Sensory Appeal Research Articles

Antecedents and outcomes of memorable halal food experiences of non-Muslim tourists

PurposeThis study aims to examine the underlying antecedents of memorable halal food experiences by considering how specific internal factors of non-Muslim tourists – novelty seeking, authenticity and sensory appeal – combine with external factors in a restaurant setting – togetherness, experience co-creation and substantive staging of the servicescape – to effect memorable halal food experiences. The study also examined the relationship between memorable halal food experiences and place attachment.Design/methodology/approachDuring the first week of August 2021, an online survey was used for data collection and shared on Amazon Mechanical Turk (Mturk) as well as sent to non-Muslim people known to the authors to have had halal food experiences in a tourism setting. A total of 293 valid responses were obtained.FindingsThe results revealed that novelty seeking, authenticity, experience co-creation, substantive staging of the servicescape, togetherness and sensory appeal influence memorable halal food experiences. Furthermore, these experiences positively impact place attachment.Originality/valueThis is one of the first studies to explore non-Muslim tourists’ memorable halal food experiences.

Consumers fear for novel food processing technologies: An application of food technology neophobia scale in the consumption of processed milk products in Northern Uganda

New food processing technologies are continuously being introduced in the food industry due to the potential benefits such as longer product shelf life, convenience, sensory appeal, and nutritional superiority. Despite their potential benefits, consumers' perceptions and attitudes towards food processing technologies remain a complex phenomenon as consumers tend to take a more conservative stance concerning novel food processing technologies. This paper applied the Food Technology Neophobia Scale(FTNS) to assess the influence of food technology neophobia, and socio-economic factors on the consumption of processed milk products. Data was collected from 400 milk consumers in northern Uganda using structured questionnaires. Analysis was done in SPSS version 21, and binary logistic regression. Results show that milk consumers in northern Uganda are characterized by a high degree of food technology neophobia towards processed milk products (FTNS score of 62). Education(p=0.04), income(p=0.08), risk perception(p=0.00), healthy choice(p=0.06) and media role (p=0.00) were the major factors that influenced the consumption of processed milk products. The paper concludes that Food technology neophobia, food culture and tradition are the most important factors in the success of foods produced by novel technologies.

An Empirical Investigation of Factors that Impede the Purcase of Packaged Milk in Pakistan

Understanding clients and their consumption patterns, as well as the factors that influence their decisions, is all that matters in today's increasingly saturated, competitive, and savvy market. The goal of this study is to look into the reasons that make it difficult for customers to purchase packaged milk. A total of 800 questionnaires were distributed to milk buyers, with 587 of them being comprised in study who favored fresh milk. The convenience sampling method was utilized. All of the study's components, such as perceived price unfairness, low sensory appeal, perceived poor product quality, and perceived deception in ads influenced the attitude of milk purchasers, which in turn influenced their purchase intention. The findings of this study will help marketing executives at milk processing businesses better grasp the dynamics as they design strategies.

Dietary Vitamin A Improved the Flesh Quality of Grass Carp (Ctenopharyngodon idella) in Relation to the Enhanced Antioxidant Capacity through Nrf2/Keap 1a Signaling Pathway.

Fish is an important animal-source food for humans. However, the oxidative stress-induced by intensive aquaculture usually causes deterioration of fish meat quality. The nutritional way has been considered to be a useful method for improving fish flesh quality. This study using the same growth experiment as our previous study was conducted to investigate whether vitamin A could improve flesh quality by enhancing antioxidative ability via Nrf2/Keap1 signaling in fish muscle. Six diets with different levels of vitamin A were fed to grass carp (Ctenopharyngodon idella) (262.02 ± 0.45 g) for 10 weeks. Dietary vitamin A significantly improved flesh sensory appeal and nutritional value, as evident by higher pH24h value, water-holding capacity, shear force, contents of protein, lipid, four indispensable amino acids (lysine, methionine, threonine, and arginine) and total polyunsaturated fatty acid in the muscle. Furthermore, dietary vitamin A reduced oxidative damage, as evident by decreased levels of muscle reactive oxygen species, malondialdehyde, and protein carbonyl, enhanced activities of antioxidative enzyme (catalase, copper/zinc superoxide dismutase (CuZnSOD), MnSOD, glutathione peroxidase, and glutathione reductase), as well as increased content of glutathione, which was probably in relation to the activation of nuclear factor erythroid 2-related factor 2 (Nrf2) signaling. These findings demonstrated that dietary vitamin A improved flesh quality probably by enhancing antioxidant ability through Nrf2/Keap 1a signaling in fish.

