The Impact of Information Presentation on Consumer Perceptions of Cricket-Containing Chocolate Chip Cookies.

As a source of protein and other nutrients for a growing population, edible insect production offers environmental and sustainability advantages over traditional meat production. Although around 2 billion people consume insects worldwide, Western consumers are still reluctant to practice entomophagy, hindered largely by neophobia and negative emotions. In addition to sensory quality and safety, an informational component may be crucial to consumers' decision making involving insect consumption.

Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.

Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health-promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste.

Consumers' Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish ( Skin Chips.

Catfish () skins, as filleting byproduct, were developed into a crispy snack food via air-frying. Consumers rated catfish skin chips (CSC) across sensory modalities (9-point hedonic scales, a just-about-right scale, and "yes/no" for purchase intent, PI) for Plain-, Lemon & Pepper-, and Barbecue-flavored samples during two consumer studies ( = 115 each). Paprika- flavored CSC were excluded from Study 2 due to inferior acceptance and emotional ratings.

Factors Influencing Consumers' Willingness-to-Try Seafood Byproducts.

With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g.

Optimization of tannin-containing sorghum bran addition to gluten-free bread.

Ingredients used to enhance sensory quality of gluten-free (GF) bread often lack in nutrients. This presents nutritional challenges for celiac-positive individuals and fails to meet expectations of healthfulness for non-celiac GF consumers. Sorghum (Sorghum bicolor L.

Instrumental Texture Differentiation of Channel () and Hybrid (Channel × Blue, ) Catfish Fillets.

An analysis of instrumental texture differences between channel (Ictalurus punctatus) and hybrid (female channel × male blue, I. furcatus) catfish fillets is presented. Factors including cold-storage type (fresh, frozen, or individually quick frozen (IQF)) and gender were included in the comparisons.

Effects of Catfish () Bone Powder on Consumers' Liking, Emotions, and Purchase Intent of Fried Catfish Strips.

Catfish are the predominant U.S. aquacultural product.

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers.

Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with "no preference" option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample -test. We also proposed two new concepts: a rejection tolerance threshold (RTT) and an associated rejection range (RR), based on a binomial acceptability question and a probit regression model.

Effects of Intrinsic and Extrinsic Visual Cues on Consumer Emotion and Purchase Intent: A Case of Ready-to-Eat Salad.

With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to understand how visual information cues, both intrinsic and extrinsic, affect consumer perception of these products. This study developed an emotional and wellness lexicon related to RTE salads. Subsequent questionnaires with images of salads were used to quantify consumer (N = 150) emotional and hedonic perceptions related to green color shade, shape/size of pieces, multicolor scheme, product name, and packaging.

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.

This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head was enzymatically hydrolyzed to produce HSP, which was then incorporated into peanut coating material at 0%, 0.89%, 1.

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception.

Unlabelled: Sensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib-eye steaks from four different biological types of grass-fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass-fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9-point scale) categories.