Emerging trends in healthy and sustainable eating: The case of fresh convenience plant-based foods

Piracci, Giovanna; Fantechi, Tommaso; Casini, Leonardo

doi:10.1016/b978-0-323-98828-5.00008-5

Plant-Based Food Consumption 2024

DOI: 10.1016/b978-0-323-98828-5.00008-5

|View full text |Cite

Emerging trends in healthy and sustainable eating: The case of fresh convenience plant-based foods

Giovanna Piracci,

Tommaso Fantechi,

Leonardo Casini

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 66 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

Cabral,

Fonseca,

Rocha

et al. 2024

Food sci. technol. int.

View full text Add to dashboard Cite

An increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food’s intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes on the importance of attributes and willingness to try. The results showed that processing significantly influenced willingness to try RTE-rice, revealing consumers’ greater preference for whole grain than milled rice with added bran. Claims had the least relevant importance. However, low glycaemic index had a positive impact, indicating its potential to influence consumer purchasing attitudes and promote healthier rice consumption. Additionally, three groups were created based on attitudinal factors. Naturalness-oriented and convenience-oriented groups were more likely to try RTE-rice. However, the reasons that motivate them may be different; this latter could be the ease of the service offered, while for the group focused on naturalness, they may have perceived through the ingredients and claimed that the product, despite being convenient, can bring benefits, thus perceiving them as natural.

show abstract

Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

Cabral,

Fonseca,

Rocha

et al. 2024

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Emerging trends in healthy and sustainable eating: The case of fresh convenience plant-based foods

Cited by 1 publication

References 66 publications

Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

Contact Info

Product

Resources

About