What’s (in) a real smoothie. A division of linguistic labour in consumers’ acceptance of name–product combinations?

Abstract

Is being, say, a macaroon or a smoothie a matter of what these products look and taste like and how they feel in the mouth? Or is it a matter of which ingredients have been used and how they have been processed? Will ordinary consumers always rely on their own judgment in such matters, or delegate the final judgment to experts of some sort? The present experimental study addressed these issues in combination by testing the limits for consumers' acceptance of three different name-product combinations when exposed to taste samples alone (sensory product attributes), taste samples in combination with ingredients lists and nutrition facts (adding factual information), and both, in combination with authoritative definitions (adding experts' final judgments). The examples were modelled around authentic cases from the Danish food market which have been subject to vast legal as well as public concern. The results provide new insights into the socio-cognitive dynamics behind consumers' acceptance or rejection of specific name-product combinations and new leads for supporting the fairness of food naming practices with a view also to the product type, the stage it has reached in its life-cycle, and its degree of familiarity on the market.

Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children’s performance in school

“…if the design possessed assay sensitivity [18]. Three components of typical smoothies, water, energy and the bioactive compounds derived from berries, fruits and vegetables, could hypothetically play a role in improving children’s academic performance [1,4,11,12,21]. In our study, the results obtained from the d2 test of attention indicated an effect of water and energy supplementation, with both groups exhibiting an increase in performance – measured as speed (PTO) and concentration (CP) – following the consumption of both the active and control beverages.…”

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

“…In Fig. 2(B-D), the F1 axis explained 51.61%, 46.14% and 51.44% of the total data variance in the fig (samples 1-4), jujube (samples M Cano-Lamadrid et al [5][6][7][8] and quince (samples 9-12) smoothies, respectively; while the axis F2 explained 31.16%, 42.31% and 33.51% of the total variance, respectively.…”

“…A good option to benefit from the nutrients and bioactive compounds responsible for healthy effects of fruits and vegetables is the consumption of smoothies containing carrot, broccoli, tomato, sour cherry, apple and Prunus fruits . A 'smoothie', from the English word 'smooth' (tender, creamy) is a creamy drink (the texture is thick, similar to that of milkshakes) made from blended fruit (purée) together with fruit juice, and perhaps yoghurt or other dairy products and/or crushed ice cubes …”

“…7 A 'smoothie' , from the English word 'smooth' (tender, creamy) is a creamy drink (the texture is thick, similar to that of milkshakes) made from blended fruit (purée) together with fruit juice, and perhaps yoghurt or other dairy products and/or crushed ice cubes. 8 The southeastern part of Spain is one of the most intensively Mediterranean agricultural areas, dominated by fruit orchards and vegetables. Some of the minor crops from this area are fruits 5732 www.soci.org M Cano-Lamadrid et al Figure 1.…”

Termini e descrittori per alimenti e bevande

“…Ciò è in linea con l'ipotesi di Putnam (1975) sulla divisione del lavoro linguistico. Tre aspetti della sua teoria appaiono qui rilevanti: il primo è che i membri della società collaborano per cercare di concordare il significato esatto delle parole che usano; il secondo è che la maggioranza degli utenti di una lingua collega per lo più le parole a 'stereotipi' vaghi e non proprio identici, che sono tuttavia sufficienti a garantire la mutua comprensione nella gran parte delle situazioni; il terzo, infine, è che ogni qual volta insorge un dubbio la comunità linguistica demanda il giudizio finale a quei membri della società che godono dello status di 'esperti' (Smith et al 2013). Ogni volta che ciò accade, si ha un esempio di terminologizzazione, cioè il fatto che a una parola comunemente nota può essere attribuito, all'interno di un campo professionale ristretto, un significato più specifico rispetto a quello che possiede nella lingua generica (Ahmad and Rogers 2007).…”