Healthy eating as a trend: consumers’ perceptions towards products with nutrition and health claims

Duarte, Paulo; Teixeira, Mariana; Silva, Susana Costa e

doi:10.7819/rbgn.v23i3.4113

Cited by 11 publications

(12 citation statements)

References 35 publications

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“…Consumer behavior stimulates food producers to design products with improved nutritional composition. The number of nutritional claims such as "source of", "rich in", "light", and health benefits is increasing [9,10]. Despite the availability of products with such claims, taste and cost of purchase are still the most important factors for consumers [10].…”

Section: Introductionmentioning

confidence: 99%

“…The number of nutritional claims such as "source of", "rich in", "light", and health benefits is increasing [9,10]. Despite the availability of products with such claims, taste and cost of purchase are still the most important factors for consumers [10]. Modifying the composition of popular food products, e.g., cookies, in order to improve their nutritional or health-promoting value should not result in excessive increases in production costs and the final price.…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Sławińska,

Jabłońska-Ryś,

Gustaw

2024

Applied Sciences

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Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water- and oil-holding capacity (WHC, OHC), swelling capacity (SW), and water solubility index (WSI). The results show that the amounts of protein, fiber, and ash were higher in cookies enriched with mushrooms than in control cookies. The enriched products, depending on the amount of mushroom powder used and the mushroom species, had a higher content of zinc, iron, magnesium, potassium, and copper. The increase in the addition of mushroom powder resulted in a significant (p < 0.05) increase in the TPC content and antioxidant properties. The use of composite flours contributed to a significant increase in hardness (at 6% mushroom powder) and a change in color parameters, with lower whiteness and a greater ΔE recorded for cookies with A. bisporus lyophilisate. In the sensory evaluation, the samples enriched with P. ostreatus powder received higher scores compared with control samples, while the cookies with A. bisporus flour were evaluated lower than the control.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Sławińska,

Jabłońska-Ryś,

Gustaw

2024

Applied Sciences

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“…The rising number of diseases caused by being overweight and obesity puts pressure on healthcare systems across the world. Interest in healthy lifestyles has grown over the last decade ( 6 , 7 ), though researchers and policymakers struggle to nudge people into healthy eating habits ( 5 ). Of all the contexts in which unhealthy eating takes place, dining out is one in which it is particularly common.…”

Section: Introductionmentioning

confidence: 99%

The unhealthy-tasty intuition in dining out situations: the role of health inferences and taste expectations

Garaus

Wolfsteiner

2023

Front. Nutr.

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IntroductionIncreasing obesity rates around the globe have challenged policymakers to find strategies to prompt healthier eating habits. While unhealthy eating takes place in many different contexts, dining out is a context where individuals often choose an unhealthy option despite the availability of healthier alternatives. One possible explanation for this behavior is the unhealthy-tasty intuition, which refers to the belief that unhealthy food is tastier than healthy food. Nevertheless, many policymakers and restaurant managers follow the – in this context – counterintuitive approach of using health claims to nudge people towards more healthy eating choices or habits.MethodsThe current research employs an online experiment with 137 participants and investigates how health claims and sensory claims impact on the purchase intention of healthy options for desserts. Furthermore, it explores how health inferences and taste expectations mediate the intention to purchase.Results and discussionFindings from the online experiment confirm that health claims prompt positive health inferences, while also stimulating unfavorable taste expectations, resulting in a lower intention to purchase. Surprisingly, we found no effect of a sensory claim on taste expectations. The findings of our experiment contradict the unhealthy-tasty intuition by revealing a significant positive correlation between taste expectations and health inferences. While both health inferences and taste expectations impact positively on purchasing intentions for the health-claim condition, the indirect effect of taste expectations was stronger than the indirect effect of health inferences.

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“…Recently, health has been recognised as the most significant determinant pushing innovation in the global food and beverage industry [1]. Therefore, organisations have new opportunities to manufacture various nutritionally adjusted food concepts, such as sweeteners and light, fortified, and functional products [2].…”

Section: Introductionmentioning

confidence: 99%

Exploring Consumers’ Preferences and Attitudes to Honey: Generation Approach in Slovakia

Šedík

Hudecová

Predanócyová

2023

Foods

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Honey is popular among consumers for its composition and healing properties. The aim of the paper is to study the differences in honey preferences across various age generations in Slovakia. The study is based on primary data obtained by conducting an online questionnaire survey on a sample of 1850 Slovak consumers of honey in 2022. Multiple correspondence analyses and non-parametric tests were applied to study the differences in preferences across selected age cohorts (Generation Z, Generation Y, Generation X and Silver Generation). The results show that Silver Generation tends to consume honey due to its nutritional values and prefers to consume monofloral honey of a dark colour, while Generation Z does not use honey in cosmetics or consume it due to its nutritional values and are inclined to prefer polyfloral honey. The utilisation of honey in cosmetics was associated mostly with Generation X. Younger consumers (Generation Z and Generation Y) have a very low awareness of creamed honey and honey with additions in comparison to Silver Generation or Generation X. In addition, the results reveal that propolis, royal jelly and bee pollen were the most attractive additions for honey across all age cohorts in Slovakia, while spirulina and chilli were the least attractive additions.

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Healthy eating as a trend: consumers’ perceptions towards products with nutrition and health claims

Cited by 11 publications

References 35 publications

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

The unhealthy-tasty intuition in dining out situations: the role of health inferences and taste expectations

Exploring Consumers’ Preferences and Attitudes to Honey: Generation Approach in Slovakia

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