Measuring consumer emotional response and acceptance to sustainable food products

Yang, Qian; Shen, Yuchi; Foster, Tim; Hort, Joanne

doi:10.1016/j.foodres.2020.108992

Cited by 53 publications

(52 citation statements)

References 49 publications

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“…Lastly, marketing strategy of these products should be specialized for targeted consumer groups. Innovation, nutritional quality, and agroecological and health-promoting features are among the factors motivating consumers to consume Bambara groundnut products (41,131).…”

Section: Value Chain Constraintsmentioning

confidence: 99%

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

et al. 2020

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Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification—of both agricultural production systems and diet—is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.

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Section: Value Chain Constraintsmentioning

confidence: 99%

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

et al. 2020

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“…This result may have occurred because the participants did not actually consume the food but rather just looked at pictures of food items. In a study in which consumers consumed sustainable food products, food neophobia did not affect consumers emotional responses [79]. Future studies need to be completed to investigate food neophobia and how it affects emotional responses to food items.…”

Section: Segmentationmentioning

confidence: 97%

Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

Moss

McSweeney

2021

Foods

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Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study’s first objective was to identify consumers’ emotional responses and purchase intent towards a variety of food products containing seaweed. The secondary objective was to evaluate how hunger status and lifestyle affect consumers’ emotional responses. Participants (n = 108) were asked to evaluate pictures of different food items containing seaweed (beef burger, cheddar cheese, fettuccine, fish filet, sausage, bread, yogurt, and dried seaweed) using the CATA variant of EsSense25 Profile® and a purchase-intent scale. The consumers also answered questions about their hunger status, food neophobia, food-related lifestyle, as well as open-ended comment questions about seaweed. Participants’ purchase-intent scores were highest for bread and dried seaweed, which they associated with positive emotions. The participants disliked yogurt and sausage, indicating that they were disgusted with them. Participants believed seaweed could be added to fish, savoury, and cereal grains-based foods. The participants’ hunger status as well as their food neophobia and lifestyle impacted their emotional responses. Future research should continue to investigate how emotions affect purchase intent, how participant’s hunger status affects their emotions, and how participants’ lifestyle changes how they perceive new food products.

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“…In recent years, consumer willingness to move toward a more sustainable food system has been studied quite extensively [106][107][108][109]. However, comprehensive studies focusing on willingness to consume products that include components derived from valorized food by-streams have been few.…”

Section: Consumer Perspectivementioning

confidence: 99%

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

2021

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Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance.

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Measuring consumer emotional response and acceptance to sustainable food products

Cited by 53 publications

References 49 publications

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

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