In the last decades, the focus of studies on consumer behavior has changed from the
individual to the group. Classical theories based on economic utility are insufficient to …

Animal-derived and plant-derived dairy products will soon be joined by dairy produced
using fermentation-derived cellular agriculture. Most cellular agriculture literature focuses on …

The 2020 quarantine demonstrated that online food purchase has become one of the main
protagonists of the pandemic. The present study valued the Internet as a mediator between …

Purpose A growing challenge for organizations is to keep their brand relevant and
connected to consumers. This can be achieved by connecting the consumer not only …

A harmonised microbiological survey was performed in two artisanal factories of raw goat
milk cheeses (A and B) located in the Andalusian region (Spain). A total of 165 different …

Purpose This review aims to summarize some of the relevant methodologies used to study
traditional foods evaluated from the consumers' perspective. The analysis provided in this …

This special issue,“The Close Linkage between Nutrition and Environment through
Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is …

Purpose The study aims to identify the perceived authenticity of cheeses by consumers of
different sociological generations in Mexico. Design/methodology/approach An online …

The aim of the article is to advance knowledge regarding the significant role played by
culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie …

So-called natural food is one of the most significant current trends in the food business.
Despite this trend, previous research on the measurement of naturalness has made no …