Non Conventional Trademarks: A Legal Analysis

The traditional range of trademarks has been limited to words, symbols or designs or a combination thereof. Even if there are small differences from country to country, this scope is somewhat steady and the expansion of this scope has been discussed for more than 100 years. Any trademark that does not fall within that traditional scope of ‘word, symbol or design or a combination thereof shall be considered as a non-conventional trademark. With the industries seeking new forms of protecting their marks with sensory appeal through colour, scent and sound, the adoption warrants special consideration. Across the globe, though these marks have attained attraction, the difficulty in the graphical representation of these marks hinders their statutory recognition. Over time, colour and colour combinations play an important role in distinguishing products in the marketplace. The use of single colour per se has got recognition in many jurisdictions. Yet another important leap is in the introduction of sound marks and scent marks in commerce. The reduction of these marks into a description in the paper is what makes it difficult to provide statutory recognition. Through this new concept of unconventional trademarks is helpful to the customers and innovative to the producers, this has expanded the subject matter eligible to be protected. This expansion has erased the clear delineation between patent, copyright and trademark law and leads to overlaps that allow multiple bodies of intellectual property law to simultaneously protect the same subject matter. The overlapping of intellectual property rights is not yet addressed among nations. Often these overlaps can create overprotection of intellectual property by avoiding some of the carefully developed doctrines designed to limit protection under a specific body of intellectual property law.

Development and Proof-of-Concept Evaluation of a Sensory Science-Based Model for Product Development of Vegetable-Based Products for Children.

Children’s vegetable intake is too low, and a key barrier to the inadequate intake is low acceptance. To facilitate successful development of new vegetable-based products for children, a sensory science approach to product development has been taken. A new theoretical model is proposed, the CAMPOV model: Children’s Acceptance Model for Product development of Vegetables. The model is informed by scientific literature and considers biological, psychological, and situational, and intrinsic and extrinsic product factors relevant to children’s acceptance of vegetables, with a focus on modifiable factors at the product level. Simultaneously, 14 new vegetable-based product concepts for children were developed and evaluated through focus groups with 5–8-year-olds (n = 36) as a proof-of-concept evaluation of the model. Children had high interest in six of the concepts. Factors identified from the literature that positively associated with the children’s interest in the concepts included bright colours, bite-sized pieces, good taste, fun eating experience, and familiarity. The CAMPOV model and proof-of-concept evaluation results can guide further sensory and consumer research to increase children’s acceptance of food products containing vegetables, which will in turn provide further insights into the validity of the model. The food industry can use the model as a framework for development of new products for children with high sensory appeal.

Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana.

Tomato (Lycopersicon esculentum) is an important vegetable in Ghana, with high post-harvest losses due to absence of facilities to store, process and extend the shelf life of fresh tomatoes. Solar drying has been proven to be a more efficient and low-cost method of enhancing quality and adding value to tomato and other vegetables. However, there are concerns about sensory appeal of the dried products. In this study a natural mixed mode solar dryer was developed to dry pre-treated fresh Roma tomatoes. The sensory characteristics of the solar dried product was profiled and compared to the sensory properties of similar commercial dried tomato on the market using quantitative descriptive analysis methodology. Consumer testing using qualitative methods provided consumer feedback on the appeal of the solar dried tomatoes. Results showed that the solar dried tomato powder had a stronger tomato aroma intensity (scoring 127 on a 150 mm intensity scale) than the market products (0.7 on the same 150 mm intensity scale). When reconstituted, the solar dried tomato powder had a coarse appearance and texture, and a strong cooked tomato aroma compared to tomato paste. Consumers indicated that tomato powder was used as a thickener because it was highly viscous and when reconstituted imparted a desirable cooked tomato aroma and flavor. Considering the positions of the tomato products in the sensory space, although tomato powder had its own unique sensory properties, it also exhibited some sensory characteristics found in tomato paste. From this study, high-quality tomato powder has great potential for commercialization. © 2021 Society of Chemical Industry.

Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social context

Food Choice Motives (FCMs) such as price, sensory appeal and health are important in understanding food consumption. FCMs are traditionally investigated at a general level, for food choices on ‘a typical day’. However, food choices have been shown to differ across temporal, situational and social contexts. This suggests that measuring FCMs at a context-specific level could increase our understanding of food consumption in different contexts. Therefore, the current paper aims to explore whether FCMs are indeed context-specific for different meal moments, locations and social contexts. Two studies were conducted among Dutch adults (Study 1: N = 935; Study 2: N = 642). Both studies measured FCMs in context, either by using 2-hour recalls (Study 1) or recalls of the last consumption moment (Study 2). Result showed that participants rated and ranked FCMs significantly different across most contexts showing the relevance of considering the context when studying FCMs. Egocentric motives of taste, affordability, and convenience were the most important motives across all contexts, as was health. In contrast, sustainability-related motives were consistently rated as least important. Most variability occurred in the middle part of the rankings and mainly in health-related motives such as weight control and safety. This shows the added value of measuring FCMs in different contexts, particularly for health-related motives. The contexts snacking versus main meals, eating out of home versus at home and eating alone versus with others showed the most pronounced contrasts in ranking of FCMs. The current study is the first to quantitatively explore the variability of FCMs across eating contexts, both in rating and ranking of FCMs. The chosen research method resulted in a representative, though unbalanced sample of consumption contexts in the Netherlands, which limits the generalizability of the results to an international context and restricts the insights in out-of-home contexts as food is mainly consumed at home in the Netherlands. The results enable public health authorities and food companies to target messages, interventions and products to consumers’ Food Choice Motives in specific contexts.

Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers

The objective of the present study was to analyze a nopal beverage (Opuntia ficus-indica) as a non-traditional food, considering its sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers. The study was carried out in two main stages. First, the sensory appeal of a nopal beverage was evaluated before and after tasting with expected and actual sensory characterization, respectively, distributed into three different groups: Control, Advantages, and Inconveniences. Secondly, a Food Choice Questionnaire (FCQ) was applied to learn more about expectations, experiences, and emotions involved in the food pattern of this population. The expected sensory properties for the Inconveniences group showed the lowest grades for all variables, mainly compared to the Advantages group, which showed a difference of 21.98% for nutritious, 16.47% for overall liking, and 55.13% for acceptance. However, after tasting in the Inconveniences group, the acceptance changed from “I would hardly ever eat this” to “I would frequently eat this”. In a similar way, the overall liking had an increase of 25.35% from before to after tasting. The interrelationship between the socio-economic characteristics and the treatments revealed significant effects for education level, household income, and gender on the beverage acceptance. The Multiple Factor Analysis showed how socio-demographic aspects impact emotions. For the majority of participants, the attribute they are most concerned about when choosing a food is that it needs to fill them (satisfy their hunger). Therefore, this is the first study of its kind in Brazil, and the results provide good insights on factors that influence food choices of low-income and food-insecure Brazilian potential consumers.

Influence of Preparation and Processing Methods on the Physico-chemical Properties of Oryctes rhinoceros Larvae

The growing world population with increasingly demanding consumers has led to considering insects as part of are normal diet since they are good sources of proteins, and could therefore potentially contribute to global food security. This study produced Oryctes rhinoceros L. larvae powder and investigated the impact of preparation and processing methods (degutted; roasted and dried) on some quality parameters of O. rhinoceros larvae powder. Each batch was prepared with and without their gut respectively. Physico-chemical analyses were determined on the powder, while sensory evaluation was carried out on the whole O. rhinoceros larvae using standard procedures. Moisture content of the powders ranged from 3.57 - 5.66%, protein content (51.60 - 62.65%), fat (8.71 – 12.67%), ash (3.97 - 10.25%), fibre (15.57 - 19.52%) and carbohydrate (0.12 - 6.56%). The results of functional properties revealed a range of 2.64 – 2.98 mg/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 mg/g and bulk density of 0.48 – 0.51 g/mL. Processing (roasting and oven drying) had no significant effect on the sensory and physico-chemical properties of whole O. rhinoceros larvae and O. rhinoceros larvae powder, while the removal of the gut significantly contributed to the improvement of the quality and sensory appeal of O. rhinoceros larvae.

Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product

A mixed fruit beverage was formulated according to D-optimal mixture design using apple ber juice (X1, 45–59% v/v) - an underexplored fruit, carambola juice (X2, 1–20% v/v), and black table grape juice (X3, 35–40% v/v). The crisp overall acceptability (COA) from 16 semi-trained panelists and overall hedonic score (OSH) from consumers were estimated. The best formulation was apple ber: carambola: black table grape juices = 59.0: 3.5: 37.5 v/v with COA and OSH values of 3.23 (on a scale of 5) and 7.55 (on a scale of 9), respectively. Further, the efficacy of pulsed light (PL) (18–30 W cm−2 for 33–167 s; total fluence 600–5000 J cm−2) and thermal treatments (90 °C for 1–5 min) were studied on various attributes of the mixed beverage. The beverages processed at 90 °C for 5 min (thermal treatment) and 5000 J cm−2 (PL treatment at 30 W cm−2 for 167 s) showed no microbial count with a complete enzyme inactivation. The thermally pasteurized sample (90 °C/5 min) was more brown (browning index = 70.15) than the PL pasteurized beverage (browning index = 65.98). Interestingly, the PL pasteurized (5000 J cm−2) beverage showed 25%, 27%, and 19% more vitamin C, antioxidants, and phenolic compounds, respectively, than the thermally pasteurized (90 °C/5 min) beverage. The PL-treated beverage had a greater sensory appeal than the thermally treated beverage. PL-treatment can be an efficient non-thermal pasteurization treatment for ensuring complete microbial and enzymatic inactivation with maximal retention of nutritional and sensory attributes of the blended beverage.

Exploring reading experiences of three media versions: Danish 8th grade students reading the story Nord

The conditions for literary reading in schools are changing as young readers increasingly have the option of alternating between media, hereby encountering medium-specific expressions. Different media offer different sensory appeals and therefore provide distinct experiences. This article addresses these changes in reading conditions in a school context by investigating reading experience based on an empirical, phenomenological qualitative study of 8th grade students’ reading of a specific work of literature, Nord by Camilla Hübbe and Rasmus Meisler, in three media versions: as a digital audiobook, as a born-digital narrative, and as an illustrated printed book. It analyses the qualitative data focusing on students’ experiences of and reflections on the various literary media works and on how they, individually, integrate sensory appeals and vary in these appeals. The study shows how different material embodiments of literary works involve a distinct reading experience understood as a necessary interplay between cognitive and sensory activities, and how the type of media influences the reading experience. Based on our findings, we propose a model for understanding the reading experience that consists of the three dimensions: experience, materiality and comprehension. We argue that reading comprehension is necessary for a reading experience to even take place.

A virtual reality-based study of color contrast to encourage more sustainable food choices.

In order to identify effective strategies to increase more environmentally friendly food choices, we conducted an experimental study to examine how the color contrast between the food and the background might influence people's choices between meat and vegetable dishes. Participants were instructed to choose three desirable dishes out of a choice set presented on a red- or green-colored table in a simulated restaurant environment. Each choice set consisted of two meat and two vegetable dishes, so the participants had to choose between the meat-heavy and vegetable-forward meals. The participants chose the meat-heavy meals more often than the chance level. However, the results revealed that using a red table to present the choice set could shift them toward choosing fewer meat-heavy meals and thus more vegetable-forward meals, and the visual attractiveness of the meat dishes was decreased when presented on the red tables. These findings provide empirical evidence regarding how the contrast between the color of food and the background color of the dining table can be used to modulate the sensory appeal of foods in order to promote sustainable food choices.

An exploratory study using graphic design to communicate consumer benefits on food packaging

Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate specific product benefits. To evaluate the usefulness and effectiveness of these three mediums, we not only obtained consumer evaluations of packaging designs, but we also monitored the designer’s experience during the design process.For three products (orange juice, muesli bar, plain yogurt) we created three consistent packaging designs communicating a single benefit through all three mediums, which was either a [1] health, [2] environmental, or [3] production, sensory or social claim. Subsequently, we developed inconsistent packages communicating three different messages through the three mediums. In an online survey, each of the 18 package variants was evaluated by 59–92 participants.Dummy regression analysis suggested that verbal claims had positive effects in communicating healthiness and environmental friendliness but elicited a negative tendency for sensory properties. The images we used indicated a positive effect for communicating worker conditions, but a negative effect for healthiness. Our stylistic elements suggested a positive effect for sensory appeal, but tended to have negative effects for environmental aspects. As regards designer dilemmas, we noticed that some images (e.g., in the medical domain) required specific graphic styles to make them acceptable for commercial use. Our findings suggest that consumers can handle multiple packaging messages, but finding an optimal configuration remains a design challenge.

A conceptual framework of contemporary luxury consumption

Defining “luxury” as expensive and exclusive products and brands that are differentiated from other offers based on their exquisite design and craftmanship, sensory appeal, and distinct socio-cultural narratives, this conceptual paper integrates the established view of wealth-based luxury with an alternative perspective focused on luxury competencies. These competencies include expertise, aesthetic taste, and sensitivity to luxury symbolism and are developed by learning and enjoying the unique luxury features relating to design and craftmanship, sensory appeal, and socio-cultural narratives. The relationship between the wealth-based and competencies-based perspectives is examined for consumption goals; considerations, choice and usage; and consumption outcomes. After identifying individual and societal moderating factors (socio-economic status and self-related factors as well as the effectiveness of social status symbols and the power structure of society), future research issues and research propositions are presented. This paper concludes by advising luxury managers to develop competencies-based strategies to address contemporary luxury challenges.

Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation

It was recently shown that food neophobia (FN) shows consistent patterns of relationships with the factors from the Food Choice Questionnaire (FCQ). The data reported in Jaeger, Roigard et al. (2021) [Appetite, 105056], based on consumer surveys in USA, Australia, and New Zealand, indicate that each of 11 FCQ factors are negatively associated with FN except for Convenience and Familiarity, which were both positively associated with FN. The present study, based on online surveys with 5752 adults aimed to replicate, using another USA sample, and extend, using samples from the UK and Germany, the earlier findings. In addition, behavioural validation of the observed FN-FCQ linkages was undertaken by directly relating FN to stated frequency of selected food and beverage (F&B) purchases and consumption. The US and UK results largely replicated the findings of Jaeger, Roigard et al. (2021), and for the two exceptions found – Convenience and Weight Control – the directional relationships matched those expected. The German results also partially supported replication, in that the relationships between FN and FCQ factors were in the expected directions, but mostly they were non-significant. Examination of self-reports of F&B purchase and consumption frequencies tended to validate the observed FN-FCQ linkages with the exceptions of Convenience and Sensory Appeal (USA and UK consumers), although these linkages were less evident in the German consumers. We suggest that the concept of high arousal underlying the food choices of those high in FN may help explain why some F&B characteristics and not others reflect FN-FCQ linkages. These findings, along with those presented in Jaeger, Roigard et al. (2021) have increased knowledge about how FN and FCQ factors influence consumer choices. It is increasingly clear that FN not only influences which specific foods are consumed but also shapes the reasons for food choice itself. Understanding this link therefore allows us to predict at a more global level those reasons that influence consumers with different degrees of FN in choosing foods.

“Everywhere You Look, You’ll Find Food”: Emerging Adult Perspectives Toward the Food Media Landscape

ABSTRACT This study explores what emerging adults value in food media, i.e. food-focused content and personae in media. Emerging adults (18–25) are an important target group for food media as they transition toward nutritional independence and consume media substantially. Seven semi-structured focus groups were conducted with thirty-seven Belgian participants. Thematic analysis revealed three themes (hedonism, ability, information) grouping nine subthemes (entertainment, sensory appeal, convenience, familiarity, cost, autonomy, education, health and fitness, and innovation) characterizing emerging adults’ food media experiences. Incidental exposure and interpersonal influences also mark their food media consumption. This demonstrates food media’s interwovenness in emerging adults’ media habits. Further research should consider these themes and complexities, including their potential impact toward food-related habits and media use.

Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage

Consumers are demanding not animal-derived food products produced by clean technologies. An almond-based functional beverage enriched with coconut oil, xylooligosaccharides, and natural blue colorant was processed by low-frequency ultrasound combined with mild heat treatment. This study aimed to evaluate the effects of thermosonication treatments on the phytochemicals, antioxidant capacity, fatty acids stability, volatile organic compounds, and color attributes of the plant-based beverage. Thermosonication treatments were carried out at 50 °C using three levels of acoustic power (4.6, 8.5, and 14.5 W) and holding time (5, 10, and 15 min). The acoustic energy increased the working temperature up to 25 °C beyond that provided by the external heat source. However, thermosonication treatments did not affect the antioxidant capacity of the beverage. These promoted the release of some bioactive compounds that were bound. Likewise, the degradation of others that were free. Higher acoustic powers and longer holding times degraded stearic and palmitic fatty acids. The thermosonication treatment at 14.5 W for 15 min degraded ethyl esters of the samples modifying the natural flavor of the beverage. Additionally, all thermosonication treatments intensified the blue color of the almond-based beverage maintaining its sensory appeal concerning color attributes.

FORTIFICATION OF PASTA WITH AMARANTH LEAF POWDER AND DEFATTED SOY FLOUR: EFFECTS ON PHYSICAL, COOKING AND SENSORY CHARACTERISTICS

Natural nutritional resources like cereals, legume, fruits and vegetables contains plenty of nutrients as antioxidants, vitamins, dietary fibres, minerals, proteins and phenolic compounds. Incorporation of these nutritional resources in staple foods like pasta increases nutritional as well as functional value for health improvement or disease prevention. Amaranthus and Soy has been traditionally considered as an important functional component in ancient meals, and are also popular crops due to its high nutritional value and easy availability which suggests their incorporation in main stream meals and snacks to fight malnutrition. In the current study, an attempt has been made to fortify the pasta with varying proportion of Amaranth Leaf Powder (ALP) and Defatted Soy Flour (DSF) alone and in combination with Control pasta to improve the nutritional components. Since, the fortification may affect the different properties of pasta, therefore the sensory, cooking and physical properties (flours) of the Control and fortified pasta were studied. Results of this study indicated that the Control pasta fortified with DSF (16%) and ALP (6%) alone and in-combination {Control: DSF (16%): ALP (6%)} scored highest sensory acceptability in comparison to other combinations. Control pasta with DSF (16%) shown the maximum bulk density and swelling capacity. The maximum gluten content was found in Control pasta as compared to other groups. There was minimum gruel loss observed in case of Control: DSF in comparison to other fortified groups. Taken together, the current study suggested that the fortification of pasta with DSF and ALP could be one of the potential approaches for enhancing the nutritional value with the highest acceptability of staple food like pasta particularly in respect of ease of preparation, sensory appeal, long storage capability and cost effectiveness.

Evaluation of the Food Choice Motives before and during the COVID-19 Pandemic: A Cross-Sectional Study of 1232 Adults from Croatia.

The coronavirus disease 2019 pandemic brought changes to almost every segment of our lives, including dietary habits. We present one among several studies, and the first on the Croatian population, aiming at investigating changes of food choice motives before and during the pandemic. The study was performed in June 2021 as an online-based survey, using a 36-item Food Choice Questionnaire applied for both the periods before and during the pandemic. The final sample consisted of 1232 adults living in Croatia. Sensory appeal was ranked as the number one most important food choice motive before, whereas health was ranked as the number one most important food choice motive during the pandemic. Ethical concern was reported as the least important food choice motive both before and during the pandemic. In women, natural content (p = 0.002), health, convenience, price, weight control, familiarity, and ethical concern (all p < 0.001) became more important during the pandemic, while price (p = 0.009), weight control, familiarity, and ethical concern (all p < 0.001) became more relevant for men. All together, these can be considered favorable changes toward optimal diets and may result in beneficial influences on health and lifestyle. Education strategies and efficiently tackling misinformation are prerequisites for informed food choice, which will ensure long-lasting positive effects of such changes.