Projektowanie Innowacyjnej Żywności Note by Note

Głuchowski, Artur; Warszawie, Szkoła Główna Gospodarstwa Wiejskiego w; Czarniecka-Skubina, Ewa

doi:10.22630/zppnr.2017.588.3

Cited by 2 publications

(2 citation statements)

References 7 publications

(10 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The market of out-of-home food consumption in Poland is rapidly developing in terms of its size, structure, ownership patterns, quantity and quality of the product offer. The development began in the 1990s when the country transited from the centrally planned economy towards free market (Głuchowski et al 2017). One of the main consequences of this transition was the growth of the services industries in Poland, especially of the sector of food service provision (Kwiatkowska and Levytska 2007).…”

Section: The Market Of Out-of-home Food Consumption In Poland and Thementioning

confidence: 99%

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

Filimonau

Matute

Kubal-Czerwińska

et al. 2020

Journal of Cleaner Production

107

View full text Add to dashboard Cite

The growing magnitude of restaurant food waste undermines the environmental sustainability of the global sector of food service provision. The challenge of restaurant food waste is of particular concern for transitional and developing economies where food consumption out of home is becoming increasingly popular. In these markets, a large share of restaurant food waste comes from customer plates, which highlights changes to consumer behaviour as an important mitigation opportunity. Little is however known about how these behavioural changes can be activated and subsequently reinforced. This study explores the prerequisites of consumer involvement in mitigating restaurant food waste in Poland, a transitional economy in East-Central Europe. It tests the role of such prerequisites of pro-environmental consumer behaviour as public environmental knowledge, environmental concern, anticipated regret and pro-environmental behaviour at home in shaping positive customer attitudes towards the need to mitigate restaurant food waste with a subsequent trigger of behavioural intentions to engage in mitigation. The study offers policy and management recommendations on how these behavioural intentions can be reinforced.

show abstract

Section: The Market Of Out-of-home Food Consumption In Poland and Thementioning

confidence: 99%

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

Filimonau

Matute

Kubal-Czerwińska

et al. 2020

Journal of Cleaner Production

107

View full text Add to dashboard Cite

show abstract

“…Note by Note cuisine is the use of pure compounds or their mixtures in the production of dishes. Compounds are used to design the shape, color, taste, odor, temperature, trigeminal stimulation, texture and nutritional aspects of the developed meal [ 24 , 25 , 26 , 27 ]. The concept of modern cuisines is to create avant-garde, unique dishes that surprise customers.…”

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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Projektowanie Innowacyjnej Żywności Note by Note

Abstract:

Cited by 2 publications

References 7 publications

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study

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

Contact Info

Product

Resources

About