Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Traynor, Mark; Moreo, Andrew; Cain, Lisa; Burke, Róisín; Barry‐Ryan, Catherine

doi:10.1080/15428052.2020.1732253

Cited by 9 publications

(7 citation statements)

References 57 publications

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“…The animal origin of food items has been found to affect perceived disgustingness by Traynor, Moreo, Cain, Burke, and Barry-Ryan [ 52 ]. They found that odor evaluation differed depending on the knowledge of the origin of the food item (animal origin was deemed to be more disgusting when knowledge of the origin was presented).…”

Section: Discussionmentioning

confidence: 99%

11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness

Højer

Aaslyng

2023

Nutrients

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Promoting children’s healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study’s aim was to investigate differences in rejection–acceptance mechanisms related to unfamiliar foods depending on the inclusion of tactile exercises prior to cooking and food origin. Participant observation was applied in a school setting. Eight fifth and sixth grade classes were recruited from four Danish schools (n = 129). The classes were divided into two groups: animal (AG; quail) and nonanimal (NAG; bladderwrack). AG and NAG were subdivided into two groups: food print (FP) and no food print (NFP). Applied thematic analysis was applied. During preparation/cooking, NFP displayed disgust-related rejection, whereas FP displayed inappropriateness-related rejection. FP exhibited more playful behavior. Inappropriateness and animalness drove AG rejection. NAG rejection was driven by the slimy texture of the food and the perception of it ‘not being food’. Acceptance was driven by taste and familiarity. In conclusion, the inclusion of tactile exercises could increase children’s exploratory food behavior, and the promotion of children’s healthy food behavior should not solely focus on choosing foods deemed safe and familiar, since, despite rejection during cooking, acceptance is ultimately possible.

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Section: Discussionmentioning

confidence: 99%

11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness

Højer

Aaslyng

2023

Nutrients

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“…The topics of consumer propensity and behavior toward the consumption of novel foods intersected. In this regard, it emerged that there were several studies on the factors that may influence the perception and behavior of the consumer (Dragone and Ziebarth, 2017;Specht et al, 2019;Coderoni and Perito, 2021;Traynor et al, 2021) and how consumers react to novel ingredients.…”

Section: Vosviewer Discussionmentioning

confidence: 99%

Driving Management of Novel Foods: A Network Analysis Approach

Zarbà

Chinnici

Hamam

et al. 2022

Front. Sustain. Food Syst.

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The food industry has confronted, in recent years, numerous issues including meeting a food demand for individual well-being in a sufficient and healthy manner, also due to the effects of the world population growth. In this scenario, alternative food sources may be a key element both for their contribution to food needs and for the promotion of sustainable and innovative production patterns. These food sources, new compared to traditional food styles, have been regulated by specific European Union regulations under the definition of novel foods. Their importance in the world has raised different topics of scientific research. The present paper aimed to seize the direction of scientific studies in the world focused on the thematic area of novel foods, from a management point of view. This study analyzed 209 papers and carried out a descriptive analysis and a network analysis of the thematic areas under examination also with the help of the software VOSviewer. The results highlighted the importance of scientific research in the world also for the contributions on the exploration of existing markets as well as for the innovative solutions it provides, which aim to expand market possibilities. Finally, the existence of several elements and factors, which may discourage the propensity to consume and therefore the development of the novel foods market, seemed to emerge, and for this reason, many surveys focused on finding solutions to overcome these potential obstacles.

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“…Consumers are sensitive to the modification of the expected texture. Traynor et al [ 48 ] emphasize that besides intrinsic sensory properties, extrinsic motivation like emotional reactions have a significant effect on the acceptance of novel foods.…”

Section: Discussionmentioning

confidence: 99%

“…There is no comprehensive sensory and consumer research in the literature [ 2 , 41 , 43 , 44 , 45 , 46 , 47 , 48 , 49 ] on the molecular and Note by Note meals in both cognitive impression and hedonic terms, which requires a special methodological approach.…”

Section: Introductionmentioning

confidence: 99%

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Głuchowski

Czarniecka-Skubina

Kostyra

et al. 2021

Foods

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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.

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Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Cited by 9 publications

References 57 publications

11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness

11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness

Driving Management of Novel Foods: A Network Analysis Approach

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

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