Food Quality and Preference最新文献_第2页

Effectiveness of different front-of-pack nutritional labels in promoting greater adherence to the mediterranean diet among Italian consumers 不同的包装正面营养标签在促进意大利消费者更坚持地中海饮食的有效性

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2026-01-18 DOI: 10.1016/j.foodqual.2026.105862

Luca Muzzioli , Marianna Minnetti , Olivia Di Vincenzo , Greta Castellini , Francesco Frigerio , Claudia Piciocchi , Maria Pintavalle , Eleonora Poggiogalle , Silvia Migliaccio , Guendalina Graffigna , Andrea Lenzi , Lorenzo Maria Donini

The prevalence of obesity and non-communicable diseases is progressively increasing worldwide. To address this problem, in 2011, the European Commission declared its intention to adopt a common front-of-pack label (FOPL) to inform European consumers and enable them to choose nutritionally appropriate foods. Therefore, the aim of this study is to evaluate the effectiveness of two labels officially adopted by European countries.

The study was designed as a randomized-controlled trial, consisting of three conditions: use of Nutri-Score label vs. use of Battery label vs. no label (control condition). 1900 Italian adult participants were asked to use for one month a mobile application to visualize food label information and orient their food choices. Adherence to the Mediterranean diet and nutrition knowledge were assessed before and after the intervention.

Data showed low use of labels: more than 6 out of 10 consumers never used them during the 30-day intervention period. The ANOVA test showed no statistically significant differences among groups for adherence to the Mediterranean diet and nutrition knowledge before and after the intervention, as well as after a difference-in-difference regression analysis. Moreover, self-assessed nutrition knowledge and individual diet quality were overestimated by 3.9% and 17.6%, respectively.

FOPLs showed no effectiveness in influencing participants' eating pattern. Future research should explore if the reasons that prevented Italian consumers from using FOPLs are consumer-related (i.e., nutrition knowledge and diet quality overestimations), label-related (i.e., complexity or extreme simplification in information), or related to other contributing factors (i.e., time available for food shopping, economic aspects).

肥胖和非传染性疾病的流行在世界范围内逐渐增加。为了解决这一问题，2011年，欧盟委员会宣布打算采用统一的包装正面标签（FOPL），以告知欧洲消费者，使他们能够选择营养适当的食品。因此，本研究的目的是评估欧洲国家正式采用的两种标签的有效性。本研究设计为随机对照试验，包括三种情况：使用nutrition - score标签、使用Battery标签和不使用标签（对照条件）。1900名意大利成年参与者被要求在一个月的时间里使用一个移动应用程序来可视化食品标签信息，并指导他们的食品选择。在干预前后对地中海饮食的依从性和营养知识进行评估。数据显示标签的使用率很低：在30天的干预期内，超过6 / 10的消费者从未使用过标签。方差分析（ANOVA）检验显示，干预前后各组间地中海饮食依从性和营养知识的差异无统计学意义，并经差异中方差回归分析。自我评估的营养知识和个人饮食质量分别被高估3.9%和17.6%。FOPLs在影响参与者的饮食模式方面没有效果。未来的研究应该探索阻止意大利消费者使用FOPLs的原因是否与消费者相关（即，营养知识和饮食质量的高估），标签相关（即，信息的复杂性或极端简化），或与其他因素相关（即，可用于食品购物的时间，经济方面）。

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引用次数: 0

Taste the joy: How multisensory simulation enhances young adults' hedonic expectations for healthy foods 品尝快乐：多感官模拟如何增强年轻人对健康食品的享乐期望

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2026-01-07 DOI: 10.1016/j.foodqual.2026.105858

