Purpose This paper investigates how consumers across the European Union perceive and accept insect-based foods, aiming to determine which factors most significantly influence their willingness to adopt this sustainable dietary alternative. Design/methodology/approach A machine learning approach – specifically the Random Forest algorithm – was employed to analyze survey responses collected in six EU countries. The model's performance was assessed through classification metrics and the ranking of variable importance. Findings The classifier reached a strong predictive accuracy of 97.83%. Among the predictors, age stood out as the most impactful, followed by considerations related to price, health benefits and environmental motivations. The analysis also revealed a notable level of cultural consistency in attitudes toward entomophagy across countries. Research limitations/implications As the analysis relies on secondary data and non-random sampling, the ability to generalize the findings may be limited. Practical implications The results offer guidance for both industry stakeholders and public policy, highlighting the consumer segments most receptive to insect-based foods and identifying key themes for communication strategies. Social implications Understanding public attitudes toward edible insects can support the development of sustainable dietary norms across Europe. As food security and environmental concerns grow, this research may help normalize alternative protein sources and reduce cultural resistance. Enhancing awareness of health and ecological benefits could shift consumer mindsets and support broader social acceptance of entomophagy as a viable future food practice. Originality/value This research introduces a data-driven methodological perspective rarely seen in food acceptance studies by integrating machine learning into consumer research. It also provides fresh insights into how demographic and psychological variables interact in shaping European acceptance of insect consumption.

Consumer awareness and acceptance of insect-based food and feed in Sri Lanka

Cross-cultural acceptance of ethnic food: exploring meaning and value in use of miso found by French consumers

Drivers of genetically modified food acceptance in members of generations Z and Y: Insights from a theory of planned behavior framework

Abstract Plant-based colorants may replace synthetic food colors due to their health advantages and market appeal. Crocin, a natural color produced from saffron stigmas, and tartrazine (E102), a common additive, were tested on mellorine’s chemical and sensory properties. Both pigments were added to mellorine at 25, 50, and 75 mg/mL. Crocin-containing mellorine formulations (MF1, MF2, and MF3) were more stable than tartrazine-containing formulations (MF4, MF5, and MF6) and the reference sample without color (MF0) after 80 days of storage. These results show that mellorine and crocin may help design unique antioxidant-rich functional goods. Natural pigments like crocin are safer and more consumer-friendly than manufactured colors. Thus, they are becoming more acceptable food additives in current food production.

Food loss and waste in school food services generate economic cost, environmental impacts, and social effects. Waste occurs in the final stages of the supply chain. It is particularly critical in educational institutions, leading to low nutrient intake during early stages of development and negatively impacting food security. Aiming to design a waste reduction strategy for the meal service of a preschool serving children aged 0–5 years, a descriptive observational study was conducted over a 6-month period. This study combined the measurement of the primary outcome (proportion of the served portion not consumed by food group) with the assessment of menu acceptability, the children’s food preferences, and the exploration of perceptions of both at-home caregivers and preschool professionals. Overall, the most frequent reasons for rejection were texture, preparation methods, and unfamiliarity with the food. The highest levels of waste were found in fruits and vegetables, with 17% left uneaten; protein-rich foods had a 15% waste rate, and cereals and tubers showed a 10% waste rate. Based on these findings, a family–school strategy is proposed that would increase household exposure to a wider variety of foods and establish periodic menu reviews to identify critical foods and ensure proper use in school food services. These results demonstrate that by enhancing food acceptance, we can decrease food waste, and in early stages, strengthen food security and nutritional use.

Higher depressive symptoms are associated with lower eating competence among patients with moderate to severe depressive disorder.

Efforts to meet patients’ nutritional needs include food service management that adheres to hospital nutrition standards, one of which is limiting plate waste to below 20%. Chicken-based animal protein dishes often contribute to plate waste exceeding this standard. This study aimed to determine the differences in patients’ plate waste based on modified chicken recipes. A cross-sectional design was employed, conducted over three days, involving 30 hospitalized patients divided into three groups (10 patients per group) based on the type of modified chicken dish served. Total sampling was used to select participants. The Kruskal-Wallis test was used to analyze differences in plate waste across the three recipe groups. The results showed no statistically significant difference in plate waste between the modified recipes (p= 0.793). Although the difference was not significant, the findings suggest that hospitals may still consider implementing recipe modifications to improve food acceptance and support patient recovery. Further studies with larger sample sizes and longer observation periods are recommended to validate these findings.

