Consumer Panel Research Articles

Patterns and predictors of low-calorie sweetener consumption during pregnancy: findings from a national survey in Australia

Emerging evidence has indicated that perinatal exposure to low-calorie sweeteners (LCSs) might be associated with adverse pregnancy outcomes and offspring health(1). The aim of the study was to examine the patterns and predictors of LCS consumption among pregnant women in Australia. A web-based survey was conducted among 422 pregnant women aged 18-50 years between September and October 2022. Participants were recruited by a reputable consumer panel provider, Qualtrics. Sociodemographic, lifestyle, dietary intake (including LCS consumption), pregnancy-related characteristics, and participants’ awareness regarding the potential health effects of LCS were assessed. We assessed LCS consumption from twelve food groups that are common sources of LCS(2). To identify LCS consumption patterns and predictors of the patterns, a latent class analysis and hierarchical multinomial logistic regression was employed, respectively. The women’s mean (SD) age was 30 (4.6) years. Overall, 95% of the women reported consuming any LCS in the current pregnancy. Three different LCS consumption patterns were identified. Infrequent or non-consumers, representing 50% of the women, included those who rarely or never consumed LCS-containing foods and beverages (with a probability of less than 10%). The second pattern, moderate consumption, which encompassed 40% of the women, indicated low to moderate consumption of LCSs (for instance, the likelihood of consuming LCS-containing drinks ranged from 18% to 50%). The third pattern highlighted habitual consumption. These individuals (10%) had a high likelihood (ranging from 75% to 95%) of consuming foods from all food groups that contained LCS. The majority of women (71%) were unaware of the potential adverse effects of LCS, and only 25% expressed concerns about the potential impacts of LCS on their health and the health of their offspring. Moreover, women who frequently consumed sugar-sweetened beverages (SSBs) (≥2 times/week) or had gestational diabetes were over three times more likely to adopt a habitual LCS consumption pattern compared to those who consumed SSBs less often [adjusted relative risk ratio (aRRR) = 3.17, 95% CI: 1.39-7.21] and those without gestational diabetes [aRRR = 3.53, 95% CI: 1.03-12.10]. Additionally, having a medical condition was linked to a 55% lower chance of moderate LCS consumption compared to infrequent or non-consumption. These findings indicate LCS consumption is widespread, but awareness of its potential adverse health effect is low among pregnant women in Australia. Public health interventions to increase the awareness of potential adverse effect of LCS consumption, particularly among pregnant women with moderate and habitual consumption are warranted.

Abstract 796: Exploring the impact of masculine beliefs on colorectal cancer screening participation among Hispanic/Latino men in Florida, New York, and Texas

Abstract Introduction: The existing literature on colorectal cancer-related inequities among Hispanic/Latino men may be poorly descried as most outcome data to date for this ethnic group are reported in aggregate. This study explored how masculine beliefs may influence colorectal cancer screening participation among ethnic subgroups of Hispanic/Latino men aged 45-75 years. Methods: Utilizing a consumer panel, self-identified Hispanic/Latino men that were age-eligible for colorectal cancer screening and fluent in either English or Spanish were recruited from Florida, New York, and Texas (February-March 2022). The Masculinity Barriers to Medical Care (MBMC) scale, comprising six theoretically derived subscales, was assessed masculinity. Multivariable logistic regression was employed to estimate the association between MBMC and colorectal cancer screening participation, adjusting for Hispanic/Latino subgroup, marital status, survey language, age, and health insurance status. Next, to explore differences by Hispanic/Latino subgroups (Mexican/Mexican American/Chicano; Puerto Rican; Cuban; Other Hispanic/Latino), results were stratified by subgroup and adjusted for confounding. Results: There were 611 male participants, with roughly 31% identifying as Puerto Rican, 30% a different Hispanic ethnic background (“Other Hispanic/Latino”), 26% Mexican, and 14% Cuban. More than half (63%) of whom had ever been screened for colorectal cancer. No variations in screening rates were observed across Hispanic/Latino subgroups. Stool-based tests were more commonly used for screening compared to exam-based tests (60% vs. 49%). After adjusting for confounding, masculinity barriers reduced the odds of the screening participation. Differences were observed by Hispanic/Latino subgroup for a few MBMC scale items. Specifically, Cuban men were most likely to report trust in healthcare professionals, but least likely to report receiving quality medical care. Latino men of other Hispanic ethnicity were more likely to report taking risks with their own health if it benefits their family. Among Puerto Rican men, higher scores on the restrictive emotionality subscale were associated with a lower likelihood of screening participation. Conversely, higher scores on the health-related self-reliance subscale were associated with a greater likelihood of screening participation among men of other Hispanic/Latino ethnicity. Conclusion: Differences in colorectal cancer screening participation by Hispanic/Latino ethnicity were not observed, suggesting barriers to screening may be similar among subgroups. Masculinity barriers to colorectal cancer screening may exist among Latino men, particularly among Puerto Rican men. Intervening on these masculinity-related barriers masculinity may improve colorectal cancer screening uptake among Latino men. Citation Format: Ami E. Sedani, Jessica Y. Islam, Derek M. Griffith, Kelly K. Rifelj, Cordero L. McCall, Omar García-Rodríguez, Marlene Camacho-Rivera, Charles R. Rogers. Exploring the impact of masculine beliefs on colorectal cancer screening participation among Hispanic/Latino men in Florida, New York, and Texas [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 796.

