Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients. The purpose of the study was to reveal consumers' perspectives on novel, and partly traditional but marginally utilized, ingredients to be used in regular cooking and their sensory characteristics and nutritional and environmental aspects. Consumer attitudes were obtained with two online consumer surveys. Consumer surveys revealed the most interesting ingredients. Plant-based ingredients are preferred over raw materials of animal or insect origin and these are also perceived as more pleasant. Plants were also regarded as credible, ecological, natural, healthy and nutrient-rich. Finnish consumers are not ready to adopt insects into their diet. Neither synthetic meat nor three-dimensional printed food have potential without further knowledge or experience of consumers. Findings of this research give baseline information on consumer attitudes towards novel ingredients. Further research is needed to investigate the perceived pleasantness when the potential ingredients are tasted.Peer reviewe

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion

Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients. The purpose of the study was to reveal consumers' perspectives on novel, and partly traditional but marginally utilized, ingredients to be used in regular cooking and their sensory characteristics and nutritional and environmental aspects. Consumer attitudes were obtained with two online consumer surveys. Consumer surveys revealed the most interesting ingredients. Plant-based ingredients are preferred over raw materials of animal or insect origin and these are also perceived as more pleasant. Plants were also regarded as credible, ecological, natural, healthy and nutrient-rich. Finnish consumers are not ready to adopt insects into their diet. Neither synthetic meat nor three-dimensional printed food have potential without further knowledge or experience of consumers. Findings of this research give baseline information on consumer attitudes towards novel ingredients. Further research is needed to investigate the perceived pleasantness when the potential ingredients are tasted

Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial

Early life is critical for developing healthy eating patterns. This study aimed to investigate the effects of a Nordic, protein-reduced complementary diet (ND) compared to a diet following the current Swedish dietary guidelines on eating patterns and food acceptance. At 4–6 months (mo) of age infants were randomized to a Nordic group (NG, n = 41) or a Conventional group (CG, n = 40), and followed until 18 mo of age. Daily intake of fruits and vegetables (mean ± sd) at 12 mo was significantly higher in the NG compared to the CG: 341 ± 108 g/day vs. 220 ± 76 g/day (p < 0.001), respectively. From 12 to 18 mo, fruit and vegetable intake decreased, but the NG still consumed 32% more compared to the CG: 254 ± 99 g/day vs. 193 ± 67 g/day (p = 0.004). To assess food acceptance, both groups were tested with home exposure meals at 12 and 18 mo. No group differences in acceptance were found. We find that a ND with parental education initiates healthy eating patterns during infancy, but that the exposure meal used in the present study was insufficient to detect major differences in food acceptance. This is most likely explained by the preparation of the meal. Nordic produce offers high environmental sustainability and favorable taste composition to establish healthy food preferences during this sensitive period of early life

Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial

Early life is critical for developing healthy eating patterns. This study aimed to investigate the effects of a Nordic, protein-reduced complementary diet (ND) compared to a diet following the current Swedish dietary guidelines on eating patterns and food acceptance. At 4–6 months (mo) of age infants were randomized to a Nordic group (NG, n = 41) or a Conventional group (CG, n = 40), and followed until 18 mo of age. Daily intake of fruits and vegetables (mean ± sd) at 12 mo was significantly higher in the NG compared to the CG: 341 ± 108 g/day vs. 220 ± 76 g/day (p < 0.001), respectively. From 12 to 18 mo, fruit and vegetable intake decreased, but the NG still consumed 32% more compared to the CG: 254 ± 99 g/day vs. 193 ± 67 g/day (p = 0.004). To assess food acceptance, both groups were tested with home exposure meals at 12 and 18 mo. No group differences in acceptance were found. We find that a ND with parental education initiates healthy eating patterns during infancy, but that the exposure meal used in the present study was insufficient to detect major differences in food acceptance. This is most likely explained by the preparation of the meal. Nordic produce offers high environmental sustainability and favorable taste composition to establish healthy food preferences during this sensitive period of early life

