This study presents the innovative Food Choice Map (iFCM) as a methodological innovation for investigating food choice motivations using an integrated qualitative and quantitative approach. One hundred in-depth interviews were conducted with adults living in the United States, during which participants constructed individualized visual maps of their typical weekly diet. These maps documented specific foods and beverages, eating occasions, frequencies of consumption, and self-articulated motivations for each choice. Using a bottom-up framework grounded in real consumption events, qualitative data were inductively coded into fifteen motivation constructs, which were subsequently analyzed using Correspondence Analysis to demonstrate how motivational patterns can be examined across food groups and eating occasions. Results are presented as illustrative examples of the method’s analytical capabilities, revealing systematic distinctions between meals and snacks and between physical and psychological eating motivations across the day. By linking participant-driven narratives with structured quantitative analysis, the innovative Food Choice Map offers a robust methodological alternative to top-down survey instruments. This approach has potential applications in food choice research, nutrition education, and dietary counseling, where understanding context-specific motivations is critical for effective intervention design.

This work investigates the degree of ethnocentrism among consumers in India to food imports from 13 different countries. Five food items commonly purchased in India were tested: bananas, milk, lentils, potatoes, and namkeen (a variety of salty, savory snacks). The 13 countries used as sources of origin were Australia, Brazil, China, Colombia, India, Kenya, Korea, New Zealand, Peru, Poland, Spain, Thailand, and United States. An online survey was conducted with N = 630 consumers with willingness to buy, and the price consumers were willing to pay asked for each individual food item from each country. Ethnocentric attitudes were assessed by consumers' responses to statements using the generalized ethnocentrism (GENE) scale. Exploratory factor analysis was used to identify key factors of ethnocentrism. Hierarchical and k-means cluster analysis approaches were used to segment consumers into high, moderate, and low ethnocentrism. Regardless of the varying degrees of ethnocentrism, Indian consumers exhibited a collective agreement to procure and allocate the highest premium for food products that are domestically produced. Developed nations, such as Australia, the United States, and New Zealand, were also regarded favorably, albeit as secondary to India. Consumers in India perceive China as the most unfavorable source for food imports among the 13 countries analyzed. Income level exerted the most pronounced influence on ethnocentric beliefs, followed by factors such as educational attainment, gender, and age demographics. Findings suggest a favorable dispositions towards indigenous food products, a clear ongoing transformation in the product choices of Indian consumers, and a notable predilection for local goods. PRACTICAL APPLICATIONS: This research aims to furnish food marketers with the necessary insights to develop a more effective strategic framework tailored for the Indian marketplace. This may serve as a mechanism to categorize consumer segments based on their levels of ethnocentrism, thereby facilitating the formulation of communication strategies centered on patriotic sentiments and the promotion of "Made in India" initiatives. Additionally, policymakers may leverage the findings of this study to reevaluate existing policies concerning imports and to enhance the domestic production of food commodities. This strategy may also be used in other countries to evaluate ethnocentrism in those markets.

Consumer perceptions of the term ‘natural’ do not always align with those of science or public policy. Further examination of the term from a consumer standpoint is therefore necessary. In this study, we aimed to identify differences in consumer perceptions of natural ingredients across various countries and demographic segments to determine whether a common concept of natural ingredients exists. Twenty ingredients were assessed to identify those perceived as natural by consumers. A total of 8191 consumers (about 630 consumers per country) were surveyed. Cluster analysis identified four clusters of countries with similar perceptions of natural ingredients. Most ingredients were evaluated similarly across countries; however, specific ingredients differed among certain countries. Several ingredients considered natural according to scientific, public policy, or marketing standards were not perceived as natural by consumers. These insights into perceptions of natural ingredients in each country may help governments, public policy experts, and food manufacturers reconsider strategies for marketing natural products and educating consumers about natural ingredients.

The Espresso Protocol (TEP) was used to assess the quality of coffee beans through espresso extraction incorporating a sensory approach. TEP includes overall quality evaluation and attribute evaluation using check-all-that-apply (CATA). This study aims to evaluate the repeatability of TEP when used by experts and to compare cross-cultural assessments to determine its applicability across different countries with diverse coffee cultures. Experts with over three years of experience in the coffee industry from five countries—France (n = 7), India (n = 12), Italy (n = 7), the Republic of Korea (n = 10), and the USA (n = 10)—participated in our study. The experiment was conducted in three replications using eight different single-origin coffee samples over two or three consecutive days. Cluster analysis using CATA data was performed to verify the repeatability of individual participants in the characterization of espresso samples, revealing that most participants were repeatable in their three-time evaluations. Moreover, a significant homogeneity index demonstrated a high degree of similarity in the sensory characteristics used by experts from each country, although cultural differences were observed in the terminology used to describe coffee. In conclusion, the repeatability of individual experts and the reliability of TEP were successfully demonstrated. However, some differences in sensory evaluations were noted across cultures; these were likely influenced by differences in the use of terminology, which emphasizes the need for training in the coffee lexicon.

Understanding how individuals balance health and pleasure in food choices is important for promoting healthier diets. This study examined 6300 adults across ten countries (630 per country) using the General Health Interest and Pleasure subscales of the Health and Taste Attitude Scales. Participants were grouped into four categories—HH-HP (High Health, High Pleasure), HH-LP (High Health, Low Pleasure), LH-HP (Low Health, High Pleasure), and LH-LP (Low Health, Low Pleasure)—based on their scores. Clear cross-national differences were observed. Respondents in Peru and China prioritized both health and pleasure, while those in Mexico and Russia scored higher on pleasure but lower on health. A polarized pattern was found in Japan, and a more balanced distribution appeared in Thailand and Spain. Australia, the United Kingdom, and the United States showed generally lower scores for both dimensions. Females tended to report higher health interest and greater pleasure in eating than males. Older age and higher education were also associated with stronger interest in health and food enjoyment. These results emphasize the importance of considering cultural and demographic variations when designing strategies to encourage healthy eating, and they support the cross-cultural validity of the Health and Taste Attitude Scales.

Kimchi is a flavor trend in the United States (USA). Although kimchi commonly is thought of as a cabbage-based product, it actually takes many forms. The term "kimchi" is used widely as a general term used to describe different types of lactic acid fermented vegetables. There are multiple types of and ways to prepare kimchi and currently no standard exists for the definition of kimchi. Variations of cabbage, radish, cucumber, and miscellaneous vegetable kimchi all with various spices, seasonings, degrees of fermentation, and other preparation methods (e.g., heat processing) are available in the USA. Typically, kimchi can be described as having a sweet, sour, spicy, and "carbonated" flavor with a combination of firm, crisp, and chewy textures, but different ingredient/seasoning combinations give each kimchi a unique profile. Because kimchi flavors are becoming more popular in the USA, this paper developed a sensory lexicon for a wide array of kimchi, including specific flavor references, in order to enable researchers to measure and compare sensory characteristics for various flavor profiles. This lexicon was used to test a range of commercially available kimchi in the USA to attempt to define various categories of kimchi.

Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks. This study investigates consumer’s reported avoidance of a wide range of 20 current and potential snack food ingredients. A survey of approximately 630 consumers in each of 13 countries was conducted using a Check-All-That-Apply (CATA) method. Cochran’s Q test was performed to compare percentages of avoidance among countries, and correspondence analysis and cluster analysis were conducted to visualize the similarity of avoidance tendency among countries. Results showed a high tendency to avoid insect powder, SAPP, and BHA, perhaps because of connotations such as disgust or their “non-natural” connotations. The aversion rates for soybean, corn, wheat flour, and pea flour were low. Significant differences (p < 0.05) between countries were found for all 20 ingredients. The countries were grouped into seven clusters based on similar avoidance tendencies. This research offers insights into consumer perceptions of snack food ingredients, helping manufacturers understand ingredient avoidance across cultures. These findings support tailored product strategies to enhance food safety policies. Ultimately, the study contributes valuable data for global marketing strategies and promotes innovation in response to health-conscious consumer trends.

Every year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the year; however, little is known about their food handling practices when doing so. Therefore, it is important to investigate the food safety practices of consumers when using an outdoor grill to prepare meat and poultry. A nationwide web survey of consumers who grill outdoors (n = 1024) was conducted to approximate the percentage of consumers following recommended food handling practices while grilling. Results showed that there was low adherence to not washing meat/poultry, using separate or clean utensils after flipping or turning the meat or poultry on the grill, or using a thermometer to determine doneness. Sixty-three percent of respondents washed meat or poultry before grilling. Only 22% reported washing utensils after turning or moving the poultry or meat on the grill, which can cause potential cross- or re-contamination. Consumers used many techniques to determine the doneness of meat/poultry, but only 25.6% used a thermometer. The results differed by some demographic characteristics. Women and respondents who grilled poultry versus meat were more likely to follow safe food handling practices. This survey indicates that food safety educators should focus strongly on cross- or re-contamination and thermometer use when designing food safety content for the grilling population.

This study explores the ethnocentrism of Korean consumers regarding food products from different countries. It focused on five food items (butter, potatoes, bottled water, beef, and Kimchi) and 13 countries of origin (Australia, Brazil, China, Colombia, India, Kenya, Korea, New Zealand, Peru, Poland, Spain, Thailand, and United States). Data was collected through an online survey from 630 Korean consumers, measuring their willingness to purchase, willingness to pay, and ethnocentric attitudes. Factor analysis was conducted using the ethnocentrism scale to identify the influencing factors, and hierarchical and K-means cluster analyses were used to group consumers into three categories: High ethnocentrism, Moderate ethnocentrism, and Low ethnocentrism. The results indicated that, irrespective of ethnocentrism levels, food products of Korean origin consistently achieved the highest scores in willingness to purchase and willingness to pay across all consumer clusters. Specifically, traditional food items such as Kimchi exhibited pronounced consumer preferences, whereas butter, regarded as a globalized product, showed no significant difference in willingness to purchase between Korean and US origins. Additionally, consumer perceptions of food products originating from China were found to be significantly low. Future research is needed to better understand how this impacts marketing strategies as the food market continues to evolve globally.

Researchers commonly use hierarchical clustering (HC) or k-means (KM) for grouping products, attributes, or consumers. However, the results produced by these approaches can differ widely depending on the specific methods used or the initial “seed” aka “starting cluster centroid” chosen in clustering. Although recommendations for various clustering techniques have been made, the realities are that objects in groups can, and do, change their clusters. That can impact interpretation of the data. Researchers usually does not run the clustering algorithms multiple times to determine stability, nor do they often run multiple methods of clustering although that has been recommended previously. This study applied hierarchical agglomerative clustering (HAC), KM and fuzzy clustering (FC) to a large descriptive sensory data set and compared attribute clusters from the methods, including multiple iterations of same methods. Sensory attributes (objects) shuffled among clusters in varying ways, which could provide different interpretations of the data. That frequency was captured in the KM output and used to form the “best possible” clusters via manual clustering (MC). The HAC and FC results were studied and compared with KM results. Attribute correlation coefficients also were compared with clustering information. Using results from one clustering approach may not be reliable, and results should be confirmed using other clustering approaches. A strategy that combines multiple clustering approaches, including a MC process is suggested to determine consistent clusters in sensory data sets.

Purpose: This survey examines the practice patterns of speech-language pathologists (SLPs) when recommending thickened liquids as part of dysphagia management. It also surveys SLPs' knowledge and learning methods about thickening agents and factors contributing to quality control in service delivery such as staff instruction and familiarity with measurement tools to verify level of texture consistency. Method: The electronic survey was posted to the community groups for SLP Health Care and Special Interest Group 13 Swallowing and Swallowing Disorders (Dysphagia) of the American Speech-Language-Hearing Association given that their members included professionals with interest and experience in dysphagia management. Results: A total of 246 SLPs, primarily with an adult emphasis in dysphagia management, provided survey responses. Respondents generally viewed the use of thickened liquids as a short-term intervention and self-reported that nectar-like (mildly thick) represented their most recommended level of texture modification. Although SLPs' perceived knowledge about thickening agents varied greatly, the majority selected response options that implied a level of understanding for effective interactions with basic care staff or nutrition professionals. Findings highlight a continued reliance on instant thickening products even though staff instruction about preparation remains inconsistent. Conclusions: Quality control concerns persist, including SLPs' limited familiarity and use of measurement tools for characterizing beverage consistency. Outcomes support standardized practices, including professional education activities for SLPs to learn about thickening products, the thickening process, and to educate/instruct in the preparation of thickened liquids for enhancing the nutritional care of individuals who consume them.

Twelve cultivars of potatoes were used for open-ended question (OEQ) method investigation. OEQs' were examined for answer box number effect, questioning type, and compared to check-all-that-apply (CATA) in the difficulty of information generation for sensory profile development. Up to four small list-style answer boxes were recommended for OEQ information collection irrespective of questioning type. A focused questioning technique on specific modalities was found to generate information that is more actionable over-generalized questioning. The frequency of abstract words was lowest in texture focused open-ended questioning, followed by aroma or flavor. Overall, OEQ's generated rich information but were difficult to accomplish (more cognitively challenging to respond than CATA, potential ambiguous interpretation of certain terms and dimensionality reduction through data analysis). Irrespective of method type, some cultivars of potato (CO99076-6R, Purple Majesty, AC99330-1PY, and Rio Colorado) were found to have similar textures whereas Purple Majesty and Masquerade were similar in flavor. Purple Majesty, Masquerade, CO99076-6R, and AC99330-1PY were liked for their texture. Masquerade cultivar was highly liked for aroma, flavor, and texture over others. Practical applicationsThe findings of this study are helpful to understand the type of information open-ended questions generate and how effectively they can be used to generate terminology in the context of food-related studies. Open-ended questions were tested for questioning effect, information type, diversity of responses, and difficulty.

Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar “base flavor” notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers.

Product development teams frequently develop many prototypes for screening before launching into the marketplace. Gaining customer feedback on each prototype is impossible because of constraints, such as tight timelines, budget, etc. For innovation in facial cleansing/makeup remover wipes, a design of experiments study was conducted to help the team optimize the product based on consumer feedback of prototypes. A predictive model based on consumer results and in vitro lab measurements for the makeup remover wipes was developed that could aid in future reformulation efforts of the textile base as well as the “juice” or lotion add-on. A consumer design of experiments study was conducted on 18 prototypes to help optimize the variables. Makeup remover wipe users and wipe considerers ( n = 963) from the United States and the United Kingdom participated in the study. In vitro lab measurements were also conducted on the same 18 prototypes covering relevant attributes. Partial least square regression was applied with a cross-validation procedure to build a predictive model between the in vitro and consumer research results. Scatter plots between consumer and in vitro lab results showed good directional trends between consumer perception and lab method on cleansing properties, softness, and gentleness. Model equations were developed for those measures. Future validation is needed prior to implementation. The validated model will enable use of in vitro results to predict consumer ratings for prototype screening. The predictive model can provide a quick and efficient way for facial cleansing/makeup remover wipe prototype screening, which will conserve resources and improve efficiency for the business.

Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile producers, especially artisan textile makers (e.g., knitters, tailors, dressmakers, seamstresses, and quilters), to improve the quality of their textile products. Information on several analytical tools that are commonly used for assessing the quality of textiles is abundant, but consumer-based tools for evaluating the quality of textiles remain limited. A consumer-based artisan textile-quality scale was developed using data collected from two focus groups (Phase 1) and a consumer quantitative study, n = 196 (Phase 2). Ten scarves and shawls were evaluated in the quantitative study and analysis of variance (ANOVA) was used to determine the differences between the mean textile ratings for all the statements. Coefficient alpha (final raw alpha = 0.87) was also used to assess if the statements were consistent in the way they measured the quality of the textiles. Pearson correlation tests were used to validate the six-statement quality scale that included statements such as overall attention to detail, the fabric is durable, and stitching is even and consistent. Artisan textile makers in the USA can use this scale to better meet the functional needs of their customers. Additionally, the process that was employed in the development of the six-statement quality scale can be used by researchers in other countries to understand better the key quality characteristics of artisan as well other textile products.

Check-All-That-Apply (CATA) and Check-All-Statements (CAS) or (yes/no) question formats are used by consumer researchers but literature on the influence of those formats on responses from different consumer demographics is lacking. With CATA, consumers select all terms/statements that apply from a list while with CAS, consumers must respond (yes/no or agree/disagree) to each term/statement to show if it applies or not. Online surveys using CATA and CAS were conducted to compare the impact of the two question formats on the "agree" responses for gender and age groups (Boomers, Generation X, Millennials, Generation Z) in Brazil, China, India, Spain, and the United States. Consumers in each country were randomly assigned one of the two question formats (N = 200 per country per method). For most questions and demographic categories, the percentage of "agree" responses was higher when the CAS question format was used. Multiple Factor Analysis (MFA) showed similarities in the "big picture" information collected by CAS and CATA but differences existed in the details. The response distribution and level of detail provided by specific age groups or gender depended on which question format was used. The resulting decisions and recommendations made by researchers for demographic segments of the population could be different.

Innovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time-intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that the first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate), samples with toasted/chamomile and natural/green apple, and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor. Practical applications The chewing gum market is growing around the world. The trends are focused on sugar-free and "green" products. The companies are looking for different raw materials with this appeal. Chewing gums made with yerba mate can provide new flavors for this segment and functional benefits considering its bioactive compounds, such as polyphenols, xanthine, caffeoyl derivatives, saponins, and minerals. Measuring the acceptance of different products is the first step to reach new consumers.

A lexicon in English and Chinese was developed to describe the aroma and flavor profiles of sensory characteristics of Zanthoxylum bungeanum, also known as Sichuan pepper or Chinese prickly ash. A trained, experienced descriptive analysis panel was used to determine the flavor characteristics for Sichuan Pepper. A total of 32 sensory attributes were detected, which included 15 attributes for aroma and 17 attributes for flavor. The aroma profile included peppery, green, citrus, pungent, fennel anise, brothy, floral/perfumy, piney, fruity, sweet aromatics, petroleum-like, chive, earthy, brown, and menthol. The flavor profile included peppery, green, citrus, pungent, minty, floral, piney, fruity, petroleum-like, earthy, cardboard, green-viney, umami, bitter, astringent, tingle, and numbing. The lexicon was validated and demonstrated through 16 different Sichuan pepper samples, including subspecies, locations, and brands. Green Sichuan peppers were more highly flavored and more similar to each other than red peppers suggesting that older plants producing red peppers produce milder and slightly more differentiated samples. Practical Applications Sichuan pepper is a major flavor ingredient in some types of Asian cooking. A lexicon is needed to identify the effects of different subspecies and processing technologies for Sichuan pepper in order to understand differences in aroma and flavor among these "peppers." The developed lexicon has been shown to differentiate among commercial samples.

The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air-frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences. Practical Applications The results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.

This preliminary study examined differences in dietary perceptions and beliefs of a staple food product and a health focused modification of that food product in a focus groups study of native Vietnamese in Vietnam (VNV) and Vietnamese immigrants to the United States (USV). The concepts investigated were rice product awareness and beliefs, use and preparation of rice, and overall interest in value-added brown rice product concepts incorporating health related language. While white rice was well accepted and daily consumed by both USV and VNV, the brown rice product concept, despite its numerous health benefits, was not readily accepted by Vietnamese consumers, either from US or Vietnam. Both sets of consumers had culturally negative associations of brown rice with poverty, aging, and illness in Vietnam and those perceptions had not changed with immigration. Neither USV nor VNV consumers considered health benefits as key factors for rice consumption, a staple food in all of their diets, a difference from Caucasian US participants studied earlier. Exposure to US culture seemed to have little impact on US-Vietnamese’s rice eating habits. Thus, for a staple food product it appears that it would take time and considerable effort to impact the Vietnamese immigrants’ cultural foodways.