Yilin Yang , Wenyan Sun , Yaxiong Li , Jianping Huang

Consumers' heightened hedonic expectations for unhealthy foods drive unhealthy choices, making boosting healthy foods' hedonic expectations a pivotal goal for promoting healthier eating. This research proposes that multisensory simulation, the imagining of multisensory experiences triggered by cues, can elevate hedonic expectations and promote healthier choices by evoking positive sensory associations with healthy foods. However, prior research has primarily applied multisensory simulation defensively to counter unhealthy foods, overlooking its potential to proactively cultivate hedonic appeal for healthy options. Hence, two pre-registered experiments were conducted to explore how multisensory simulation influences foods' hedonic expectations under varying quantities and modalities of sensory cues, as well as the effectiveness of different sensory cue acquisition methods (indirect vs. direct). Experiment 1 (N = 48) demonstrated that multisensory simulation using sensory descriptors significantly enhanced hedonic expectations for healthy foods, peaking at three cues. Building on the finding of optimal cue quantity, Experiment 2 (N = 144) further determined the most effective sensory modality combination. It found that multisensory simulation involving direct sensory contact with healthy foods also improved hedonic expectations, with the visual-auditory-olfactory combination proving the most effective. In conclusion, this research elucidates the mechanisms underlying multisensory simulation in enhancing consumers' hedonic expectations toward healthy foods while proposing an effective approach for promoting healthy eating, which is expected to fundamentally reverse the cognitive belief of “health = unpleasure” by increasing hedonic expectations of healthy foods.

消费者对不健康食品的高享乐期望推动了不健康的选择，这使得提高健康食品的享乐期望成为促进健康饮食的关键目标。本研究提出，多感官模拟，即由线索触发的多感官体验的想象，可以通过唤起与健康食品的积极感官联系来提升享乐期望，促进更健康的选择。然而，先前的研究主要是将多感官模拟用于防御不健康食品，而忽视了其积极培养健康选择的享乐吸引力的潜力。因此，我们进行了两个预注册实验，以探讨在不同数量和方式的感官线索下，多感官模拟如何影响食物的享乐期望，以及不同感官线索获取方法（间接与直接）的有效性。实验1 （N = 48）表明，使用感官描述符的多感官模拟显著提高了健康食品的享乐期望，在三个线索时达到峰值。在发现最佳线索数量的基础上，实验2 （N = 144）进一步确定了最有效的感觉模态组合。研究发现，与健康食品直接接触的多感官模拟也能提高享乐预期，其中视觉-听觉-嗅觉组合被证明是最有效的。综上所述，本研究阐明了多感官模拟增强消费者对健康食品享乐期望的机制，并提出了一种促进健康饮食的有效方法，有望通过提高健康食品的享乐期望，从根本上扭转“健康=不快乐”的认知信念。

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引用次数: 0

How front-of-pack nutrition labels function to reduce purchases of high-sugar products: evidence from China 包装正面营养标签如何减少高糖产品的购买：来自中国的证据

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2026-01-13 DOI: 10.1016/j.foodqual.2026.105863

Lijun Guan , Zekang Li , Qianyan Wang , Shaosheng Jin , Fuyan Ke

This study constructs a three-dimensional attitude framework, with a sample of 1,800 consumers nationwide China. By using randomized controlled experiments and food choice experiments, it aims to clarify the effectiveness and underlying mechanisms of various front-of-pack nutrition labels. The findings indicate that, compared with the Nutrition Facts Panel (NFP), labels such as the Warning Label (WL), Traffic Light label (TL), and Health Tick label (HT) all significantly reduced consumers’ willingness to pay (WTP) for high-sugar products, with WL showing the strongest effect. On the other hand, PA increased WTP for high-sugar products when compared to NFP. The analysis of mediation mechanisms suggests that different labels impact consumer behavior through distinct attitude pathways; and sugar concern emerged as a central mediating factor. Both WL and TL reduced WTP by activating sugar concern, which in turn triggered risk perception and avoidance intentions. The effectiveness of the HT label (inferior to WL, slightly superior to TL) was mainly attributed to its simplicity and attractiveness. However, the HT label led to a significant health halo effect and oversimplified positive signals, which undermined sugar concern. PA’s reverse effect of increasing WTP was driven by a reduction in sugar concern and perceptions of simplicity. The conclusion indicates that the effectiveness of nutrition labels relies not only on the objectivity of the information but also on the complex ways they affect consumer cognitive, affective, and behavioral intention consumer attitudes. This study provides key scientific evidence for formulating precise, evidence-based FOPNL policies in China and similar emerging markets.

