104 documents found, page 1 of 11

Impact of previous exposure to fraud on Portuguese consumer perceptions and att...

Concerns over food fraud continued to plague the food supply chain. Within the various definitions of food fraud, in the scope of Regulation (EU) 2019/1715, food fraud is referred to as a non-compliance concerning any suspected intentional action by businesses or individuals, to deceive purchasers and gain undue advantage therefrom, in violation of the rules referred to in Article 1(2) of Regulation (EU) 2017/6...

Consumers in a cross-cultural and intra-cultural perspective – Southern Europe

This chapter explores the evolving dietary characteristics and food choice motivations in Southern European countries, particularly in France, Greece, Italy, Portugal and Spain, highlighting the growing importance of drivers such as price, food safety, and origin in addition to taste, natural content and health. While recent trends suggest an increasing intake of animal-based foods and a decline in adherence to...

Ideation process for new food products

This module covers the theoretical background of the main ideation process applied to food products. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, Unive...

Consumer determinants of acceptance of emerging food technologies

This module covers the theoretical background of the main determinants of acceptance of innovative food products regarding new food technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de Val...

Clean label products: factors affecting liking and acceptability by Portuguese ...

Food fraud conceptualization: an exploratory study with Portuguese consumers

Food fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers knowledge and perceptions of food fraud using qualitative methods such as free word association and semi-structured intervi...

Effect of blanching, storage and drying conditions on the macro-composition, co...

For food applications, the processing conditions applied to edible insects should present low energy requirements and environmental impact, while also assuring high quality and safety. The main goal of this study was to assess how different blanching, storage and drying conditions influence the quality and safety of Tenebrio molitor larvae. The different operations included blanching treatments (water-immersion...

Exploring rice consumption habits and determinants of choice, aiming for the de...

Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, unde...

Food fraud conceptualization: an exploratory study with Portuguese consumers

Food fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers' knowledge and perceptions of food fraud using qualitative methods such as free word association and semi‐structured interv...

Evaluation of the trade-off between variety, processing, and low-GI claim in re...

An increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food’s intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes...