Role of Consumers in Innovation of Novel Food and Beverages

2018 ◽  
pp. 289-296
Author(s):  
Shalini Sehgal
Keyword(s):  
Novel Food ◽  
Food And Beverages

Desire to eat and intake of ‘insect’ containing food is increased by a written passage: the potential role of familiarity in the amelioration of novel food disgust

Appetite ◽  
2020 ◽  
pp. 105088
Author(s):  
Maya Gumussoy ◽  
Chloe Macmillan ◽  
Stephanie Bryant ◽  
David F. Hunt ◽  
Peter J. Rogers
Keyword(s):  
Potential Role ◽  
Novel Food ◽  
Desire To Eat

Catalonian Trademarks and the Development of Marketing Knowledge in Spain, 1850–1946

2012 ◽  
Vol 86 (2) ◽  
pp. 239-260 ◽  
Author(s):  
Patricio Sáiz ◽  
Paloma Fernández Pérez
Keyword(s):  
United States ◽  
United Kingdom ◽  
The United States ◽  
Western World ◽  
Food And Beverages ◽  
The United Kingdom ◽  
Historical Role

Trademarks have traditionally been viewed as assets that, although intangible, nevertheless contribute to the success of firms. This study, based on a compilation of national trademark data, corrects existing distortions of the historical role of brands and their—often unsuccessful—use as business tools by countries, sectors, or firms. Legislation on, and the profuse use of, trademarks in the Western world was pioneered by Spain, rather than by France, the United States, or the United Kingdom, and was initiated in unusual sectors, such as papermaking and textiles, rather than in the more usual ones of food and beverages. Analysis of the applicants of Catalan trademarks, across sectors, during almost a century, reveals that the legal possession of a brand cannot in itself guarantee a firm's success.

scholarly journals Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1329 ◽  
Author(s):  
Alessandra De Toffoli ◽  
Sara Spinelli ◽  
Erminio Monteleone ◽  
Elena Arena ◽  
Rossella Di Monaco ◽  
...  
Keyword(s):  
Bitter Taste ◽  
Sensory Properties ◽  
Free Radical Scavengers ◽  
Psychological Traits ◽  
Food Neophobia ◽  
Food And Beverages ◽  
Dietary Behaviours ◽  
Chemosensory Perception ◽  
Sensitivity To Punishment

Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.

Can Social Behaviour Influence Food Preference of Wild Mice, Mus Domesticus, in Confined Field Populations?

1996 ◽  
Vol 44 (5) ◽  
pp. 493 ◽  
Author(s):  
P Valsecchi ◽  
GR Singleton ◽  
WJ Price
Keyword(s):  
Food Preference ◽  
Food Selection ◽  
The Novel ◽  
Staple Food ◽  
Wild Mice ◽  
Novel Food ◽  
Novel Foods ◽  
Adaptive Value ◽  
Eastern Australia

The role of social transmission in directing food preference was assessed in adult wild mice living in seminatural outdoor enclosures located in south-eastern Australia. We first examined whether mice recently fed one novel food and then released back into the enclosure (demonstrator mice) influenced the food preference of mice presented with a choice between that novel food and one other novel food. Then we examined the food preference of mice presented with a novel food and their staple food, after demonstrator mice were fed with the novel food and returned to the enclosure. The main results were as follows: (i) mice given a choice between two novel foods, in the presence of demonstrator mice, consumed significantly more of the novel food to which demonstrator mice had been exposed; and (ii) mice given a choice of one novel food and their staple food, in the presence of demonstrator mice that had been exposed to the novel food, ate similar amounts of the two foods. The adaptive value of different strategies of food selection is discussed.

scholarly journals The Role of Tourism in Promoting Export Performance in Indonesia: Gravity Model Approach

2021 ◽  
Vol 04 (08) ◽  
Author(s):  
Andin Rahma Refiana ◽  
Keyword(s):  
Export Performance ◽  
Least Square ◽  
Food And Beverages ◽  
Tourism Sector ◽  
Corruption Perception ◽  
Increasing Demand ◽  
Using Data ◽  
One Year ◽  
Source Of Information

The tourism sector has the opportunity as a source of information regarding the demand preferences of foreign tourists for goods produced in tourist destination countries. The preference of foreign tourists in this study is measured by using the value of Indonesian exports of goods to the country of origin of tourists one year after their visits. The purpose of this study is to analyze the role of the tourism sector in increasing demand for exports of domestic goods by foreign tourists. To overcome the endogeneity problem, this study uses the Corruption Perception Index (CPI) as an instrumental variable which is estimated by Two Stage Least Square (2SLS). By using data on exports of goods based on Broad Economic Categories, the results show that the preferences of tourists from Malaysia, Singapore, China, Japan, and Australia for Indonesian products are in food and beverages (primary), food and beverages (processed), industrial commodities. supplies, and consumer goods. These results conclude that the tourism sector can boost export performance through intensive and extensive trade margins.

Conditioned feeding responses in sheep towards flavoured foods associated with casein administration: the role of long delay learning

1999 ◽  
Vol 1999 ◽  
pp. 210-210
Author(s):  
G. Arsenos ◽  
J. Hills ◽  
I. Kyriazakis
Keyword(s):  
Major Determinant ◽  
Temporal Contiguity ◽  
Novel Food ◽  
Conditioned Responses

Various studies in animals have shown conditioned responses toward food flavours created through their associations with positive or negative post-ingestive consequences (PIC). Essentially these studies presume a temporal contiguity, as necessary in permitting associations, and that flavours are a major determinant of such responses. It has been shown that associations between a novel food flavour and subsequent negative PIC can also be formed even when they are disassociated in time (long delay learning); no such evidence exists for this type of learning from positive PIC (Capaldi, 1992). In this study two objectives were tested: (i) whether such associations could be established with delays between consumption of a flavoured food and positive or negative PIC resulting from casein administration, and (ii) how these associations are affected by initial responses towards food flavours.

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