The growing interest in plant-based beverages highlights the need for improving the nutritional and sensory qualities of these products in relation to conventional beverages. To enhance their acceptance and appeal, the blending of different ingredients is a promising strategy. However, further exploration is necessary to identify sensory properties that drive consumer acceptance of plant-based beverage blends, especially those made with alternative ingredients. Therefore, the main objective of this study was to examine the sensory properties and elicited emotional responses of plant-based beverage blends made with the case of underutilized crops. Through a multi-country sensory evaluation study (Belgium, Italy, Serbia, Spain; n = 371), four beverage blends based on oat, faba bean, buckwheat, and lupin were tested under blind and informed conditions. The participants' hedonic liking was measured, and perceived beverage properties and their emotional responses were scoped through CATA tasks. Results showed that blends of oat, faba bean and buckwheat were rated similarly or slightly higher than the oat-only beverage. In contrast, the oat and lupin blend received lower ratings, possibly linked to its off-flavours and unusual appearance. Informing consumers about the underutilized crops used generally increased acceptance. In addition, consumers associated positive emotions such as surprise, humour and novelty with the more appreciated beverages. To conclude, these findings highlight the potential of combining underutilized crops in beverage blends as a new alternative in product development, but it is necessary to consider an optimal formulation which can result in fewer undesirable sensory properties while maintaining nutritional advantages.

This chapter will address the latest developments in sensory and consumer research with children. New approaches to existing methods (e.g., observational studies), adaptation of methods from other research areas (e.g., sorting and projective techniques, implicit memory paradigms), as well as new methodologies that have been adapted to children (e.g., check-all-that-apply method) will be presented, providing a brief overview of the relevant theoretical background and then focusing on their application, critically discussing the usefulness and drawbacks of each approach. Attention will be also devoted to the analysis of the factors that play major roles in determining the appropriateness of approaches to consumer studies with children according to their age.

Sustainable diets are essential to securing long-term food and nutrition security, with algae emerging as a promising food ingredient due to their nutritional value and low environmental impact. Yet, studies evaluating perception and acceptance of young consumers for algae is scanty. This study investigates how food neophobia influences children's sensory and emotional responses to algae-enriched crackers in a cross-national context. A total of 301 children aged 8-12 from Germany, Italy, and Sweden evaluated six cracker samples (five algaeenriched, one control) in a school setting. Overall acceptance, sensory properties (via CATA questionnaire), emotional responses (via emoji-based CATA questionaire), and food neophobia were assessed using validated, child-friendly tools. The results showed that neophilic children expressed significantly higher liking (p < 0.001), for samples containing Lithothamnium calcareum and fractionated protein from Arthrospira platensis. The sensory attributes selected and the emotions expressed by children varied significantly with their food neophobia level and across countries. Overall, neophilic children used emoji more frequently to express positive emotions, such as "CuddledIn Love", compared to neophobic children. In conclusion, this study demonstrates that children's food neophobia strongly shapes their acceptance of algae-enriched crackers, with neophilic children showing higher liking and more positive emotional responses than neophobic peers. Cross-national differences further indicate that cultural context influences both sensory evaluations and emotional reactions to algae-based foods. These insights underline the need for neophobiasensitive and nationally tailored strategies when introducing sustainable, algae-enriched products to young consumers.

Recently, algae are receiving increasing attention as a nutritious and sustainable food source. Despite this, consumer acceptance of algae or food products added with algae remain an understudied topic, especially considering children. This study aims to assess the drivers of (dis)liking of crackers added with 5 % of different micro and macroalgae along with a control cracker without any addition, in a group of children (n = 114, 8-11 years, 47.4 % girls) and adults (n = 108, 18-67 years, 61.1 % females). Participants evaluated crackers' liking and perceived sensory attributes using the check-all-that-apply method. Children and adults showed similar crackers perception and liking. Crackers added with Lithothamnium calcareum and the fractionated Spirulina blue protein were comparable to the control sample and were preferred over the crackers added with green Spirulina (entire bacterium), Palmaria palmata and Saccharina latissima. Children differed from adults only for the lower acceptance provided to the sample added with green Spirulina. Correspondence Analysis and Principal Coordinate Analysis revealed that, for this sample, green color was the main driver of rejection for children, while it was a driver of liking for the adults. The present study suggests that algae are a promising ingredient for the development of healthy and sustainable products targeted to children, although color might be a consumption barrier among the pediatric population. Personalized strategies aimed at children must be implemented such the use of algae (Lithothamnium calcareum) or ingredients from algae (Spirulina blue protein) with familiar or engaging colors.

Children play a crucial role in the transition to a sustainable diet, but research on their perception of plant-based alternatives remains scarce. This study aimed to investigate the sensory drivers of liking and consumer perceptions of plant-based breaded fish among children (9-11 years; n=98) and adults (n=104). Participants evaluated five plant-based analogues and two animal-based samples for liking (9-point scale), sensory properties using Check-All-That-Apply method, and emotional responses. Despite higher liking for animal-based samples (Adults: 6.5 - 7.3; Children: 7.1 - 7.5), analogue samples were accepted by both age groups (Adults: 4.9 - 5.9; Children: 5.1 - 6.1). Age-related differences were observed: adults preferred the wheat protein-based sample, while children preferred the rice flake-based one. Plant-based samples were associated with sensory attributes, such as unappealing appearance, off-flavour, legume and spicy odour and flavour, bitter taste and pasty and gummy filling, which negatively impacted liking, particularly among children. Emotional responses influenced acceptance in both age groups, with positive emotions linked to animal-based products and negative emotions to plant-based ones. However, the wheat protein sample evoked curiosity and surprise in adults, contributing to its liking. In contrast, children's preference for the rice-based sample was driven by familiarity and sensory similarity to traditional products, with emotions providing no additional insights beyond liking. These findings underscore the importance of age-specific preferences and emotional responses in promoting plant-based foods, with the potential for targeted products to engage both children and adults in sustainable eating. No effect of food neophobia was found on acceptance in either group.

Plant-based fish is developed to mimic the taste, texture, and appearance of fish. Despite being the fastestgrowing segment in plant-based analogues sales, it remains a niche product due to several hindrances, including sensory and nutritional issues. This study assessed consumer perception, attitudes and acceptance drivers of plant-based canned tuna involving 165 consumers who evaluated for liking and described through the Check-All-That-Apply method five plant-based and three animal-based samples. Consumers' food neophobia level, food related lifestyles and food frequency consumption of a series of plant-based and animal-based products were investigated as potential explanatory variables in drivers of acceptance. Generalised linear models showed that plant-based samples scored very low (<40 VAS score), while animal-based products were well accepted (63.6 - 75.2). Principal Coordinate Analysis revealed that pink colour, tuna/fish flavour, and dryness characterised tuna samples and contributed positively to liking, while unappealing appearance, offflavour, legume/vegetable flavour, bitterness, gelatinous and gumminess, characterised plant-based samples and contributed negatively to liking. Agglomerative hierarchical analysis identified two consumer clusters differing in liking for plant-based fish analogues. One cluster (27 % of consumers) showed significantly higher liking scores for all plant-based samples, a higher consumption of plant-based analogues and seemed more careful when buying food, both regarding its nutritional composition and its naturalness than the other cluster. This study suggests that the exploitation of plant-based ingredients (textured soy, pea and wheat proteins) affects all sensory dimensions of plant-based canned tuna and highlights the importance of sensory optimisation in the development of plant-based alternatives to meet consumer preferences.

Whole meal spaghetti samples from ancient (Khorasan), old (Svevo x Senatore Cappelli, Senatore Cappelli), and one evolutionary population (EP) cultivated in two farms (Evoldur-N, Evoldur-F) were produced at industrial scale, and the technological, nutritional, and sensory properties were evaluated and compared to a modern whole meal semolina sample (CTR). Pasta samples showed optimal cooking times in the rage of 18 ' 30 ''-22'. Significant differences were observed in lipid and protein contents of uncooked pasta samples. The cooking process significantly increased lipids and proteins and decreased the ash content of spaghetti. All pasta samples resulted very close to or beyond the threshold for the nutritional claim of 40 % slowly digestible starch on total available starch. Spaghetti produced with ancient, old, and EPs showed high technological quality in terms of water absorption, volume expansion, cooking loss, and texture. All pasta samples were highly appreciated by consumers, showing mean liking scores >70 on a 100-mm linear hedonic scale. Overall, ancient, old, and EPs pastas revealed high quality features. These findings are relevant for the sensory, nutritional and sustainability consumers' needs, therefore, encouraging the cultivation of these wheats with positive impacts on biodiversity.

