Food Acceptance Research Articles

The utilization of pumpkin as a substitution ingredient for making steam cake to improve organoleptic quality and food acceptance

Background: Pumpkin production in Indonesia is quite high but its utilization is still low. Public knowledge related to pumpkin is very simple, starting from how to process it until become a food product. Pumpkin can be processed into various kinds of food like steamed cake. Aim: The aim of this research is to determine the right concentration of pumpkin and wheat flour from the panelist's point of view in an effort to improve the organoleptic quality and acceptability of the pumpkin steam cake. Methods: This is an experimental research with a completely randomized design. The first stage is making of pumpkin steam cake consist of three concentration variations of pumpkin vs wheat flour. The formulas are P1 (10% : 90%), P2 (20% : 80%) and P3 (30% : 70%). The second stage is to carry out organoleptic and acceptability tests. The data is processed and analyzed descriptively. Results and discussion: Most of panelists was very liked with pumpkin steam cake that using P3 formula compared to the P1 and P2 formulas. The steam cake that produced using the P3 formula has a very yellow color, very distinctive aroma of pumpkin, very sweet taste, and very soft texture. Conclusion: The substitution of pumpkin in the manufacture of steam cake can improve its organoleptic quality and acceptability. This finding is expected to provide information regarding the use of pumpkin as a food product, so it can increasing people's consumption of nutritious food.

FOOD DISTRIBUTION BEFORE AND DURING THE COVID-19 PANDEMIC AT THE NUTRITION INSTALLATION OF THE TUGUREJO REGIONAL GENERAL HOSPITAL SEMARANG: A DESCRIPTIVE STUDY

The COVID-19 pandemic has made some of the activities carried out differently than before the pandemic. The handling and treatment of COVID-19 are inseparable from the contribution of healthcare facilities and hospitals. The physical distancing recommendation to prevent the transmission of the COVID-19 virus that supports patient care has made the food service management in hospitals – especially food distribution – undergo several modifications. The purpose of this study was to analyze the differences in the food distribution process at the Nutrition Installation of Tugurejo Regional General Hospital Semarang before and during the COVID-19 pandemic. This descriptive study used observational methods and online interviews using structured questions. Data related to the food distribution process before and during the pandemic was acquired through interviews with the Head of Research and Development of the Nutrition Installation of Tugurejo Regional General Hospital Semarang, while observation was only done during the pandemic. There were differences in the food distribution system before and after the pandemic at the Nutrition Installation of Tugurejo Regional General Hospital Semarang related to the Bed Occupancy Rate (BOR), nutritional service classes, distribution processes, food distribution time, places to eat (food serving media), hygiene and sanitation, as well as measuring food acceptance. The food service management focused on providing the best services of patient care before the pandemic; and highlighted the importance of physical distancing, sanitation, and hygiene during the pandemic. Understanding the changes needed in food distribution services at the hospital during the COVID-19 pandemic will give insights into the approach to improve patient care and prevent the transmission of the COVID-19 virus.

Principles and Validations of an Artificial Intelligence-Based Recommender System Suggesting Acceptable Food Changes

BackgroundAlong with the popularity of smartphones, artificial intelligence-based personalized suggestions can be seen as promising ways to change eating habits toward more desirable diets. ObjectivesTwo issues raised by such technologies were addressed in this study. The first hypothesis tested is a recommender system based on automatically learning simple association rules between dishes of the same meal that would make it possible to identify plausible substitutions for the consumer. The second hypothesis tested is that for an identical set of dietary-swaps suggestions, the more the user is—or thinks to be—involved in the process of identifying the suggestion, the higher is their probability of accepting the suggestion. MethodsThree studies are presented in this article, first, we present the principles of an algorithm to mine plausible substitutions from a large food consumption database. Second, we evaluate the plausibility of these automatically mined suggestions through the results of online tests conducted for a group of 255 adult participants. Afterward, we investigated the persuasiveness of 3 suggestion methods of such recommendations in a population of 27 healthy adult volunteers through a custom designed smartphone application. ResultsThe results firstly indicated that a method based on automatic learning of substitution rules between foods performed relatively well identifying plausible swaps suggestions. Regarding the form that should be used to suggest, we found that when users are involved in selecting the most appropriate recommendation for them, the resulting suggestions were more accepted (OR = 3.168; P < 0.0004). ConclusionsThis work indicates that food recommendation algorithms can gain efficiency by taking into account the consumption context and user engagement in the recommendation process. Further research is warranted to identify nutritionally relevant suggestions.

