Meat and meat products currently represent an important source of protein in the human
diet, and their quality varies according to intrinsic and extrinsic parameters that can …

This article constitutes a state-of-the-art review of the literature on the effects of expectations
on the sensory perception of food and drink by humans. In the 'Introduction', we summarize …

Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

Credence characteristics play an important role in the modern food marketing system.
Consumers' food choices are increasingly influenced by credence cues, as other links of …

Cultured meat, in particular beef, is an emerging food technology potentially challenged by
issues of consumer acceptance. To understand drivers of consumer acceptance as well as …

This systematic literature review collects and summarizes research on consumer
acceptance and preferences for nutrition-modified and functional dairy products, to …

Consumer research is characterized by two types of research contributions: qualitative
researchers propose original theory and quantitative researchers test existing theory. We …

Highlights•Culture is one of the main factors that could determine an individuals' overall
attitude toward foods.•Familiarity with foods due to different food environments among …

In the first part of the paper, the Total Food Quality Model is used as a frame of reference for
analysing the way in which consumers perceive meat quality, drawing mainly on European …

Referee: Dr. William Lockeretz, Professor, School of Nutrition Science and Policy, Tufts
University, Medford, MA 12155 Given the significant increase in consumer interest in organic …