本研究以全国1800名消费者为样本，构建了一个三维的态度框架。通过随机对照实验和食品选择实验，旨在阐明各种包装正面营养标签的有效性及其潜在机制。研究结果表明，与营养成分面板（NFP）相比，警告标签（WL）、交通灯标签（TL）和健康标签（HT）等标签都显著降低了消费者对高糖产品的支付意愿（WTP），其中WL的影响最大。另一方面，与NFP相比，PA增加了高糖产品的WTP。中介机制分析表明，不同标签通过不同的态度路径影响消费者行为；而对糖的担忧成为了主要的调解因素。WL和TL都通过激活糖的关注来降低WTP，而糖的关注又触发了风险感知和回避意图。HT标签的有效性（低于WL，略优于TL）主要归因于其简单和吸引力。然而，HT标签导致了显著的健康光环效应和过度简化的积极信号，从而削弱了对糖的担忧。PA增加WTP的反向效应是由减少对糖的关注和对简单性的看法所驱动的。结论表明，营养标签的有效性不仅取决于信息的客观性，还取决于其影响消费者认知、情感和行为意愿的复杂方式。本研究为在中国和类似的新兴市场制定精确的、基于证据的FOPNL政策提供了关键的科学依据。

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引用次数: 0

Added protein, added value? Consumer demand for protein labels across product types, flavors, and consumer segments 增加蛋白质，增加价值？消费者对蛋白质标签的需求跨越产品类型、口味和消费细分

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2025-12-29 DOI: 10.1016/j.foodqual.2025.105842

Da Eun Kim , Maria Kalaitzandonakes , Brenna Ellison

There has been growing public interest in protein, with sales increasing for protein-rich products. Food firms have been increasingly labeling protein content prominently and offering versions of products with added protein. Food labels can impact consumers' perceptions of healthfulness, taste, and naturalness, affecting their choices, willingness to pay, and ultimately, health. In this paper, we utilize a discrete choice experiment to evaluate U.S. consumer demand for added-protein labels across contexts, including evaluating how demand differs across product types (pancake mix vs. yogurt) and flavors (chocolate-flavored vs. unflavored). We find, on average, consumers were more receptive to added protein labels in yogurt than in pancake mix and expressed higher willingness to pay when applied to indulgent products. We use mixed logit and latent class model approaches to capture heterogeneity in consumer demand, highlighting how demographics, exercise habits, purchase experience, and food concerns relate to preferences for added protein. With evolving health-conscious trends and an increasingly complex protein-labeling landscape, these findings provide important insights for stakeholders across the food system.

公众对蛋白质的兴趣越来越大，富含蛋白质的产品的销量也在增加。食品公司越来越多地在显著位置标注蛋白质含量，并提供添加蛋白质的产品版本。食品标签会影响消费者对健康、口味和天然度的看法，影响他们的选择、支付意愿，最终影响健康。在本文中，我们利用离散选择实验来评估美国消费者在不同背景下对添加蛋白质标签的需求，包括评估不同产品类型（煎饼混合vs酸奶）和口味（巧克力味vs无味）的需求差异。我们发现，平均而言，消费者更容易接受酸奶中添加的蛋白质标签，而不是煎饼混合物，并且在应用于放纵产品时表达了更高的支付意愿。我们使用混合logit和潜在类别模型方法来捕捉消费者需求的异质性，强调人口统计、运动习惯、购买经验和食品问题如何与添加蛋白质的偏好相关。随着不断发展的健康意识趋势和日益复杂的蛋白质标签环境，这些发现为整个食品系统的利益相关者提供了重要的见解。

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引用次数: 0

‘I can't resist’: Incentive salience for ultra-processed food cues matches erotic cues in individuals with food addiction “我无法抗拒”：对超加工食物的刺激与食物成瘾者的性暗示相匹配

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2026-01-15 DOI: 10.1016/j.foodqual.2026.105866

Thayane Carvalho Lemos , Guilherme Macedo Soares Coutinho , Neha Khandpur , Maria Fernanda Gombi-Vaca , Eliane Volchan , José Luis Mata-Martín , Isabel Antunes David

Environmental cues can guide behavior, which in substance use disorders contributes to maladaptive outcomes. Currently, ultra-processed food (UPF) cues dominate food environments, and growing evidence suggests that their consumption may share characteristics with substance use disorders. The attribution of heightened incentive salience to food cues relative to other highly rewarding stimuli has been linked to food addiction (FA). Here, we investigate whether FA is specifically associated with greater incentive salience for UPF. A remote version of the normative rating procedure for the International Affective Picture System (IAPS) was conducted with 212 Brazilians. The arousal dimension of emotion was used as an index of incentive salience and was assessed through the Self-Assessment Manikin scale. We presented 70 pictures from the IAPS (from various emotion categories, including erotic cues due to their rewarding properties) and an additional set of 11 UPF and 11 unprocessed or minimally processed foods (UMPF) pictures. The modified Yale Food Addiction Scale 2.0 was applied to assess FA. Results indicated that both groups of individuals (with and without FA) attributed greater incentive salience to UPF cues than to UMPF cues. However, only individuals with FA attributed similar incentive salience to UPF and erotic cues. These findings highlight the significance of UPF in the development of FA and could support public policies aimed at overcoming the appealing and potentially addictive aspects of UPF.

环境线索可以引导行为，这在物质使用障碍中会导致适应不良的结果。目前，超加工食品（UPF）线索主导着食品环境，越来越多的证据表明，超加工食品的消费可能与物质使用障碍有共同的特征。与其他高回报刺激相比，食物线索的高激励显著性与食物成瘾（FA）有关。在这里，我们调查FA是否与更大的UPF激励显著性特别相关。对212名巴西人进行了国际情感图像系统（IAPS）规范评定程序的远程版本。情绪唤醒维度作为激励显著性指标，采用自评模型量表进行评估。我们展示了70张来自IAPS的图片（来自不同的情感类别，包括色情暗示，因为它们的奖励属性）和另外一组11张UPF和11张未加工或最低加工食品（UMPF）的图片。采用改良的耶鲁食物成瘾量表2.0对FA进行评定。结果表明，两组个体（有和没有FA）对UPF线索的激励作用大于对UMPF线索的激励作用。然而，只有FA个体对UPF和情色线索具有相似的刺激显著性。这些发现强调了UPF在FA发展中的重要性，并可以支持旨在克服UPF的吸引力和潜在成瘾性方面的公共政策。

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引用次数: 0

Brewing emotions: Hedonic evaluation, sustainability narratives, and purchase intentions in craft beer 酿造情绪：精酿啤酒中的享乐评价、可持续性叙述和购买意向

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2026-01-13 DOI: 10.1016/j.foodqual.2026.105859

Aleksandra Vujko , Martina Arsić , Radmila Bojović

This study investigates how sensory evaluation, emotional reactions, and sustainability-related beliefs jointly shape purchase intentions in the craft beer market. A survey of 777 consumers in Ljubljana, Slovenia, was used to test a structural model that includes hedonic evaluation, positive and negative emotions, sustainability orientation, and sustainability perceptions. Factor analyses confirmed reliable and valid measurement of all constructs. The results show that hedonic evaluation is the strongest predictor of purchase intentions, followed by positive emotions. Negative affect reduces intention, indicating that emotional discomfort can weaken otherwise favorable evaluations. Sustainability orientation and sustainability perceptions also contribute to intention formation by strengthening trust and increasing acceptance of sustainability claims when they are communicated transparently. Overall, the findings highlight the combined importance of sensory enjoyment, affective responses, and credible sustainability information in shaping consumer behavior in the craft beer sector.