This study examines the impact of socioeconomic status (SES) on food neophobia (FN) in Chilean children aged 9-10 and its relationship with vegetable liking, willingness to try unfamiliar vegetables, BMI, and sex. A sensory evaluation was conducted with 216 children (63 low SES, 69 medium SES, and 84 high SES) to assess their decision to taste and their hedonic responses to the appearance, aroma, taste, and texture of six unfamiliar vegetables (spaghetti squash, kale, long white turnip, purple potato, purple cabbage microgreens, and orange bottle-shaped cherry tomato). Weight and height were recorded, and children completed an 8-item Children's Food Neophobia Scale. Results show that 34.5 % of participants chose not to taste at least one sample, with these children characterized by high FN levels (p < .0001), independent of sex, SES, or BMI. Among children who tasted all samples, FN levels were linked to their overall liking for unfamiliar vegetables, with higher FN associated with lower acceptance. SES was inversely related to FN; higher SES was linked to lower FN levels (p < .001) and increased overall liking for unfamiliar vegetables (p < .001). No significant effects of sex or BMI on FN were observed. The study identified two sensory response patterns: one where vegetables received significantly higher overall liking ratings after tasting, and another where samples showed no significant changes in acceptance post-tasting. These findings underscore the role of socioeconomic factors in shaping childrens food preferences and highlight the need for strategies that address these disparities to promote vegetable consumption.

The high consumption of foods rich in salt, fat and sugar represents a risk factor for adverse health outcomes, and while strategies for the reduction of these ingredients have been developed, results have been inconclusive. One reason for this may be that the relationship between preferences for salty, fat and sweet foods is unclear. The aim of this study was to investigate whether individuals showing a higher liking for salty foods also prefer fattier foods, whether savoury or non-savoury/sweet. Liking and intensity responses for a model food (bean pur & eacute;e with increasing concentrations of salt, NaCl, added) were provided by 395 subjects to identify groups of consumers with different responses to saltiness. Hierarchical cluster analysis based on liking scores revealed that one group of subjects (Cluster 1: Salt likers, n = 285) liked the bean pur & eacute;e samples with higher NaCl concentrations significantly more than did those belonging to Cluster 2 (Salt dislikers, n = 110). Salt dislikers also rated saltiness, umami taste, and overall flavour as significantly more intense than did salt likers. These differences were also present in assessment of tastes in water solutions, while no differences between clusters in fungiform papillae density and in attitudes toward health and taste were found. Significant differences between the two clusters were found in terms of food choices, with salt likers choosing foods - both savoury and non-savoury/sweet - that are fattier, more caloric, and thus perceived as less healthy, more frequently than did salt dislikers. These results suggest that subjects preferring saltier foods generally also prefer fattier foods, whether savoury or not-savoury. Thus, the approach of segmenting individuals on salty taste preferences appears to be a useful way of identifying consumers groups more prone to make less healthy food choices in general.

In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for ‘savory’ stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences. Associations among sensory-hedonic patterns, nutritional status, personality, and psycho-attitudinal traits, as well as food habits, were considered.Participants (n=2878) rated their liking and intensity of salty, umami, and overall flavor sensations for bean purée with varying salt levels and provided anthropometric and food consumption data. K-means clustering identified specific sensory-hedonic patterns: ‘Dislikers’ and ‘Moderate Likers’ in women, and ‘Dislikers’ and ‘Likers’ in men. In both genders, the increased concentration of NaCl in the model food translated in opposite hedonic reactions, which was less evident in men with ‘Likers’ showing a higher preference for the saltiest sample. An overweight condition also characterized this latter group. Both 'Likers' clusters (regardless of gender) showed higher familiarity/consumption of less healthy foods, including high-calorie items, junk foods, meat, and fats (all p<0.05). Gender-related differences were observed, with women preferring seafood and desserts, while men savory snacks and soft drinks. These results underscore taste's influence on dietary habits and the need to account for gender differences in personalized dietary interventions.

Fungiform papillae (FP) are the anatomical structures dedicated to gustatory and somatosensory signal triggering. Whether the density of FP (FPD = FP/cm2) is associated with oral responsiveness is controversial, and the disparity in previous findings may be partially due to the diversity in methods used to quantify FP. The present study aims at mapping methods used to estimate FPD and at tentatively assessing the impact of the main procedure variables in FPD estimation. An on-line survey was specifically developed and launched among the European Sensory Science Society members to collect information on methods and procedure variables and to share datasets on FP counting. Seven European research centres responded to the survey. Manual counting was the most popular methodology, and a merged dataset of 1006 observations was obtained. The type of device used for tongue picture acquisition (low-resolution - LR vs high-resolution - HR) was the main procedure variable. FPD mean values were lower when assessed by LR (35.8) than with HR devices (41.5). Distribution of FPD for LR and HR datasets were similar thus comparisons among studies in which different resolution devices have been used are reliable. Picture modifications and data validation did not significantly affect FPD estimation obtained from HR devices, while both these variables significantly affected FPD values collected with LR devices. Both HR and LR procedures were able to capture the differences in FPD due to age and gender. Overall, measures from HR devices appear the best option to depict the inter-individual variability in FPD. Automated procedures appear underutilised.

