Consumer Panel Research Articles

Determinants of Citizens’ Intention to Participate in Self-Led Contact Tracing: Cross-Sectional Online Questionnaire Study

Background Contact tracing (CT) is a key intervention to contain outbreaks of communicable diseases. During large-scale outbreaks, public health services may lack the resources required to perform CT effectively. One way of mitigating this issue is to shift some of the tasks in CT normally performed by public health services to cases and their contacts, supported by digital tools. We refer to this as “self-led CT.” However, while the effectiveness of the self-led CT inherently depends on the willingness and skills of citizens to participate, the determinants of citizens’ intention to participate in self-led CT are not yet fully understood. Objective We aimed to identify determinants of Dutch citizens’ intention to participate in self-led CT and assess their potential for behavioral change, so as to identify “behavior change targets,” which may be used in the development and implementation of self-led CT to increase citizens’ intention to participate. Methods In March 2022, we performed an online cross-sectional questionnaire study. The questionnaire was developed based on findings from a previous exploratory semistructured interview study and distributed among a Dutch consumer panel. Using all questionnaire items as potential predictors, we performed a random forest analysis to identify determinants of citizens’ intention to participate in self-led CT. We then performed an Agglomerative Hierarchical Cluster Analysis to identify groups of related determinants that may be considered overarching behavior change targets. Finally, we used Confidence Interval-Based Estimation of Relevance and calculated the Potential for Change Indices to compare the potential for behavioral change of the selected individual determinants and determinant clusters. Results The questionnaire was completed by 3019 respondents. Our sample is representative of the Dutch population in terms of age, gender, educational level, and area of residence. Out of 3019 respondents, 2295 (76%) had a positive intention to participate in self-led CT. We identified 20 determinants of citizens’ intention that we grouped into 9 clusters. In general, increasing citizens’ trust in the digital tools developed for self-led CT has the highest potential to increase citizens’ intention, followed by increasing the belief that using digital tools makes participating in self-led CT easier, reducing privacy-related concerns, and increasing citizens’ willingness—and sense of responsibility—to cooperate in CT in general. Conclusions Overall, Dutch citizens are positive toward participating in self-led CT. Our results provide directions for the development and implementation of self-led CT, which may be particularly useful in preparing for future, large-scale outbreaks.

Attitudes, Beliefs, and Self-Reported Rates of Influenza and COVID-19 Vaccinations in the Canadian 2023–2024 National Influenza and Respiratory Viruses Survey

Background: We conducted a cross-sectional, online survey of adult Canadian residents to evaluate their attitudes and beliefs about vaccination against respiratory viruses, particularly influenza and coronavirus 2019 (COVID-19). Methodology: Survey participants aged ≥ 18 years were randomly recruited from the Léger Opinion (LEO) consumer panel. Results: Out of 3002 respondents, 76% reported being “up-to-date” on all of their recommended vaccinations, 86% reported understanding why the influenza vaccine was needed annually, 79% reported believing the influenza vaccine was safe, and 83% reported understanding that vaccines, in general, were important for health. However, only 49% reported receiving the influenza vaccine in the fall of 2023, and 46% received a COVID-19 vaccine (68% of those who received one received the other). More than half of the respondents (55%) reported that they found it difficult to keep track of which vaccines were recommended for them, while 74% indicated that they valued the opinion of their healthcare provider (HCP) when deciding whether to be vaccinated against influenza, and 73% said they would not hesitate to receive multiple vaccines at the same time if their HCP recommended it. Conclusions: These findings highlight the ongoing need for education and outreach in Canada.

Changes in opinions on health insurance benefits deservingness in the Netherlands between 2013-2023