本研究探讨精酿啤酒市场感官评价、情绪反应和永续性相关信念如何共同塑造消费者购买意愿。对斯洛文尼亚卢布尔雅那的777名消费者进行了调查，以测试一个结构模型，该模型包括享乐评价、积极和消极情绪、可持续发展取向和可持续发展观念。因子分析证实了所有构念测量的可靠性和有效性。结果显示，享乐评价对购买意向的影响最大，其次是积极情绪。负面影响会降低意向，表明情绪不适会削弱原本有利的评价。可持续发展取向和可持续发展观念也有助于意向的形成，通过加强信任和增加接受可持续发展主张时，他们是透明的沟通。总的来说，研究结果强调了感官享受、情感反应和可靠的可持续性信息在塑造精酿啤酒行业消费者行为方面的综合重要性。

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引用次数: 0

Trust pathways: The key to unlocking health and sustainability perceptions in food choices 信任途径：在食物选择中开启健康和可持续性观念的关键

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-05-01 Epub Date: 2026-01-02 DOI: 10.1016/j.foodqual.2025.105846

Thuy Ung-Pham , Quoc Cuong Nguyen , Carolina Chaya , Amparo Tárrega

Videos have become a popular communication tool and an opportunity to create narratives about health and sustainability that favour informed consumer choices. This study investigates how video source and format (formal vs. TikTok-style) influence consumers' purchase intention. For this, a serial model incorporating the mediating effects of trust and perceived health and sustainability benefits was proposed, based on previous theories of source credibility, and message processing and acceptance. Results showed that the source of information had both direct and indirect effects on purchase intention. The TikTok video directly increased purchase intention, but formal video also increased it through indirect pathways. Trust fully mediated the influence of the source of information on consumer perception of healthiness and sustainability of products. In turn, the perception of healthiness positively affected purchase intention, but sustainability did not have such an impact. This study provides a better understanding of the multiple intermediate effects that explain how video source and format affect consumers' purchase intention. It highlights the important role of trust as a “gatekeeper” for consumer acceptance of messages and purchasing decisions.

视频已成为一种流行的交流工具，也成为创造健康和可持续性叙事的机会，有利于消费者做出知情的选择。本研究调查了视频来源和格式（正式与tiktok风格）如何影响消费者的购买意愿。为此，在信息源可信度、信息处理和接受理论的基础上，提出了一个包含信任与感知健康和可持续性利益中介效应的序列模型。结果表明，信息来源对购买意愿有直接和间接的影响。抖音视频直接增加了购买意愿，但正式视频也通过间接途径增加了购买意愿。信任完全中介了信息来源对消费者对产品健康和可持续性感知的影响。健康感对购买意愿有正向影响，但可持续性没有这种影响。本研究提供了解释视频来源和格式如何影响消费者购买意愿的多重中介效应的更好理解。它强调了信任作为消费者接受信息和购买决策的“看门人”的重要作用。

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引用次数: 0

Influence of symbolic and food values on consumer adoption of cooked dishes with and without cultured food ingredients: A comparison of traditional, exotic, animal-based, plain and gourmet dishes in Japan 象征价值和食物价值对消费者采用有和没有培养食物成分的烹饪菜肴的影响：日本传统、异国、动物、普通和美食菜肴的比较

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-04-01 Epub Date: 2025-12-03 DOI: 10.1016/j.foodqual.2025.105817

Ou Wang , Ryo Utsunomiya , Tomoaki Nakatani

Symbolic values are shaped by consumers' social environment and specific experiences with a food product. Consumers seek satisfaction from the symbolic value of certain food products to express their personality or to signal something to others in their social environment. This contrasts with food values, where consumers seek satisfaction based on their perceived quality of the food product, which is strongly linked to the product itself. This study explores the dimensions of consumers' perceived importance of symbolic and food values in their daily food choices. It also examines how these value dimensions are associated with their willingness to eat traditional, exotic, animal-based, plain, and gourmet dishes made with and without cultured food. Data were collected through an online survey of 1040 consumers in Japan and analyzed using principal component analysis and linear regression. Four value dimensions were identified: symbolic value, product value, ethical value, and security value. Cooked dishes made with cultured food were significantly associated with all four value dimensions. Animal-based dishes were significantly associated with product value, ethical value, and security value. Exotic dishes (e.g., Chinese and Western dishes) were significantly associated with symbolic value, product value, and security value. Traditional Japanese dishes (washoku) and plain dishes were significantly associated with product value and security value. Gourmet dishes were significantly associated only with symbolic value. These findings highlight the multifaceted role of symbolic and food values in shaping consumers' adoption of cooked dishes made with and without cultured food ingredients.

象征价值是由消费者的社会环境和对食品的特定体验所塑造的。消费者从某些食品的象征价值中寻求满足，以表达自己的个性或在社会环境中向他人发出某种信号。这与食品价值形成对比，消费者根据他们对食品质量的感知来寻求满足，这与产品本身密切相关。本研究探讨了消费者在日常食物选择中对象征价值和食物价值的感知重要性的维度。它还研究了这些价值维度是如何与他们吃传统的、异国情调的、动物性的、普通的和有或没有文化食物的美食的意愿相关联的。通过对日本1040名消费者的在线调查收集数据，并使用主成分分析和线性回归进行分析。确定了四个价值维度：象征价值、产品价值、伦理价值和安全价值。用培养食品制作的菜肴与所有四个价值维度都显著相关。以动物为基础的菜肴与产品价值、道德价值和安全价值显著相关。异域菜肴（如中餐和西餐）与象征价值、产品价值和安全价值显著相关。日本传统菜肴（和食）和普通菜肴与产品价值和安全价值显著相关。美食只与象征价值显著相关。这些发现突出表明，象征价值和食物价值在影响消费者对使用或不使用培养食品成分的烹饪菜肴的接受程度方面发挥了多方面的作用。

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引用次数: 0

The importance of nutritional nudges in restaurant food environments: Insights from two contrasting countries 餐馆食物环境中营养推动的重要性：来自两个不同国家的见解

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-04-01 Epub Date: 2025-12-17 DOI: 10.1016/j.foodqual.2025.105843

Monica Diaz-Beltran , Kiwon Lee , Karen Byrd , Martha Lievano , Diana Maria Orozco-Soto , Jeremy Young

Restaurant food choices result from interactions between individual preferences and establishments' food environments. Different ecological-based strategies (nutritional nudges) have been suggested to push restaurant consumers toward healthier choices. This research analyzed key nutritional nudges from the restaurant and consumer perspectives and how they may differ. The study examined thirty-five nudges classified into three categories: 1) Decision Structure Nudges (DSNs: e.g., available menu items) (n = 21), 2) Decision Information Nudges (DINs: e.g., menu labeling) (n = 7), and 3) Decision Assistance Nudges (DANs: e.g., smaller portions with a lower price) (n = 7). Two comparative studies were conducted in two contrasting countries (Colombia and the U.S.) to identify the restaurant industry's prevalence of nutritional nudges adoption in health-focused and other-focused restaurants (HFRs and OFRs) and consumers' perceived importance of those nudges. Study 1 (n = 127 restaurant observations) showed that restaurants' adoption of DSNs was higher than DINs and DANs. Differentiation in adopting nudges between HFRs and OFRs was identified in both countries. Colombian HFRs adopted significantly more DSNs than U.S. HFRs. Study 2 (n = 819 consumer responses) found that DANs are relevant for consumers when selecting a restaurant. For U.S. consumers, DANs are significantly more important than DSNs. For Colombian consumers, DANs are as important as DSNs and are more important than DINs. When comparing the two studies, differences between restaurants' adoption and consumers' perceived importance were evident. Ultimately, this study emphasizes the potential of nudges like DANs to encourage healthy food consumption given their importance across various contexts.

