Food Consumption Experiences Research Articles

The food you can trust: The moderating role of age in the relationship between consumer values and organic food trust

With no universal definition for organic or sustainability label claims on food products, it is challenging for shoppers to know which organic produce to trust. Therefore, a comprehensive understanding of consumer trust is critical and instrumental in encouraging sustainable buying choices. We operationalize consumer trust in organic food as encompassing cognitive particularized trust and affective anonymous trust. We test how the relationship between consumer values and trust varies in conjunction with previous organic food consumption experience and consumer age on a sample of 1011 Australian consumers. The findings reveal that values related to self-symbolism and self-transcendence are positively associated with trust, whereas values related to security and openness to change show no relationship with trust. Furthermore, it was found that consumer age strengthens the consumer values–trust link in the case of self-symbolic and security values.

Exploring insect-based food consumption experiences and their consequences in a mature entomophagous community

PurposeTo generate the measurement instrument seven steps were implemented. A total of 819 questionnaires were collected in Yunnan Province, China, where it has long tradition of eating insects.Design/methodology/approachThis study aims to explore the influences of the multidimensional benefits of consuming insect-based food on its consequences. Food neophilia and hedonic motivation are used as moderating variables.FindingsHealth, nutritional value, taste and cultural domains effectively explained consumers’ attitudes toward insect-based food, food consumption value, satisfaction, subjective well-being, loyalty to the restaurant and community attachment. Food neophilia and hedonic motivation partially moderated the relationships between the proposed constructs.Research limitations/implicationsThis study provides a conceptual model for exploring insect-based food consumption experiences and offers a useful guideline for developing and designing marketing strategies for stakeholders in the food and restaurant industry.Originality/valueThis is one of the few studies examining the benefits of consuming insect-based food from the perspective of consumers.

In search of restaurant excellence in Peru: key insights on food values

PurposeThe restaurants in Peru enjoy today a high level of international recognition, and the gastronomy of the country is recognised as one of the best in the world. For this reason, aspiring to excellence should be one of the priorities in the industry, which should mean, among other things, enhancing those aspects related to food with the greatest impact on the maximum level of customer satisfaction. However, to the authors knowledge, this research line has not been addressed before in the context of Peruvian restaurant, so that this research focuses on assessing the influence of food – through the concept of food values –, on the probability of reaching the maximum level of satisfaction both with the food consumption experience and with the foods consumed in restaurants in Peru. This research also takes into account differences according to the geographical origin of the customers.Design/methodology/approachAn in-person survey of customers was conducted at the exit of different flagship restaurants with a high level of recognition and tourist orientation in the department of Ayacucho (Peru) between September and November 2022. Five restaurants acknowledged as tourist restaurants were selected for this study, of which, one has been officially granted the status of Tourist Restaurant and One Fork, in accordance with the Peruvian legal regulations. A total of 468 valid questionnaires were collected. The database was analysed using descriptive statistics, principal component factor analysis for food values, and binary logistic regressions.FindingsThe following food values factors emerged from the factorial analysis: “Image and Accessibility (IAA)”, “Ethics and Sustainability (EAS)” and “Natural Food-Safe (NFS)”. For the overall sample, IAA is more influential in the probability of obtaining the maximum level of both satisfactions (i.e. satisfaction with the food consumption experience and with the foods consumed in restaurants in Peru). In second place, EAS, as well as NFS (the latter one with a significance level of 90%), also affect, in this order, the probability of obtaining the highest level of satisfaction, but only with the foods consumed. When the geographical origin of the customer is considered (regional, national, international), interesting findings appear. For national customers, IAA is the factor with the greatest impact on the probability of achieving the maximum level of the endogenous satisfaction variables considered, followed by EAS, whilst for regional customers, only EAS is found to be influential in the probability of obtaining the maximum level of both types of satisfaction. For international customers, no factor is found to exert a significant influence.Originality/valueThis is the first study to assess the influence of food values on the maximum level of satisfaction among restaurant customers in Peru with both the food consumption experience and the foods consumed. Thus, this research represents a notable contribution to this research line, especially considering the great international reputation of Peruvian cuisine.

How consumption ritual affects group versus solo diners

Consumption ritual plays a critical role in shaping consumer dining experiences. However, the impact of consumption ritual on different types of diners is not well understood. The present study seeks to understand how consumption ritual can be leveraged to market dining experiences to group versus solo diners and the underlying psychological processes. Study 1 shows that, while the presence of consumption ritual boosts purchase intention among group diners, it dampens purchase intention among solo diners. Such opposing effects are driven by the anticipated pleasure of the food consumption experience. Study 2 shows that the negative influence of consumption ritual on solo diners can be mitigated through table distancing. Results from the serial mediation analyses indicate that anticipated psychological discomfort and anticipated pleasure drive the effects of consumption ritual among solo diners but not among group diners. Findings offer practitioners insights regarding how to utilize consumption ritual in designing dining experiences.

Nutritional status affects Igf1 regulation of skeletal muscle myogenesis, myostatin, and myofibrillar protein degradation pathways in gopher rockfish (Sebastes carnatus)

Insulin-like growth factor-1 (Igf1) regulates skeletal muscle growth in fishes by increasing protein synthesis and promoting muscle hypertrophy. When fish experience periods of insufficient food intake, they undergo slower muscle growth or even muscle wasting, and those changes emerge in part from nutritional modulation of Igf1 signaling. Here, we examined how food deprivation (fasting) affects Igf1 regulation of liver and skeletal muscle gene expression in gopher rockfish (Sebastes carnatus), a nearshore rockfish of importance for commercial and recreational fisheries in the northeastern Pacific Ocean, to understand how food limitation impacts Igf regulation of muscle growth pathways. Rockfish were either fed or fasted for 14 d, after which a subset of fish from each group was treated with recombinant Igf1 from sea bream (Sparus aurata). Fish that were fasted lost body mass and had lower body condition, reduced hepatosomatic index, and lower plasma Igf1 concentrations, as well as a decreased abundance of igf1 gene transcripts in the liver, increased hepatic mRNAs for Igf binding proteins igfbp1a, igfbp1b, and igfbp3a, and decreased mRNA abundances for igfbp2b and a putative Igf acid labile subunit (igfals) gene. In skeletal muscle, fasted fish showed a reduced abundance of intramuscular igf1 mRNAs but elevated gene transcripts encoding Igf1 receptors A (igf1ra) and B (igf1rb), which also showed downregulation by Igf1. Fasting increased skeletal muscle mRNAs for myogenin and myostatin1, as well as ubiquitin ligase F-box only protein 32 (fbxo32) and muscle RING-finger protein-1 (murf1) genes involved in muscle atrophy, while concurrently downregulating mRNAs for myoblast determination protein 2 (myod2), myostatin2, and myogenic factors 5 (myf5) and 6 (myf6 encoding Mrf4). Treatment with Igf1 downregulated muscle myostatin1 and fbxo32 under both feeding conditions, but showed feeding-dependent effects on murf1, myf5, and myf6/Mrf4 gene expression indicating that Igf1 effects on muscle growth and atrophy pathways is contingent on recent food consumption experience.

A cross-cultural multilevel investigation on memorable destination local food consumption experience and food personality traits

ABSTRACT This study examines cross-cultural memorable local food experiences as perceived by international tourists using multilevel analysis. Based on the literature review, eight hypotheses were developed. A total of 925 questionnaires were completed by US tourists who travelled to Europe or Asia. These international tourists’ food-related personality traits significantly affected memorable food experiences relating to novelty, cultural knowledge, and flavor. Food neophilia showed a positive relationship with memorable food experiences, whereas food neophobia showed a negative effect. It was found that cultural distance acts as a facilitator or an inhibitor in producing positive memorable food experiences, according to individuals’ personality traits.

Analysis of Vegan Restaurant Diners’ Hierarchical Experience Structure by Examining a Vegan Food attribute–benefit–value–intention Linkage

ABSTRACT This study examines the structural relationships between vegan restaurant attributes, perceived benefits, consumption value, and future intention using an attribute–benefit–value–intention (ABVI) linkage, as an extension of the Stimulus-Organism-Response (S-O-R) model. Data were sourced from 330 respondents who were members of two vegan associations in Hong Kong and had experienced vegan food at vegan restaurants. The study finds connections between food quality, healthy food, restaurant quality, and space for veganism as antecedents of social, health, epistemic, and emotional benefits by contributing to environmental protection. The results of this study have academic and practical implications for understanding vegans’ psychological and behavioral mechanisms using an ABVI linkage. This study is an initial empirical attempt to understand vegan food consumption experiences through the ABVI relationship.

Beyond local food consumption: the impact of local food consumption experience on cultural competence, eudaimonia and behavioral intention

PurposeThis paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation theory, need hierarchy theory and self-determination theory, the current study develops a conceptual model of local food consumption as international tourists’ acculturation process.Design/methodology/approachThis study collects data from 305 Chinese outbound tourists and uses partial least squares-structural equation modeling to examine the developed model.FindingsThe findings reveal a significant effect of the local food consumption experience, consisting of novel, authentic, sensory and social dimensions, on cultural competence, which subsequently evokes eudaimonia and behavioral response toward local food. The mediating effect of cultural competence is also confirmed.Practical implicationsDestination marketers and restaurant managers should recognize local food consumption as a meaningful tool that contributes to tourists’ cultural competence and eudaimonic well-being during travel. They should strive to craft an indigenous consumption setting and provide employee training on the history and culture of local food, helping tourists understand local food customs and embrace different food cultures.Originality/valueTo the best of the authors’ knowledge, very few studies have attempted to examine the meaningful consequences of local food consumption through the theoretical lens of acculturation. This study dives into international tourists’ local food consumption and pioneers a conceptual model to capture how local food consumption experience provokes their eudaimonia and behavioral desires through the mechanism of cultural competence.

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and molecule composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental analysis, and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical analysis. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3–5.4, 0–10 line scale). The analysis of volatiles with solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcohols were the most dominant, accounting for 25.5%–77.9% and 15.0%–58.1%, respectively. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatography (HPLC), respectively. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.

International tourists’ local African food consumption

PurposeThis study aims to examine international tourists’ local African food consumption experiences by using an attribute–benefit–value–intention (ABVI) framework.Design/methodology/approachA total of 336 respondents were collected in Ghana, Africa. A series of quantitative research methods were used in the data analysis to explicate the relationships.FindingsBy assessing critical structural relationships, 8 out of 14 hypothetical relationships were found to be empirically supported. They include the paths between food novelty, restaurant quality and food quality as antecedents of epistemic value, the path between restaurant quality and food quality and the path between restaurant quality and consumption value.Originality/valueThis study establishes the psychological mechanism behind tourists’ local food consumption experiences and further extends the utility of the consumption value theory and ABVI framework into the local food experience context. It confirms that tourists’ local food consumption experiences involve a sequential psychological process involving local food attribute evaluation, benefits sought, consumption values and future intention. This study offers a thorough explanation of variables that are crucial to promoting indigenous ethnic food consumption experience.

Is local food consumption memorable? Exploration of a multidimensional measurement scale to explain tourists' memorable local food consumption experiences

AbstractRecent trends in local food consumption have stimulated research interest in what makes tourists' local food experiences memorable. Despite previous attempts at investigating this phenomenon, theoretical gaps exist regarding its dimensional structure and the measurement of memorable local food consumption experiences (MLFCEs). Therefore, this study sought to examine the underlying dimensionality and measurement of MLFCEs. An eight‐factor structure for MLFCEs was generated. The overall construct satisfied a series of convergent, discriminant, and nomological validity tests. Furthermore, the scale showed strong explanatory power with regard to attitude toward local food, subjective wellbeing, and destination loyalty. Future studies may benefit from using this scale in different contexts to understand tourists' psychological mechanisms for remembering their experiences.

Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy

During the COVID-19 pandemic, the Italian food supply chain responded to the needs of consumers by giving continuity to the supply of food products even if the Italian food system in the first phase of lockdown had to deal with the anxiety of consumers who rushed to the food stores to “clear the shelves”. The aim of this research is to provide a qualitative interpretation of Italian families’ food consumption experiences during the lockdown due to Covid-19, which lasted from March 9, 2020 to May 4, 2020. This research has examined twenty Italian families and reveals that anxiety about the exhaustion of food stocks was detected in the first weeks of the lockdown, where there were consumers queuing at supermarkets and emptying the shelves (especially of products with high shelf life such as pasta, flour, tomato sauce). In the following weeks, the awareness that in Italy the food supply chain had been able to manage the logistics well, allowing a continuous return of food supply, led to a reprise of the normal situation. However, the results of the research show that Covid-19 in rural areas has led to a “return” to the consumption of local or near local agri-food products based on the greater time available deriving from taxes by the legislator. Furthermore, the research highlights a return to self-consumption through family-run gardens. Ultimately this article highlights some resilience strategies used by families during the lockdown resulting from the COVID-19 pandemic.

Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals

The current COVID-19 pandemic has prevented individuals from gathering together physically because of mandated social distancing, enhancing the popularity of digital commensalism via video telecommunication. Since there has been only limited research on how social presence can influence food consumption experience, this study aimed to determine whether differing means of social presence could influence sensory and emotional responses to consumed meals. A total of 56 participants, comprised of 28 co-habiting pairs, ate meal samples on 3 separate days under 3 different commensality conditions: (1) physically together (“physical commensality”), (2) virtually together (“digital commensality”), and (3) alone (“eating alone”). The participants, under the three commensality conditions, rated attribute intensities and acceptance of meal samples and also self-reported emotional responses to the meals. The results demonstrated that participants liked physical commensality the most, followed by digital commensality, with the eating alone condition least liked. While the participants liked the meals under the physical commensality condition more than under the eating alone condition, there was no significant difference in overall meal liking between the physical and digital commensality conditions. Commensality conditions also induced variation in meal-evoked emotional profiles, with the physical and digital commensality conditions more associated with positive valence-related emotions. Differing commensality conditions resulted in variation in the duration of meal consumption, with the shortest eating duration occurring under the eating alone condition. In conclusion, this study emphasizes the great potential for improving eating environments by incorporating technological enhancement into commensality, especially when physical commensality is impossible.

Augmenting the food experience through the projection of place: the case of Tasmania

ABSTRACT Food consumption can incorporate meanings of place whereby the culture of place becomes a feature of the experience. Despite the apparent importance of place to how tourists experience food, there is little understanding of how food experience producers integrate place into that experience. This research focuses on artisanal food and the artisanal food consumption experience to study how the relationship between food and the meaning of place is incorporated into an augmented food experience based on the input of food experience producers (including food artisans, restaurateurs, speciality food retailers, tour guides). To understand how these key stakeholders add value to the experience through place discourse, the study focuses on Tasmania in Australia as a context and uses multiple qualitative methods including in-depth interviews and extensive observation over a two-year period. The research reveals that food experience producers integrate layers of place meaning (artisanal food and place stories; the artisan; terroir; community values of place) into the food experience, and that related discourse is substantial and unique to the environment and complimentary to both the food and place. The study contributes to the understanding of how food experience producers contribute to food consumption experience.

Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

PurposeThis study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states, well-being and attitudinal loyalty. Local food tasting destination, local food neophobia and previous local food tasting experience are used as moderating variables.Design/methodology/approachA quantitative data collection method was used to source data from 900 US tourists to European countries (excluding the UK) and Asian countries. The data were quantitatively analyzed to examine the multidimensionality of tourists’ MLFCEs as well as their influence on outcome variables.FindingsThe findings indicate that MLFCEs significantly explain diners’ attitude toward local food, subjective well-being, intention to recommend and attitudinal loyalty. Also, three variables partially moderate the associations between the proposed constructs.Research limitations/implicationsTheoretically, the study enhances our understanding of the dimensional nature of tourists’ MLFCEs and how they inform the affective and behavioral states of tourists. Practically, it provides insights for local food businesses and destination marketing organizations concerning the composition of tourists’ MLFCEs and promotion of a tourism destination.Originality/valueThis study has quantitatively unraveled the dimensionality of tourists’ MLFCEs. It also developed an integrated model to test the predictive effect of MLFCEs on outcome variables and has provided a deeper understanding of the relationships, thereby enriching the literature and aiding the development of relevant theories.

외식업체의 배달음식 소비경험에 의한 감정반응이 이용의도에 미치는 영향

Purpose - The purpose of this study is to understand the effect of delivery food consumption experience on emotional response and intention to use. Design, data, and methodology -Consumption experience was divided into four elements: ''symbolicity'', ''diversity'', ''playfulness'', and ''sociality''. Based on previous studies, this study hypothesized that the consumption experience dimension affects the emotional response, which in turn affects the consumer''s intention to use. Frequency analysis, factor analysis, reliability analysis, correlation analysis, and regression analysis were conducted using the SPSS version 25.0 program. Result -As a result, it was found that all components of the consumption experience did not affect negative emotions, except for ''playfulness'' in the consumption experience. In addition, consumption experience positive emotions among emotional responses had a significant positive (+) effect on ''playfulness'', ''diversity'', and ''sociality''. However, ''symbolism'' did not affect. In the last hypothesis, it was found that the emotional response (negative, positive) had a significant effect on all intention to use. Conclusions - The results provide some insights into the significant impact of emotional responses on the relationship in which delivery food consumption experience promotes consumer usage behavior.

Exploring the Issues and Challenges in Managing Themed Restaurant in Klang Valley, Malaysia

Themed restaurant emphasizes the staging of the dining experience to attract its patrons. Its unique concept and décor excite patrons to explore new food consumption experience and make them a popular choice in the market. However, it appears that restaurants in this niche have shorter ‘shelf life’ due to various managerial issues that force them to close. These restaurants are also too dependent on trends and would slowly vanish when it is over. Therefore, themed restaurants are seen to have more potential problems and have a high risk of sustaining in the industry. Thus, this research aims to identify the internal issues in managing themed restaurants and explore the business operation's external challenges. A qualitative research approach was implemented through semi-structured interviews with ten managers of themed restaurants across the Klang Valley area. The interview sessions were recorded and then transcribed, coded, themed, and analyzed using thematic analysis. Results concluded that the managers' internal issues are financial, sales and marketing, design and layout, location, and staff. On the other hand, customers, competitors, price of good fluctuation, and suppliers are the external challenges in managing themed restaurants. The findings of this study contributed to the theoretical knowledge of themed restaurants within the Malaysia context and benefited the restaurant owners. It may assist the existing restaurants in improving the business strategy to overcome the challenges and maneuver the new entry owners in the beginning stage of their entrepreneurial journey.

Food consumption experiences: a framework for understanding food tourists’ behavioral intentions

PurposeThis study aims to develop a framework to identify the drivers underpinning food tourists' behavioral intentions (BIs). This framework centers on examining how local food consumption value (TLFCV), local food experiential value (TLFEV) and social media influencers (SMIs) impact upon tourists’ attitudes toward local food (ATLF) and food destination image (FDI). The impact of ATLF and FDI on tourists’ BIs is also examined.Design/methodology/approachPLS-SEM was used to test the hypothesized relationships using survey responses from 379 tourists visiting Rasht, Iran.FindingsThe results demonstrate that TLFCV, TLFEV and SMIs can be used to populate a theoretical framework for predicting and understanding the factors influencing tourists’ ATLF and FDI. Specifically, positive ATLF and FDI stimulated positive BIs (e.g., intending to recommend Iranian food to others and intending to revisit Iran in future for culinary tourism purposes).Practical implicationsThe findings provide managers and practitioners within the culinary tourism industry with suggestions for how best to strategically market their offerings to increase inbound food tourism.Originality/valueThis study is one of the first to empirically evaluate the drivers of food tourists' BIs, presenting a newly developed model for deployment in future research. Originality is also established by simultaneously investigating TLFCV and TLFEV within the context of food tourism.

Local food consumption during travel: Interaction of ıncentive‐disincentive factors, togetherness, and hedonic value

AbstractThis study addresses the local food consumption experience as it takes place while traveling. The mediating effects of incentive (novelty) and disincentive (risk avoidance, familiarity) factors, sense of togetherness, and hedonic value, and their effect on the travel experience, were investigated. The study also considered the moderating effect of gender. The data showed a significant relationship between togetherness and hedonic value. Perceptions of novelty were shown to affect togetherness positively. Furthermore, the effect of risk avoidance on togetherness was found to be more determinative for male respondents, whereas the effect of familiarity on togetherness was more determinative for female respondents.

Effects of African local food consumption experiences on post-tasting behavior

Purpose The purpose of this paper is to investigate the effects of experiences with local food in Ghana on satisfaction, favorability and behavioral intention. Design/methodology/approach Unlike previous studies that have used multiple regression analysis or structural equation modeling, this study adopts impact-range performance analysis (IRPA) and impact asymmetry analysis (IAA). A total of 336 questionnaires were used in the data analyses. Findings Factor analysis generates five domains of experience of consuming local food. Socialization and boasting and experience with various menus and quality of food contribute most to explaining the three dependent variables. Originality/value This study has significant value because it extends the study of local food consumption experience to the understudied area of African food tourism, particularly Ghanaian food and tourists to Ghana.