The goal of this research was to develop and assess the consumer acceptability of sesame ball (butchi) enriched with purple yam, purple sweet potato and moringa, focusing on their organoleptic properties, nutrient content and cost-benefit analysis. The nutritious content of the sesame ball was increased by adding purple yam, purple sweet potato and moringa. Additionally, an organoleptic evaluation was conducted to assess the sensory attributes, including appearance, aroma, color, taste, texture and overall sensory quality; a 9 point hedonic scale was used in determining the level of acceptability. The study included three treatments and used varying amount of purple yam, purple sweet potato and moringa. Treatment 3 (75 % purple yam, purple sweet potato and moringa) has the highest overall acceptability followed by Treatment 2 (50 % purple yam purple sweet potato and moringa) and the least is Treatment 1 (25 % purple yam, purple sweet potato and moringa). Based on the findings, Treatment 3 is the most acceptable food product which proceeded to the nutrient content and proximate analysis. As the result, innovative food product is nutritious, making them a promising alternative for health-conscious individuals. The cost and return analysis of sesame balls provides high economic value when added with purple yam, purple sweet potato and moringa. The data revealed no significant variation in the level of acceptability of food products categorized by profile. Furthermore, the study discovered that sesame ball in the experimental treatments were both acceptable and healthy. Future research should look into the shelf life, market potential and health implications of these enriched sesame ball, as well as nutritional content optimization and product variety growth.

IntroductionAs consumers continue to demand healthy diets and plant-based foods, the acceptance of bean foods, especially non-soy legumes, is gradually increasing. Since the industrial processing of non-soy legumes has just started, it has borrowed many processing strategies from soybeans. However, since the basic ingredients, processing characteristics, and nutritional properties of non-soy legumes are different from those of soybeans, their processing strategies should also be different.MethodsThis paper systematically reviews and compares the similarities and differences between processing strategies for soybeans and non-soy legumes.ResultsSeveral suggestions are proposed in this paper, which provide a theoretical basis and strategic recommendations for the industrial processing of non-soy legumes.DiscussionSeveral issues have been raised simultaneously, and their proper resolution will contribute to the high-quality development of non-soy legumes processing industry.

Autism Spectrum Disorder (ASD) is a neurodevelopmental condition characterized by difficulties in communication, social interaction, and repetitive behavior patterns, frequently associated with food selectivity. This condition may lead to restrictive diets, nutritional deficiencies, and family overload. Considering its relevance, this study aimed to investigate strategies and tools of nutritional education designed to improve food acceptance in children with ASD, seeking to understand their effects on health and quality of life. This research consisted of an integrative literature review carried out in national and international databases, including scientific articles, books, and academic papers published in Portuguese, English, and Spanish. Recent studies were selected that addressed adapted nutritional interventions, such as parent training programs, behavioral techniques, technological resources, sensory strategies, and telehealth support. The results indicated that structured parent training programs and behavioral techniques were the most effective in increasing food acceptance, while sensory and digital strategies showed promising results, especially when associated with family involvement. Telehealth interventions proved feasible to reduce caregiver stress and support nutritional follow-up, although their effectiveness depended on family adherence. It is concluded that food acceptance in children with ASD requires multifaceted and interdisciplinary approaches, integrating nutritional, sensory, technological, and educational aspects. Active family participation and the use of methodologies tailored to individual needs stand out as decisive factors for the success of interventions. Further longitudinal studies are needed to broaden the understanding of nutritional and functional impacts of these strategies.

Edible insects are often promoted in Europe as an environmentally sustainable and affordable protein source. This perspective has guided product development toward insect flours blended into conventional foods such as pasta, bread, or pastries. While nutritionally promising, this approach has done little to overcome cultural resistance. By reducing insects to a generic commodity protein, it fails to address the sensory and culinary dimensions that drive consumer acceptance of new foods. Food culture demonstrates that novel ingredients succeed when they are celebrated for their distinctive flavors, textures, and preparation rituals. In France, few consumers could describe the intrinsic taste of snails, frog legs, or scallops, yet these foods enjoy enduring popularity due to the iconic dishes and sauces built around them. We argue that insect-based foods should follow a similar path - developed as flavorful, high-quality culinary ingredients, not as hidden protein supplements. Moreover, positioning insects as premium, aspirational products rather than low-cost substitutes may accelerate adoption. The history of electric vehicles illustrates this dynamic: only when premium models demonstrated desirability and performance did public perception shift. To unlock the full potential of insects for sustainable diets, we must invest in gastronomic innovation, sensory research, and the cultural narratives that transform ingredients into cuisine.

