Consumer Tastes Research Articles

Educational/Professional Partnership in the Development of a Novel Strain of S‐11 Saccharomyces cerevisiae Brewing Yeast

Craft beers have revolutionized the beer industry. In 2018, the craft beer market made up 20% of the sales of beer in the United States, totaling over 26 billion dollars and experiencing significant growth during a period when many traditional breweries are reporting losses or shrinkage in their market values (Gaille, 2019). Survival in an increasingly competitive market is reliant on the ability to develop novel products that match the ever‐evolving tastes of consumers. I worked with the Three Roads Brewing Company of Farmville and Lynchburg, Virginia to meet this goal using molecular biology. My institution has a preexisting relationship with Three Roads Brewery, as my research advisor has been doing similar but less intensive projects to teach students about the fundamentals of genetic engineering. The Brewmaster uses a strain of baker’s yeast (Saccharomyces cerevisiae) called S‐11 to generate a French Saison beer, a highly carbonated pale ale. My research worked to modify the S‐11 strain to generate a French Saison beer that lacks fusel alcohols while still maintaining the complex flavor profile of the rest of the beer. Because fusel alcohols are “key contributors to the intoxicating effect [of alcohol products],” this request is very common in the brewing community (Xie 2018). By removing these fusel alcohols, the Brewmaster will have a product that he feels will be more enjoyable for his consumers to drink. During the fermentation process, fusel alcohols are produced through a process called the Ehrlich pathway, which is normally responsible for the catabolism of amino acids. There is a key divergence point within the Ehrlich pathway that is especially relevant to brewers during which the fusel aldehyde is either oxidized into a fusel alcohol or reduced into a fusel acid (Hazelwood, 2008). Using molecular genetics to disrupt key genes in this pathway, I eliminated relevant proteins, including ADH1, ADH2, ADH3, ADH4, ADH6, and AAD4 in this process to force reduction as opposed to oxidation, and thereby decrease the production of fusel alcohols. Two strains, S11‐ΔAAD4 and S11‐ΔADH4 produced fewer in fusel alcohols, a 104% and 87% decrease respectively. The Southside region of Virginia in which the brewery is located is one of the most historically disenfranchised regions of the state, and by generating a strain of yeast that better satisfies the needs of local businesses, my lab was able to make a tangible impact in the support of the long‐term high‐paying jobs generated by local businesses such as Three Roads Brewing Company.

The sustainability halo effect: Does the provision of sustainability information of a snack affect sensory and health perception, and willingness to pay?

The ecological impact of food production can be mitigated by reducing the amount of food losses. Whilst some novel products target this problem area, little is known about consumer perception of such products. Research has shown that sustainability labels can impact consumer taste and health perception. This study investigates the impact of product information on consumer perception in a snack tasting. A novel snack consisting of food production by-products was offered to participants under two different conditions: without any information and with information about the sustainability of the snack due to its potential to reduce food losses. While there were no significant differences in the perception of the snack when comparing means between the two study conditions, a three-way MANOVA showed significant effects of study condition, gender, or environmental consciousness on perceived saltiness, odor, willingness to pay, and health perception. The results of the study are ambiguous. This could be due to the sample size, study design, or the snack. Further research with different products and more standardised study conditions is needed to better understand consumer perceptions of products that use by-products to reduce food losses. Results of the recent study are beneficial to estimate effect sizes for future studies.

Determining content strategy: the case of one championship Indonesia’s youtube channel

Today the internet makes the world connected. Therefore, marketing techniques have begun to shift from conventional to digital methods. In this digital world, content is considered key, not only as part of the promotion method but also as a communication bridge between brands and consumers to create credibility and loyalty. However, with so many choices of social media platforms with different characteristics and trends, content creators need to know the expectations and tastes of their consumers. In this study, the authors use a case study of a sports property media company, ONE Championship, which launched a social media platform specifically for the Indonesian market. Since October 2020, the company headquartered in Singapore has launched a YouTube channel dedicated to the Indonesian market. Through this research, the author hopes to determine the right content strategy for the ONE Championship Indonesia YouTube channel according to local consumers' tastes. This study uses qualitative methods and thematic analysis. Primary data was obtained through interviews with three ONE Championship employees operating the Indonesian-language ONE Championship YouTube platform and seven ONE Championship consumers in Indonesia. The findings of this study produce a variety of data on consumer tastes in content, consumer habits in consuming content, and consumer expectations for future content. The author then re-analyzed the data to find a content strategy that the ONE Championship team can implement on its Indonesian YouTube channel over the next two years.

THE USE OF INULIN-CONTAINING RAW MATERIALS IN THE TECHNOLOGY OF SAUSAGE PRODUCTION

Since the second half of the twentieth century, the popularity and accumulation of research on various methods of improving sausage products has been growing, which necessitates the systematisation of available information, especially regarding the use of non-traditional functional components such as inulin-containing raw materials. The purpose of the study was to analyse the scope of the research and systematise the available information on methods of improving the quality and nutritional value of sausage products, and to determine the prospects and feasibility of using inulin-containing raw materials in the formulation of sausage products to increase their consumer benefits and improve nutritional characteristics. The method of meta-analysis of evidence was applied, based on the search of literature data for the period 2001-2022 using the international scientific platform Research4Life, which includes publications indexed in Scopus, Web of Science, etc. The study used statistical data from the Organisation for Economic Cooperation and Development, the State Statistics Service of Ukraine, etc. A total of 64 articles related to the use of inulin in the composition of inulin-containing raw materials in sausage products were found, four of them about sausage with chicory, six – about sausage with Jerusalem artichoke. The article also presents statistical data on meat consumption in Ukraine and in the world, the distribution of consumer purchasing and taste preferences, and systematises the ways to improve the quality of sausages. As a result of the research, a low tendency towards an increase in demand for meat products was noted, it was found that the most promising, in terms of improving health qualities, meat products are boiled sausages, as they are in great demand among Ukrainian consumers. The most common methods of improving the quality of sausage products are fat correction and calorie reduction. research of technology of sausage products with inulin-containing raw materials. Systematization and structuring of the available array of information on the use of inulin-containing raw materials in the technology of sausage products will facilitate the establishment of the feasibility and necessity of practical application of this method of improving the quality of this segment of food products

PENDAMPINGAN MANAJEMEN DAN PENGEMBANGAN USAHA KULINER DONATE GENDHIS MANIS

The declining national economic conditions as a result of the Covid-19 pandemic were felt directly by the community, especially MSMEs engaged in the food and beverage sector. However, the stagnation and slowdown of the economy due to the pandemic cannot be left alone. The massive vaccination movement and the culture of health procedures in the community gave rise to a new spirit to re-open a business. Donate Gendhis Manis is one of the culinary businesses that developed during the Covid-19 pandemic. Challenges faced are limited insight and experience in business management in terms of production, marketing, human resources, finance, and risk management. The community service team tries to help develop the business by brainstorming, FGD, simulation, and providing production tools. As a result, Donate Gendhis Manis' culinary industry can empower itself by being more sensitive to market trends, environmental changes, and consumer tastes and improving its appearance by redesigning its packaging

English

Retailing in India has attracted many global players and has reached nearly 350 Billion USD according to KPMG in 2010. While the retail environment is experiencing a significant growth, Indian consumer tastes and preferences are also changing rapidly forcing retailers to grow in numbers and formats. Technological advances and expansion of internet have also paved the way for electronic retail channels. India, as an emerging economy, offers substantial opportunities for e-retailers. In addition, Internet shopping offering more flexibility, interactivity, customization and low risk during the pandemic reached remarkable popularity in the country. Particularly since the outbreak of Covid-19, major on-line sellers have been attracting more and more customers. In the light of growing on line shopping, retailers have embraced a variety of technologies to engage their customers during their on-line shopping experience. Artificial intelligence is an area which clearly facilitates this for the retailers. In this study, the aim is to better understand how use of artificial intelligence tools during on-line shopping leads to customer satisfaction and loyalty. The intent is to provide recommendations on the most effective Artificial Intelligence tools to use for decision makers at companies and retailers. The scope of the study is artificial intelligence tools used in-on line retail in India.   Key words: Artificial Intelligence, on-line shopping, Indian on-line retail market.

Analisis Strategi Untuk Pengembangan Usaha Usaha Mikro Kecil dan Menengah di Gresik Jawa Timur

Judging from the business competition in the snack food sector in Gresik, there are a lot of snack businesses that are open, causing intense competition. In addition, there are consumer tastes that are constantly changing and want healthy snacks with good quality and affordable prices so that UD. Nur Rohmah is required to provide something different from other snacks so that consumers can be loyal. The research was conducted with the aim of describing the strategies that have been implemented, to analyze the internal and external environment and to develop alternative business development strategies. The research was conducted at UD. Nur Rohmah Replaces Gresik. Data were collected through observation, document analysis, and interviews using the snowball sampling technique. The data analysis method was carried out using the SWOT analysis method (Strengths, Weaknesses, Opportunities and Threats). The results showed that by implementing a market development strategy using SWOT UD. Nur Rohmah has more customers and can open new branches to expand its market share in accordance with his vision.
 Keyword: MSMEs, Business Environment, SWOT Analysis, Business Development Strategies

The Interaction Between CitMYB52 and CitbHLH2 Negatively Regulates Citrate Accumulation by Activating CitALMT in Citrus Fruit.

Citric acid plays significant roles in numerous physiological processes in plants, including carbon metabolism, signal transduction, and tolerance to environmental stress. For fruits, it has a major effect on fruit organoleptic quality by directly influencing consumer taste. Citric acid in citrus is mainly regulated by the balance between synthesis, degradation, and vacuolar storage. The genetic and molecular regulations of citric acid synthesis and degradation have been comprehensively elucidated. However, the transporters for citric acid in fruits are less well understood. Here, an aluminum-activated malate transporter, CitALMT, was characterized. Transient overexpression and stable transformation of CitALMT significantly reduced citrate concentration in citrus fruits and transgenic callus. Correspondingly, transient RNA interference-induced silencing of CitALMT and increased citrate significantly, indicating that CitALMT plays an important role in regulating citrate concentration in citrus fruits. In addition, dual-luciferase assays indicated that CitMYB52 and CitbHLH2 could trans-activate the promoter of CitALMT. EMSA analysis showed that CitbHLH2 could physically interact with the E-box motif in the CitALMT promoter. Bimolecular fluorescence complementation assays, yeast two-hybrid, coimmunoprecipitation and transient overexpression, and RNAi assay indicated that the interaction between CitMYB52 and CitbHLH2 could synergistically trans-activate CitALMT to negatively regulate citrate accumulation.

Morphological Characteristics of Varieties of Sweet Potato, Cenoura, Margarita, Rainha and Roxa, Cultivated in Amazonas, Brazil

Sweet potato [Ipomoea batatas (L.) Lam.] is a nutritious food, from an easy-to-handle cultivation, present in all Brazilian regions, with great socioeconomic relevance. There is a wide genetic diversity of sweet potato, expressing different flesh and skin colors, and containing different nutritional values. However, only sweet potatoes with cream flesh and white or purple skin are present in the Manaus market. It is important to promote the visibility of the varieties that are being cultivated in a less expressive way, often only by the indigenous people. In this way, the valorization of the product and the conservation of agrobiodiversity will be encouraged. One obstacle to identifying varieties is that the same variety can have different names, and the same name can be given to different varieties. Therefore, it is essential that a morphological description of the varieties present locally is made. This will be a subsidy for future research and actions aimed at the development of the primary sector that has the sweet potato as its object. Given the above, this work aimed to morphologically describe the sweet potato varieties Cenoura, Margarita, Rainha and Roxa present at the Experimental Farm of the Federal University of Amazonas. The Cenoura, Rainha and Roxa varieties have different skin and/or flesh colors and a tuberous root shape, catering to different consumer tastes. The Cenoura variety (skin and orange flesh) has the potential to be cultivated by Amazonian farmers and introduced in the local market (Alves, 2021; Filgueira, 2008; Huamán, 1991).

State-Directed Capitalist Agrarian Change in the Creation of China’s Biggest Tea County: Integrating Capital and Labor in Meitan County, Guizhou

ABSTRACT This paper investigates the reconstruction of a county tea industry in order to help map capitalist agrarian change in contemporary China. The concentration of the tea industry in Meitan County, Guizhou, that began in the 1930s was further centralized under a state-owned farm and factory after 1949. Following the 1990s decline of the state-owned industry, the tea industry reemerged in a new form under a process of state-directed capitalist agrarian change in the early 2000s. Contemporary Meitan’s almost 500 independent tea processors market their products to the changing tastes of Chinese consumers. With an increased attention to tea “quality,” capitalist processors have had to take greater control over the labor process of farmers. Thus the industry has taken on a complex structure through a process of vertically integrating tea growers and processors, making use of a county tea producers association, dragonhead enterprises, specialized cooperatives, contract farming, and new property forms.

Big Data in Tourism Marketing and its Role in the Efficiency of Tourism and Travel Companies-an Applied Study in Travel and Tourism Companies

The topic of the research aims at big data as a practical and applied concept and the implications of the transformation to activate the efficiency of tourism marketing, which adds value to the business and to make big data related to interactive marketing, targeted conversations, and customer loyalty to brands. It lies in finding the means and ways that can overcome the problem of research in the face of tourist establishments' administrations, the continuous increase in the volume of circulated data in the face of the threat of digital disruption with many problems and variables in its marketing activity, and these problems are related to how to identify situations and events, determine the needs and desires of customers, and strive to Achieve them to gain their satisfaction and loyalty in a way that enhances marketing efficiency. The content of the research confirms its findings that the traditional approaches to managing electronic resources such as big data to achieve contemporary marketing efficiency in obtaining various data from solid sources to monitor the tourist markets and the consumer tastes of tourists and work to bridge the knowledge gap, as well as there is a need to link the vision of big data like tourism business on The level of regional tourism markets to dispatch the requirements of marketing efficiency in its contemporary framework.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of collaborative innovation in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of collaborative innovation to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 participants were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how sharing resources can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Understanding the consumer: A comparison of buying behaviour among consumers of Hindustan Unilever and Patanjali products

With consumer tastes and preferences evolving at an ever-increasing speed, the fast-moving consumer goods industry is facing an unprecedented level of uncertainty. This paper explores how upcoming brands associated with organic and natural products, such as Patanjali, are competing with established giants like Hindustan Unilever across various product lines. The research uses a questionnaire to obtain a sample of consumer perceptions, and analyses the results to identify how consumer demographics relate to brand perception and, in turn, buying behaviour.

Potential for development of local rice genetic resources into excellent varieties in Merangin regency, Jambi province

Local rice is one of the genetic resources that are quite diverse and is found in low, medium and high altitudes, both in the dry land, pond swamps and tidal swamps, has properties resistant / tolerant to biotic and abiotic checks that occur in various agroecosystems. The purpose of the activity is to characterize the genetic resources of local rice Merangin Jambi Province. The activities were held in The District of Tabir and Jangkat District of Merangin Regency in 2021. The method used is to survey by taking data directly to the field and interviewing farmers and field officers. The data collected includes an agronomic and morphological character under the guidelines of the Rice Plant Characterization and Evaluation System Guidelines and the General Guidelines for The Preparation of Food Crop Variety Description (PPVT). Characterization is carried out on local rice which is predominantly consumed and developed in lowlands and highlands and has production potential (3.5-4.5 tons/ha) in Merangin Regency. Local rice can be used as a superior variety because it has good rice quality and good rice taste according to the tastes of local consumers. The genetic resources of local rice stings, Lai and Sungkai in Merangin Regency, have the potential to be released as a national superior variety.

A Study on the Transformation of the Indian Healthcare Sector during the COVID-19 Pandemic

Abstract: The COVID-19 problem has hit the healthcare industry hard. On one hand, it was responsible for treating COVID-19 patients, but it also faced a number of obstacles, similar to those experienced by other industries. Throughout it all, the industry has had to constantly innovate and come up with new methods to care for people. There have been significant shifts in consumer tastes and behaviour when it comes to accessing healthcare services. Players in this industry would do well to comprehend these behavioural shifts and alter their methods of operation accordingly. In terms of revenue as well as manpower, healthcare has become one of the fastest growing sectors in India. Due to expanding coverage, efficiency, and increased spending by both public and private sectors, the sector is expanding at a lightning speed. In the future, increasing income levels, more health consciousness, and a shift in attitudes towards preventative healthcare are all predicted to increase demand for healthcare services. Healthcare tourism has grown as a result of reduced cost of medical treatments, drawing patients from all over the world. Keywords: COVID-19, Digital Health, Healthcare, Teleconsultation, Telemedicine, Indian Healthcare Sector, Pandemic

A simple method to estimate discrete-type random coefficients logit models

This paper proposes a new method for estimating random coefficients logit models using aggregate data. The method analytically obtains the value of the econometric error term and thus does not require numerical calculations, in contrast to the contraction mapping established by Berry et al. (1995). The proposed approach drastically reduces the computation time and is applicable for models with discrete-type heterogeneity in consumer tastes. The approach requires additional data on total sales for each consumer type, though such data do not have to be observed at the product-level. This data requirement implies that the method mainly captures observed heterogeneity.

