Research on those variables that have been shown to influence the consumer's choice of
beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a …

This research evaluated the effects of product familiarity on the sensory acceptability and
physiological responses of consumers toward different food stimuli using two populations …

Plant-based milk alternatives (PBAs) are growing in popularity, which has led to the creation
of many novel beverages from cereals, legumes, nuts, seeds, and pseudocereals. As such …

Plant-based alternatives to dairy milk are becoming more popular in many parts of the world.
The present research explored this product category using a multi-variable research strategy …

Efforts to reduce the environmental burden of agri-food systems have fostered technological
advances to enable a transition towards more sustainable production and diets. Such a …

Engineering healthy diets from sustainable food resources undoubtedly constitutes a major
global challenge. One solution to the problem of developing healthy and sustainable diets …

The aims of the present study were to gather information about Brazilian consumers'
perception of lamb meat and to study whether the perception is affected by the consumption …

Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption,
however has little appeal to consumers. Conceptualisations, ie functional and emotional …

The current explosion of micro-brewed beers has created a category that varies greatly in
style, quality, ingredients, sensory attributes and brand images. To establish a niche in this …

Technological development in traditional foods is not always in line with consumer
acceptability. This study aimed to determine consumer perception of selected Indonesian …