Abstract Yeast products derived from sugarcane or brewery industries can be used as functional ingredients in cat nutrition, enhancing diet palatability. Although both types of yeast share a similar nutritional basis, brewer’s yeast (BY) and ethanol yeast (EY) are produced under different pH conditions, influencing their protein content, digestibility, and flavor perception. Additionally, processing methods such as autolysis, enzymatic hydrolysis, and centrifugation can further modify their cellular composition, impacting bioavailability, digestibility, and feline acceptance. This study aimed to evaluate how different yeast sources and processing methods affect the palatability of dry cat food when used as a coating. Four palatability tests were conducted using dry diets coated with 0.5% yeast, comparing yeast origin and processing methods: inactive dried (ID), autolysis (A), hydrolysis (H), and centrifugation (to separate yeast extract - YE). The comparisons included YEEY vs. IDBY, YEEY vs. YEBY, HEY vs. YEBY, and AEY vs. YEBY. Food acceptance was assessed through preference and consumption tests, analyzing initial choice and total intake over a 4-day experimental period. Each test involved 20 cats, with 110 g of each yeast-coated diet offered per cat. Bowl positions were alternated daily to prevent side bias, and results were analyzed using a paired t-test at a 5% significance level. The YEEY was significantly preferred (P< 0.05; Figure 1) over IDBY, with a 2.67 preference ratio in total consumption, and favored on average by 38% of the cats. Similarly, in the YEEY vs. YEBY test, YEEY was again preferred (P< 0.05; Figure 2), with a 1.63 preference ratio, and 26% of the cats favored on average. In the HEY vs. YEBY test, HEY was significantly preferred (P< 0.05; Figure 3; Figure 4), with a 2.02 preference ratio, and favored by 36% of the cats. Conversely, in the AEY vs. YEBY test, no significant preference was observed (P >0.05), although AEY had a 1.29 preference ratio and was favored on average by 15% of the cats. These findings demonstrate that yeast palatability is strongly influenced by its production and processing methods. Hydrolysis, which uses exogenous enzymes, increases the concentration of nucleotides, free amino acids, and peptides, resulting in a more intense sensory impact compared to YE and autolyzed yeast, as observed by the highest preference for the HEY as kibble coating among the tested yeasts. Despite BY having slightly higher fat content and protein digestibility than EY, cats consistently preferred EY over BY, especially when comparing YEEY to IDBY. In conclusion, yeast processing significantly impacts cat food palatability, and HEY emerged as the most effective coating ingredient, improving feline diet acceptance.

Abstract Brewer’s yeast (BY) and ethanol yeast (EY) are promising ingredients in canine nutrition due to their potential to enhance flavor. Although they share similar nutritional profiles, BY and EY are cultivated under different pH conditions, which may affect protein content, digestibility, and flavor characteristics. Additionally, the use of processing techniques, such as spray drying, autolysis (A), enzymatic hydrolysis (H), and centrifugation to obtain yeast extract (YE), modifies the yeast cell structure, potentially influencing nutrient availability, digestibility, and palatability. This study evaluated how yeast origin and processing affect dry dog food preferences when used as a coating. Seven palatability trials were conducted with 20 adult dogs, using dry diets coated with 0.5% yeast processed as inactive dried (ID), A, H, or YE. The comparisons included IDEY vs. IDBY, AEY vs. IDEY, HEY vs. AEY, YEEY vs. IDBY, HEY vs. YEBY, YEEY vs. YEBY, and AEY vs. YEBY. Food acceptance was assessed through preference and consumption tests, measuring initial choice and total intake over 4 days. Each dog received 400 g of each yeast-coated diet daily, alternating bowl positions daily to prevent side bias. Data were analyzed using paired t-tests at a 5% significance level. No significant difference was observed between IDEY vs. IDBY (P >0.05; Figure 1). This finding reinforces the similar nutritional profiles of BY and EY. Additionally, no significant difference was observed between AEY vs. IDEY (P >0.05; Figure 2), which suggests that the spray-drying process does not promote a high release of flavor-active compounds, such as peptides or free amino acids, resulting in similar palatability. In contrast, YEEY was preferred over IDBY (P< 0.05; Figure 3), with an intake ratio of 4.16 and average initial preferences of 59%. The YEEY was also significantly preferred over YEBY (P< 0.05; Figure 4), with an intake ratio of 5.72 and initial preference of 64%. Both HEY and AEY were favored over ELC (P< 0.05; Figures 5 and 6, respectively), with intake ratios of 4.14 and 5.39 and average initial preferences of 62% and 74%, respectively. However, in the AEY vs. HEY test, HEY was significantly preferred (P< 0.05; Figure 7), with an intake ratio of 2.11 and initial preference of 35%. Hydrolysis, using exogenous enzymes, enhances nucleotide, peptide, and free amino acid content, resulting in a more intense sensory profile, as seen in the strong preference for HEY. Similarly, during yeast extract production—via autolysis and separation of the soluble fraction—flavor-active compounds are concentrated, enhancing the sensory profile and contributing to higher palatability. Despite BY having slightly higher fat content and protein digestibility, EY was consistently preferred. In conclusion, yeast processing significantly influences palatability, with HEY and YEEY being the most effective coating ingredients.

