The market for organic products is growing rapidly, probably attributable to the general
customer perception that they are healthier foods, with a better nutritional profile than …

Plant-based meat alternatives have grown tremendously in recent years, with an
unprecedented increase in vegan and meat-sounding labelled products appearing on …

Health promoters have been unable to reach and engage people on social media (SM) to
the extent that food industry brands and lifestyle personalities have. The objective of this …

Reducing meat consumption could materially reduce global greenhouse gas emissions. Yet,
meat consumption habits are exceptionally difficult to break, even more so when plant …

Consumers do not consider flour, a low-moisture food product, a high risk for microbial
contamination. In the past 10 years, however, flour has been identified as a source of …

Due to the high proportion of impulse purchases and the short time devoted to purchase
decisions, packaging and other extrinsic attributes are becoming increasingly important in …

In the last few years, vegetarian products have become a widespread dietary option in food
industry to the point that large retail chains such as McDonald's has offered a vegetarian …

Food marketers increasingly use a combination of processing and nutrient content claims to
convey information to consumers. Further, consumers are more aware of and concerned …

The UK government has called for industry reformulation of foods that contribute most to
sugar consumption in children's diets, including yogurts. The aim of this work was to …

Research has found an association between the perceived sustainability and healthiness of
foods and meals between individual consumers. The current study aimed to investigate …