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Purpose Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.

Background/Objectives: Legumes, a significant source of plant-based protein, play a crucial role in diets across Portugal and Spain, contributing to both human and animal nutrition. As plant-based diets gain traction, various legumes like chickpeas, lentils, and beans have risen in popularity. However, fava beans remain underutilized compared to these varieties. This study explores stakeholder perspectives on the factors influencing the lower consumption rates of fava beans in the Iberian Peninsula, despite their nutritional and environmental benefits. Methods: An exploratory qualitative study was conducted using semi-structured interviews with diverse stakeholders, including nutritionists, retailers, farmers, catering professionals, and both vegetarian and non-vegetarian consumers in Portugal and Spain. Results: Our findings highlight a perceived lack of visibility of fava beans in supermarkets and on influential social media platforms, which often shape consumer preferences. Seasonal availability further contributes to the limited consumption, as people tend to purchase fava beans only when they are more prominent in markets. Addressing local challenges to legume production and consumption can pave the way for effective interventions to increase the intake of these sustainable foods. This study suggests promoting fava beans as a locally cultivable option, which could reduce reliance on imports and enhance regional agricultural output. Interviewees suggested using targeted promotional tactics, such as short videos, cooking demonstrations, and influencer marketing on social media, as effective means to boost fava bean consumption. Conclusions: These exploratory findings indicate that such strategies may foster a more positive perception and integrate fava beans into everyday diets in the region.

The proliferation of electric vehicles (EVs) globally is remarkable progress in strides toward a low carbon society. However, the volume of end-of-life EV batteries will hit a critical mass in the future. Widespread adoption of EV battery remanufacturing is essential in achieving higher resource efficiency. The current study investigated Chinese EV owners’ perceptions of remanufactured EV batteries: 420 respondents in China who own and drive EVs participated in the survey. This study modeled respondents’ acceptance, purchase intention, and willingness-to-pay for remanufactured EV batteries by adapting the structural equation model (SEM). The results showed that consumers’ price consciousness and perceived benefits both directly influence their purchase intention of remanufactured batteries. Unlike previous studies, this study found that consumers’ perceived risks on remanufactured batteries do not directly influence their purchase intention. Instead, the influence of perceived risks on purchasing behavior is mediated by perceived benefits. The study also found that purchase intention affects willingness to pay and acceptance of remanufactured batteries. Drawing on our study results, this research suggests measures to promote markets for remanufactured EV batteries and provides corporate marketing options to accelerate proliferation of remanufactured batteries.

Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all components of the biosphere. To achieve sustainability, human participation is essential; sustainable consumption depends on consumers’ perceptions of sustainability and how they affect their behavior. The aim of this study was to understand consumers’ perceptions and attitudes towards food sustainability based on country, age, gender, income and education level. An online survey was carried out in countries in Europe, America and Asia. Consumers were asked questions organized into food categories. The results showed that consumers’ attitude towards sustainability is understood differently in each country, even within the same food category. Consumers with lower education level showed the lowest knowledge and concern about food sustainability. Older generations were less aware of sustainability and its related problems. While income level presented unclear results, gender did not affect attitude towards food sustainability. Therefore, to achieve a sustainable future, raising awareness among the population is increasingly necessary. Consequently, segmenting training campaigns according to the group they are aimed at will provide a greater impact and, therefore, greater awareness

Researchers and companies are paying increasing attention to corporate social responsibility (CSR) programs and the reaction to them by consumers. Despite such corporate efforts and an expanding literature exploring consumers' response to CSR, it remains unclear how consumers perceive CSR and which \"Gestalt\" consumers have in mind when considering CSR. Academics and managers lack a tool for measuring consumers' perceptions of CSR (CPCSR). This research explores CPCSR and develops a measurement model. Based on qualitative data from interviews with managers and consumers, the authors develop a conceptualization of CPCSR. Subsequently, model testing and validating occurs on three large quantitative data sets. The conceptualization and the measurement scale can assist companies to assess CPCSR relative to their performance. They also enable managers in identifying shortcomings in CSR engagement and/or communication. Finally, the paper discusses implications for marketing practice and future research.

The interest of consumers is the consumption of healthy food, whereas the interest of food manufacturers is that consumers recognize the produced “healthier” food items on the shelves, so they can satisfy their demands. This way, identifying the factors that influence the perceived healthiness of food products is a mutual interest. What causes consumers to consider one product more beneficial to health than another? In recent years, numerous studies have been published on the topic of the influence of several health-related factors on consumer perception. This analysis collected and categorized the research results related to this question. This review collects 59 articles with the help of the search engines Science Direct, Wiley Online Library, MDPI and Emerald Insight between 1 January 2014 and 31 March 2019. Our paper yielded six separate categories that influence consumers in their perception of the healthiness of food items: the communicated information—like FoP labels and health claims, the product category, the shape and colour of the product packaging, the ingredients of the product, the organic origin of the product, and the taste and other sensory features of the product.

Social network platforms as ubiquitous media in our today lives are the venue of many everyday activities including purchasing products and services. This study set out to explore key strategic factors of online consumer purchase behavior in social network platforms. ISM methodology is used for comparing the variables that are extracted from the Delphi technique and confirmed by the experts. To collect the data, a questionnaire was developed and distributed among a limited sample of experts in microeconomics, social networks marketing and consumer purchase behavior to compare twelve factors. The findings revealed that 'Consumer engagement', 'Consumer's value perception' and 'Perceived risk' are placed at the level I. Thus, they would be positioned at the top of the ISM model. Meanwhile, findings show that 'Trust', 'Social influence', 'Social support' and 'Value co-creation' are the most important strategic variables of research. Thereafter, all linkage variables are strategic variables. This, in terms of MICMAC analysis, means such variables are significant and are worth the investment in the future based on the cross-impact analysis. The results of this study can be used for platform businesses to deepen the user engagement level and to lead the customers to purchase decision. Also future researchers can use the findings of this research to propose new models of user engagement in social network platforms or to investigate the relationship among the identified factors.

Consumers' psychological perceptions of a product are significantly influenced by its appearance aesthetics, and thus product form plays an essential role in determining the commercial success of a product. The evolution of a product's form during the design process is typically governed by the designer's individual preferences and creative instincts. As a consequence, there is a risk that the product form may fail to satisfy the consumers' expectations or may induce an unanticipated consumer response. This study commences developing an integrated design approach based on the numerical definition of product form. A series of evaluation trials are then performed to establish the correlation between the product form features and the consumers' perceptions of the product image. The results of the evaluation trials are used to construct three different types of mathematical model (a multiple regression analysis model, a backpropagation neural network model, and a multiple regression analysis with a backpropagation neural network model) to predict the likely consumer response to any arbitrary product form. The feasibility of an integrated design approach is demonstrated using a three-dimensional knife form. Although this study takes an example for illustration and verification purposes, the methodology proposed in the present study is equally applicable to any form of consumer product.

Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.