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Insights into Food Perception and Consumer Behavior
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Insights into Food Perception and Consumer Behavior

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 10942

Special Issue Editors

Prof. Dr. Wilma Araújo

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Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
Interests: food acceptance; consumer behavior; food preference; sensory perception; food choice
Prof. Dr. Sandra Fernandes Arruda

E-Mail Website
Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
Interests: biochemistry; focusing on metabolism and bioenergetics; iron; bioavailability

Special Issue Information

Dear Colleagues,

Many factors influence consumers’ perception or understanding of healthy food choices. Skepticism about the nutrient content indicated on the labels of industrialized products, the safety of the consumption of industrialized food and/or the use of food additives, genetically modified foods/ingredients, the production of foods through organic agriculture, and the credibility of industrialized formulations, influenced by current trends (products for vegans, foods added/supplemented with proteins, minerals, vitamins, antioxidants, bioactive compounds, etc.) stand out in the literature. The discussion about the microbiological risks arising from certain foods, such as canned foods, meat derivatives, or even foods prepared at home or in food services, is also highlighted given the possibility of the occurrence of foodborne illness. This Special Issue aims to identify weaknesses in the food chain that influence consumers’ perception of their beliefs regarding food quality so that strategies can be proposed to reduce the informational asymmetry between science and consumer perception.

Prof. Dr. Wilma Araújo
Prof. Dr. Sandra Fernandes Arruda
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • consumer perception
  • consumer understanding
  • enriched foods
  • fortified foods
  • food from conventional agriculture
  • organic agriculture
  • credibility of processed foods
  • home processed
  • processed in industry
  • healthiness

Published Papers (10 papers)

