Neurophysiological responses during cooking food associated with different emotions

Neurophysiological correlates of affective experience could potentially provide continuous information about a person’s experience when cooking and tasting food, without explicitly verbalizing this. Such measures would be helpful to understand people’s implicit food preferences and choices. This study examined for the first time the relation between neurophysiological variables and affective experiences under real cooking and tasting circumstances, using ingredients that were a priori expected to evoke different affective reactions. 41 participants cooked and tasted two stir-fry dishes in random order following an identical, strictly timed protocol. Once the main ingredient was chicken and the other time mealworms. EEG, ECG and skin potential were recorded continuously. Participants scored subjective valence and arousal after each cooking and tasting session. Frontal EEG alpha asymmetry showed the expected effect throughout the whole cooking and tasting session, consistent with ‘approach’ motivation for chicken and ‘avoidance’ for mealworms. Skin potential effects differed between cooking intervals but were in the expected direction. ECG variables showed an interaction with order of cooking the different dishes. Based on EEG alpha asymmetry, ECG and skin potential variables, we can estimate with 82% accuracy whether a single participant is preparing a dish with mealworms or with chicken. Our study provides evidence that it is possible to estimate experienced emotion during real-life cooking and tasting. We argue that it is important to consider that different neurophysiological and subjective measures reflect different underlying affective processes, to map them out more precisely, and to take advantage of these differences

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

This study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming chicken stew in light of South Africa's new salt recommendations. In total, 432 South- African consumers (aged 35.2 ± 12.3 years) consumed a full portion of a chicken stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare chicken stews: 1) no reduction e 2013 Na level; regular salt level as currently available on the South African market (24473 mg Na/100 g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025 mg Na/100 g), 3) 2016 salt level, as per regulatory prescriptions (18000 mg Na/100 g), 4) 2019 salt level, as per regulatory prescriptions (13000 mg Na/100 g). Consumers were randomly allocated to consume one of the four meals. Liking, salt taste perception, and use of table salt and pepper were measured. Chicken stews prepared with reduced-salt stock powders were equally well-liked as chicken stews with the current salt level. Moreover, a gradual reduction of the salt in the chicken stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 Na level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases. More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products.http://www.elsevier.com/locate/appet2017-01-31hb201

Effects of Multisensory Context on Tofu and Soy Sauce Evaluation and Consumption

We examined the effects of an informative pitch and multisensory contexts as potential factors influencing individuals’ experience of tofu with soy sauce and the amount consumed outside the lab. Two hundred and sixteen participants watched one of two pitches (promoting either vegetarian diets or exercise) and were guided into one of three multisensory contexts (‘sustainable’, ‘meat’, or ‘neutral’ theme). Participants rated the aroma and appearance of soy sauce and the taste of tofu dipped in it using the intuitive ‘one touch’ EmojiGrid valence and arousal measuring tool. Our results showed that the ‘meat’ context increased arousal ratings for soy sauce and the tendency to consume more tofu relative to the other contexts. Pitch did not influence affective ratings or amounts consumed. We conclude that the multisensory context has the potential to positively affect peoples’ choices and perceptions of plant-based and sustainable food and promote its consumption

How can dairies maximize their profits and properly remunerate their dairy farmers?

ABSTRACT The current pricing process of raw milk in Brazil discourages producers from improving milk composition, which affects both yield and quality of dairy products. Furthermore, small and medium-sized dairies face great difficulties when it comes to planning production. Thus, a linear programming model was developed to price the raw milk and determine the optimal mix (combination of quantities) of dairy products that maximizes total contribution margin (TCM) under daily scenarios of high (January) and low (July) raw milk supplies (summer and winter, respectively) by comparing optimal solutions with actual results. The TCM of optimal and actual mixes were higher in January due to the greater availability of raw material. Packaging was a limiting factor in the production of cheese in optimal mixes. The relationship between unit contribution margin (UCM) and the required amount of raw materials per product unit and resource availability is crucial to defining the mix of dairy products and TCM of the dairy. Casein and raw milk volume showed shadow prices. Under both scenarios, the calculated prices of raw milk were higher than the prices charged by the dairy and were higher in January. The proposed model remunerates the producers based on the quantity and quality of raw milk. The dairy can maximize its TCM by better planning its mix of products with the use of linear programming

Effects of complexity and intensity on sensory specific satiety and food acceptance after repeated consumption

