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Dissipative structures known from non-equilibrium thermodynamics can form patterns. Cities are regarded as open, dissipative structures due to their self-organisation and thus in theory are also capable of pattern formation. In a first step to understand similarities between nonlinear pattern formation and inter-urban systems, we investigate how inter-urban structures are arranged. We use data from the Global Urban Footprint to identify spatial regularities in seven regions (Argentina, China, Egypt, France, India, Ghana and USA) and to quantitatively describe settlement patterns by number of objects and density. We find that small areas of the examined data sets show a regular arrangement, the density and number of settlements differ widely between the different regions and the portion of regular areas within this regions strongly correlates with these two parameters. The results can be used to develop mathematical models that describe inter-urban pattern formation on the one hand and to investigate to what extent the respective settlement patterns are related to infrastructural, economic or political boundary conditions on the other.

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BACKGROUND: The objective of this study was to evaluate the importance attributed by consumers in Denmark (DK), Germany (DE) and Spain (ES) and across dietary lifestyles to the characteristics of different types of foods based on alternative proteins. Data were collected through a web-based survey (15 November to 16 December 2019). A total of 872 completed questionnaires from DK (n = 258), DE (n = 296) and ES (n = 318) were obtained.RESULTS: Four segments according to frequency of animal-and plant-based food consumption were identified: (i) no animal, high plant; (ii) low animal, high plant; (iii) moderate animal and plant; and (iv) high animal, moderate plant. Across all segments, foods based on legumes/pulses as well as plant-based spreads and products that do not resemble meat in taste and texture were of interest. Segment 4 was more in favour of 'health' as an important factor in new food products, whereas segment 1 was more likely to consider 'animal friendly', 'minimally processed', 'environmentally friendly' and 'produced with minimum CO 2 emissions' as key aspects. Furthermore, familiarity was of minor importance across the segments. This could indicate an opening for new, innovative plant-based alternatives that have their own identity.CONCLUSION: An overall interest exists towards innovative food products based on plant protein, specifically legumes/pulses, among consumers in the three countries and across different dietary lifestyles.

Purpose The purpose of this paper is to provide insight into the consumers’ perception of natural and artificial food colourants. Furthermore, attitudes towards the application of carmine, being technically important and ubiquitously used to impart red shades, are assessed and analysed. Originating from insects, carmine is considered as natural but may arouse disgust. Design/methodology/approach In total, 625 individuals were surveyed using an online, self-administered questionnaire to represent a broad cross-section of the German population. Findings Independent of their origin, the application of colourants was rejected by 57.0 per cent of the interviewees. In total, 31.8 per cent of the participants stated a neutral attitude, while only 11.2 per cent expressed a positive notion. Most respondents preferred colourants from natural sources to artificial ones. While consumers perceive natural food colourants composed of genuine plant pigments positively, 61.6 per cent of respondents disliked the application of animal-derived colourants, 24.8 per cent of them did neither reject nor like it, and only 13.6 per cent of the interviewees stated a positive attitude towards them. The findings of this paper further indicate consumers’ preference for colourants to be either artificial or plant-derived rather than carmine. Food colourants are being rejected, possibly due to misleading information and confusing labelling. Consequently, information about carmine, including its origin and production, did not increase the aversion to products that are dyed with it, but increased their acceptance. Originality/value This study outlines consumer perception and attitudes towards food colourants. For the first time, the findings of this paper report the effect of revealing information about an additive, which initially aroused disgust, and its influence on consumer perception.

Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to sensory characteristics and lack of knowledge about preparation, while drivers of environmental benefits are intangible. The aim of this study was to investigate the effect of additional information about health or environmental benefits of pulses on the acceptance of novel pulse‐based products from chickpeas, black beans, and faba beans. Perceptions of these pulse‐based spreads in a blind and informed stage were assessed with 202 consumers in urban and suburban areas of Denmark. In general, the familiar chickpea spread followed by the relatively most unfamiliar black bean spread was liked the most. Only for these two products, additional information increased hedonic perception, regardless of the context (health or environmental benefits). If consumers did not like the spread, as found for the faba bean spread, providing additional information did not significantly alter this perception. Participants’ preferences and willingness to pay (WTP) in a discrete choice experiment corresponded to hedonic scores, whereas providing additional information increased the WTP. These findings suggest that extrinsic cues such as health or environmental benefits may only be useful in products with an acceptable baseline taste profile. Moreover, black beans might be investigated as a promising source for further product development due to their acceptance by consumers besides being the comparably most unfamiliar pulse type.

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