The long-term effect of COVID-19 policy stringency on consumer food demand quantities in Switzerland

This is the first study investigating the effect of COVID-19 policy stringency on consumer food demand for the years 2020 and 2021. In particular, we compared food demand in periods with strict COVID-19 policies to food demand in periods with less strict COVID-19 policies. For this purpose, we used Switzerland, which imposed two COVID-19 lockdowns, as a case study. To test this link, we applied fixed effects dummy variable regressions (as baseline estimates) and dose–response functions. To capture the stringency of Swiss COVID-19 policies, we relied on daily data from the Oxford COVID-19 Government Response Tracker. Food demand data at the product level came from the combined retail and consumer panel of the market research company Nielsen and covered meat, milk products, vegetables, and fruits. Empirical findings revealed that consumer demand for all food products was on average 2.5 times higher during the two lockdowns compared to periods without lockdowns. While we found no statistically significant differences in consumer food demand between the two lockdowns for milk products, vegetables, and fruits, the total food demand and the demand for meat was higher during the first lockdown. Increases in Swiss food demand were likely caused by the closing of restaurants (both lockdowns) and the closing of borders to neighboring countries (only the first lockdown), preventing shopping tourism. Against the background of potential future pandemics, our research provides important information for policymakers on the quantification of food demand changes in times of crisis.

Temporal precision and resolution of TDS and TCATA used with consumers

Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) make it possible to capture temporal changes in the perception of sensory attributes within a product. However, temporal measurements bring new sources of uncontrolled variability that can make them imprecise, particularly with consumer panels. This article aims to demonstrate the importance of considering this imprecision when interpreting temporal data. First, the levels of imprecision due to non-repeatability or disagreement were assessed. The precision of TDS and TCATA was shown to be low, mainly due to disagreement caused by high heterogeneity in total durations of perception. Then, a new framework of analysis has been introduced. It allowed testing of differences in the median times of selection or unselection of attributes. A new representation of TDS and TCATA data has been proposed to visualize and objectify uncertainty in periods of perception. The conclusions obtained with the new framework were compared to those obtained with the usual analyses based on the evolution of citation rates over time. It was shown that the interpretation of TDS/TCATA curves and difference curves can be tricky without guidelines regarding the minimum size of differences that can be considered significant and interpretable. Finally, it was shown that the temporal resolution of the methods was about 10% of the total duration of the perception. These findings question the ability of TDS and TCATA to capture subtle temporal differences. Therefore, recommendations were made for interpreting temporal data in a way that robust conclusions can be drawn.

Physicochemical properties, urocanic acid and biogenic amine contents of black pomfret (Parastromateus niger) as affected by fermentation times

