consumer acceptance test (n = 123) within three different countries (Germany, Iceland, and Sweden). Consumers also rated their trust in food production actors, the food industry in particular, and their willingness to try new foods. Overall, both spreads received acceptance values in the range of “like slightly.” It is noticeable that the consumers liked the spread “Balkan style” more than “Leberwurst”-style. The background variables revealed higher neophobic characteristics of Icelandic consumers compared with Swedish or German consumers. However, German consumers felt transparency, and communication was missing, but Icelandic consumers, in general, had more trust in the overall food value chain. This knowledge allows for the development of strategies that address cultural-specific barriers and capitalize on cultural values that promote openness to culinary innovation. The identification of cultural variations in consumer preferences emphasizes the need for customized approaches to product development and marketing. These findings could have implications for businesses and policymakers in understanding and catering to the preferences and concerns of consumers in these respective countries. Businesses might benefit from emphasizing transparency and improving communication strategies. This could involve providing clear information about the sourcing, production, and other aspects of the food value chain.

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Section: Discussionmentioning

confidence: 99%

Vegan spread applications of alternative protein from torula yeast: product development and consumer perception

Gärtner,

Matullat,

Genuttis

et al. 2024

Front. Sustain. Food Syst.

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“…Although the evidence shows the impact of food choices on human health and the environment, only 5.4% of adults in Australia met the fruit and vegetable recommendation in 2017–2018 (two or more servings for women and five or more servings for men) [ 46 ]. Many social determinants can impact eating habits, such as a lack of access and money constrains [ 47 ], cultural determinants [ 48 , 49 ] and food and nutritional knowledge [ 50 , 51 , 52 , 53 ]. Studies have shown the importance of understanding the impacts of food choices on the environment and more sustainable eating habits [ 54 , 55 , 56 ].…”

Section: Introductionmentioning

confidence: 99%

Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students

Lopes,

Dharmayani,

Ronto

et al. 2024

Foods

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(1) Background: Urgent changes in our food choices are needed for more sustainable, resilient and equitable food systems. Australian native plant-based foods have both environmental and health benefits. Including these foods in our diet may reduce both the risk of chronic diseases and the impact of climate change. This study explored the perceptions and attitudes towards food choices, sustainability and Australian native plant-based food among university students. (2) Methods: A cross-sectional online survey was completed by 212 university students in Australia from October to December 2022. Questions included information about sociodemographic characteristics, food choices, Australian native foods and the impact on sustainability. Logistic regression was used for analyses. (3) Results: Most participants recognised the impact of food choices on sustainability. There was a significant association between recognition of the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native foods (OR = 2.89, 95% CI 1.29, 6.46, p = 0.010). Students who were familiar with or had tried Australian native plant-based foods were significantly more likely to recognise their environmental and nutritional benefits (p < 0.001). (4) Conclusions: Students who recognise the impact of food choices on sustainability and the benefits of Australian native foods are more likely to include native foods in their diet. More studies are needed to investigate the specific native foods consumed and the barriers and facilitators to the intake of these foods.

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Hubungan Pengetahuan dan Sikap dengan Konsumsi Sugar-Sweetened Beverages pada Wanita Usia Produktif

Setyanurlia,

Sumarmi

2024

MGK

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Latar Belakang: Konsumsi minuman manis atau Sugar-Sweetened Beverages (SSB) merupakan kebiasaan yang umum dilakukan masyarakat dengan anggapan bahwa minuman SSB sebagai minuman masyarakat atau social drink. Tingkat konsumsi SSB pada wanita usia produktif dapat dipengaruhi oleh tingkat pengetahuan dan sikap dalam mengonsumsi SSB. Apabila pengetahuan dan sikap positif terhadap konsumsi SBB dan kesehatan maka seseorang akan mencermati kualitas dan kuantitas makan dan minuman yang dikonsumsi. Kontrol glikemik diperlukan dalam mengontrol kadar glukosa darah berdasarkan diet yang meliputi jenis dan jumlah makanan dan minuman yang dikonsumsi. Tujuan: Penelitian ini bertujuan untuk menganalisa hubungan pengetahuan dan sikap dengan konsumsi Sugar-Sweetened Beverages (SSB) pada wanita usia produktif di Kota Surabaya. Metode: Penelitian ini merupakan jenis penelitian deskriptif kuantitatif dengan design penelitian cross sectional. Sampel penelitian terdiri dari 125 responden wanita usia produktif berusia 18-30 tahun yang diambil dengan teknik pengambilan sampel bebas (accidental sampling). Pengumpulan data terdiri dari karakteristik responden yaitu umur, pendidikan, pendidikan, kuesioner pengetahuan responden terkait konsumsi SSB, kuesioner sikap dalam konsumsi SSB, dan SQ-FFQ (Semi Quantitative-Food Frequency Questionnare). Data yang dikumpulkan dianalisis dengan analisis statistik uji Chi-Square untuk menguji hubungan antara variabel independent dan variabel dependent dengan signifikansi kepercayaan 95% (α=0,05). Hasil: Hasil penelitian menunjukkan bahwa tidak terdapat hubungan yang bermakna antara pengetahuan (p=0,504) dan sikap (p=0,332) dengan konsumsi Sugar-Sweetened Beverages (SSB). Kesimpulan: Responden wanita usia produktif memiliki pengetahuan baik, sikap positif terhadap konsumsi Sugar-Sweetened Beverages (SSB), mengonsumsi SSB dalam jumlah yang rendah (<2x per minggu), rata-rata konsumsi energi total/hari dan rata-rata konsumsi gula/hari dari konsumsi SSB telah sesuai dengan rekomendasi. Namun, beberapa responden dengan pengetahuan dan sikap positif masih mengonsumsi SSB dalam jumlah tinggi. Pengetahuan dan sikap belum tentu menjadi faktor utama yang memberikan pengaruh terhadap konsumsi SSB. Faktor determinan pemilihan makanan dan minuman dapat diteliti lebih lanjut untuk mengetahui faktor-faktor pendukung konsumsi SSB.

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Research on Influencing Factors of Food Choice and Food Consumption

Abstract: Nowadays, most consumers are well aware of what makes up a healthy and sustainable diet [...]

Cited by 5 publications

References 17 publications

Vegan spread applications of alternative protein from torula yeast: product development and consumer perception

Vegan spread applications of alternative protein from torula yeast: product development and consumer perception

Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students

Hubungan Pengetahuan dan Sikap dengan Konsumsi Sugar-Sweetened Beverages pada Wanita Usia Produktif

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