A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake.

Ereğli ovine yogurt (EOY) is a traditional product that has gained a geographical indication certification and is primarily consumed by local population. Although recognition of this product has grown recently due to certification and quality standards, its distribution remains largely confined to the regional level without a broad national or international presence. This study explores consumer acceptance and food neophobia toward this geographically indicated yogurt produced from ovine milk when introduced outside its traditional consumption region. Sensory evaluations revealed a generally positive response, with male participants rating taste, odor, and overall acceptability significantly higher than females (p<0.05). As expected, participants familiar with ovine dairy products also gave significantly higher scores across several attributes, including willingness to buy and recommend the current yogurt (p≤0.05). However, food neophobia emerged as a significant barrier to acceptance, as those with higher neophobia scores were less likely to purchase the product. The average food neophobia scale scores suggested a generally cautious attitude toward unfamiliar foods, particularly among female participants. Although no significant differences were found in sensory scores across geographic regions, participants from the Aegean region rated the appearance of EOY more favorably, whereas those from Eastern Anatolia rated the texture lower. These findings highlight that both prior exposure to ovine dairy and psychological traits like food neophobia play a crucial role in consumer acceptance of novel and traditional dairy foods. Understanding such factors can aid in tailoring marketing and educational strategies to promote acceptance of culturally significant but less familiar dairy products. PRACTICAL APPLICATIONS: This research can inform targeted marketing strategies that emphasize familiarization and education about ovine milk products to reduce food neophobia and increase consumer acceptance in nontraditional markets. Additionally, producers and retailers can use sensory preferences and demographic insights-such as the higher acceptance among males and consumers familiar with ovine dairy-to tailor product presentation, tasting campaigns, and regional branding efforts.

ABSTRACTDry beans and other pulses have many environmental, nutritional, and health benefits—yet are continuously undervalued by consumers. Barriers to pulse consumption extend to ready‐to‐eat (RTE) canned options, as they are viewed as a low‐quality food. Additionally, consumers currently have misperceptions related to food packaging sustainability, as glass sustainability is overestimated, while plastic sustainability is underestimated, despite the sustainability of food packaging being very multifaceted. This study aimed to understand the impact of packaging on the acceptance (overall, appearance, texture, flavor liking) of RTE yellow beans and chickpeas within metal can, glass jar, and plastic pouch packaging. Perceptions of the product quality, product convenience, trust in product, and perceived sustainability of each product and packaging were also assessed, along with how consumers’ sustainability attitudes and demographics influenced packaging attribute responses. Blind‐coded serving samples processed within metal cans performed the most consistently for participants (n = 109) across sensory modalities, while yellow beans within plastic pouches and chickpeas within glass jars were least preferred. Glass jars were rated to be the highest quality and most sustainable packaging material, while plastic pouches were rated to be lowest quality and least sustainable, with most participants selecting to purchase the glass jar over the metal can or plastic pouch. Age, diet type, and certain sustainability attitudes were significant (p < 0.05) predictors of packaging attribute ratings. Results from this study can contribute to innovation and improvements to RTE pulse products, while also expressing a need for increased consumer education pertaining to packaging sustainability.Practical ApplicationsThis study provides a better understanding of consumer perceptions related to retort‐processed pulse products, food packaging materials, and food packaging sustainability. This will allow for possible innovation opportunities to increase the availability and acceptability of pulses, a sustainable and nutritious food, as well as combat misconceptions related to food packaging sustainability.

Malnutrition in all its forms remains a critical public health challenge in India. Public food procurement (PFP) serves as a potential entry point for addressing malnutrition while promoting sustainable food systems. The Integrated Child Development Services (ICDS) Scheme, a major PFP initiative in India, plays a crucial role in improving the nutritional status of vulnerable populations. This study explored opportunities to enhance dietary diversity and environmental sustainability within the Supplementary Nutrition Program (SNP) under ICDS in Andhra Pradesh. An exploratory qualitative study was conducted in eleven purposively selected villages of two blocks of Srikakulam district, Andhra Pradesh engaging with program implementers and facilitators at grassroots level along with community members. Through key informant interviews and focus group discussions, the study first identified key stakeholders involved across the supply chain of SNP-ICDS and gathered selected stakeholders' perceptions regarding program challenges and opportunities for food diversification while enhancing environmental sustainability. Data from the discussions were analysed using thematic analysis deploying inductive approach. Findings highlight operational challenges such as delays in delivery of food items through centralized supply chain, improper food storage and technological barriers with the online application used for distributing the take-home ration. Stakeholders emphasized the potential of local food procurement, establishment of kitchen gardens, and millet inclusion in the menu to enhance both dietary diversity and environmental sustainability. Additionally, strengthening community engagement, nutrition education, and skill-based training for grassroots workers were highlighted as crucial strategies for improving food acceptability and dietary diversity. The study highlights opportunities to enhance dietary diversity and integrate environmental sustainability within the SNP-ICDS through local food procurement. Fostering community engagement and addressing logistical challenges, budget constraints could enhance program effectiveness. Advocacy for policy reforms at higher levels, particularly promotion of local procurement and decentralising fund allocation is recommended to enhance the effectiveness of SNP-ICDS.

This research comparatively ranked the acceptability and nutritional value of fresh tomato and cucumber stews, popular vegetable-based sauces eaten by people in Nigeria. An experimental study design was implemented among 26 adult subjects from Ekpoma households, Edo State. 100% standardized preparations of 100% tomato stew and 100% cucumber stew were evaluated using sensory analysis on a 5-point hedonic scale and nutritional analysis conducted in a certified analytical laboratory using AOAC (2019) methodology. Results indicated that fresh tomato stew was rated as significantly more acceptable in flavor, odor, texture, and overall liking (p &lt; 0.05). It contained more protein (50.6%) and carbohydrate (19.2%) and important micronutrient vitamin C and lycopene. Both stews contained lower nutritional values except that cucumber stew maintained appreciable protein (48.5%) and fat (20.1%) content as well as offered potential health effects from its hydration and low-calorie properties. The study recommends that although fresh tomato stew is the most acceptable option, cucumber stew is a good, nutritious alternative worthy of culinary creativity and public education. The research emphasizes dietary diversification using edible local resources as means of enhancing nutritional status as well as food acceptability among people residing in households of Nigeria.

The present review explores the potential of leaf proteins as a sustainable and affordable solution to meet the increasing global demand for dietary proteins, driven by the environmental impact of animal protein production and associated health concerns. Leaf proteins offer numerous functional benefits, including an essential amino acid profile, reduced allergenicity, enhanced foaming, emulsification and textural properties. The underutilized green leaves exhibit substantial variations from plant seeds in terms of protein quality, omega-3 and omega-6 fatty acid profiles, and vitamin and mineral concentration thus having a potential role in combating global malnutrition. The paper delves into the distribution of leaf proteins, eco-innovative methods for their extraction followed by their purification and modification techniques. It further discusses functional attributes and nutritional properties such as amino acid profiles, antioxidant potential and bioactivities of leaf proteins to understand their potential consideration for use in the food and nutraceutical industries. The review also highlights real-world paradigms of the potential application of leaf proteins along with their challenges and constraints to be used as functional food ingredients. Advancing research and development to combat antinutrients, production challenges and consumer acceptance of novel functional foods can thereby position leaf proteins as a pivotal resource in addressing global food security. This comprehensive review thus seeks to elucidate the transformative potential of leveraging agricultural waste to meet the protein needs of a rapidly growing population while fostering environmental sustainability and economic resilience. © 2025 Society of Chemical Industry.