The objectives of the present work were (1) to study the effects of complexity and intensity of foods on sensory specific satiety (SSS) and their acceptance after repeated consumption, and (2) to determine the predictive value of SSS for acceptance over repeated consumption. Two studies were performed: a soup study (N = 66) and a snack study (N = 61). In the snack study, the intense snacks produced somewhat more SSS than the less intense snacks (F(3,177) = 2.2, p = 0.09). Both studies demonstrated that pleasantness of stimuli with a near to optimal arousal level, which is a combination of complexity and intensity, was more resistant to a decline over repeated exposure than of stimuli with lower arousal levels (soups: F(14,546) = 2.0, p = 0.04; snacks: F(15,450) = 6.1, p = 0.003). The data do not support the idea that SSS could serve as a rapid predictor of long-term acceptance (soups: r(SSS-repeated) (consumption) = -0.05, p = 0.73; snacks: r(SSS-repeated consumption) = 0.20, p = 0.19). These findings need to be confirmed with stimuli that are more comparable with respect to initial liking and sensory qualities other than intensity and complexity. (c) 2007 Elsevier Ltd. All rights reserved

Understanding consumer decisions using behavioural economics

People make many decisions throughout the day involving finances, food and health. Many of these decisions involve considering alternatives that will occur at some point in the future. Behavioural economics is a field that studies how people make these decisions (Camerer, 1999)[[Au: The reference “Camerer (1999)” is cited in the text but not listed. Please check.]]. It shows that people are driven by short-term gratification (reward or benefit). For example: given a choice between choosing $5 now or$10 in 2 weeks, people tend to choose the sooner, smaller reward. But choosing the delayed reward, i.e. delaying gratification, can actually be beneficial in the long term. How can we motivate consumers to resist the ‘now’ and invest in their future (e.g. develop sustainable or healthy habits)? In our current research we performed a laboratory experiment, in which we examined whether we can increase the perceived value of a (delayed) environmental benefit using tailored communication, i.e. change the way it is framed. More specifically, we investigated whether we can boost the value of an abstract, long-term green claim in a product by expressing it as a concrete, short-term benefit. We confirmed our hypothesis that by appropriately communicating the green claim, we can boost the perceived value of it. Therefore, to motivate consumers to buy a product with an environmental benefit, it needs to have a green claim expressed as a concrete and short-term benefit

Effects of variety and repeated in-home consumption on product acceptance

The present study was designed to investigate the effect of variety on long-term product acceptance and consumption in a home-use situation. Subjects (N= 105) consumed a meat sauce once a week at dinner at home for a period of 10 weeks. Three variety groups were designed. The monotony group (N= 45) consistently received the same flavour of meat sauce across all 10 weeks; the imposed variation group (N= 30) received one from three different flavours of the meat sauce in random order, and the free choice (N= 30) in variation group was allowed to choose among three flavours of the meat sauce. Results showed a substantial increase in boredom and decline in acceptance ratings after repeated consumption. As hypothesized, this effect was the largest for the monotony group and was least pronounced in the free-choice group, with the imposed variation group in between. Consumption data were in line with these acceptance ratings; the monotony group consumed less of the food than the free-choice group over that time. In conclusion, repeated consumption of a food product only once a week at home resulted in a remarkable increase of boredom over time. The boredom effect was the largest for subjects who consistently received the same food, and was least pronounced for subjects who were allowed to choose among three different flavours of the food

High satiety expectations of a first course promote selection of less energy in a main course picture task

One of the factors determining meal size is the expectation one has about satiating properties of foods. Foods eliciting low satiety expectations are often chosen in larger portions. We investigated whether satiety expectations of one food lead to a different portion size selection of other foods, using an online picture task. One hundred and twenty-six subjects (64 unrestrained, 62 restrained) participated in three conditions (within-subject). In two conditions subjects were asked to imagine they consumed soup as a first course. They were shown pictures of soups differing in terms of visual attributes, e.g. colour intensity, ingredients variety, etc. that conveyed a high or low expected satiety. In the control condition, no picture was shown. After viewing either a soup picture or no picture, subjects chose an ideal menu and portion size out of several other foods (meat, side dishes and vegetables) via an online choice task, specifically developed for this experiment. The energy (kcal) and weight (grams) selected for the main course was measured. More energy was chosen in the low satiety compared with the high satiety soup picture condition, but this effect was only significant for restrained eaters. This study shows that satiety expectations of a first course 'carry over' to the rest of the menu in people who carefully watch their diet, i.e. restrained eaters make satiety estimations for an entire menu. Our online choice task was able to capture these estimations in an implicit manner