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The Acceptance Of The Blockchain Technology In Food Supply Chains – A Literature Review

Proceedings of the Conference on Production Systems and Logistics, 2021
The blockchain technology has been increasingly applied in industrial use-cases in recent years. Although the food industry fits in particular with the requirements for blockchain applications, since the actors barely know each other and trust plays a ...
Hardjosuwito, Dino, Voswinckel, Themo, Bausch, Eva, Herberger, David, Hübner, Marco   +4 more
doaj   +1 more source

Brief guided imagery and body scanning interventions reduce food cravings [PDF]

, 2013
mindfulness cognition food intrusive thoughts acceptance eatingElaborated Intrusion (EI) Theory proposes that cravings occur when involuntary thoughts about food are elaborated; a key part of elaboration is affectively-charged imagery.
Andrade, J, Fawson, S, Hamilton, J, Kavanagh, DJ, May, J   +4 more
core   +2 more sources

The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy

Foods
Food color is a powerful determinant of consumer perception, influencing emotions, taste expectations, and hedonic responses. This study investigated how red, yellow, and blue plating colors affect emotional responses, acceptance, and taste associations.
Jarbas Silva, Francisca Elisângela Lima, Clarisse Souza, Bruno Moreira-Leite, Paulo Sousa   +4 more
doaj   +1 more source

Consumer acceptance of upcycled craft beer: a New Zealand case study

Frontiers in Nutrition, 2023
Upcycled foods are created from surplus food, edible food waste and by-products. Food and beverage brands are launching upcycled foods and promoting their product to consumers.
Francesca Goodman-Smith, Siddharth Bhatt, Simona Grasso, Jonathan Deutsch, Miranda Mirosa   +4 more
doaj   +1 more source

Role of trust and hedonism in driving novel food technology acceptance

Future Foods
This study investigates consumer acceptance of novel food technologies, using cultured meat as an illustrative and emerging example. Given the uncertain long-term impacts of these technologies on the environment and society, understanding and fostering ...
InHaeng Jung, Amit Sharma
doaj   +1 more source

PENGGUNAAN METODE RESPON EMOSI DALAM UJI PENERIMAAN KONSUMEN TERHADAP PRODUK HASIL PERIKANAN

Agroindustrial Technology Journal, 2020
In development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which is emotion response method.
Tian Nur Ma'rifat
doaj   +1 more source

Global perceptions and acceptance of irradiated food: a comparative systematic review

Italian Journal of Food Safety
Irradiated food acceptance around the world exhibits systematic variabilities across many facets related to citizens' perceived approval ratings of the product.
Jaber Maataoui, Malek Abduljaber, Mohamed Khaddor   +2 more
doaj   +1 more source

Relationship between Acceptance of Insects as an Alternative to Meat and Willingness to Consume Insect-Based Food—A Study on a Representative Sample of the Polish Population

Foods, 2021
Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers’ understanding of the need to reduce meat consumption and their personal food preferences.
Klaudia Modlinska, Dominika Adamczyk, Dominika Maison, Katarzyna Goncikowska, Wojciech Pisula   +4 more
doaj   +1 more source

Consumer Acceptance of Novel Foods

, 2016
The success of novel foods depends to a considerable extent on whether consumers accept those innovations. This chapter provides an overview of current knowledge relevant to consumer acceptance of innovations in food. A broad range of theories and approaches to assess consumer response to designs have been developed in the past.
Fischer, A.R.H., Reinders, M.J.
openaire   +2 more sources

A randomised experiment of health, cost and social norm message frames to encourage acceptance of swaps in a simulation online supermarket.

PLoS ONE, 2021
Offering lower-energy food swaps to customers of online supermarkets could help to decrease energy (kcal) purchased and consumed. However, acceptance rates of such food swaps tend to be low. This study aimed to see whether framing lower-energy food swaps
Amanda Bunten, Lucy Porter, Jet G Sanders, Anna Sallis, Sarah Payne Riches, Paul Van Schaik, Marta González-Iraizoz, Tim Chadborn, Suzanna Forwood   +8 more
doaj   +1 more source