scholarly journals The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2498
Author(s):  
Klaudia Modlinska ◽  
Dominika Adamczyk ◽  
Katarzyna Goncikowska ◽  
Dominika Maison ◽  
Wojciech Pisula
Keyword(s):  
Food Products ◽  
Environmental Policies ◽  
Marketing Strategies ◽  
The Other ◽  
Food Labelling ◽  
Variety Seeking ◽  
Behavioral Reactions ◽  
Experimental Conditions ◽  
Behavioral Reaction ◽  
Visual Properties

Introducing insects as a source of nutrients (e.g., protein) plays a key role in many countries’ environmental policies. However, westerners generally reject insects as an ingredient of food products and meals. The aim of our study was to assess if explicitly labelling food as containing insects and/or implying it by manipulating the appearance of food influences the participants’ perception of food products or their behavioral reaction to such products. Participants were asked to try a range of foods, none of which contained ingredients derived from insects. However, the experimental conditions varied with regard to food labelling (insect content) and appearance (traces of insect-like ingredients). We observed the participants’ non-verbal behavioral reactions to the foods. Next, the respondents filled in a questionnaire evaluating the food’s properties. Additionally, we asked the participants to fill in a set of questionnaires measuring other variables (food neophobia, disgust, variety seeking, etc.) The results showed that products labelled as containing insects are consumed with reluctance and in lower quantities despite their appearance. In addition, people with lower general neophobia and a higher tendency to seek variety tried the insect-labelled samples sooner than people from the other groups. Recommendations for marketing strategies are provided.

Top Museums on Instagram

2019 ◽  
Vol 3 (2) ◽  
pp. 18-42 ◽  
Author(s):  
Vasiliki G. Vrana ◽  
Dimitrios A. Kydros ◽  
Evangelos C. Kehris ◽  
Anastasios-Ioannis T. Theocharidis ◽  
George I. Kavavasilis
Keyword(s):  
Social Network ◽  
Network Analysis ◽  
Small World ◽  
Marketing Strategies ◽  
The Other ◽  
Small World Network ◽  
Scale Free ◽  
Centrality Metrics ◽  
Photo Sharing ◽  
Visualization Algorithms

Pictures speak louder than words. In this fast-moving world where people hardly have time to read anything, photo-sharing sites become more and more popular. Instagram is being used by millions of people and has created a “sharing ecosystem” that also encourages curation, expression, and produces feedback. Museums are moving quickly to integrate Instagram into their marketing strategies, provide information, engage with audience and connect to other museums Instagram accounts. Taking into consideration that people may not see museum accounts in the same way that the other museum accounts do, the article first describes accounts' performance of the top, most visited museums worldwide and next investigates their interconnection. The analysis uses techniques from social network analysis, including visualization algorithms and calculations of well-established metrics. The research reveals the most important modes of the network by calculating the appropriate centrality metrics and shows that the network formed by the museum Instagram accounts is a scale–free small world network.

Intercalation Processes in Cobalt Substituted Nickel Oxyhydroxides

1990 ◽  
Vol 210 ◽  
Author(s):  
Claude Delmas
Keyword(s):  
Ir Spectroscopy ◽  
Mechanical Treatment ◽  
Positive Charge ◽  
Van Der Waals ◽  
The Other ◽  
Hydrolysis Reaction ◽  
Water Molecules ◽  
Layered Oxides ◽  
Experimental Conditions ◽  
Cobalt Ions

