Consumer Behavior and Industry Implications

Siddiqui, Shahida Anusha; Pahmeyer, Maximilian Julius; Mehdizadeh, Mohammad; Nagdalian, Аndrey Аshotovich; Oboturova, Natalya; Taha, Ahmed

doi:10.1007/978-3-030-96698-0_7

Cited by 11 publications

(16 citation statements)

References 189 publications

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“…In order to meet market demand, food-processing technology can not only design the food properties originally, but also increase its nutritional content [4]. Sonication is one novel food technique for enhancing food processing, as well as an innovative method to improve the quality of fruit juice [5][6][7].…”

Section: Ultrasound Processingmentioning

confidence: 99%

“…This includes food produced on the basis of genetically modified organisms or non-traditionally used plants or animals, or produced by novel processes that have a significant influence on the food and its properties. Well-known examples of such technologies include nanotechnology, pulsed electric fields (PEF) and genetic engineering [3,4]. On top of this, there are new innovations in the use of technologies such as computing microtomography [4] to improve processes, as well as the use of side streams for the production of high-quality products [5].…”

Section: Introductionmentioning

confidence: 99%

“…Well-known examples of such technologies include nanotechnology, pulsed electric fields (PEF) and genetic engineering [3,4]. On top of this, there are new innovations in the use of technologies such as computing microtomography [4] to improve processes, as well as the use of side streams for the production of high-quality products [5]. The psychological attitude that affects the consumption and acceptance of food by consumers is food neophobia.…”

Section: Introductionmentioning

confidence: 99%

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Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

et al. 2022

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The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.

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Section: Ultrasound Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

et al. 2022

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“…Recently, increasing consumer demand has been directed toward functional nutrition products, whose ingredients, through direct or indirect influence, are capable of exerting a regulatory effect on the body as a whole or on its specific systems and organs [1]. This increased interest in these products is the result of the number of public health problems that can be solved by using drug therapy, and also by using food products [2].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and lipid profile of mushroom powder. The morphology of the mushroom powder was studied by using X-ray microtomography. The surface of the particles was studied by using scanning electron microscopy. The identification of lipophilic components was carried out by using gas chromatography in a powder extract obtained under in vitro conditions simulating digestion. The FD powder extract, with the widest range of particle size distribution (17.7–2270.3 µm), represented flake shapes with a porous structure. In addition, particles with minimal sizes (17.7–35.4 µm) were recorded only in the FD powder extract. Among the samples, the representation of large granules (1135.5–2270.3 µm) was ranked in the order: MWD < SD < FD < HAD, where the MWD sample was characterized by a narrow particle size composition (35.4–1135.1 µm), whereas the HAD granules were characerizedd by a lamellar structure with multiple deformations. The MWD particles were fused microaglomerates, whereas the SD powder consisted of amorphous particles with a strongly wrinkled surface. Sixty compounds were identified in the lipophilic powder extracts. Regarding the number of compounds identified, the powder extracts were ranked in the order MWD > FD > HAD > SD. Based on the content of linoleic acid, the samples were ranked in the order HAD < MWD < FD < SD, and, based on the stearic acid concentration, they were ranked in the order FD < HAD < MWD < SD. Oleic acid was identified in the HAD and MWD powder extracts, and palmitic acid was only identified in the SD powder extract. According to the number of fatty acid esters, the extracts were ranked in the order SD < FD < MWD < HAD. As per the concentration, alkanes were obtained from HAD and MWD samples and fatty alcohols were obtained from the FD samples. Lipophilic substances with a possible undesirable effect were identified only in the FD and HAD powder extracts. The results of this study expand the currently limited knowledge about the effect of various drying methods on the structural properties of mushroom (Pleurotus ostreatus) powder and its lipophilic component. The new information obtained will contribute to better management of mushroom raw materials in terms of optimization, taking into consideration the manufacturer’s interest in the technological and functional properties of mushroom powders as a food ingredient or biologically active substance for the production of nutraceuticals.

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“…It is also one of the United Nations’ goals for achieving a more sustainable world by 2030 [ 1 ]. In addition, consumers tend to look for products that are more “natural”, “healthier”, “clean-label”, and obtained through ecologically friendly technology [ 2 , 3 ]. Fruit and vegetable biowastes (peels, seeds, shells, pomace, and leaves) are rich sources of bioactive beneficial components.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules

et al. 2023

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Due to a lack of innovative valorization strategies, pomegranate processing generates a significant amount of residues with a negative environmental footprint. These by-products are a rich source of bioactive compounds with functional and medicinal benefits. This study reports the valorization of pomegranate leaves as a source of bioactive ingredients using maceration, ultrasound, and microwave-assisted extraction techniques. The phenolic composition of the leaf extracts was analyzed using an HPLC-DAD-ESI/MSn system. The extracts’ antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and skin-beneficial properties were determined using validated in vitro methodologies. The results showed that gallic acid, (-)-epicatechin, and granatin B were the most abundant compounds in the three hydroethanolic extracts (between 0.95 and 1.45, 0.7 and 2.4, and 0.133 and 3.0 mg/g, respectively). The leaf extracts revealed broad-spectrum antimicrobial effects against clinical and food pathogens. They also presented antioxidant potential and cytotoxic effects against all tested cancer cell lines. In addition, tyrosinase activity was also verified. The tested concentrations (50–400 µg/mL) ensured a cellular viability higher than 70% in both keratinocyte and fibroblast skin cell lines. The obtained results indicate that the pomegranate leaves could be used as a low-cost source of value-added functional ingredients for potential nutraceutical and cosmeceutical applications.

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Consumer Behavior and Industry Implications

Cited by 11 publications

References 189 publications

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules

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