Socio-behavioural factors influencing meat intake and meat reduction intention in Vietnam and Switzerland.

Meat consumption is declining in developed countries but increasing in emerging countries. This study, for the first time, compares the socio-behavioural factors influencing individuals' meat consumption level and meat reduction intention between Vietnam, an emerging economy and Switzerland, a developed country. Online consumer surveys were conducted in late 2022, yielding 552 usable replies from Switzerland and 592 from Vietnam for this study.

The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy.

Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of entomophagy among young adults in a Swiss university context. The variable "acceptability of consuming insects" (ACI) was calculated according to the perception of entomophagy of each participant.

How Information on Superfoods Changes Consumers' Attitudes: An Explorative Survey Study.

Increasing interest in healthy habits has created the market for what is commonly called "superfoods." The goal of this study was to explore Swiss consumers' initial and final attitudes toward superfoods as well as their change in attitude toward those foods after being provided selected information. A questionnaire survey was conducted to explore the individual traits of the respondents.

Examination of students' willingness to change behaviour regarding meat consumption.

The aim of this study was to assess the behaviour of Swiss students regarding meat consumption by analysing their current consumption habits, attitudes and knowledge, acceptance of meat alternatives and willingness to reduce meat intake. Data were collected through an online survey conducted in universities and universities of applied sciences among German- and French-speaking students in Switzerland (n = 498). By segmenting the student population using an adapted transtheoretical model of change, four distinct clusters were identified: passive (14.

A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland.

The aim of this study was to identify consumer groups regarding meat and meat alternatives, which are homogeneous in themselves but very different from one another. To date, the literature has analysed the attitudes towards, and the motives behind, the consumption of meat and meat alternatives. However, segmentation research portraying homogeneous consumer groups that are consuming or willing to consume meat alternatives is lacking.

A Dieting Facilitator on the Fridge Door: Can Dieters Deliberately Apply Environmental Dieting Cues to Lose Weight?

Individuals exposed to dieting-related environmental cues have been repeatedly shown to be better able to resist tempting food. This especially applies to restrained eaters who hold a chronic dieting goal. Thus far, mainly short-term effects of environmental dieting cues have been examined and the individuals were typically unaware of being influenced.

Consumers' Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study.

This study aimed to examine consumers' motives for eating and choosing sweet baked products (SBPs). A cross-cultural segmentation study on a South African (SA) and Swiss population sample ( = 216), was implemented using the Motivation for Eating Scale (MFES) and the Food Choice Questionnaire (FCQ). Cluster analyses provided three consumer segments for each population sample: the balanced and the frequenters for both countries, the deniers for SA, and the health conscious for Switzerland.

A segmentation of Swiss fluid milk consumers and suggestions for target product concepts.

The objective of this study was to understand the priorities and motives of Swiss consumers when choosing and buying fluid milk and to provide evidence-based recommendations for the development of target product concepts and category adaptations. Data were collected through a postal survey sent to a randomly selected sample of German-speaking Swiss residents, yielding a final sample size of n = 712 (39% response rate). Hierarchical cluster analysis disclosed the presence of 3 distinct consumer segments: the uncompromising consumers (24%), who have high and numerous expectations; the locavores (56%), who ensure that they consume primarily milk of local origin; and the indifferent consumers (20%), who have modest expectations, especially in taste, origin, and production conditions.

Breakfast eating patterns and drivers of a healthy breakfast composition.

Breakfast has long been described as the most important meal of the day. While breakfast habits and their consequences on children's health and performance are well documented, studies on the adult population are lacking. The present study will fill this gap, providing a comprehensive picture of the Swiss breakfast habits and insights into the determinants of a healthy breakfast composition.

Nutrient intake of Swiss toddlers.

Purpose: During the first years of life, food preferences are shaped that might last throughout a person's entire life affecting his/her health in the long term. However, knowledge on early feeding habits is still limited for toddlers. Therefore, the goal of the present study was to: (1) assess toddlers' nutrient intake; (2) compare the findings to past studies as well as to national feeding recommendations and (3) identify major food sources for energy and macronutrients.

A nudge in a healthier direction: How environmental cues help restrained eaters pursue their weight-control goal.

Losing weight is a goal for many people, but it is hard to pursue. However, dieting cues in the environment hold promise for improving individuals' eating behavior. For example, exposure to thin, human-like sculptures by the artist Alberto Giacometti has been found to promote healthy snack choices at a vending machine.

An (un)healthy poster: When environmental cues affect consumers' food choices at vending machines.

Environmental cues can affect food decisions. There is growing evidence that environmental cues influence how much one consumes. This article demonstrates that environmental cues can similarly impact the healthiness of consumers' food choices.

It takes some effort. How minimal physical effort reduces consumption volume.

Plenty of studies have demonstrated that effort influences food choice. However, few have been conducted to analyze the effect of effort on consumption volume. Moreover, the few studies that have measured consumption volume all have strong limitations.

Reduced food intake after exposure to subtle weight-related cues.

This research investigated the influence of weight-related cues on food intake. The first study used a screensaver showing three of the famous skinny human-like sculptures by Alberto Giacometti and found that participants in this condition consumed less chocolate than when they were exposed to a more neutral work of art. In the second study, participants had to indicate their body weight either before or after the tasting.

Matching effects on eating. Individual differences do make a difference!

Dyads composed of unacquainted females (n=82) watched a cartoon while consuming salty aperitif snacks. The Affective Communication Test was used to measure nonverbal expressiveness. Computing intraclass correlation coefficients, the extent to which participants within dyads matched each other's food intake was analyzed.

Ready-meal consumption: associations with weight status and cooking skills.

Objective: The ready-meal market has grown considerably in recent years. At the same time, a degradation of traditional cooking skills has been observed. Ready meals are often rich in energy, fat and sugar and lack vegetables; however, studies investigating associations between ready-meal consumption, overweight and cooking skills are lacking.

How weight-related cues affect food intake in a modeling situation.

In a standard modeling experiment, a naïve participant eats in the presence of an experimental confederate who has been instructed to eat a lot or a little. Results from such experiments show that people eat more when eating companions eat more and less when eating companions eat less. This modeling effect has been shown to be highly powerful.

Convenience food products. Drivers for consumption.

Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption.