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The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern --- n/a

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Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

History of engineering & technology --- food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption

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• Reference Manager
• EndNote
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Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

History of engineering & technology --- food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption