Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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2024 - 20252

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Author: search.filters.author.Foster MSubject: search.filters.subject.Emotional response

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    Exploring the association of personal factors with affective responses to plant-based meat alternatives with consideration of their perceived similarity to meat
    (Elsevier Ltd, 2025-12-01) Giezenaar C; Mehta A; Orr RE; Godfrey AJR; Foster M; Hort J
    Plant-based meat alternatives (PBMAs) have gained popularity as perceived sustainable replacements for meat, yet consumption remains limited. Understanding how personality traits shape PBMA consumption experience is therefore essential. This study surveyed 140 New Zealand consumers, assessing behavioural traits and attitudes related to willingness to reduce meat consumption/increase PBMA consumption. Participants completed tasting sessions evaluating commercially available PBMA products, based on flavour, texture, overall liking and emotions evoked, and sample perceived similarity to meat. Participants reported their demographic information, dietary habits, and frequency of meat and PBMA consumption. Results showed that higher social status derived from PBMA consumption were linked with higher liking ratings and citation proportion of ‘hungry’ for PBMAs. However, high negative attitude towards vegetarianism/veganism was linked to higher citation proportion for ‘unhappy’ for wholefood samples, while lower citation proportion for ‘unhappy’ for somewhat meat-like samples. High meat attachment was associated with lower perceived similarity to meat in both meat-like and somewhat meat-like samples. Additionally, the high meat consumption group reported lower texture and overall liking for meat-like samples. High variety seeking consumers (VARSEEK scores) were positively associated with flavour and overall liking for wholefood samples. Based on dietary groups, meat avoiders, generally driven by environmental and animal welfare concerns, reported more negative emotions such as ‘unhappy’ when tasting wholefood PBMAs compared to omnivores and flexitarians, despite their strong ethical and environmental motivations. The research highlights the impact of consumer behavioural traits and attitudes on their PBMA perception and acceptance, providing valuable insights for improving product development.
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    Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers
    (Elsevier BV, amsterdam, 2024-12) Chen A; Lim AJ; Lin JWX; Oh G; Teo PS; Bowie D; Deb-Choudhury S; Samuelsson LM; Chan JCY; Ng SB; Foster M; Giezenaar C; Hort J
    Edible seaweeds are gaining global popularity as nutritious and sustainable food sources, extending beyond Asian into Western diets. To investigate consumer perception and acceptance of high seaweed content foods, two novel products, seaweed dumplings and pasta, were developed using the mixture of Ulva spp. and Undaria pinnatifida as a primary ingredient. Consumer evaluations were conducted in New Zealand (NZ, n = 157) and Singapore (SG, n = 176). Results showed low overall liking and willingness to purchase for both products in each country, though NZ consumers rated them more positively in terms of liking, healthiness and sustainability than SG consumers. Willingness to purchase was positively correlated with ratings of liking, healthiness, and sustainability. Emotional responses differed by country and product, with more NZ participants reporting positive emotions (e.g., pleased, happy, hopeful and loving) and dumplings evoking more activate emotions (e.g., energetic, shocked and amazed). Umami taste enhanced overall liking in both countries, while slimy texture (NZ) and fish-like flavour (SG) decreased overall liking. These results underscore the current challenges in consumer acceptance of high seaweed content novel foods, but also highlight cross-cultural differences that can guide the development of seaweed-based foods in global markets.