Abstract Background In many European countries, including the Netherlands, the healthcare system is financed according to the principles of solidarity. Although people are generally highly supportive of collectively financed healthcare services, some groups are considered more deserving of health insurance benefits than others. Increasing knowledge of the health risks of certain lifestyle choices and pressure on healthcare systems may result in changing opinions on the allocation of resources. Our study looks into changes in citizen’s opinions on the deservingness of different groups between 2013 and 2023. Methods Questionnaires were sent out to samples of 1.500 members of the Dutch Health Care Consumer Panel in 2013, 2015, 2017, 2019, 2021, and 2023. Response rates varied between 42% (2015) and 56% (2021). Deservingness was studied by asking respondents about their opinions on the amount of health insurance premium for different, opposing groups, for example older and younger people and those with a healthy and unhealthy lifestyle (group A should pay more, both groups should pay the same amount, or group B should pay more). Multinominal logistic regression models were used to examine changes in deservingness opinions over time. Results Our study showed year-to-year fluctuations in opinions on the premium amount for health insurance for different, opposing groups. However, no distinct increases or decreases were observed over the whole time period. This applies to both the general population and to people who do and do not belong to the different groups. Conclusions Although there are differences in the degree to which groups are considered deserving of health insurance benefits, deservingness opinions were found to be fairly stable in the Netherlands between 2013 and 2023. Our results do not point to increasing support for premium differentiation based on personal characteristics. This suggests that support for solidarity in healthcare financing is not in decline. Key messages • Opinions on the deservingness of health insurance benefits of different groups were found to be fairly stable in the Netherlands between 2013 and 2023. • No evidence of increasing support for premium differentiation based on personal characteristics was found.

Exploring Consumer Participation in Brand Metaverse Communities, Focusing on the Metaverse Features—Fantasy Experiences and Self‐Expansion

ABSTRACTIn light of brands entering the metaverse, understanding consumer behavior in these virtual spaces becomes crucial. This study aims to explore how consumers' intentions to engage in building brand communities within the metaverse are influenced by their fantasy experiences in the brands' virtual stores where consumers are immersed in sensory‐rich, imaginative digital environments. By applying self‐expansion theory to brand–consumer relationships and the concept of temporarily expanding the boundary of the self through consumer metaverse experiences, this research examines the mediating role of self‐expansion in the relationship between fantasy experiences and brand community intentions. A total of 196 responses were collected among Zepeto users through consumer panels. Data were analyzed using AMOS 23.0 for confirmatory factor analysis and the Process macro in SPSS 23.0 for mediation and moderation analysis. Findings reveal direct positive effects of fantasy experiences on consumers' intentions to participate in metaverse brand communities. Users deeply engaged in the metaverse's fantasy experience could expand the sense of self, fostering active contributions to brand community activities. The study also investigates the influences of prior experiential activities in the metaverse, showing that prior engagement enhances the effects of fantasy experiences on self‐expansion. Among users with prior metaverse experiential activities, fantasy experiences exert more significant influences on self‐expansion, driving higher intentions to participate in brand communities.

Large sensory analysis of vegetables from conventional, organic and no-till practices

There is a growing interest in agriculture to address soil deterioration issues and achieve a sus-tainable agrosystem. Many producers introduce no-till techniques and show significant yields with better ecosystem functioning, as well as improved carbon and water cycles. However, sensory analysis to compare vegetables from these practices are scarce. In this paper, we conduct triangle and hedonic tests over 15 panels of consumers for a total of 915 consumers. Based on statistical hypothesis testing and maximum likelihood estimation, significant statistical differences (p < 0.05 and less) are produced for both triangle tests and hedonic ranking in some specific cases. These results show a trend for sensory preferences of no-till practices.

Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (Trifolium repens L.).

The aim of the study was to evaluate the functional properties of muffins fortified with white clover flowers (Trifolium repens L.), which were added to the dough in the following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. The organoleptic properties were assessed by a panel of consumers. Additionally, the following parameters were also tested: basic chemical composition, total polyphenols, the antioxidant activity together with antiproliferative effects on the A375 melanoma cell line, starch nutritional fractions and the in vitro glycemic index. As a result, replacing wheat flour with white clover flour significantly affected the color, aroma and taste of the muffins. The content of proteins, fats, total ash, dietary fiber, resistant starch (RS), slowly digestible starch (SDS),total polyphenols and antioxidant activity increased statistically significantly with the elevated amount of white clover flour added to the dough. At the same time, the content of free glucose (FG), rapidly available glucose (RAG) and rapidly digestible starch (RDS), the value of the in vitro glycemic index and the viability of melanoma cancer cells decreased significantly. The muffins enriched with white clover flowers might constitute an interesting proposition and extension of the existing assortment of confectionery products.

Developing an Acceptable Nixtamalised Maize Product for South African Consumers: Sensory, Survey and Nutrient Analysis.