AbstractChimie douce reactions (hydrolysis and reduction) from layered oxides : NaNiO2, NaxCoO2 and NaNil-xCoxO2 lead to numerous oxyhydroxides and hydroxides which differ by the composition of the intersheet space.According to the experimental conditions of the hydrolysis reaction, the oxyhydroxides can be unhydrated or intercalated with one or two layers of water molecules. From the most hydrated phases, the other ones can be obtained by chemical, thermal and even mechanical treatment.The reduction of Co-substituted nickel oxyhydroxides leads to hydroxides in which nickel and cobalt ions are respectively divalent and trivalent. In order to compensate the excess of positive charge in the (Ni, Co)O2 sheet, anions (OH-, CO32-, SO42-, NO3-) are inserted in the Van der Waals gap.For the highest anion amounts, well ordered α*-type materials are obtained. Water molecules are simultaneously inserted in the interslab space. Their structure is strongly related to the hydrotalcite one. When the amouit of anions in the intersheet space is not sufficient, interstratified materials are obtained. In this case the (Ni,Co)(OH)2 slabs are separated by a layer of CO32- anions and water molecules (α*-type) or by an empty Van der Waals gap (β(II)-type). The amount of α*-type planes in the structure increases with the cobalt amount. All these materials have been characterized by IR spectroscopy which allows to detect the existence of two types of O-H bonds (free in α*-type plane or hydrogen bonded in ²(II)-type plane).

scholarly journals USA Mid-Atlantic Consumer Preferences for Front Label Attributes for Local Wine

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 22
Author(s):  
Marielle J. Todd ◽  
Kathleen M. Kelley ◽  
Helene Hopfer
Keyword(s):  
Consumer Preferences ◽  
White Wine ◽  
Marketing Strategies ◽  
Variety Seeking ◽  
Atlantic Region ◽  
Consumer Awareness ◽  
Specific Location ◽  
Seeking Behavior ◽  
The Usa ◽  
Conjoint Experiment

The purpose of this research was to investigate Mid-Atlantic USA wine consumers’ preferences for front wine label attributes for a lesser-known/unknown local wine variety. The wine consumer base in this part of the USA exceeds that of California. Although the mid-Atlantic is experiencing an increase in the number of wineries, there is a lack of region-specific consumer research that could be the basis for marketing strategies that may differ from those in more established wine regions, such as CA. We recruited 1011 mid-Atlantic consumers who drank wine (at least 1×/month) to view variations of a wine label, differing in wine tag, location description, font types, and images in a choice-based conjoint experiment. A greater percentage of consumers selected the “White Wine” tag and scripted fonts than the other options, with a generalized county text (“Proudly produced in Lehigh County, PA”) being selected by more participants than the American Viticultural Area (AVA) (“Lehigh Valley AVA”) or state (“Pennsylvania”) texts; however, the location text had a lower importance than the wine tag variable. This study implies that a generalized county text that describes a more specific location where the grapes were grown may be more favorable to mid-Atlantic consumers in comparison to AVA or state texts, and that traditional images and generic wine labels are more preferable than wine labels they have not seen before and more contemporary label styles. Wineries in the mid-Atlantic region may want to add generalized county texts to their labels to appeal to the regional audience. As AVAs are used to promote specific wine regions in the USA, and only some consumers choose wines based on these designations, governments and marketing organizations may want to increase education on local AVAs to increase consumer awareness and interest. In addition, consumer differences in variety-seeking behavior and subjective as well as objective wine knowledge, but not attitudes toward locally produced foods, affected wine label choice: Consumers scoring higher in variety-seeking and wine knowledge preferred the specific wine varietal over the generic wine tag; similarly, consumers that indicated familiarity with the wine varietal also preferred the specific wine tag over the generic label. Differences in consumer psychographics appear to modulate front wine label preferences.

scholarly journals Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets

2017 ◽  
Vol 6 (5) ◽  
pp. 107
Author(s):  
Caitlin Gearhart ◽  
Kurt A. Rosentrater
Keyword(s):  
Scale Up ◽  
Food Products ◽  
Poor Quality ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Experimental Conditions ◽  
Snack Foods ◽  
Extrusion Processing ◽  
Nutritional Benefits ◽  
First Time

Because of the growth of gluten intolerance and Celiac disease, there is growing interest in development of gluten-free foods. Beyond just being gluten-free, such foods can also have other positive nutritional benefits to human health. Extrusion processing is commonly used to produce a wide variety of human food products. Gluten-free grains can be a processing challenge, however, due to lack of proper binding, which can lead to poor quality food products. This research explores how extrusion parameters impacted the quality of amaranth- and quinoa-based extrudates. The specific objectives of this project included extruding each of the grains, then measuring extrudate properties, such as color, unit density, expansion ratio, and durability. Both the quinoa and amaranth were extruded as raw grain, as well as ground to 2mm and 1mm particle sizes. Other experimental conditions included moisture contents of 20% and 40% (d.b.), and extruder screw speeds of 50 rpm and 100 rpm. All treatments were successfully extruded, and all extrudates had high quality attributes, making this the first time either quinoa or amaranth was extruded without any binding ingredients. This study provides information useful for commercial scale-up.

In Vitro Binding of Zearalenone to Different Adsorbents

2005 ◽  
Vol 68 (3) ◽  
pp. 613-615 ◽  
Author(s):  
DANTE J. BUENO ◽  
LILIANA DI MARCO ◽  
GUILLERMO OLIVER ◽  
ALICIA BARDÓN
Keyword(s):  
Activated Carbon ◽  
Calcium Sulfate ◽  
Fusarium Species ◽  
The Other ◽  
Experimental Conditions ◽  
In Vitro Binding ◽  
Other Hand ◽  
Vitro Binding ◽  
Dose Levels

Zearalenone (ZEA) is a potent estrogenic metabolite produced by some Fusarium species. No treatment has been successfully employed to get rid of the ZEA contained in foods. This study was conducted to evaluate the ability (adsorptive power) of five adsorbents—activated carbon, bentonite, talc, sandstone, and calcium sulfate—to trap ZEA in vitro. Activated carbon was the best adsorbent, binding 100% ZEA (pH 3 and 7.3) at 0.1, 0.25, 0.5, and 1% dose levels. Bentonite, talc, and calcium sulfate were less efficient than activated carbon but still could bind ZEA to some extent. On the other hand, sandstone was inactive in the experimental conditions employed. Our results indicate that activated carbon could be a good candidate for detoxification of ZEA present in foods.

scholarly journals An Examination of Consumer Willingness to Pay for Local Products

2015 ◽  
Vol 44 (3) ◽  
pp. 253-274 ◽  
Author(s):  
Aaron Adalja ◽  
James Hanson ◽  
Charles Towe ◽  
Elina Tselepidakis
Keyword(s):  
Willingness To Pay ◽  
Conjoint Analysis ◽  
Random Sample ◽  
Local Food ◽  
Food Products ◽  
The Other ◽  
Local Production

We use data from hypothetical and nonhypothetical choice-based conjoint analysis to estimate willingness to pay for local food products. The survey was administered to three groups: consumers from a buying club with experience with local and grass-fed production markets, a random sample of Maryland residents, and shoppers at a nonspecialty Maryland supermarket. We find that random-sample and supermarket shoppers are willing to pay a premium for local products but view local and grass-fed production as substitutes. Conversely, buying-club members are less willing to pay for local production than the other groups but do not conflate local and grass-fed production.

The Effects of Adverse Environmental Conditions on Workload

1975 ◽  
Vol 19 (3) ◽  
pp. 301-304
Author(s):  
Ann E. Martin
Keyword(s):  
Environmental Conditions ◽  
Environmental Variables ◽  
Secondary Task ◽  
The Other ◽  
Random Numbers ◽  
Performance Decrement ◽  
Experimental Conditions ◽  
Continuous Noise ◽  
Adverse Environmental Conditions ◽  
Intermittent Noise

The present study was conducted to investigate the effects of environmental conditions on visual workload. The environmental variables used were temperature, studied at levels of 45°F., WBGT, and 95°F., WBGT; and noise, studied at 83 dBA intermittent noise and 93 dBA continuous noise. Workload was defined as the amount of attention demanded from an operator as measured by performance decrement on a secondary task while performing a primary and secondary task simultaneously. The secondary task was reading random numbers, and the primary task was reading word lists. Significant differences (p<.05) were found between the control condition and all experimental conditions. The low temperature and high temperature-continuous noise conditions were significantly different from the other conditions. Noise and temperature were found to significantly increase workload (p<05).