Fermented freshwater and marine products are popular in Malaysia and among these is ikan pekasam (fermented fish). It is typically made from freshwater fish with groundroasted rice as the main source of carbohydrate during fermentation. In this study, rather than freshwater fish, black pomfret (Parastromateus niger), a marine fish, was used to produce ikan pekasam. Black pomfret was mixed with 3 kg of ground roasted rice and 10% (v/w of fish) water and allowed to ferment for 2 and 5 weeks at 25 – 30°C. Then, fermented black pomfret was analysed for its physicochemical properties, compositions of biogenic amine, urocanic acid (UCA) and organic acid, as well as sensory acceptability. The pH and titratable acidity significantly (p ≤ 0.05) decreased and increased, respectively, after 5 weeks of fermentation due to the increase in organic acids, mainly lactic acid. Histamine, putrescine, cadaverine and 2-phenylethylamine increased rapidly after 5 weeks of fermentation but histamine was within the recommended level (50 mg/kg; US Food and Drug Administration (USFDA)). The strong correlation between trans- and cis-urocanic acid indicated that photoisomerization of trans-UCA into cis-UCA occurred. Overall, principal component analysis (PCA) revealed that the two-week fermented black pomfret was more acceptable to the consumer panellists than the five-week due to its acceptable aroma, saltiness, sourness and texture. Notably, this two-week sample had significantly (p ≤ 0.05) lower biogenic amine and UCA contents; suggesting a safer and good quality of ikan pekasam.

Comparing the impact of simple and educational point-of-decision messages on nutritional choice outcomes.

Emerging evidence suggests that point-of-decision messages may be an effective way to promote healthy food choices. Previous studies show improvements in overall nutritional quality, as well as increases in underconsumed food categories, such as fruits and vegetables, and underconsumed nutrients of public health concern, like dietary fiber. However, there have been multiple approaches used for delivering point-of-decision messages, including very brief messages that remind individuals to consider health during choice, as well as longer messages providing educational information about health benefits. While both approaches have demonstrated positive impacts on outcomes, there is no comparative evidence of the messages’ effectiveness. In this study, we examine the impact of four messages on two nutritional attributes of cereals selected in a two-round pre- and post-message breakfast cereal choice exercise with numerous (n = 33) breakfast cereals available. Data were collected via an online survey of adult US residents recruited from the Prolific consumer panel. Three of the messages were simple reminder messages (taste, health, fiber), while there was additionally a longer fiber-focused messaging detailing the health benefits of fiber. Findings show that the simple messages outperformed the longer educational message, though there were some trade-offs between general health and fiber messages. The simple dietary fiber-focused message resulted in significantly higher dietary fiber content in cereals chosen than in any other messaging condition, while the general health message did not result in significantly higher measures of nutritional quality than the simple fiber message. The results of the study suggest that simpler messages may be more effective at increasing the nutritional quality of food choices. Additionally, messages focused on specific nutrients lead to significantly greater increases in the content of those nutrients.

Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits

Although studies evaluating freezing are prevalent, most have used varied postmortem aging times to facilitate study design. The lack of a comprehensive study evaluating equally aged fresh and frozen steaks prevents a true under-standing of the impact of freezing. Therefore, the objective of this study was to determine the eating quality and consumer perception differences between fresh and frozen beef steaks of 3 equal aging periods. Beef carcasses were selected from a processing plant on 2 kill dates 1 wk apart to allow for a 1-wk freezing period, fabricated, and aged for 21, 28, or 35 d. On the same day, all samples of equal aging periods were fed to consumer and trained sensory panelists, sheared for shear force, and powdered for lab assays. For consumer panels, the first 4 steaks were given with no additional information, whereas the last 4 steaks were served with the labels “previously frozen” or “fresh, never frozen.” The consumer panelists rated the frozen samples as more tender (P<0.05) than the fresh samples but found no other differences (P>0.05). Even when given additional information, the perception of quality was not impacted (P>0.05). Similarly, the trained panelists rated the frozen samples higher (P<0.05) than the fresh counterparts for overall tenderness, but the fresh samples scored higher (P<0.05) for initial and sustained juiciness. Supporting the sensory data, the frozen steaks had lower (P<0.05) shear force values regardless of the aging period. However, the fresh samples resulted in lower (P<0.05) purge and cook loss. Although some meat quality factors were impacted by freezing, the overall eating quality and perception of quality were not negatively impacted. Therefore, frozen meat should not be discounted due to the eating quality or perception of the quality of beef steaks.

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo-Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.

Choose as much as you wish: Freedom cues in the marketplace help consumers feel more satisfied with what they choose and improve customer experience.