South Africa produces high-quality maize, yet food insecurity and malnutrition are prevalent. Maize is a staple for most South Africans and is often eaten as pap, gruel cooked from maize meal (corn flour) and water without diet diversification. Considering the reliance on maize in low-income communities, could nixtamalised maize products be developed that are nutritious, homemade and consumer-acceptable? Nixtamalisation could offer a solution. However, its acceptability and nutritional benefits remain in question. We aimed to develop a product using consumer-led methods. Consumer panels evaluated and selected products using overall acceptability (9-point hedonic scale), Just-About-Right (JAR) and penalty analysis. Consumer-acceptable nixtamalised chutney-flavoured maize chips were moderately liked (7.35) and reached acceptable JAR scores (74.2%). The nixtamalised products were liked and liked very much (56%), 61% of panel members agreed and strongly agreed to purchase and prepare, and 50% to consume nixtamalised products. Nutrient analysis of the chutney chips showed high energy (2302 kJ/100 g) and total fats (23.72), of which saturated fats were 11.47%. Total fibre (17.19 g/100 g), protein (6.64 g/100 g), calcium (163.3) and magnesium (53.67 g/100 g) were promising, while high phosphorous (566.00 mg/100 g) may indicate anti-nutrients present. Nixtamalisation can alleviate food insecurity and malnutrition in countries such as South Africa.

Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types

The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in Longissimus thoracis et lumborum (LTL) from heifers (n = 200) and cows (n = 100) of Lidia breed. The animals were slaughtered as heifers (24–48 months) or cull cows (> 48 months). For instrumental analysis, pars Thoracis aged at 7, 14 and 28 days was used; for sensory analysis, pars Lumborum aged at 14 and 28 days was evaluated. Heifers showed redder and yellower meat (P < 0.05) and cows showed slightly higher Water Holding Capacity (WHC): Thawing Loss (TL) = P < 0.05; Drip Loss (DL) = P < 0.01; Pressure Loss (PL) = P < 0.01; Cooking Loss (CL) = P < 0.05. Ageing generated changes in meat colour, with increases in lightness (L*, linear pattern, P < 0.001) and oscillations in a* and b* (quadratic patterns; P < 0.05 and P < 0.001, respectively). Ageing affected TL (increasing, P < 0.001) and PL (decreasing, P < 0.05), and generated a significant improvement in Warner Bratzler Shear Force (WBSF) values (P < 0.001). Commercial type revealed changes in consumer panel ratings for flavour (P < 0.05), juiciness (P < 0.01), tenderness (P < 0.001) and overall acceptability (P < 0.001), with better results in these parameters for cull cows. In contrast to the usual, ageing did not affect the sensory traits. There was no significant interaction between commercial type and ageing time, except for beef flavour, which worsened with ageing (P < 0.05).

Microentrepreneurs in the gig economy: who they are, what they do, and why they do it

Purpose Gig microentrepreneurs are individuals who have embraced short-term gigs as an entrepreneurial agency for both financial and social livelihood. Based on surveys in 2020 and 2023, the research reported here presents a comprehensive, empirical portrait of two cohorts of gig microentrepreneurs. This portrait captures the similarities and differences of gig microentrepreneurs in terms of offline and online business models and the nature of gig work. Recognizing that there is not a “typical” gig microentrepreneur will help ensure that this gig business model continues to evolve without boundaries in terms of demographics, motivations and behavior and will enable marketing and entrepreneurship scholars to better assist in entrepreneurial growth and development. The purpose of this paper is to gain a better understanding of the gig microentrepreneur regardless of the nature of the gig work. Design/methodology/approach The research involved two separate surveys in the USA. The first survey took place in July 2020, and the second survey took place in April 2023 after major changes had taken place in the economy and in society (e.g. the COVID pandemic). Both surveys used samples generated by Dynata, an online consumer panel company with access to more than 70 million consumers worldwide who have agreed to participate as panel members. Findings The surveys provided answers to questions about the demographic and behavioral aspects of gig microentrepreneurs, including who they are, the number and type of gig activities in which they participate, the financial livelihood generated from gig income, the social livelihood inherent in gig work and dissatisfaction with being a microentrepreneur in the gig economy. These findings produced insights into why individuals engage in gig activities and the positive and negative impacts of that engagement. Based on the findings, nuances and trends within the gig economy and among gig microentrepreneurs are identified and discussed. Research limitations/implications The research limitations include lack of generalizability outside of the USA, use of panel data and survivor bias. Practical implications Consumers, gig microentrepreneurs, companies and government agencies can benefit from the growth in the gig economy. The vast array of gig activities in which gig microentrepreneurs engage clearly shows the need for an on-demand workforce. There are both economic and societal benefits to having a labor-force that can meet a breadth of demands with varying timeframes. Social implications Whether gig microentrepreneurs are engaging in gig work to augment their income because of economic insecurity or for intrinsic reasons, the motivations and behaviors of the gig microentrepreneurs are indicative of the talent and resources needed to keep the US economy moving forward positively. Originality/value As noted by several scholars conducting research on the gig economy, little is known about gig microentrepreneurs – who they are, what they do and why they do it. Current research on the gig economy tends to focus on online platform companies. This research offers an exploratory look at microentrepreneurs who engage in gig activities both online and offline without geographic or technological boundaries.