Several global trends, such as growing population, climate change, food losses and dietary pattern changes, are influencing food security and the overall sustainability of the agri-food system. This chapter provides an overview of the concept of food system sustainability, considering its different meanings, and explores how consumer eating behaviour and choices can have a direct impact on it. In particular, attention is paid to how, and to what extent, consumers are willing and able to adjust their food choices to embrace healthier and sustainable food consumption habits. Through case studies, results from scientific literature on consumer’s attitude, perception and acceptance of sustainable foods, such as organic food, food formulated with alternative protein sources and food developed through nanotechnology applications, are presented and critically discussed. In addition, barriers to sustainable food choice are identified and discussed, and special attention is paid to the most suitable strategies (e.g., exposure, education, and cross-modal interactions) available to modify food behaviour in specific groups (e.g., children and individuals with obesity), in order to guide them towards healthier and more sustainable food choices.

In a rapidly changing world with increasing environmental and health issues, it is necessary to steer research in an appropriate direction while keeping our health in mind [...]

The global environmental changes require the development of new food formulations with sustainable ingredients. In this context, legumes could be used to enrich foods with beneficial consequences both on human health and sustainability of the agri-food system. The aim was to evaluate the liking of a whole corn-based formulation including chickpea or red lentil flour with or without providing health and environmental information about legumes. The effect of the conveyed information in subjects with different food neophobia (FN) level as well as the association between FN and different sustainability dimensions were also investigated. A 100% whole-corn sample and two samples added with 20% of chickpea or red lentil flour were tested by 127 consumers in blind, expected, and real conditions. Subjects completed questionnaires about FN, sustainable behavior, perceived environmental impact of food products, beliefs, and attitudes toward sustainable food. Legume-based products were equally liked as the control sample indicating that these food ingredients are promising for the enrichment of polenta samples. The information increased consumers' hedonic expectations. However, incomplete assimilation was found for samples with legumes. When the effect of information was assessed as a function of FN level, a complete assimilation for subjects with low (chickpea sample) and medium (red lentil sample) FN score was found, while no significant effect was seen for subjects with high FN score. A significant negative association was found between FN and sustainability commitment.Practical ApplicationThe results of the present study demonstrate that the development of sustainable food formulations using legumes is promising and that conveying health and environmental sustainability information contribute to increase consumer acceptance. However, consumers with high levels of FN were insensitive to information and were also those with low interest in sustainability issues. As a practical application, personalized communication strategies should be developed to reach different consumers targets when specific innovations are launched on the market alongside with industry efforts in developing marketing initiatives raising consumers awareness about health and environmental aspects.

One of the main priorities of current food systems is to develop new and healthy foods to overcome food shortages considering consumer’s expectations. Algae are receiving increasing attention as nutritious and sustainable food, though studies are limited mainly to Arthrospira and Chlorella species and cross-national research is scant. This study aims to investigate European consumers’ liking and perception of crackers added with powders from Arthrospira platensis (green Spirulina), isolated proteins from Arthrospira platensis (blue Spirulina), Palmaria palmata, Saccharina latissima, Lithothamnium calcareum and a control cracker. Belgian, German, Italian, and Swedish participants (n = 413, 18–69 years, 59.8

This review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods.

Over the last few decades, there has been a gradual decrease in natural biodiversity, which is leading to the standardisation of wine products. Minor grape varieties possess key traits for producing wines with a specific territorial identity and they contribute to increasing biodiversity. Timorasso is an ancient Italian white grape variety native to the province of Alessandria in the Piedmont region. It fell into oblivion for a period of time due to the advent of phylloxera at the end of the 1800s and the abandonment of rural areas, which almost led to the extinction of this grapevine. This study aimed to identify the sensory properties that characterise Timorasso wine from different producers and production areas and to investigate the diversity of the sensory space. Sixteen Timorasso wines from the 2018 vintage and were evaluated for sensory description by a panel of nine semi-trained judges using the RATA method. The Timorasso wine was found to have a complex aromatic profile spanning fruity (citrus, tropical fruits, tree-fruit and dried/baked fruit), floral, vegetative, balsamic, honey and fuel/petroleum. The multiple factor analysis clearly differentiated wines with fruity notes from those with balsamic, vegetative and fuel/petroleum aromas. The hierarchical cluster analysis evidenced three main clusters. Cluster 1 comprised wines with pale-yellow colour and fruity-related aromas, low sourness, body and alcohol sensations. Cluster 2 comprised wines with dark yellow colour, low sourness, and high intensities of raisin and fuel aromas, probably due to specific oenological practices, such as grape maceration. Cluster 3 comprised wines with high sourness and vegetative odour. The results provide for the first time a sensory map of a grapevine that was almost forgotten until a few decades ago, but which is now considered to be among the most promising white wines on the Italian market.