Evaluation of Staple Foods Supplemented with Defatted Coconut Testa Flour

Coconut testa is an important byproduct of coconut processing. In this study, the acceptability of staple foods incorporated with defatted coconut testa flour (CTF) was investigated. Foods supplemented with CTF will be ideal as a functional food for diabetes. Formulations of string hoppers incorporated with CTF were done by mixing white rice flour (RF) with CTF in four different ratios; F1 (RF: CTF=70:30), F2 (RF: CTF=75:25), F3 (RF: CTF=80:20) and F4 (RF: CTF=85:15). Likewise, formulation of flat-bread rotti were prepared by mixing wheat flour (WF) with CTF in four different ratios; P1 (WF: CTF=60:40), P2 (WF: CTF=70:30), P3 (WF: CTF=80:20) and P4 (WF: CTF=90:10). Acceptability of the formulations was determined using Friedman test and preference ranking test. According to sensory evaluation, the highest score of overall acceptability and other sensory attributes were observed for composite flour mixtures incorporated with 25% of CTF in rice flour for string hoppers (idiyappa) and 20% of CTF in wheat flour for flat- bread (rotti). The proximate analysis of the finished products namely, string hopper (idiyappa) and flat-bread (rotti) showed better nutritional properties with regard to protein, dietary fiber, fat and mineral content than respective composite flour mixtures used in their preparation. Furthermore, IF and string hopper (idiyappa) samples showed increased nutritional compositions in terms of dietary fiber, mineral content when compared to RF and flat-bread rotti samples. In conclusion, the quality attributes and dietary fibre content of the two formulated products indicated their potential use as anti-diabetic foods.

Marketing strategies used for alternative protein products sold in Australian supermarkets in 2014, 2017, and 2021.

Marketing plays an important role in consumers' perceptions and acceptance of new foods. The purpose of this study was to investigate the marketing strategies used for alternative protein products available in Australia in 2014, 2017, and 2021. Product data were extracted from FoodTrack™, an established database of packaged supermarket products. Marketing strategies investigated included product format descriptors, front of pack (FOP) labeling claims, price, and in-store placement (2021 only). Data from 292 alternative protein products (n = 12 tofu-based products; n = 100 legume-based products; and n = 180 plant-based meats) were analyzed. Across the product range, "burgers" (n = 86), "strips and similar" (n = 51) and "sausages" (n = 42) were the most common product formats, accounting for ∼61% of the product range. Nutrient content claims featured on 273 (93%) products. "Positive" nutrient claims (those highlighting the presence of a nutrient) occurred on FOP labels four times more than "negative" nutrient claims (those highlighting the absence or low levels of a nutrient; 432 versus 101, respectively). Protein-related claims were the most common "positive" nutrient claim (n = 180, 62%). Health claims on FOP labels appeared on 10% of products. Most products (n = 265, 91%) mentioned a dietary pattern (such as "vegetarian" and "plant-based"), or a combination of dietary patterns on their FOP label. The price of alternative products increased over time; between 2014 and 2021, on average, the unit price increased (9% increase, p = 0.035) and the pack size decreased (14% decrease, p < 0.001). There was inconsistency in product placement across the eight stores visited. Occasionally (n = 3 of 13 locations), chilled alternative protein products were positioned near conventional meat products. More commonly, alternative protein products shared space with other vegetarian products (such as non-dairy cheeses and tofu blocks) or alongside convenience products, suggesting these products are promoted as convenience foods, or options for individuals with special dietary needs. This study provides a useful evidence base to understand the marketing strategies used for alternative protein products. It appears from this analysis that considerable effort has gone into providing consumers with a level of familiarity and comfort prior to purchasing these alternative protein products.

The Feasibility and Preliminary Effectiveness of a Mindfulness Intervention on Preschooler’s Executive Function and Eating Behaviors

ABSTRACT Research Findings: Early childhood is a critical period for the development of eating behaviors and novel approaches are needed to promote healthy food acceptance among preschoolers. This pilot study examined the feasibility and preliminary effectiveness of a 6-week mindful eating and yoga intervention targeting children’s self-regulation of eating and behavior and sought to identify associations between executive function (EF) and child eating behaviors. Forty-three children (3–5 years old) participated in this quasi-experimental pretest/posttest design with 24 children in the intervention group and 19 in the comparison group. All children participated in direct assessments of inhibitory control and energy self-regulation; parents reported on children’s EF and eating behaviors. Fidelity logs showed that the curriculum lessons were implemented as expected, although there were unanticipated issues with child attendance and engagement. Intervention participants demonstrated significant increases in inhibitory control, with greater effects among children who scored lower at pretest. Intervention effects were not found for other measures. Parent-report data indicated significant correlations between facets of EF and eating behaviors. Practice or Policy: Preliminary findings demonstrate that mindfulness-based interventions have potential to promote children’s behavioral self-regulation. Additional research is needed to understand how these programs can be expanded to impact child eating behaviors.

Enhanced sweet taste perception in obesity: Joint analysis of gustatory data from multiple studies.

While sweet taste perception is a potential determinant of feeding behavior in obesity, the supporting evidence is inconsistent and is typically associated with methodological limitations. Notably, possible associations between sweet taste perception and measures of food reward remain undetermined. We conducted a cross-sectional analysis comparing 246 individuals with severe obesity and 174 healthy volunteers using a validated method for taste perception assessment. We included gustatory variables, namely intensity and pleasantness ratings of sour, salt, sweet, and bitter tastants, and taste thresholds assessed by electrogustometry. Reward-related feeding behavior, including hedonic hunger, food addiction, feeding behavior traits, and acceptance of foods and alcohol, was evaluated using self-rated scales for comparison with gustatory measures. In logistic regressions adjusted for age, gender, educational level, and research center, we found that a greater likelihood of belonging to the obesity group was associated with higher sweet intensity ratings (OR = 1.4, P = 0.01), hedonic hunger, food addiction symptoms, restrained and emotional eating (1.7 < OR ≤ 4.6, all P ≤ 0.001), and lower alcohol acceptance (OR = 0.6, P = 0.0002). Using principal component analysis, we found that while hedonic hunger, food addiction, and emotional eating were strongly interrelated, they were not associated with sweet intensity perception that, in turn, had a closer relationship with alcohol acceptance and restrained eating. We found that individuals with obesity report higher sweet taste intensity ratings than healthy controls. Furthermore, while psychological measures of reward-related feeding behavior assess a common construct, sweet intensity perception may represent a different obesity-related dimension.

Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization

The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl).

Fibre, A Forgotten Key to a Thriving Diet

Fibre is an often-overlooked nutrient in the debate of what constitutes a healthy diet for optimal health and the prevention of chronic disease. This article aims to introduce fibre as an important dietary component to a general audience. It discusses current and recommended dietary fibre intakes and addresses the often termed “fibre gap” observed in Western-style diets. We highlight sources of dietary fibre focusing on both whole foods and isolated and synthetic fibre ingredients that are entering the food supply. The potential benefits and consumer acceptability of reformulated food staples containing isolated fibre ingredients are discussed including their unique sensory characteristics. By reflecting on the diets of our ancestors and current non-industrialised societies our article highlights the significant changes in our diet that may have altered the gut microbiomes of Western consumers with subsequent deleterious health outcomes. Discussing the current work of the Microbe Restore project, we illustrate how our research design aims to address important questions. Can a typical Western/Modern Irish diet be reformulated to achieve ancestral fibre levels without affecting the acceptability of staple foods? What are the subsequent health outcomes of such a high-fibre diet on the modern overweight/obese consumer? Finally, we highlight how the outcomes of the Microbe Restore project may aid in shaping future food design, dietary recommendations, and the potential impact of food reformulation with isolated fibres on societal health by increasing population dietary fibre intakes.

Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home.

Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profile of fried dough. The sensory evaluation was performed in a sensory lab (central location test, CLT) and at home in order to examine how the evaluation environment or context impacts consumer perceptions. The strongest liking and preference were found for the donuts that were fried in 100% deodorized YMW oil and in YMW oil blended with vegetable oil. The evaluation environment did not affect overall liking scores but had an impact on sensory profiling, with more discriminating sensory terms observed for the test that was conducted at the sensory lab than for the test that was conducted at home. A distinctive profile of volatile organic compounds (VOCs) was found for every fried dough. The discrimination between VOCs and other frying oils that were observed is well in line with the sensory descriptors and the consumer test results. Acetic acid, acetic acid ethenyl ester, and tetrahydro-6-propyl-2H-Pyran-2-one were present in the doughs that were fried in crude YMW oil and in its blend with vegetable oil. They were absent from deodorized YMW oil and from its blend with vegetable oil. This study shows that, as far as fried donuts are concerned, deodorized YMW oil is an alternative to a vegetable oil-the two lead to similar sensorial experiences and preferences. PRACTICAL APPLICATION: Yellow mealworm oil (YMW) oil is a co-product of insect protein that can be valorized in the food industry. In the present study, it is demonstrated that the deodorization of YMW oil produces positive sensorial experiences and increases consumer acceptance of insect-based food. Furthermore, findings indicate that consumer testing at home yields similar acceptance and preference ratings suggestingthat this type of testing may be an alternative means of collecting reliable consumer data.

Healthy Food through Health Care Segment in the Emerging Market of India: A Two Decade Review of the Attitude of Organic Food Consumers

The primary goal of this research is to comprehend the factors that have caused Indian consumers’ attitudes regarding organic food to change and the characteristics of consumers in shaping those attitudes. The study aims to identify different consumer segments based on consumers’ characteristics to help producers and marketers develop suitable marketing strategies to promote organic foods. The study is gleaned from secondary data that was gathered from many research papers that examined various facets of consumer behaviour in relation to organic foods. The analysis revealed Health care to be most important driving motivator affecting the purchase of organic products. Organic food acceptance can be boosted by pleading with consumers' well-being and offering health-related information. In this direction, the health care segment can be viewed as a viable market by organic food producers and vendors for the promotion of organic foods. The study examines the most critical motivators driving organic food purchasing decisions to assist marketers in developing appropriate marketing strategies for its promotion.

Halal Food Quality: An Analysis Of Relevant Guidelines And Regulations In Malaysia

The world has seen rapid growth the development of halal food industry in recent years. At the same time, issues regarding the quality of halal food are also increasing, such as inconsistent flavours, portions, and incomplete orders. Hence, relevant halal food guidelines and regulations must also emphasise the tayyiban aspect of food. In this regard, the tayyiban aspect is related to food quality, where the guidelines and regulations must not only ensure the food is halal, but also the quality must fulfil the required standards. This paper attempts to examine existing guidelines and regulations in Malaysia related to halal food, such as the Manual Procedure for Malaysia Halal Certification (Domestic) 2020 (MPPHM 2020), Clean, Safe and Healthy (BeSS), Food Regulations 1985 (PPM 1985), Food Act 1983, Trade Descriptions Act 2011 (APD 2011), and Consumer Protection Act 1999 (APP 1999). This study utilises content analysis on documents related to the guidelines and regulations. The results of the study found that the guidelines and regulations adequately cover the essential aspects in assuring acceptable food quality. While there are areas that can be improved, overall, sufficient guidelines and regulations are already in place.

Consumer Social and Psychological Factors Influencing the Use of Genetically Modified Foods—A Review

Due to rapid globalization in the world, the understanding of cultural differences, such as beliefs, values, ways of thinking, and perceptions about new technologies in food processing have also increased. Since the 1990s, when genetically modified (GM) foods were introduced into the food supply, they have provoked many debates. In this review, it was identified and discussed how social and psychological factors influence public attitudes to GM foods and the perceptions of consumers in using GM foods. According to this review, GM foods are deemed unnatural and artificial, thus affecting the overall acceptance of their application. Due to the concerns about their effects on the environment and human health, people expect an assessment of the known or possible dangers, as well as the preventative management of the risks. Providing adequate information about GM foods via a compulsory labeling policy may serve as an appropriate way to increase public awareness and acceptance of GM foods.

Recommended food supplies under conditions of natural and provoked catastrophes

Natural catastrophes include those of biological origin as the pandemic provoked by virus SARS CoV2, earthquakes, flooding and hurricanes among others, while provoked ones are mainly those related to wars and social movements. These situations may cause food shortage and challenge food safety and security systems. In this review, strategies to produce foods aimed to alleviate food needs before, during and after catastrophic conditions are described based on the supply of various processed, intermediate and low moisture foods and three categories of food supplies are depicted based on the nature of the adverse conditions, Also, relevant patents on on innovative food preparations and containers for disaster areas are discussed. Innovation to produce appropriate and nutritious foods for disaster zones may include food bags containing individual packages of high protein, high fiber/vitamins and carbohydrate/oils ingredients in dried/vitreous state. Additionally, the role of food structure on food preservation is mentioned in the context of ready to eat, nutritious and sensory acceptable food supplies during natural or provoked catastrophes is also reported.

A Theoretical Proposal for a Perceptually Driven, Food-Based Disgust that Can Influence Food Acceptance During Early Childhood

Disgust, the “revulsion at the prospect of (oral) incorporation of an offensive substance”, is not thought to influence the acceptability of food during infancy and early childhood. This is because the feelings of disgust require a person to have developed an understanding of contagion and to be aware of the nature and origin of a given disgust stimulus, which does not occur until around seven years of age. Despite this need for higher cognitive functioning, studies have demonstrated the potential for disgust in children as young as two years of age. Furthermore, it seems that young children can demonstrate aspects of disgust without having the cognitive understanding of contagion. This review is the first paper to demonstrate how core disgust may influence the acceptability of foods from late infancy. Firstly, food neophobia may act as a catalyst for disgust. Secondly, that disgust in young children can result from the visual perceptual features of food (as opposed to a cognitive response based on non-food disgust stimuli). Thirdly, that some disliked foods have contaminating properties, much like non-food, adult disgust stimuli (e.g. insects). Fourthly, that the response reduces as the child ages and learns more about food and its variability between presentations. Finally, individual differences exist to explain why an individual child may be more or less likely to respond to a given food with a disgust response. This proposal adds to the current debate relating to the motivations of ‘picky’ eating during early childhood and introduces an alternative to the proposal that these behaviours are the result of a child’s desire for autonomy.

Toward acceptance of future foods: the role of trust and perception in consumption intentions of plant-based meat alternatives

PurposeFuture foods such as plant-based meat alternatives (PBMA) are a means to achieving a more sustainable food system. However, there is a gap in what is known about PBMA from the consumer side, considering it is a relatively new food. Therefore, the paper aims to examine whether trust and perception could explain the intention to consume PBMA among Chinese adults.Design/methodology/approachThe paper elicited the level of trust and perceptions related to PBMA. Then logistic regressions and mediation analysis were estimated to determine the associations between consumption intentions towards PBMA and a range of trust and perception variables.FindingsThe results indicate that most respondents trust food safety regulators and the labelling and composition standards. A comparison of the perception of meat and PBMA revealed that the majority of respondents perceive meat as tastier than PBMA while PBMA as being better for the environment. Regarding the effect of trust and perception on consumption intention, respondents that perceive PBMA as being better for the environment and having lower food safety risks are more likely to eat PBMA. Also, consumption intentions for PBMA are higher among respondents who trust safety regulators and independent promoters.Practical implicationsThe finding on both the intention to try and the potential for sustained consumption is a prerequisite to predicting future demand. These findings are also crucial to guiding market orientation.Originality/valueThis paper focuses on drivers/barriers of consumer consumption intention – a shift from studies which examine product attributes and sensory or marketing determinants of consumption decisions.

It is unnatural!–the role of food neophobia and food technology neophobia in shaping consumers' attitudes: a multimethod approach

PurposeThis paper aims to extend the current knowledge about how food neophobia and food technology neophobia can influence whether consumers choose fish farmed with insect-based flours (FFIF).Design/methodology/approachThe authors used an online survey questionnaire and a sample of 567 young Italian adults. The answers were analysed using fuzzy-set qualitative comparative analysis and structural equation modelling.FindingsBoth methodologies highlighted the relevance of food technology neophobia in influencing consumers' attitudes and intentions, even when foodstuffs were not produced through technology-intensive processes.Research limitations/implicationsDespite being focussed on a sample containing people of similar ages and food cultures, this study offers evidence that it is not necessarily the technological level of a food production process that sparks feelings of technology-related neophobia. Thus, this study highlights the importance of consumers' perceptions of foodstuff choices.Practical implicationsThe findings provide valuable insights into how informative campaigns should address the problem of increasing the acceptance of novel foods, such as FFIF.Originality/valueThe present study provides empirical evidence that food technology neophobia can influence whether consumers choose FFIF. Furthermore, using a mixed-method approach is novel in the field of new foods.

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients.

Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Several studies have demonstrated that regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. Therefore, this paper reviews the role of ILVs as food security crops, the biodiversity of ILVs, the effects of processing on the bioactivity of ILVs, consumer acceptability of food derived from ILVs, potential toxicity of some ILVs and the potential role ILVs play in the future of eating.

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.

Microalgae-based food: Purchase intentions and willingness to pay

Consumer acceptance is pivotal for the success of new foods, and it is therefore necessary to understand the determinants influencing consumers’ behaviour for microalgae-based food. The current study explores the influence of various factors on consumers’ attitude, purchase intention and willingness to pay for two microalgae-based products (bread and beer). An online survey with a consumer panel (N = 1,011) was conducted, and a structural equation modelling procedure was implemented. The results indicate that environmental concern and subjective norms (i.e., social norms on microalgae-based food) have significant positive effect on consumers’ attitude and purchase intentions towards microalgae-based food. Purchase intentions, attitude towards innovation in food and subjective norms positively and highly significantly impact the willingness to pay for microalgae-based food. Thus, microalgae-based food appeals to the environmentally engaged and innovative consumers. Moreover, the opinions of others play an important role in the acceptance of the microalgae-based food. This study contributes to the emerging stream of literature on microalgae-based food. Understanding which factors influence the purchase behaviour for this food is highly important for its market success. The study provides evidence-based input for practitioners in their efforts to evaluate consumer interest for microalgae-based food and develop effective marketing strategies for its further promotion.