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Research

14 pages, 474 KiB  
Article
Exploring Adult Eating Behaviors and Food Neophobia: A National Study in Romania
by Meda-Ada Bugi, Iulius Jugănaru, Iulia-Elena Simina, Delia-Maria Nicoară, Lucian-Ioan Cristun, Giorgiana-Flavia Brad, Casiana Boru, Daniela Cîrnatu and Otilia Mărginean
Foods 2024, 13(9), 1301; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091301 - 24 Apr 2024
Viewed by 269
Abstract
Food neophobia involves avoiding new foods due to reluctance, aversion, or disgust. The Food Neophobia Scale (FNS) is the most reliable and common adult food neophobia test. It helps compare food neophobia across cultures by being translated into numerous languages. This study adapted, [...] Read more.
Food neophobia involves avoiding new foods due to reluctance, aversion, or disgust. The Food Neophobia Scale (FNS) is the most reliable and common adult food neophobia test. It helps compare food neophobia across cultures by being translated into numerous languages. This study adapted, translated, and validated the FNS for Romania. This translated version was piloted in November 2023 on 59 students in the medical field from two distinct Romanian cities. Between December 2023 and February 2024, 375 adults were surveyed, representing Romania’s population within a 90% confidence interval. The average age of responders was 38.07 years, with a standard deviation of 10.75 and a 4:1 female-to-male sex ratio. The Cronbach’s alpha test was used to validate the questionnaire. Our study found that the mean FNS value was 31.86; most Romanian respondents (69.20%) were neutral towards trying new foods, with a significant portion being neophobes (18.21%) outnumbering neophiles (12.59%). When compared to international study results, Romanian adults, on average, exhibited a higher percentage of neophobes compared to those in Korea (13%), Hungary (16.8%), Italy (17%), and Brazil (17.5%), but a lower percentage than those in Lebanon (21.5%). The findings indicate that the translated scale can be utilized to assess neophobia among Romanian speakers. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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29 pages, 1561 KiB  
Article
The Role of Promoting Agricultural and Food Products Certified with European Union Quality Schemes
by Alexandra-Ioana Glogovețan and Cristina Bianca Pocol
Foods 2024, 13(6), 970; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13060970 - 21 Mar 2024
Viewed by 792
Abstract
This study delves into the effectiveness of digital marketing strategies in promoting local agricultural and food products in Romania, certified with European Union quality schemes. By examining consumer profiles, preferences, and their awareness of EU quality labels, the research uncovers the motivations driving [...] Read more.
This study delves into the effectiveness of digital marketing strategies in promoting local agricultural and food products in Romania, certified with European Union quality schemes. By examining consumer profiles, preferences, and their awareness of EU quality labels, the research uncovers the motivations driving purchasing decisions and the influence of digital marketing on these choices. Utilizing quantitative methods, including a comprehensive survey across 903 respondents, the study identifies four distinct consumer segments: Eco−Advocates, Les Connaisseurs, Price−Sensitives, and Traditionalists. These segments exhibit unique behaviors and attitudes toward certified products. The research highlights the potential of digital marketing to significantly alter consumer behavior toward EU-certified products, underscoring the importance of tailored communication strategies. It contributes to the understanding of consumer segmentation in the context of European Union quality schemes, providing valuable insights for policymakers, marketers, and producers. The findings advocate for enhanced digital marketing efforts to increase awareness and appreciation of these certified products, thereby supporting the broader objectives of quality and certification in the European agricultural and food product sector. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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17 pages, 4601 KiB  
Article
Online Food Choices: When Do “Recommended By” Labels Work?
by Daniele Catarci, Lea Laasner Vogt and Ester Reijnen
Foods 2024, 13(6), 928; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13060928 - 19 Mar 2024
Viewed by 728
Abstract
Understanding digital menu choices in limited-option environments, such as university cafés, is crucial for promoting healthier and more sustainable food choices. We are, therefore, looking at two possible interventions or nudges—recommendation and position—and how they interact with, for example, price. In the first [...] Read more.
Understanding digital menu choices in limited-option environments, such as university cafés, is crucial for promoting healthier and more sustainable food choices. We are, therefore, looking at two possible interventions or nudges—recommendation and position—and how they interact with, for example, price. In the first smartphone-based study (N = 517), participants were presented with two menu options, while the factors “recommendation”, “position”, and “price” were manipulated. We only found effects in relation to the choice of the more popular menu option. Specifically, when the popular meal was the expensive option, the recommendation had a negative effect on choice, but not when the popular meal was the cheaper option. The aim of the second smartphone-based study (N = 916) was to shed more light on the role of popularity or personal preference in relation to recommendations. We manipulated the differences in personal preference (small or large) using a ranking task presented before the menu choice. In Study 2, the interaction effect between recommendation and price for the more popular menu option could not be replicated. Instead, we found that the greater the difference in preference, the less pronounced the price effect was. Overall, some effects of the recommendations have been identified, but further research is needed to clarify the exact circumstances under which they arise. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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11 pages, 1053 KiB  
Article
Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour
by Carlos José Rivera, Ricardo S. Aleman, Jorge Ortega, Andrea Muela, Jhunior Marcia, Joan King and Witoon Prinyawiwatkul
Foods 2024, 13(6), 910; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13060910 - 17 Mar 2024
Viewed by 753
Abstract
Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained [...] Read more.
Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The cookies were evaluated for texture hardness, color (L*, a*, b*), moisture content, and water activity. Sensory acceptability of appearance, color, texture, aroma, flavor, and overall quality of cocoa cookies was rated by 175 consumers using a “yes/no” binomial scale. Overall liking was evaluated using a 9-point hedonic scale. Purchase intent was evaluated with a “yes/no” binomial scale. The levels of teosinte flour did not significantly affect the acceptability of appearance, color, texture, flavor, aroma, and overall quality, and neither the overall liking nor the purchase intent responses. However, the texture attribute had the lowest % acceptability response among all sensory attributes. The addition of teosinte flour did not affect water activity and color (L*, a*, b*), whereas it decreased the texture hardness (g force), producing softer cookies. Cocoa cookies stayed acceptable even at 100% teosinte flour addition (70% acceptability; mean overall liking = 5.69). Teosinte flour has an excellent nutritional profile that could be practically applied in baked goods. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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26 pages, 591 KiB  
Article
How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines?
by Jordanna Santos Monteiro, Eduardo Yoshio Nakano, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho and Wilma Maria Coelho Araújo
Foods 2024, 13(2), 338; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13020338 - 21 Jan 2024
Viewed by 839
Abstract
In the Food-based Dietary Guidelines (FBDGs), food classification is based on food groups and nutrient sources. Much research has already investigated multiple aspects of consumer understanding of the information described in these documents. However, no study has evaluated consumer understanding of all food [...] Read more.
In the Food-based Dietary Guidelines (FBDGs), food classification is based on food groups and nutrient sources. Much research has already investigated multiple aspects of consumer understanding of the information described in these documents. However, no study has evaluated consumer understanding of all food items contained in the groups described in the FBDGs. This study aimed to assess Brazilian consumers’ understanding of food classification according to food groups in the concepts of the FBDGs. Therefore, an instrument, Consumer Understanding of Food Groups (UFG), was constructed and validated to assess consumer understanding of food groups. The instrument comprised 44 items approved by experts (agreement > 80%). A total of 894 Brazilians from all regions participated in this study. The results suggest that 48.9% of the participants believe it is easier to classify food according to food groups. The classification of food groups is based on the origin of the food (animal and vegetable). Although consumers easily recognize foods according to their origin, we still identify asymmetries regarding including food items from the animal kingdom and species from the plant kingdom. This exploratory study highlights important information that can contribute to improving the FBDGs. It is essential to consider consumers’ understanding and guide them regarding choices from a technical point of view. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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17 pages, 2349 KiB  
Article
U.S. Consumers’ Tree Nut Food Safety Knowledge, Perceptions, and Handling Practices across Demographic Groups
by Maeve Riley Swinehart and Yaohua Feng
Foods 2023, 12(23), 4289; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12234289 - 28 Nov 2023
Cited by 1 | Viewed by 1297
Abstract
Tree nuts are often perceived as presenting a low risk for foodborne illness, despite their association with several foodborne outbreaks and recalls in recent years. An online survey was designed to assess how consumers’ food safety knowledge, perception of risks and benefits, and [...] Read more.
Tree nuts are often perceived as presenting a low risk for foodborne illness, despite their association with several foodborne outbreaks and recalls in recent years. An online survey was designed to assess how consumers’ food safety knowledge, perception of risks and benefits, and preferred sources for food safety information influence their tree nut handling behavior. Participants (n = 981) who soaked tree nuts or prepared nut-based dairy analogs (NBDAs) at home completed the survey. Their responses indicated insufficient knowledge about potential contaminations of tree nuts. Only 25% of participants had heard of a tree nut-related outbreak or recall. Few (30%) participants perceived a risk of contracting a foodborne illness from tree nuts. The participants were more concerned with the health benefits than potential microbial risks of raw tree nuts and preferred government agencies for tree nut food safety information. Based on a cluster analysis, demographics with lower food safety knowledge and risk perceptions (ages 18–24 or 45 and above, female, suburban and rural communities, have less than a bachelor’s degree, and earned less than USD 100,000 annually) tended to engage in risky tree nut handling practices (p < 0.05). The findings of this study support the development of audience-targeted food safety extension materials for tree nuts. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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17 pages, 2046 KiB  
Article
The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain)
by José Luis Cruz Maceín, Mohamed Amine Hocine, Verónica Hernández-Jiménez, José Pablo Zamorano Rodríguez and Samir Sayadi Gmada
Foods 2023, 12(22), 4103; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12224103 - 12 Nov 2023
Viewed by 1118
Abstract
The agri-food system needs to transition into a more balanced system that takes into account economic, social, and environmental factors. Young people are a key demographic group to consider as they are open to new trends of consumption, including sustainable buying practices. Public [...] Read more.
The agri-food system needs to transition into a more balanced system that takes into account economic, social, and environmental factors. Young people are a key demographic group to consider as they are open to new trends of consumption, including sustainable buying practices. Public universities can play a significant role in promoting sustainable and healthy eating habits among students. In this paper, we focus on the perceptions of young people regarding sustainable food in the Madrid Region. We conducted a survey using a questionnaire-based approach among 1940 students in 2022. The results highlight that young consumers are highly concerned about food sustainability. They perceive sustainability as local and non-processed foods. However, this perception varies among young consumers, and we identified five different consumer profiles. Principal component analysis and cluster analysis provide insights into potential actions that universities can take to promote sustainable and healthy eating habits among students. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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12 pages, 620 KiB  