Consumer satisfaction and customer experience are key predictors of an organization's future market growth, long-term customer loyalty, and profitability but are hard to maintain in marketplaces with abundance of choice. Building on self-determination theory, we experimentally test a novel intervention that leverages consumer need for autonomy. The intervention is a message called a "freedom cue" (FC) which makes it salient that consumers can "choose as much as they wish." A 4-week field experiment in a sporting gear store establishes that FCs lead to greater consumer satisfaction compared to when the store displays no FC. A large (N = 669) preregistered process-tracing experiment run with a consumer panel and a global e-commerce company shows that FCs at point-of-sale improve consumer satisfaction and customer experience compared to an equivalent message that does not make freedom to choose any amount salient. Perceived freedom mediates the effect. FCs do not change the time spent or clicks on the website overall but do change the focus of the choice process. FCs lead to greater focus on what is chosen than on what is not chosen. We discuss practical implications for organizations and future research in consumer choice. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins.

Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score.

Psychological needs and financial well-being: the role of consumer spending self-control

AbstractFinancial service providers continually strive to develop innovative financial products and services that address customer needs and aim to improve customers’ financial well-being. Previous studies discovered that psychological need satisfaction is positively associated with psychological well-being and growth, while psychological need frustration is associated with problematic behaviour and ill-being. However, uncertainty still exists as to whether psychological needs are associated with financial well-being. Furthermore, whereas psychological need satisfaction is associated with positive day-to-day behaviours such as exhibiting self-control, psychological need frustration has been associated with irresponsible spending. Spending can be a psychological coping mechanism, and as such, the regulation of spending behaviour may aid financial well-being. Therefore, the main purpose of this article is to explore the relationship between psychological needs and financial well-being, and to assess whether consumer spending self-control can act as a regulating mechanism in this relationship. Data were collected by means of a self-administered questionnaire distributed via an online paid-for consumer panel to credit-active South African consumers. The results revealed that CSSC had a mediating effect on the relationships between psychological needs and financial well-being. This highlights the importance of developing and promoting consumer spending self-control as a strategy for financial well-being.

How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?

In sheep production systems, diet type is an important factor affecting the eating quality of the meat produced. The objective of this study was to assess the effect of binary swards on the slaughter performance, descriptive sensory profile, consumer liking and instrumental texture of lamb meat. Five dietary treatments were investigated, perennial ryegrass (Lolium perenne L.; PRG), PRG plus white clover (Trifolium repens L.; PRG+WC), PRG plus red clover (Trifolium pratense L.; PRG+RC), PRG plus chicory (Chicorium intybus L.; PRG+Chic) and PRG plus plantain (Plantago lanceolata L.; PRG+Plan). Post – weaning sixty Texel sired crossbred lambs (n = 12 per dietary treatment) were selected from the main cohort of lambs born in 2022 and further balanced for sex and reared litter size. The M. longissimus thoracis et lumborum (LTL) was obtained from each lamb post-slaughter. Meat samples were analysed by a trained sensory panel, a consumer panel as well as Warner-Bratzler shear force (WBSF) measurements. All data were analysed using a linear mixed model PROC MIXED in SAS. Mean slaughter weights of 46.0 ± 0.36 kg and cold carcass weights of 22.2 ± 0.51 kg were achieved with no differences observed across dietary treatments (P > 0.05). On average, lambs were 217 d of age at slaughter. Lambs finished on PRG and PRG+Plan had similar growth rates, however binary mixtures containing PRG plus any one of WC, RC (P < 0.01) or Chic (P < 0.05) increased average daily gain (ADG) and reduced the number of days required for lambs to reach slaughter (P < 0.05), relative to lambs grazing the PRG monoculture. Meat from PRG+Plan lambs was scored lower by the trained sensory panel for initial tenderness (P < 0.001) and overall tenderness (P < 0.001) when compared to meat from any other dietary treatment. Consumers scored meat from PRG or PRG+WC lambs higher for tenderness (P < 0.05) and flavour (P < 0.01) in comparison to meat produced from PRG+Plan lambs. Relative to meat from PRG+Plan lambs, PRG, PRG+WC and PRG+Chic lamb meat scored higher for overall liking (P < 0.01) when assessed by the consumer panel. Results show that companion forage inclusion increased lamb growth performance in the post-weaning period thus reducing age at slaughter. However, findings suggest that the addition of plantain to the grazed sward may negatively affect the eating quality of lamb meat, highlighting the need to consider diet type in tandem with meat eating quality when selecting finishing systems for pasture fed lambs.

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.

Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method

Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly reflecting the characteristic traits of the Lombok region, making it irreplaceable by comparable products from other regions. This study's objective was to thoroughly examine the sensory profile attributes of Rembiga satay using Quantitative Descriptive Analysis. Two methods, namely Rate All That Apply and Flash Profile, were employed for this evaluation. The research involved the engagement of 100 consumer panelists assigned to evaluate the sensory characteristics of four different Rembiga satay products, considering aspects such as taste, aroma, flavor, and texture. Results from the Flash Profile and Rate All That Apply methods consistently indicated that panelists discerned analogous sensory attributes in Rembiga satay. Specifically, Rembiga satay Ririn showed a sensory profile characterized by grilled meat flavor, Rembiga satay Lomboku featured grilled meat flavor, grilled meat aroma, and smoky aroma, and Rembiga satay Napisah presented attributes such as fibrous texture, sweetness, juiciness, spicy aroma, and meat flavor. Meanwhile, Rembiga satay Sinasih exhibited a sensory profile inclusive of umami, chili spiciness, black pepper spiciness, smoky flavor, grilled meat aroma, and chewiness

Revitalizing Bites - Formulation of Low-budget Nutri Crackle Rusk for Empowering Pediatric Oncology Warriors.

Nutri Crackle rusk, developed using an innovative pigmented variety of black rice flour, possesses a rich nutritional profile with essential amino acids, dietary fibers, and antioxidants, offering unique health benefits beyond traditional rice varieties. Establishing healthy eating habits during childhood cancer treatment is crucial for long-term well-being. Mindful consumption, incorporating Nutri Crackle rusk instead of empty-calorie snacks, can significantly improve the quality of life of childhood cancer survivors during their survivorship period. The novel Nutri Crackle rusk using black rice flour was developed under proper hygienic conditions. Semi-trained panel and consumer panel members evaluated the organoleptic properties of the developed product. Nutrient components of the formulated Nutri Crackle rusk were examined through an organoleptic assessment. The nutrient composition of the formulated Nutri Crackle rusk was analyzed using a standard procedure. Sensory evaluation indicated positive feedback, with an overall acceptability score of 8.01. Nutrient analysis revealed a well-rounded profile, emphasizing energy provision (464.285 kcal), (11.97 g protein), (11.29 g fiber), and essential micronutrients (zinc, iron, and vitamins B1 and B2). Nutri Crackle rusk is a favorable and potentially beneficial snack for this vulnerable group. The study signifies that the novel healthy Nutri Crackle rusk is rich in fiber, zinc, iron, protein, vitamin B1, and vitamin B2. Intake of the developed Nutri Crackle rusk could be a healthy alternative for pediatric cancer patients and cancer survivors.

Comparing Preferences for Disease Profiles: A Discrete Choice Experiment from a US Societal Perspective.

There is increasing interest in expanding the elements of value to be considered when making health policy decisions. To help inform value frameworks, this study quantified preferences for disease attributes in a general public sample and examined which combination of attributes (disease profiles) are considered most important for research and treatment. A discrete choice experiment (DCE) was conducted in a US general population sample, recruited through online consumer panels. Respondents were asked to select one of a set of health conditions they believed to be most important, characterized by attributes defined by a previous qualitative study: onset age; cause of disease; life expectancy; caregiver requirement; symptom burden (characterized by the Health Utilities Index with varying levels of ambulation independence, dexterity limitations, and degree of pain and discomfort); and disease prevalence. A fractional factorial DCE design was implemented using R, and 60 choice sets were generated (separated into blocks of 10 per participant). Data were analyzed using a mixed-logit regression model, and results used to assess the likelihood of preferring disease profiles. Based on individual attribute preferences, overall preferences for disease profiles, including a profile aligned with Duchenne muscular dystrophy (DMD), were compared. Fifty-two percent of respondents (n = 537) were female, and 70.6% were aged 18-54 years. Attributes considered most important were those related to life expectancy (odds ratio [OR], 95% confidence interval [CI] 1.88 [1.56-2.27] for a 50% reduction in remaining life expectancy vs no impact), and symptom burden (OR [95% CI] 1.84 [1.47-2.31] for severe vs mild burden). Greater importance was also found for pediatric onset, caregiver requirement, and diseases affecting more people. As an example of disease profile preferences, a DMD-like pediatric inherited disease with 50% reduction in life expectancy, extensive caregiver requirement, severe symptom burden, and 1:5000 prevalence had 2.37-fold higher odds of being selected as important versus an equivalent disease with adult onset and no life expectancy reduction. Of disease attributes included in this DCE, respondents valued higher prevalence of disease, life expectancy and symptom burden as most important for prioritizing research and treatment. Based on expressed attribute preferences, a case study of an inherited pediatric disease involving substantial reductions to length and quality of life and requiring caregiver support has relatively high odds of being identified as important compared to diseases reflecting differing attribute profiles. These findings can help inform expansions of value frameworks by identifying important attributes from the societal perspective.

Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.

Previous research has suggested that the impact of smoke affected wines require human evaluation due to in-mouth changes in perception, perhaps associated with saliva. Smoke affected wines (n = 36) from three major wine growing regions in the US were sourced from commercial wineries. A subset of these wines (n = 7) were evaluated by a consumer panel (n = 57) and electronic tongue (e-tongue) to determine the influence of saliva in the sensory profile. Consumers assessed the wines for aroma and other sensory attributes, before and after individual saliva addition. Pooled saliva from consumers was used to treat all wines obtained (n = 36) and then analyzed using the e-tongue. Results showed that saliva did not significantly alter the overall aroma, other than fruity or woody aroma liking by consumers (p > .05). However, the presence of saliva significantly lowered overall liking in both red and white wines that were affected by smoke (p ≤ .05). Consumers rated the subset of smoke affected wines below the "might purchase" category, indicating these wines were not considered acceptable by consumers. When individual pairs of smoke affected wines (before and after saliva additions) were assessed using the e-tongue, the device was able to differentiate the pairs, validating potential usefulness to discern wine changes, though the discrimination indices were moderate to low (68.8% to 11.9%). Based on these data, in human ratings of the aroma and appearance of smoked affected wines, saliva decreased overall liking, and this was somewhat distinguishable by e-tongue analysis.

Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu

SummaryCereal‐based diets supplemented with legumes have proven to be an effective approach to enhancing nutritional value. This study evaluated the consumer acceptability and metabolite profile of fermented sorghum mahewu improved with different proportions (20% and 30%) of Bambara groundnut (BGN). Consumer acceptability, metabolite profile analysis using gas chromatography high‐resolution time‐of‐flight mass spectrometry (GC‐HRTOF‐MS), storage stability and microbial quality of mahewu were determined. Sorghum (100SORG) mahewu without BGN was the most preferred by the consumer panellists followed by 80SORG:20BGN. Metabolites identified in all three mahewu products included esters (21%), alcohols (17%), alkanes (12%), acids and derivatives (9%). Overall, 70SORG:30BGN had an improved metabolite profile but least preferred by consumer. The sorghum‐BGN mahewu maintained their pH, while increases in consistency and TTA were observed with storage time and BGN supplementation. Inclusion of BGN in sorghum mahewu did not alter microbial quality; however, more awareness is required to increase its acceptance among consumers.

Consumer acceptance and quality of game meat “droëwors” sausages with different levels of added fat

Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.

Till death do us part. Do customers cheat on brands?

Some companies, based on the beliefs of their managers, aim to obtain solely loyal customers in the hope that these customers will always buy only one brand and never cheat by buying a competitor’s brand. However, a growing body of empirical research suggests that this may be an overly positive expectation and that this marketing strategy can run counter to the nature of the consumer. To scrutinize the sole loyal buyer idea, this study empirically examines the phenomenon of duplication of purchase, which suggests that customers not only buy from repertoire but also that brands share customers in proportion to their market share. Data were drawn from two consumer packaged goods categories: beer (10 brands), soft drinks (6 brands), and eight NUTS2 regions. Using a robust sample of 3,488 customers from a consumer panel and many sets of data approach, the research replicated significant patterns of duplication of purchase in both categories studied and across all regions. The findings support the notion that while consumers are likely to repurchase a brand previously purchased, they also frequently diversify their choices between competing brands. Therefore, the study confirms the generalisability of duplication of purchase behaviour in different categories and geographies, providing critical information for marketing strategy and brand management. It is a strategy that goes against the principles of how buying behaviour works to try to persuade customers to buy from one single brand for the rest of their lives. A great deal of corporate resources will be wasted in the pursuit of sole loyalty.