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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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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

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Most of the 70 billion animals that are farmed in the world are transported at least once in their lives. For improved animal welfare, sustainability, and profitability it is important that everyone involved in the transportation process takes responsibility for doing a good job. This may require legislation and assurance schemes backed up by inspections and driven by consumer awareness and demand. All aspects of the transportation process, including preparation for transport, handling during loading and unloading, handler and driver training, stocking density on the transport container, journey length, and weather have an effect on animal welfare, meat quality, health after transport, and even mortality during transit. These topics are covered in the papers and reviews in this book together with related aspects such as consumer perceptions of animal transport, cleaning of transport coops, and consideration of on-farm slaughter to obviate the need for transport to an abattoir. The book adds to the knowledge of farm animal transport and highlights areas for future research and improved practice.

Research & information: general --- Biology, life sciences --- Animals & society --- carcass bruises --- cattle transport --- animal welfare --- extensive production system --- welfare --- cattle --- swine --- lameness --- at risk cattle --- bovine respiratory disease --- broiler --- catching --- pre-slaughter chain --- poultry --- wing fractures --- livestock --- transport --- control post --- health --- heat stress --- mortality --- physiology --- sheep --- sea transport --- stress --- beef calves --- fasting --- marketing --- live export --- trucks --- road transport --- consumer perception --- Australia --- pigs --- local breed --- Apulo-Calabrese --- short distance --- blood parameters --- meat quality --- pullet --- stress parameter --- corticosterone metabolite --- cleaning and disinfection --- biosecurity --- food safety --- transportation coops --- environment --- transport quality --- temperature --- THI --- ventilation --- bedding --- boarding --- misting --- qualitative behavioural assessment --- QBA --- behaviour --- Mobile Poultry Processing Unit --- pastured poultry production --- economic efficiency --- broiler transport --- thermal micro-environment

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The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

sugar reduction --- multisensory integration --- intrinsic factors --- extrinsic factors --- sweetness perception --- best–worst scaling --- cluster analysis --- consumer preferences --- fruits and vegetables --- post-ingestive sensation --- appetite --- satiety --- consumer --- protein --- carbohydrate --- breakfast --- sleep curtailment --- hedonics --- complex food matrices --- sweet liking phenotype --- sweet taste --- texture --- apple juice --- consumer perception --- internal preference mapping --- visual attention --- packaging --- label --- coffee --- espresso --- hot beverages --- temperature --- esophageal cancer --- sensory trial --- preference --- trust --- choice experiment --- best-worst scaling --- latent class analysis --- hierarchical Bayesian mixed logit model --- sweet --- vanilla --- consumers --- age --- gender --- sweet liker status --- young adults --- organic food --- market --- product acceptance --- sensory properties --- optimization --- cognitive dissonance theory --- unhealthy = tasty intuition --- food neophobia --- low-sodium --- low-sugar --- descriptive name labels --- out-of-home --- catering --- sustainable nutrition --- food --- nudge --- decoy --- food preference --- sensory perception --- food choice --- multidisciplinary

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This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- n/a