Foodscapeista gamescapeiksi : välipalat pelaamiskäytännöissä

Tutkimuksessa tarkastellaan pelaajien jokapäiväistä elämää etsimällä hetkiä, gamescapeja, joissa pelaamisen käytännöt yhdistyvät välipalojen kulutuskäytäntöihin. Näin pyritään vastaamaan näkemyksiin, joiden mukaan pelaamista tulisi tarkastella kokonaisvaltaisesti osana erilaisten ihmisten arkea moninaisissa tilanteissa ja ympäristöissä, osana kulttuurista kehystä. Työssä muodostetaan netnografisen metodologian avulla, arjen käytäntöihin ja tilallisuuteen perustuva gamescape-typologia: Tosissaan – Helposti energiaa, Yhdessä hauskaa – Herkuttelua tai kieltäytymistä, Liikkeellä – Eväät matkassa tai matkalta sekä Arjen välitilassa – Pelejä ja välipaloja. Työ rakentaa monipuolista kuvaa pelaajien arjesta ja siten rikkoo yksiulotteisia oletuksia pelaajien ruokakulttuurista. Tutkimus myös luo jatkotutkimusehdotuksia kulttuurisen pelitutkimuksen ja pelisuunnittelun kentälle.fi=vertaisarvioitu|en=peerReviewed

Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial

Early life is critical for developing healthy eating patterns. This study aimed to investigate the effects of a Nordic, protein-reduced complementary diet (ND) compared to a diet following the current Swedish dietary guidelines on eating patterns and food acceptance. At 4-6 months (mo) of age infants were randomized to a Nordic group (NG, n = 41) or a Conventional group (CG, n = 40), and followed until 18 mo of age. Daily intake of fruits and vegetables (mean +/- sd) at 12 mo was significantly higher in the NG compared to the CG: 341 +/- 108 g/day vs. 220 +/- 76 g/day (p < 0.001), respectively. From 12 to 18 mo, fruit and vegetable intake decreased, but the NG still consumed 32% more compared to the CG: 254 +/- 99 g/day vs. 193 +/- 67 g/day (p = 0.004). To assess food acceptance, both groups were tested with home exposure meals at 12 and 18 mo. No group differences in acceptance were found. We find that a ND with parental education initiates healthy eating patterns during infancy, but that the exposure meal used in the present study was insufficient to detect major differences in food acceptance. This is most likely explained by the preparation of the meal. Nordic produce offers high environmental sustainability and favorable taste composition to establish healthy food preferences during this sensitive period of early life

Foodscapeista gamescapeiksi: Välipalat pelaamiskäytännöissä

Tutkimuksessa tarkastellaan pelaajien jokapäiväistä elämää etsimällä hetkiä, gamescapeja, joissa pelaamisen käytännöt yhdistyvät välipalojen kulutuskäytäntöihin. Näin pyritään vastaamaan näkemyksiin, joiden mukaan pelaamista tulisi tarkastella kokonaisvaltaisesti osana erilaisten ihmisten arkea moninaisissa tilanteissa ja ympäristöissä, osana kulttuurista kehystä. Työssä muodostetaan netnografisen metodologian avulla, arjen käytäntöihin ja tilallisuuteen perustuva gamescape-typologia: Tosissaan - Helposti energiaa, Yhdessä hauskaa - Herkuttelua tai kieltäytymistä, Liikkeellä - Eväät matkassa tai matkalta sekä Arjen välitilassa - Pelejä ja välipaloja. Työ rakentaa monipuolista kuvaa pelaajien arjesta ja siten rikkoo yksiulotteisia oletuksia pelaajien ruokakulttuurista. Tutkimus myös luo jatkotutkimusehdotuksia kulttuurisen pelitutkimuksen ja pelisuunnittelun kentälle. </p

Paper presented at 5th Nordic Conference on Consumer Research

In this paper, we examine how consumers verbally describe the sensory perceptions of snacks in theireveryday consumption. This netnographic study was carried out in Finland, in an on-line consumercommunity. We asked participants to focus on different sensory properties while they were dealingwith snacks. The work-in-progress paper highlights two kinds of preliminary findings: we introducethe most commonly mentioned as snacks (sandwiches, dairy products and fruits) and their relatedsensory descriptions as well as discuss consumers’ ability to verbally describe the sensations theyperceive via five senses. We conclude that in order to get a multisided description of consumers’sensory experiences, a combination of a variety of methodologies provides most insightfulpossibilities.</p