Article
How Many Hungarian Consumers Choose Lactose- and Gluten-Free Food Products Even When They Do Not Necessarily Need to?
by Gyula Kasza, Erika Szabó, Tekla Izsó and László Ózsvári
Foods 2023, 12(21), 3984; https://doi.org/10.3390/foods12213984 - 31 Oct 2023
Viewed by 1181
Abstract
The popularity of “free-from” food products (FFFPs), which exclude several ingredients such as lactose, gluten, or sugar, is increasing globally. However, experts agree that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A representative consumer survey was conducted in Hungary [...] Read more.
The popularity of “free-from” food products (FFFPs), which exclude several ingredients such as lactose, gluten, or sugar, is increasing globally. However, experts agree that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A representative consumer survey was conducted in Hungary (n = 1002); it focused on behaviors related to FFFPs, particularly lactose- and gluten-free products. This study revealed that consumers often consider “free-from” claims during shopping. Lactose- and gluten-free foods were popular, even among those without specific dietary needs. A distinct “free-from consumer group” (7.8% of the sample, predominantly women) was identified, who consume both lactose- and gluten-free foods frequently. However, only 15.4% of the group had medical reasons for their preference, such as lactose intolerance or gluten sensitivity. The majority (75.6%) chose these products without medical justification, relying on self-diagnosis, through the involvement of family members, or the belief that they were healthier. This consumer group accounts for nearly 6% of Hungary’s adult population, exceeding 470,000 individuals. Extrapolating these figures to other European countries suggests that 25–30 million EU citizens might be in a similar situation, highlighting the need for improved health education and awareness-raising campaigns to prevent imbalanced nutrition and foster the recognition and treatment of real health problems. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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16 pages, 3224 KiB  
Article
How Does an Artisan Cooperative Impact Food Perception and Consumer Behaviors? A Rapid Rural Appraisal of Women in East Africa
by Garrett S. Brogan, Kim E. Dooley, Robert Strong and Laxmi Prasanna Kandi
Foods 2023, 12(21), 3956; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12213956 - 29 Oct 2023
Viewed by 879
Abstract
We examined the impact of artisan cooperatives on East African women related to changes in consumer perception and food choice. We sought to understand how artisan cooperatives were impacting women’s food security, diet, and nutrition. To comprehend the lived experiences of women, a [...] Read more.
We examined the impact of artisan cooperatives on East African women related to changes in consumer perception and food choice. We sought to understand how artisan cooperatives were impacting women’s food security, diet, and nutrition. To comprehend the lived experiences of women, a qualitative, phenomenological study was conducted within three purposively selected cooperatives in Rwanda and Kenya. Data was collected using Rapid Rural Appraisal (RRA) methodologies with three activities. When given a choice, women did not always eat healthier despite having more money and information about healthy diets. Diets shifted to include more sugar and fruit but less vegetables. Culture and location impacted how they cooked, what food was available to them, and what foods they chose to consume. Women explained how a higher income provided greater agency when buying food. It is crucial to comprehend how culture affects a person’s diet before implementation of nutrition programs. Further research is needed to determine if cooperatives geared toward women’s empowerment and economic sustainability can enhance the nutritional benefits of increased income in culturally relevant ways. This study has implications regarding sustainable development goals with international development programs that utilize locally sourced foods and are culturally viable. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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16 pages, 1378 KiB  
Article
Exploring the Impact of Human–Animal Connections and Trust in Labeling Consumers’ Intentions to Buy Cage-Free Eggs: Findings from Taiwan
by Min-Yen Chang, Ching-Tzu Chao and Han-Shen Chen
Foods 2023, 12(17), 3310; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12173310 - 02 Sep 2023
Cited by 1 | Viewed by 1750
Abstract
Recently, interest in animal welfare has steadily increased, driven by a growing focus on environmental, social, and governance (ESG) issues. This trend aligns with the Sustainable Development Goals (SDGs) set by the United Nations. This underscores the importance of comprehending consumer attitudes towards [...] Read more.
Recently, interest in animal welfare has steadily increased, driven by a growing focus on environmental, social, and governance (ESG) issues. This trend aligns with the Sustainable Development Goals (SDGs) set by the United Nations. This underscores the importance of comprehending consumer attitudes towards products that are respectful to animal welfare. This research aims to employ the Value-Attitude-Behavior (VAB) model as a theoretical basis to explore the behavioral intentions of Taiwanese consumers to buy cage-free eggs. To provide comprehensive insights into consumer behavior in this domain, the study examines key variables such as ‘human–nature connectedness’, ‘trust in labels’, and ‘attitude towards animal welfare’. By addressing an existing research gap in the literature and exploring consumer behavior in relation to animal welfare-friendly products, the research contributes to an area that has received limited attention. We gathered a total of 341 valid questionnaires for this research. Employing Structural Equation Modeling (SEM) along with Maximum Likelihood Estimation (MLE), we investigated the causal connections between variables. The study presents three key observations: First, consumers who value sustainability and ethics tend to maintain a positive perspective on free-range eggs. Second, a favorable stance towards cage-free eggs directly correlates with positive future behaviors. Lastly, label trustworthiness and a supportive view towards animal welfare heavily affect behavioral intentions in consumers. Given these insights and the growing significance of animal welfare in consumer choices, we recommend that participants in the food and livestock sector earnestly advocate for and back practices that prioritize animal well-being. Full article
(This article belongs to the Special Issue Insights into Food Perception and Consumer Behavior)
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