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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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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 --- 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

Choose an application

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

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.

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