Nondestructive determination of soluble solids content, firmness, and moisture content of “Longxiang” pears during maturation using near‐infrared spectroscopy

Nondestructive evaluation of the internal quality of pears during maturation is helpful to instruct production and give advice on harvesting. This study explores the feasibility of predicting the soluble solids content (SSC), firmness, and moisture content (MC) of pears during maturation stage using near-infrared (NIR) spectroscopy. The NIR spectra of 185 “Longxiang” pears were obtained in the wavelength range of 833–2500 nm. Partial least square (PLS) and least squares support vector machine (LSSVM) were used to develop determination models. The LSSVM obtained better performance than PLS, among which the FS-LSSVM model had the best prediction results for SSC (Rp = 0.880, RMSEP = 0.302%, RPD = 2.649, RER = 11.258), firmness (Rp = 0.826, RMSEP = 4.834 N, RPD = 1.345, RER = 5.772), and MC (Rp = 0.872, RMSEP = 0.570%, RPD = 2.281, RER = 6.842). This study demonstrates that NIR spectroscopy technique can be applied for nondestructive detection of SSC, firmness, and MC of pears during maturation. Practical applications Postharvest quality of fruit depends largely on the maturity degree and internal quality parameters at harvest. Soluble solids content, firmness, and moisture content (MC) are the most essential internal quality indicators, which directly determine pears’ unique taste and purchase decision of consumers. For this, near-infrared spectroscopy was simultaneously applied to determine soluble solids content, firmness, and MC of pears during maturation stage, and FS-LSSVM model had the best prediction results. The result of this study is helpful to instruct pear production and give advice on harvesting.

Modernization of Woven Purun In Various Designs as An Effort To Introduce Local Wisdom of Ngaju Dayak Community

Local wisdom is the noble values that apply in the living system of the community, including protecting and managing the environment sustainably, so local wisdom is a view of life and science as well as various life strategies in the form of activities carried out by local communities in answering various problems in meeting their needs (Law No. 32/2009). Activities or habits that are inherited and owned by a certain member of society, affect many aspects of life, including religion, customs, politics, language, clothing, buildings, to works of art. The purun products produced by partners have relatively little change because the products produced are limited and there are not many options, so they are only used by certain circles and for limited occasions. This product requires breakthrough ideas, both in terms of design/model, and user designation, so that the existence and sustainability of its production can continue to be improved, The purpose of this activity is to provide assistance for community entrepreneurs as business partners by offering solutions / providing insights and encouraging craftsmen to be able to further develop new ideas and breakthroughs in making designs / models in order to produce more modern products according to the tastes of today's consumers

Assessment of dry-aged beef from commercial aging locations across the United States

Modern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the current study was to survey commercial dry-aging facility environments and observe palatability differences related to consumer acceptance. Seventy-two bone-in beef strip loins (Institutional Meat Purchase Specification #175) were acquired. Strip loins were randomly assigned to each of ten commercial dry-aging facilities. Additionally, a set of strip loins were wet-aged at the University of Idaho meat laboratory. Strip loins were shipped overnight to respective aging locations and dry-aged for 45-days then returned overnight to the University of Idaho meat laboratory. Strip loins were fabricated into steaks, vacuum packaged, and then frozen until further analyzed. Commercial dry-aging facility cooler conditions were observed to be different (P < 0.01) for temperature (0.74–5.26 °C), percent relative humidity (64.87–99.21%), and wind speed (0.56–2.03 m/s). Intrinsic meat quality parameters including pH and water activity were not different (P > 0.05) among treatment-locations. Consumer taste panels indicated a difference (P < 0.01) in acceptability (6.27–7.24), tenderness (6.65–7.54), and flavor (5.58–6.79) based on aging treatment-location. Overall, the findings indicate that conditions within individual dry-aging facilities aid in producing unique dry-aged beef flavors.

Improving the production and quality of virginia tobacco through topping and suckering : A Review

Tobacco production in Indonesia continues to increase along with the number of requests tobacco industry due to the shift in consumer tastes from smoking kretek cigarettes to white. Virginia’s domestic tobacco has not been able to cover the needs of the tobacco industry, so part of this is fulfilled from imported tobacco. In terms of cultivation, the emergence of flowers resulted in stunted growth and decreased quality of tobacco. Increasing tobacco production and quality can be done by applying Good Agriculture Practices (GAP) by cutting the top (topping) and removing side shoots (suckering). The timely application of topping and suckering can increase the production of tobacco leaf accompanied by an increase in the quality of the tobacco leaves produced. Based on the research results, it is known that topping and suckering treatment can increase production by 60-80% and nicotine levels by 40-60%. The application of suckericide can reduce labour costs without reducing the yield, quality, and chemical content of tobacco. The impact of increasing production and quality of Virginia tobacco will increase farmers’ bargaining power and economy.