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Food, Health and Safety in Cross Cultural Consumer Contexts
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Food, Health and Safety in Cross Cultural Consumer Contexts

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 63252

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Prof. Dr. Derek V. Byrne

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Guest Editor
Food Quality Perception and Society, iSenseLab, Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
Interests: sensory science; consumer science; food and beverage product quality; nutrition and eating; multisensory effects; crossmodal interactions; sensory methods; food uniqueness
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The global food and food technology market is in rapid growth, and food investment is central both in Eastern and Western governments’ growth plans. From a western perspective, the focus can be said to be on the food industry's ability to maintain and strengthen its position and exploit the unique opportunities for export-driven growth, especially in the export of high-quality food with health and sustainability as key elements. Eastern focuses are complementarily and synergistically focused on food safety, including health; food supply; as well as on unmet innovative solutions both in the organization and management of food supply chains and policies that regulate the food sector. Both sides can learn much from each other to ensure the smooth integration of goals and needs in the future of food business and research.

The present Special Issue’s focus is ‘Food, Health, and Safety in Cross-Cultural Consumer Contexts’ for innovative food solutions, to meet global food challenges, which can be best addressed by research-based synergies linking East and West in the food area.

In specific terms the Special Issue will encompass research on food science synergies for sustainable, healthy, and high-quality food supply, security, and consumption scenarios across the entire food chain from “farm to fork” in cross cultural contexts.

Specific areas of research relevant to this Special Issue are as follows:

  • Food quality, processing, and production: focusing on understanding food processing, quality, and perception via a synergy of multisensory human food analysis, combined with novel and sustainable production techniques;
  • Microbial food safety and hygiene: dealing with microbial food safety and focusing on means to detect food borne pathogens, sources of outbreaks of food borne diseases, and novel strategies to ensure food safety for the consumer;
  • Food business, marketing, and the consumer: focusing on research on the development, marketing, and distribution of foods, to generate insight into consumer behavior for the benefit of food industries and public policy;
  • Food economics and the supply chain: dealing with research in logistics and supply chain management regarding the concepts around economic thinking in food production, trade, and the management of food quality and safety across the supply chain;
  • Food sociology and eating: the sociological elements of food safety and quality, including research around the social and cultural aspects of eating, production, and new technologies, as well as the role of legal frameworks and regulations.
  • Nutrition and health: focusing on the effects on health of specific food, food components, and supplements in health and disease prevention, the rationale for nutritional recommendations, and food and nutrition security.

Both research papers, opinion papers, and review articles are welcome in this Special Issue of Foods, with a cross cultural topic as a requirement in the areas mentioned above.

Prof. Dr. Derek V. Byrne
Guest Editor

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

  • Food quality, processing, and production
  • Microbial food safety and hygiene
  • Food business, marketing, and the consumer
  • Food economics and the supply chain
  • Food sociology and eating
  • Nutrition and health

Published Papers (14 papers)

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Editorial

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7 pages, 215 KiB  
Editorial
Current Trends in Food Health and Safety in Cross-Cultural Sensory and Consumer Science
by Derek Victor Byrne
Foods 2021, 10(5), 965; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050965 - 28 Apr 2021
Cited by 2 | Viewed by 2016
Abstract
The global food and food technology market is in rapid growth, and food investment is central in many governments’ growth plans [...] Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)

