Impact of COVID-19 on Chinese urban consumers' food safety knowledge and behavior - A comparative study between pre and post pandemic eras.

The COVID-19 pandemic caused notable changes to the food-related habits of consumers worldwide due to their concerns about the risk of infection and the requirement to follow government mandates. To investigate the impact of the pandemic on Chinese consumers' food safety knowledge, food safety behaviors, and their most recent food poisoning experiences, we compared the results from an online survey (n = 583, Dec 2019) conducted before the pandemic was officially announced with an identical survey (n = 599, Aug 2023) conducted seven months after the Chinese government downgraded restrictions related to COVID-19. Post-pandemic there was a significant decrease in consumers' food safety knowledge and self-reported food safety behaviors and a significant increase in their self-reported experiences of food poisoning.

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

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. Little is known about how consumers respond to upcycled foods, nor how these products can be most effectively promoted.

The Application of Biometric Approaches in Agri-Food Marketing: A Systematic Literature Review.

A challenge in social marketing studies is the cognitive biases in consumers' conscious and self-reported responses. To help address this concern, biometric techniques have been developed to obtain data from consumers' implicit and non-verbal responses. A systematic literature review was conducted to explore biometric applications' role in agri-food marketing to provide an integrated overview of this topic.

Food Technology Neophobia Scales in cross-national context: Consumers' acceptance of food technologies between Chinese and New Zealand.

An increasing number of novel food technologies have been developed to meet consumers' growing desire for safe and high-quality foods. However, consumers can be cautious of novel food technologies, and their acceptance cannot be guaranteed. Food Technology Neophobia Scales (FTNS) have been proven to be an effective tool to predict consumers' behavior toward novel food technologies in a range of individual countries, but not for cross-national contexts.

Upcycled foods: A nudge toward nutrition.

One of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG "Zero Hunger" and SDG target 12.3 which focuses on halving food waste and reducing food losses.

A Qualitative Study of Parental Perceptions of Baby Food Pouches: A Netnographic Analysis.

Globally, a recent phenomenon in complementary feeding is the use of squeezable baby food pouches. However, some health agencies have raised concerns about their possible long-term health effects. The aim of this study was to describe parental perceptions of the use of baby food pouches during complementary feeding (i.

Chinese Consumers' Acceptance of Novel Technologies Designed To Control Foodborne Bacteria.

Abstract: Chinese consumers (n = 604) were asked three times to rate their acceptance of traditional thermal processing and several newer technologies (high pressure processing, irradiation, bacteriophages, antimicrobial packaging, pulsed electric fields, and rinsing meat carcasses with antimicrobial solutions) designed to control foodborne bacteria in food (i) based on their existing knowledge, (ii) after the provision of information about L. monocytogenes, and (iii) after further reading a brief description of the technology. Thermal processing (6.

A systematic review of food loss and waste in China: Quantity, impacts and mediators.

Although food loss and waste (FL&W) is high on China's national policy agenda, there is still little scientific information published about how much FL&W exists in China, what its impacts are, and what needs to be done to reduce it. Furthermore, what is known about FL&W across the various hotspots of China's food supply chain is not accessible in one place due to the tendency of scholars to focus on one part of the food chain depending on their disciplinary backgrounds, thereby making it difficult to obtain a 'comprehensive whole supply chain perspective'. Thus, this review provides an interdisciplinary collation of what is already known about FL&W in China.

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat.

This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China's initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done.

A quantitative survey of consumer perceptions of smart food packaging in China.

This study quantified the acceptability of smart food packaging technologies and determined their associations with sociodemographic, attitudinal, and behavioral characteristics of consumers in China. Two quantitative surveys were conducted using an intercept method in Beijing with one for intelligent food packaging and the other for active food packaging. Chi-square tests of independence and contingency tables were used to determine the acceptability of smart food packaging and significant associations with multiple variables.

Expectancy versus experience - Comparing Portion-Size-Effect during pre-meal planning and actual intake.

Research on eating behaviour has confirmed that portion size can substantially influence intake, a phenomenon known as the Portion-Size-Effect (PSE). Despite extensive research interest, there is limited understanding about the PSE on intended consumption (often measured by Expected Intake). It also remains unclear whether the presentation of food cues (e.

Gauging attitudes and behaviours: Meat consumption and potential reduction.

The present study focused on adding to the understanding of meat consumption and potential drivers for its reduction in New Zealand. Using the Theory of Planned Behaviour (TPB) and the recently developed Meat-Attachment Questionnaire (MAQ), this study investigated New Zealand consumers' attitudes, motivations and behaviours in regards to meat consumption. Results derive from a questionnaire sent across New Zealand in March 2017, in which 841 responses were obtained from representative consumer panels.

The Role of Personality in Daily Food Allergy Experiences.

Food allergies present numerous challenges to coping in everyday life. Even simple things like planning a lunch with a friend can be stressful for people with food allergies. But are some people more adversely impacted by having a food allergy than other people? This paper addressed this question by investigating whether individual differences in the Big Five personality traits (neuroticism, extraversion, openness, agreeableness, and conscientiousness) are related to food allergy-related problems in everyday life among adults with food allergies.

Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients.

Although locusts can be sustainably produced and are nutrient rich, the thought of eating them can be hard to swallow for many consumers. This paper aims to investigate the nutritional composition of , including the properties of extracted locust protein, contributing to limited literature and product development opportunities for industry. Locusts sourced from Dunedin, New Zealand, contained a high amount of protein (50.

University foodservices' potential for providing environmental education to students.

Aims: University foodservices are potentially well placed to foster environmental education in a non-classroom setting and so could have the power to benefit communities through producing environmentally literate graduates. Buy-in from foodservice staff is critical for realising this potential, so understanding what foodservice staff think about their foodservice engaging in the provision of environmental education is essential. The aim of this study was to identify the dominant perspectives held by university foodservice staff about the desirability and realities of fostering environmental education in their workplaces.

Using the Systems-Practice Framework to Understand Food Allergen Management Practices at College Catering Operations: A Qualitative Study.

Background: The number of individuals with food allergies or intolerances attending catered university residential colleges is increasing, and safe dining options are required to minimize the risk of allergic reactions and food-induced death.

Objective: This qualitative research study sought to advance professional knowledge of the factors affecting allergen management practices, particularly pertaining to college foodservices.

Design: Three catered residential colleges affiliated with a major university in New Zealand were selected as research sites.

The Possibilities of Reducing Food Choice to Improve the Performance of College Foodservices.

Background: College administrative and management leaders, foodservice personnel, and student residents value social, nutritional, financial, and environmental sustainability in their dining expectations. Menu choice reduction looks promising as a strategy to achieve these goals. However, foodservice research about dominant attitudes across these stakeholders is limited.

The stress of food allergy issues in daily life.

Objective: Food allergies are a growing health concern, but their implications for daily psychological functioning are unknown. This micro-longitudinal study investigated the daily frequency of food allergy issues and how this related to experiences of stress, mood and physical energy.

Design: One hundred and eight adults with physician-diagnosed food allergies completed an initial Internet survey followed by a 2-week Internet daily diary survey.

Understanding the Needs of Food-Allergic Adults.

Food allergies are a growing issue, yet society's understanding of how individuals' lives are affected is limited. We conducted four focus groups with food-allergic adults in New Zealand to gain an in-depth understanding of the issues that impacted their quality of life. Key themes identified included allergen-free eating issues, health care system issues, costs of having a food allergy, effects on well-being, external influences (e.

The role of personal values in Chinese consumers' food consumption decisions. A case study of healthy drinks.

Differences in culture, language, and behavior between Chinese and Western consumers make entering the Chinese market a challenge. Chinese consumers may desire similar product features (e.g.

Getting a taste for food waste: a mixed methods ethnographic study into hospital food waste before patient consumption conducted at three New Zealand foodservice facilities.

Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition outcomes. Less focus has been placed on waste generation at the kitchen end of the hospital food system.