Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs.

Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products.

Differential Activation of May Recover Ability to Taste Propylthiouracil for Some AVI Homozygotes.

Bitterness from phenylthiocarbamide and 6-n-propylthiouracil (PROP) varies with polymorphisms in the gene. Three SNPs form two common (AVI, PAV) and four rare haplotypes (AAI, AAV, PVI, and PAI). AVI homozygotes exhibit higher detection thresholds and lower suprathreshold bitterness for PROP compared to PAV homozygotes and heterozygotes, and these differences may influence alcohol and vegetable intake.

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.

A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts.

Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022.

Fruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied. The objective of the present study is to provide a nutritional assessment of the fruit snack product category.

Sucrose, NaCl, and citric acid suppress the metallic sensation of FeSO4.

Metallic sensation is often described as unpleasant and can reduce acceptance of foods and beverages and compliance with medication. Masking and suppressing aversive sensations can help to improve acceptance of these products, with many successful strategies identified for bitterness. However, there are few studies investigating effective strategies for suppressing metallic sensation.

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha.

Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids; yet less is known about their impacts on the sensory profile and consumer acceptance.

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States.

Introduction: Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021.

Taste loss in cancer patients: clinicians' perceptions of educational materials and diagnostic tools.

Purpose: Cancer therapy is essential and lifesaving; however, it can have short- and long-term consequences on patients' health. Up to 87% of cancer patients report changes in taste function, yet patients report a lack of support from clinicians regarding their experience with taste loss during and following treatment. Thus, the objective of this study was to assess clinicians' knowledge and experience with managing patients with taste loss and identify potential gaps in the availability of educational materials and diagnostic tools.

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients.

Food texture remains a key sensory attribute for food enjoyment, with the potential to modulate food intake, particularly in individuals with limited oral processing capabilities (OPC) such as the elderly, dysphagia, and head and neck cancer (HNC) patients. However, information relating to the textural quality of foods for these consumers is limited. Unsuitable food textures can cause food aspiration, lower meal enjoyment, reduce food/nutrient intake, and potentially lead to malnutrition.

Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste.

Taste is a frequently cited barrier to the greater adoption of plant-based foods, a dietary pattern associated with both health and environmental benefits. To examine the role of expected taste in promoting greater adoption of plant-based foods, we examined the impact of a text-message intervention on the expected taste of both meat- and plant-protein foods. Young adults ( = 159) were randomly assigned to receive either health- or environment-focused text messages twice a week for eight weeks.

Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics.

For pharmaceuticals to deliver their full benefits with maximum efficacy, patients need to follow recommended dosing schedules, in terms of amount and frequency. Unfortunately, the aversive taste of many drugs, especially bitterness, can reduce patient compliance in oral liquid formulations. Given common genetic differences in bitter taste receptor genes (), some individuals may be at increased risk for poor compliance due to heightened bitterness that becomes a barrier to proper use.

The role of saliva in taste dysfunction among cancer patients: Mechanisms and potential treatment.

Two of the highest prevalent symptoms reported by cancer patients are taste dysfunction (17.6-93%) and dry mouth/xerostomia (40.4-93%).

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.

There is a growing need for plant-based yogurts that meet consumer demands in terms of texture. However, more research is required to understand the relationship between physicochemical and mouthfeel properties in plant-based yogurts. The purpose of this study was to determine the physicochemical properties of five commercial plant-based yogurt alternatives with different chemical compositions, making comparisons to dairy yogurts and thick, creamy, thin, and watery mouthfeel sensations.

A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss.

Background: Sudden smell loss is a specific early symptom of COVID-19, which, prior to the emergence of Omicron, had estimated prevalence of ~40% to 75%. Chemosensory impairments affect physical and mental health, and dietary behavior. Thus, it is critical to understand the rate and time course of smell recovery.

Functional Performance of Plant Proteins.

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins.

Examination of the nutritional composition of alternative beef burgers available in the United States.

Alternative meat products provide help to reduce the consumption of meat; however, consumers are concerned with the nutritional quality of the novel and traditional plant-based burgers. The objective is to analyse the nutritional profile of commercially available burgers in the U.S.

The genetics of eating behaviors: research in the age of COVID-19.

How much pleasure we take in eating is more than just how much we enjoy the taste of food. Food involvement - the amount of time we spend on food beyond the immediate act of eating and tasting - is key to the human food experience. We took a biological approach to test whether food-related behaviors, together capturing food involvement, have genetic components and are partly due to inherited variation.

A review of the flavor profile of metal salts: understanding the complexity of metallic sensation.

The oral sensation of metallic is a complex experience. Much of our current understanding of metallic sensation is from the investigation of metal salts, which elicit diverse sensations, including taste, smell, and chemesthetic sensations, and therefore meet the definition of a flavor rather than a taste. Due to the involvement of multiple chemosensory systems, it can be challenging to define and characterize metallic sensation.

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance.

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.

Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives.

The food industry is creating a diverse range of plant-based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf-life. At present, there is a lack of systematic testing methods to characterize the properties of plant-based dairy alternatives.

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs.

The modern food system is seeing a change in consumption patterns provoked by several drivers-including ethical, health, and environmental concerns-that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future.