“…Although multiple sensors might be applicable in a food consumption setting (e.g., tasting, seeing, even touching the food), visual imagery is the most impactful (Lee and Kim 2020;Yoo and Kim 2014), as both visual and text stimuli can elicit visual images (Wyer, Hung, and Jiang 2008). In fact, a feature of a product (e.g., green coffee) can make the product "so atypical of the category that people struggle to resolve it within an existing set of beliefs, and, consequently, the product suffers negative evaluations" (Noseworthy, Murray, andDi Muro 2018, p.1380). The otherwise wasted origin of RBF is an unconventional product feature, and research shows that the association of physical waste, spoilage, or deformation of food can cause food to take on "offensive and contaminating" properties that generate feelings of disgust (Huang, Ackerman, and Newman 2017;Rozin and Fallon 1987, p. 24).…”