Do Twitter phenomena check-in popular venues on Foursquare too?

2018 ◽  
Vol 46 (3) ◽  
pp. 137-146
Author(s):  
Aysun Bozanta ◽  
Birgul Kutlu
Keyword(s):  
Clustering Analysis ◽  
Design Methodology ◽  
Business Owners ◽  
Marketing Strategies ◽  
The Other ◽  
Shopping Mall ◽  
Content Type ◽  
History Of ◽  
Twitter Users ◽  
Different Characteristics

Purpose The purpose of this study is to figure out the visiting behaviors of the users who have different characteristics on Twitter. Design/methodology/approach The visit history of users who share their Foursquare check-ins on Twitter and the characteristics of visited venues (category, check-in count, tip count, like count, rating, and price tier) was collected with Foursquare API. In addition, the number of followers, friends, tweets and favorite-count were collected via Twitter API. First, users were clustered according to their Twitter related attributes. After that, profiling was applied on clusters according to the characteristics of the venues that were visited by the users. Findings Clustering analysis generated three clusters, namely, ordinary, talkative and popular. For each cluster, the visited venues were investigated according to the price classification, check-in, like, tip counts and the categories. The users in ordinary class prefer cheaper venues rather than talkative and popular users. On the other hand, popular users prefer the venues with the highest average number of check-ins, likes and tip counts. The top two categories for all clusters are cafe and shopping mall. Originality/value This study differentiates from the other studies in the literature by examining the data from Twitter with clustering and profiling these clusters with Foursquare data to understand venue preferences of Twitter users having various characteristics. The findings of this study will provide new insights for business owners to understand the customers more comprehensively and design better marketing strategies.

scholarly journals Study of Consumer Awareness on Food Labelling and Use of Pack Information for Purchase of Pre-Packaged Food Products

2017 ◽  
Vol 4 (4) ◽  
Author(s):  
Samit Dutta ◽  
Deval Patel
Keyword(s):  
Informed Choice ◽  
Food Products ◽  
Food Labelling ◽  
Food Label ◽  
Labelling Information ◽  
Packaged Foods ◽  
Prepackaged Foods ◽  
And Gender ◽  
Packaged Food ◽  
Study Participants

Purpose – Liberalization of trade, globalization and development in food science and technology has resulted in an increase in trade and consumption of pre-packaged foods. Reading food labelling information is important to assist in making informed choices of food. This study determined level of awareness on pre-packaged food labelling information among consumers in Anand city of Gujarat, India, their perception on the importance of such information and various factors influencing in reading and using food labels. Design/methodology/approach – A semi structured questionnaire was used to collect information from consumers who were found purchasing prepackaged foods in selected modern format retail stores. The obtained data were computed to determine relationships and associations between various factors and the use of food labelling information among consumers in the area of study. Findings – Study revealed that 86.7 per cent of the study participants reported to read labeling information prior purchase of pre-packaged foods. However, only a third of respondents were very much informed about food labelling and computed awareness scores. It was observed that level of education and gender difference had statistically significant association with awareness scores and perception of importance of food labelling. 83.3 per cent of respondents mentioned price of food as the factor for motivating them to read food label before purchase of the food item. Practical implications – Deliberate efforts may be needed to improve food labelling, provide education to consumers to raise their awareness on importance of reading and use of food labelling information to make an informed choice of the food. Originality/value – Determines level of awareness about labelling information among consumers of pre-packaged food products.

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