Sociocultural and masculinity influences on colorectal cancer screening participation among Hispanic/Latino men in Florida, New York, and Texas.

This cross-sectional study explored how masculinity beliefs may influence colorectal cancer (CRC) screening participation among ethnic subgroups of screening-age-eligible (45-75 years) Hispanic/Latino men. Using a consumer panel, we recruited self-identified Hispanic/Latino men fluent in English or Spanish, and residing in Florida, New York, or Texas. The Masculinity Barriers to Medical Care (MBMC) scale and its six subscales were used to assess masculinity beliefs. Multivariable logistic regression was used to estimate the association between MBMC and CRC screening participation, adjusting for Hispanic/Latino subgroup, marital status, survey language, age group, and health insurance status. Results were then stratified by Hispanic/Latino subgroup. Of the participants (n=611), approximately 31% identified as Puerto Rican, 30% as other Hispanic/Latino, 26% as Mexican, and 14% as Cuban; 63% had ever been screened for CRC. We found no differences in the prevalence of screening participation by Hispanic/Latino subgroup. The majority of participants had completed both a stool-based test and an exam-based screening test (29.3%). After adjusting for confounding, MBMC reduced the odds of screening participation. Slight MBMC-subscale differences were observed by Hispanic/Latino subgroup. For example, higher scores on the Restrictive Emotionality subscale were associated with a lower likelihood of screening participation among Puerto Rican men, but higher odds of screening for Cuban men. Masculinity barriers to CRC screening may exist. Tailored interventions to address masculinity barriers among specific Latino subgroups may improve CRC screening uptake in this population.

Mediterranean Diet gastronomic experiences using olive oil and goat cheese

The present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spreadability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 ± 1.16–3.88 ± 0.86) and creaminess (4.22 ± 0.80–4.33 ± 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 ± 1.33–3.17 ± 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.

Sensory Analysis and Panelist Assessment on Paired of French Fries and Chili Sauce

Food pairing was the process of combining food or food and beverages to produce sensory characteristics. The consumption of snacks with commercial chili sauce as a supplement was widespread among consumers. Research on food pairing of commercial chili sauce with French fries was limited. The research aimed to describe and understand the sensory profile of chili sauce with its accompanying foods and identify changes in sensory attribute intensity when chili sauce was paired based on consumer perception. The methods used were Quantitative Descriptive Analysis and Rate All That Apply. The main ingredients were four commercial chili sauces and three commercial French fries. The sensory characteristics of chili sauce and French fries pairs were evaluated using QDA with trained panelists and RATA with consumer panelists. The results from the QDA method showed dominant characteristics such as potato flavor, crunchy texture, oily mouthfeel, sweet taste, and sour taste. According to PCA and spider web in QDA, it can be observed that the sample pairs with the highest intensity were sample pairs 47 and 87. Based on the RATA test results, According to PCA and spider web in RATA, it can be observed that the sample pair with the highest intensity was sample pair 65.

Analysis Shelf Life And Hedonic Test Original Kemojo With Purple Sweet Potato Kemojo

Kemojo is a traditional Riau cake formed like a frangipani flower, with a soft, green inner texture, non-porous, dense, but slightly dry outside, and a brownish hue. Kemojo is a traditional cuisine that includes wheat flour, eggs, granulated sugar, margarine, coconut milk, and pandan leaves. It is frequently served at weddings, circumcisions, fasting, and Eid. The purpose of this study was to examine the shelf life and hedonic test of traditional kemojo cake with purple sweet potato kemojo cake in terms of color, aroma, texture, and taste. The approach used is a hybrid method, which integrates qualitative and quantitative data. According to the study, the original kemojo cake and purple sweet potato kemojo cake have a shelf life of 3 days at room temperature (23˚C to 29˚C) with a closed ivory box. The hedonic test analysis results for the original kemojo cake and purple sweet potato kemojo cake were collected by administering a questionnaire to 50 consumer panelists and comparing the t-count to the t-table. If the t-count exceeds the t-table, then the hypothesis is accepted. If the t-count is less than the t-table, Ho is rejected. Specifically, color 3.256 ≥ 2.009, aroma 1.373 ≤ 2.009, texture 3.107 ≥ 2.009, and taste 697 ≤ 2.009. The data analysis results reveal a significant difference in color and texture preferences between the original kemojo cake and the purple sweet potato kemojo cake. The aroma and taste of the classic kemojo cake and the purple sweet potato kemojo cake are comparable.

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.

Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread's hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread's colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.

Leveraging Observations of Untrained Panelists to Screen for Quality of Fresh-Cut Romaine Lettuce

Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial for extending shelf life. Traditional quality evaluation methods using instrumentation and trained panelists are time-consuming and logistically complex. This study investigated the effectiveness of untrained volunteers in assessing fresh-cut romaine lettuce quality. Given that the average consumer in the USA is familiar with the flavor characteristics of romaine lettuce, this study proposed to investigate the value of having untrained volunteers discern the quality of fresh-cut romaine lettuce. Therefore, six romaine lettuce accessions (Green Forest, King Henry, Parris Island Cos, PI 491224, SM13-R2, and Sun Valley) were assessed for sensory quality attributes (browning, green color, decay, and overall quality) and compared with instrumentation analyses (gas composition including O2 and CO2, electrolyte leakage, and color). The results showed significant quality differences (p &lt; 0.05) among the accessions, with some seasonal variability. Very importantly, the consumers’ (n = 159) assessments revealed similar results to those produced by either instrumentation or a trained panel. The consumers provided sensory scores that allowed for the grouping of accessions based on their postharvest quality, which efficiently matched their pedigree relationship. In conclusion, ad hoc consumer panels can be an effective way to characterize the quality of romaine lettuce for RTE salads.

Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients

Recently, nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry. This study aimed to create a novel type of mayonnaise with 23.6% (w/w) of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein (3.4%, w/w) in the nanoemulsion stabilized by a combination of citrus fibre (2.5%, w/w) and psyllium (0.3%, w/w) or modified starch (3.0%, w/w). Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise. Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4 °C. The smallest mean droplet size for lupin protein was 505.5 ± 43.5 nm and a polydispersity value 0.434 ± 0.045. Then, the selected nanomulsion was used to produce mayonnaise at room temperature. Mayonnaise were characterised in terms of its rheological and morphological properties, and through sensorial evaluation. The texture of the plant-based formulations was very close to one commercial mayonnaise, with similar resistance to deformation. The consistency (k) and flow index (n) were similar between samples and indicate that the samples are viscous due to the considerable value of k. A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample. However, the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions, foreseeing their use in the production of mayonnaise.

Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutritious annual plant that grows abundant during the hottest months of the year but is considered a by-product of the agricultural process, was utilized for the development of an innovative, ready-to-eat food product suitable for a vegetarian diet in the form of a bread spread. Following an initial small-scale experimentation for the stabilization of apparent quality attributes, the product’s recipe was finalized on an industrial scale, and the hazard analysis and critical control point (HACCP) for the manufacturing process, the physicochemical (pH, water activity) and sensorial analysis of the end product, together with its nutritional value, shelf-life, and antioxidant capacity, were determined. The results suggested that the acidic (pH 4.3) product had a shelf-life of a minimum of six months to one year and, according to EU legislation, it comprised a source of (dietary) fibers and protein, while being high in poly-unsaturated (e.g., omega-3, omega-6), and mono-unsaturated (e.g., oleic acid) fatty acids. Total phenolic content (TPC) with the Folin–Ciocalteau assay and total antioxidant capacity (TAC) using the Ferric-Reducing Antioxidant Power assay of the product, presented concentrations of 0.95 mg of gallic acid equivalent/g and 0.016 mmol of Fe2+/g of dry weight of sample, respectively. However, the predicted bioavailability for TPC and TAC was 28% and 31%, respectively. The product was evaluated positively by a panel of potential consumers without significant differences compared to conventional familiar products. The potential of using agro-food chain by-products, such as purslane, for the development of novel foods representing a healthy and tasty food choice at any time of the day is a promising opportunity for the food industry to meet growing consumer demands for more sustainable, nutritious, and healthy food products with a reduced environmental footprint compared to the traditional plant-originated products of intensive agriculture.

Event attendees’ crafting behaviors for AI-powered autonomous driving at events: A monitor and acceptance theory perspective

This study introduces an IT mindfulness-driven model to assess event attendees’ behavioral intentions and crafting behaviors toward using autonomous vehicles (AVs) in event settings. Drawing from the Monitor and Acceptance Theory (MAT), the research examines the proposed model by surveying 611 valid respondents collected from the Qualtrics consumer panel. Empirical results confirm that event attendees’ IT mindfulness positively impacts the perceived benefits and the intention to use AVs, which, in turn, significantly affect usage crafting and relational crafting. The findings suggest that attendees’ perceived benefits of AVs enhance both their intention to use and their crafting behaviors. This study not only extends the application of MAT in the context of AI-powered autonomous driving but also provides actionable insights for event planners, hoteliers, and automotive and technology firms to optimize AVs for event transportation.

Are there generalizable patterns in line extension performance?

PurposeNew product introductions, particularly line extensions (LEs), are common in consumer goods categories. Despite their commonality, the success of LEs are not guaranteed. The purpose of this study is to provide brands that introduce LEs a benchmark about what success to expect.Design/methodology/approachThis study investigates the success of 36,994 LEs in each quarter for the first three years after introduction. Four indicators are calculated using consumer panel data to benchmark how long LEs survive (failure rate), how competitive they are in the category (market share) and how they are adopted by category buyers (penetration and repeat buyer rate).FindingsMost LEs survive after the first year, but many cease to exist or perform well in the long term. Around 50% of LEs fail a year after launch, but this failure rate halves once seasonal LEs are removed. Failure rates start to approach 80% after three years. Most LEs do not perform better than existing products. Around three in four LEs have a market share or penetration near or below the category norm. Although this percentage decreases the longer after launch, most LEs are still below the category norm.Practical implicationsThese new product success benchmarks provide guidelines to practitioners about what success the “typical” LE will achieve. This research can help guide new product investment decisions because it provides context on what is feasible to achieve.Originality/valueFour market success measures are used, a departure from past benchmarking research which uses practitioner evaluation on metrics seldom used in practice. The authors provide guidelines about when and how to measure LE and new product success more broadly.

Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile.

Amazake is a traditional, sweet, non-alcoholic Japanese beverage typically produced through koji fermentation by the fungus Aspergillus oryzae. However, alternative microorganisms such as Bacillus amyloliquefaciens offer potential advantages and novel possibilities for producing similar fermented beverages. This study aimed to replicate the ancestral beverage of amazake by replacing A. oryzae (W-20) with B. amyloliquefaciens (NCIMB 12077) and comparing their fermentation processes and resulting products. Our results show that the production of amazake with B. amyloliquefaciens (ABA) is not only possible but also results in a beverage that is otherwise distinct from traditional amazake (AAO). Saccharification was achievable in ABA at higher temperatures than in AAO, albeit with lower reducing sugar and enzymatic activity values. Amino acids and organic acids were more abundant in AAO, with cysteine being uniquely present in AAO and shikimic acid only being present in ABA. The volatile aroma compound profiles differed between the two beverages, with AAO exhibiting a greater abundance of aldehydes, and ABA a greater abundance of ketones and alcohols. Interestingly, despite these compositional differences, the two beverages showed similar consumer panel acceptance rates. An analysis of their microbial communities revealed pronounced differences between the amazakes, as well as temporal changes in ABA but not in AAO. This study provides promising insights into harnessing the potential of B. amyloliquefaciens as the primary microorganism in the fermentation process of amazake-like beverages, marking an important advancement in the field of fermented low-alcohol beverage production, with possible applications in other fermented foods.