餐厅的食物选择是个人偏好和餐厅食物环境相互作用的结果。不同的基于生态的策略（营养推动）已经被建议推动餐馆消费者选择更健康的食物。这项研究从餐馆和消费者的角度分析了关键的营养推动因素，以及它们之间的差异。该研究检查了35种推动因素，分为三类：1)决策结构推动（DSNs：例如可用菜单项）（n = 21）， 2)决策信息推动（DINs：例如菜单标签）（n = 7），以及3)决策辅助推动（DANs：例如较小的部分和较低的价格）（n = 7）。在两个对比鲜明的国家（哥伦比亚和美国）进行了两项比较研究，以确定餐饮业在以健康为重点和以其他为重点的餐馆（HFRs和ofr）中采用营养推动的普遍程度，以及消费者对这些推动的重要性的感知。研究1 （n = 127家餐厅观察）显示，餐厅采用DSNs的比例高于DINs和DANs。在这两个国家都发现了HFRs和ofr在采用轻推方面的差异。哥伦比亚HFRs比美国HFRs采用了更多的dsn。研究2 （n = 819名消费者的回应）发现，当消费者选择餐厅时，dan是相关的。对于美国消费者来说，DANs比dsn重要得多。对哥伦比亚消费者来说，dan和dsn一样重要，甚至比dinn更重要。当比较这两项研究时，餐馆的接受程度和消费者感知到的重要性之间的差异是显而易见的。最后，这项研究强调了像dan这样的推动因素在鼓励健康食品消费方面的潜力，因为它们在各种情况下都很重要。

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引用次数: 0

Creative sessions for new product idea generation: Exploring the contribution of lay participants and food experts 新产品创意产生的创意会议：探索非专业参与者和食品专家的贡献

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2026-04-01 Epub Date: 2025-12-11 DOI: 10.1016/j.foodqual.2025.105835

Juan Diego Torres , Laura Laguna , Carolina Chaya , Miriam Torres-Moreno , Amparo Tárrega

In a rapidly evolving market landscape, co-creation has emerged as a pivotal tool for product innovation from a consumer-centered perspective. This study examines the generation of ideas across different activities in creative sessions with consumers and how the inclusion of experts in food innovation influences this process. Six groups were formed, each comprising eight participants. In three groups, 50 % of the participants had expertise in food innovation, whereas the remaining three groups comprised only lay participants. Each group attended two creative sessions that included activities like empathy tasks, analogies, brainstorming, and dilemma-based exercises to develop concepts for new protein-enriched products for older adults. In total, 443 product ideas with varying degrees of novelty were generated. The resulting concepts were classified as 30 % new concepts, 48 % product improvements, and 22 % existing products or recipes. The study revealed that forced analogies and brainstorming were more effective in generating new concepts, whereas dilemmas yielded more product improvements. Including participants and experts in food innovation did not notably influence the quantity or novelty of the ideas generated through co-creation. Furthermore, having additional new groups was better for generating new and different ideas than extending the number of sessions with the same group. This study offers insights into how to design creative sessionsto generate innovative ideas at the early stages of new product development.

在快速发展的市场环境中，从以消费者为中心的角度来看，共同创造已经成为产品创新的关键工具。本研究考察了在与消费者的创意会议中不同活动的想法产生，以及在食品创新中纳入专家如何影响这一过程。分成6组，每组8人。在三组中，50%的参与者具有食品创新方面的专业知识，而其余三组只有外行参与者。每个小组都参加了两个创造性的会议，包括移情任务、类比、头脑风暴和基于困境的练习等活动，以开发针对老年人的新型富含蛋白质产品的概念。总共产生了443个不同程度新颖的产品创意。由此产生的概念有30%是新概念，48%是产品改进，22%是现有产品或配方。研究表明，强迫类比和头脑风暴在产生新概念方面更有效，而困境则能带来更多的产品改进。包括参与者和食品创新专家在内，并没有显著影响通过共同创造产生的想法的数量或新颖性。此外，增加新的小组比增加与同一小组的会议次数更有利于产生新的和不同的想法。这项研究为如何在新产品开发的早期阶段设计创意会议以产生创新想法提供了见解。

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