Research

Jump to: Editorial

21 pages, 708 KiB  
Article
Food Innovation Adoption and Organic Food Consumerism—A Cross National Study between Malaysia and Hungary
by Robert Jeyakumar Nathan, Soekmawati, Vijay Victor, József Popp, Mária Fekete-Farkas and Judit Oláh
Foods 2021, 10(2), 363; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020363 - 07 Feb 2021
Cited by 25 | Viewed by 6715
Abstract
In order to meet the rising global demand for food and to ensure food security in line with the United Nation’s Sustainable Development Goal 2, technological advances have been introduced in the food production industry. The organic food industry has benefitted from advances [...] Read more.
In order to meet the rising global demand for food and to ensure food security in line with the United Nation’s Sustainable Development Goal 2, technological advances have been introduced in the food production industry. The organic food industry has benefitted from advances in food technology and innovation. However, there remains skepticism regarding organic foods on the part of consumers, specifically on consumers’ acceptance of food innovation technologies used in the production of organic foods. This study measured factors that influence consumers’ food innovation adoption and subsequently their intention to purchase organic foods. We compared the organic foods purchase behavior of Malaysian and Hungarian consumers to examine differences between Asian and European consumers. The findings show food innovation adoption as the most crucial predictor for the intention to purchase organic foods in Hungary, while social lifestyle factor was the most influential in Malaysia. Other factors such as environmental concerns and health consciousness were also examined in relation to food innovation adoption and organic food consumerism. This paper discusses differences between European and Asian organic foods consumers and provides recommendations for stakeholders. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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19 pages, 1016 KiB  
Article
Knowledge, Utility, and Preferences for Beef Label Traceability Information: A Cross-Cultural Market Analysis Comparing Spain and Brazil
by Danielle Rodrigues Magalhaes, María del Mar Campo and María Teresa Maza
Foods 2021, 10(2), 232; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020232 - 23 Jan 2021
Cited by 7 | Viewed by 2703
Abstract
The consumer environment determines consumers’ buying behavior and product preferences, and understanding these factors allows businesses in the industry to identify market demands. In view of the different contexts, Spain and Brazil, there are differences in the consumption of beef, in the production [...] Read more.
The consumer environment determines consumers’ buying behavior and product preferences, and understanding these factors allows businesses in the industry to identify market demands. In view of the different contexts, Spain and Brazil, there are differences in the consumption of beef, in the production and the regulatory process concerning beef, and in particular the traceability system. The traceability system is mandatory in Spain and voluntary in Brazil. From these prerogatives, this cross-cultural study carried out through a self-administered questionnaire with 2132 Spanish and Brazilian beef buyers/consumers, aimed at comparing and understanding the familiarity with the bovine traceability system and traceability information of the label as a food security indicator. It is concluded that traceability information is well received by consumers as an attribute of credibility, and consumers are interested in ensuring that the item they buy is of known and reliable origin. But more incentives may help clarify the advantages of purchasing food with certified traceability, making it more effective for consumers to use this knowledge. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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16 pages, 301 KiB  
Article
Consumer Perception of Food Quality and Safety in Western Balkan Countries: Evidence from Albania and Kosovo
by Rainer Haas, Drini Imami, Iliriana Miftari, Prespa Ymeri, Klaus Grunert and Oliver Meixner
Foods 2021, 10(1), 160; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010160 - 14 Jan 2021
Cited by 32 | Viewed by 6762
Abstract
Domestic food markets are of significant importance to Kosovar and Albanian companies because access to export markets is under-developed, partly as a result of the gaps in food safety and quality standards. Kosovar and Albanian consumers’ use of food safety attributes and their [...] Read more.
Domestic food markets are of significant importance to Kosovar and Albanian companies because access to export markets is under-developed, partly as a result of the gaps in food safety and quality standards. Kosovar and Albanian consumers’ use of food safety attributes and their evaluation of the quality of domestic food versus imported food are the research objectives of this study. The paper is based on a structured consumer survey of 300 Kosovars and 349 Albanians analyzing their perceptions of issues related to food safety and quality, measured through two respective batteries of items using a 5-point Likert scale. We used the t-test to identify differences between populations, correlation analysis and the bootstrapping method. Despite the prevalent problems with food safety, consumers in both countries consider domestic food to be safer as well as of higher quality than imported products. Kosovars are more likely than Albanians to perceive domestic food products to be significantly better than imported products. Female and better educated consumers use information related to food safety more often. Expiry date, domestic and local origin, and brand reputation are the most frequently used safety and quality cues for both samples. International food standards such as ISO or HACCP are less frequently used as quality cues by these consumer groups. It is important to strengthen the institutional framework related to food safety and quality following best practices from EU countries. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
17 pages, 727 KiB  
Article
Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium
by Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz and Nino Terjung
Foods 2021, 10(1), 71; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010071 - 31 Dec 2020
Cited by 32 | Viewed by 4597
Abstract
High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play [...] Read more.
High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets. This paper is focused on consumers’ preferences for so-called meathybrid or plant-meathybrid products. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed meat products are the most preferred by consumers. Nonetheless, the tested meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, meathybrids could facilitate the diet transition of meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the meathybrid concept in comparison to the vegetarian substitutes. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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17 pages, 606 KiB  
Article
A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems
by Emer C. Garvey, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry and Kieran N. Kilcawley
Foods 2020, 9(12), 1767; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121767 - 28 Nov 2020
Cited by 10 | Viewed by 3387
Abstract
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive [...] Read more.
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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19 pages, 4289 KiB  
Article
Optimistic Bias, Food Safety Cognition, and Consumer Behavior of College Students in Taiwan and Mainland China
by Guan-Yun Wang and Hsiu-Ping Yueh
Foods 2020, 9(11), 1588; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9111588 - 02 Nov 2020
Cited by 10 | Viewed by 4136
Abstract
The purpose of this paper is to investigate how optimistic bias, consumption cognition, news attention, information credibility, and social trust affect the purchase intention of food consumption. Data used in this study came from a questionnaire survey conducted in college students in Taipei [...] Read more.
The purpose of this paper is to investigate how optimistic bias, consumption cognition, news attention, information credibility, and social trust affect the purchase intention of food consumption. Data used in this study came from a questionnaire survey conducted in college students in Taipei and Beijing. Respondents in the two cities returned 258 and 268 questionnaires, respectively. Samples were analyzed through structural equation modelling (SEM) to test the model. Results showed that Taiwanese college students did not have optimistic bias but Chinese students did. The models showed that both Taiwanese and Chinese students’ consumption cognition significantly influenced their purchase intention, and news attention significantly influenced only Chinese students’ purchase intention. Model comparison analysis suggested significant differences between the models for Taiwan and mainland China. The results revealed that optimistic bias can be reduced in different social contexts as that of the Taiwan model and the mainland Chinese model found in this study were indeed different. This study also confirmed that people had optimistic bias on food safety issues, based on which recommendations were made to increase public awareness of food safety as well as to improve government’s certification system. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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24 pages, 5825 KiB  
Article
A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time
by Tae Jin Cho, Sun Ae Kim, Hye Won Kim and Min Suk Rhee
Foods 2020, 9(10), 1457; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101457 - 13 Oct 2020
Cited by 5 | Viewed by 7629
Abstract
Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). [...] Read more.
Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers’ risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they (1) did not wash/trim foods before storage, (2) thawed frozen foods at room temperature, and (3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: (1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and (2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: (1) separate storage of foods, (2) storage of foods in the proper places/periods, (3) washing fruits/vegetables before eating, (4) washing hands after handling potentially hazardous foods, and (5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers’ high-risk behaviors/perceptions at home, highlighting the importance of behavioral control. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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18 pages, 1811 KiB  
Article
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers
by Jonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby, Yan Zeng, Yuan-Xia Sun, Derek Victor Byrne and Ulla Kidmose
Foods 2020, 9(10), 1425; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101425 - 09 Oct 2020
Cited by 19 | Viewed by 3284
Abstract
Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study [...] Read more.
Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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16 pages, 1175 KiB  
Article
Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers
by Oskar Laaksonen, Xueying Ma, Eerika Pasanen, Peng Zhou, Baoru Yang and Kaisa M. Linderborg
Foods 2020, 9(9), 1234; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091234 - 04 Sep 2020
Cited by 17 | Viewed by 4727
Abstract
Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, [...] Read more.
Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, are scarce. An online questionnaire was organized in Finland (n = 381; 83.7% Finnish) focusing on the liking and familiarity of oat products, followed by sensory tests in Finland (n = 65 and n = 73) and China (n = 103) using the Check-All-That-Apply method and hedonic ratings. A questionnaire revealed that the Finnish consumers rated the pleasantness and familiarity of several oat product categories, such as breads and porridges, higher compared to participants of other ethnicities. Sensory tests showed both similarities, e.g., porridges were described as “natural”, “healthy” and “oat-like”, and differences between countries, e.g., sweet biscuits, were described as “crispy” and “hard” by Finnish consumers and “strange” and “musty” by Chinese consumers. Sweet products were unanimously preferred. The ethnicity had an important role affecting the rating of pleasantness and familiarity of oat product categories, whereas food neophobia and health interest status also had an influence. The proved healthiness of oats was a crucial factor affecting the choices of consumers and their acceptance in both countries. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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13 pages, 2186 KiB  
Article
Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa
by Rachel Kelly, Tracey Hollowood, Anne Hasted, Nikos Pagidas, Anne Markey and Amalia G. M. Scannell
Foods 2020, 9(9), 1214; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091214 - 01 Sep 2020
Cited by 2 | Viewed by 2612
Abstract
Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability [...] Read more.
Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (p < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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16 pages, 1442 KiB  
Article
Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are “Very Hot”
by Ian C. C. Nóbrega, Igor H. L. Costa, Axel C. Macedo, Yuri M. Ishihara and Dirk W. Lachenmeier
Foods 2020, 9(8), 1047; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081047 - 03 Aug 2020
Cited by 1 | Viewed by 3889
Abstract
The International Agency for Research on Cancer has classified the consumption of “very hot” beverages (temperature >65 °C) as “probably carcinogenic to humans”, but there is no information regarding the serving temperature of Brazil’s most consumed hot beverage—coffee. The serving temperatures of best-selling [...] Read more.
The International Agency for Research on Cancer has classified the consumption of “very hot” beverages (temperature >65 °C) as “probably carcinogenic to humans”, but there is no information regarding the serving temperature of Brazil’s most consumed hot beverage—coffee. The serving temperatures of best-selling coffee beverages in 50 low-cost food service establishments (LCFS) and 50 coffee shops (CS) were studied. The bestsellers in the LCFS were dominated by 50 mL shots of sweetened black coffee served in disposable polystyrene (PS) cups from thermos flasks. In the CS, 50 mL shots of freshly brewed espresso served in porcelain cups were the dominant beverage. The serving temperatures of all beverages were on average 90% and 68% above 65 °C in the LCFS and CS, respectively (P95 and median value of measurements: 77 and 70 °C, LCFS; 75 and 69 °C, CS). Furthermore, the cooling periods of hot water systems (50 mL at 75 °C and 69 °C in porcelain cups; 50 mL at 77 °C and 70 °C in PS cups) to 65 °C were investigated. When median temperatures of the best-selling coffees are considered, consumers should allow a minimum cooling time before drinking of about 2 min at both LCFS and CS. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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17 pages, 1090 KiB  
Article
Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China
by Mette Duerlund, Barbara Vad Andersen, Kui Wang, Raymond C. K. Chan and Derek Victor Byrne
Foods 2020, 9(5), 617; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9050617 - 11 May 2020
Cited by 8 | Viewed by 3468
Abstract
Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a “subjective conscious sensation of pleasure and joy experienced [...] Read more.
Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a “subjective conscious sensation of pleasure and joy experienced after eating”. We conducted two in-country consumer studies in Denmark (n = 48) and in China (n = 53), measuring post-ingestive sensations and PIFP using visual analogue scale, for three hours following consumption of a breakfast meal. Key results revealed perceived Satisfaction, Mental, Overall and Physical wellbeing to be highly influential on PIFP in both countries. Moreover, Danish consumers perceived appetite-related sensations such as Satiety, Hunger, Desire-to-eat and In-need-of-food to be influential on PIFP, which was not the case in China. In China, more vitality-related sensations such as Energized, Relaxation and Concentration were found to be drivers of PIFP. These results suggest similarities but also distinct subtleties in the cultural constructs of PIFP in Denmark and in China. Focusing on Food Pleasure as a post-ingestive measure provides valuable output, deeper insights into what drives Food Pleasure, and, importantly, takes us beyond the processes only active during the actual eating event. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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23 pages, 3301 KiB  
Article
Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits
by Runrou Wong, Seulgi Kim, Seo-Jin Chung and Mi-Sook Cho
Foods 2020, 9(3), 377; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9030377 - 24 Mar 2020
Cited by 23 | Viewed by 5805
Abstract
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack [...] Read more.
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips. Full article
(This article belongs to the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts)
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