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This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China’s initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done. In contrast, there were minimal differences in Chinese consumer ratings between December 2018 and November 2020 for different lamb attributes and opinions of New Zealand lamb. Cluster analysis revealed that many consumers (140 in December 2018/376 in November 2020) used only a small portion of the high end of the scale when rating lamb attributes, resulting in little differences between the attributes. This study suggests COVID-19 has enhanced some food safety related behaviors but had little effect on Chinese opinions and preferences for New Zealand lamb attributes. It also highlights that survey design should be carefully considered when collecting responses from Chinese consumers.
Scott Hutchings; Luis Guerrero; Miranda Mirosa; Phil Bremer; Damien Mather; Enrique Pavan; Talia Hicks; Li Day; Carolina Realini. The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat. Foods 2021, 10, 1324 .
AMA StyleScott Hutchings, Luis Guerrero, Miranda Mirosa, Phil Bremer, Damien Mather, Enrique Pavan, Talia Hicks, Li Day, Carolina Realini. The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat. Foods. 2021; 10 (6):1324.
Chicago/Turabian StyleScott Hutchings; Luis Guerrero; Miranda Mirosa; Phil Bremer; Damien Mather; Enrique Pavan; Talia Hicks; Li Day; Carolina Realini. 2021. "The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat." Foods 10, no. 6: 1324.
Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.
Francesca Goodman-Smith; Siddharth Bhatt; Robyn Moore; Miranda Mirosa; Hongjun Ye; Jonathan Deutsch; Rajneesh Suri. Retail Potential for Upcycled Foods: Evidence from New Zealand. Sustainability 2021, 13, 2624 .
AMA StyleFrancesca Goodman-Smith, Siddharth Bhatt, Robyn Moore, Miranda Mirosa, Hongjun Ye, Jonathan Deutsch, Rajneesh Suri. Retail Potential for Upcycled Foods: Evidence from New Zealand. Sustainability. 2021; 13 (5):2624.
Chicago/Turabian StyleFrancesca Goodman-Smith; Siddharth Bhatt; Robyn Moore; Miranda Mirosa; Hongjun Ye; Jonathan Deutsch; Rajneesh Suri. 2021. "Retail Potential for Upcycled Foods: Evidence from New Zealand." Sustainability 13, no. 5: 2624.
Tenebrio molitor (mealworms) and Hermetia illucens (Black soldier fly) larvae were analysed for the effect of feed composition on the fatty acid profiles. The larvae were raised on various feeds to which the basal diet had been supplemented to various levels with seed meals (flax seed, chia seed, hemp seed, and rapeseed). Fatty acid classes and composition of both insect larvae were similar in T. molitor and H. illucens larvae fat; however, the actual percentage composition differed; saturated (28.61% and 86.75%), monounsaturated (MUFA) (52.89% and 7.94%), and polyunsaturated (PUFA) fatty acids (18.49% and 5.31%). The supplementation of the basal diet resulted in larvae fat with increased omega-3 fatty acids levels, and subsequently a lower omega-6 to omega-3 ratio (T. molitor; 4.28:1 in the diet with 10% chia seed, H. illucens; 3.52:1 in the diet with 20% hemp seed) than those of the basal diets (50:1 and 9.91:1 in T. molitor and H. illucens respectively). In most of the larvae samples, the ratio achieved was closer to that recommended for a healthy diet.
Kehinde G Lawal; Ruchita R Kavle; Taiwo O Akanbi; Miranda Mirosa; Dominic Agyei. Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding. Future Foods 2021, 3, 100016 .
AMA StyleKehinde G Lawal, Ruchita R Kavle, Taiwo O Akanbi, Miranda Mirosa, Dominic Agyei. Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding. Future Foods. 2021; 3 ():100016.
Chicago/Turabian StyleKehinde G Lawal; Ruchita R Kavle; Taiwo O Akanbi; Miranda Mirosa; Dominic Agyei. 2021. "Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding." Future Foods 3, no. : 100016.
Approximately 12% of total food waste is generated at the hospitality and food service level. Previous research has focused on kitchen and storeroom operations; however, 34% of food waste in the sector is uneaten food on consumers’ plates, known as “plate waste”. The effect of situational dining factors and motivational factors on plate waste was analysed in a survey of 1001 New Zealand consumers. A statistically significantly greater proportion (p < 0.05) of participants reported plate waste if the meal was more expensive, longer in duration or at dinnertime. Irrespective of age or gender, saving money was the most important motivating factor, followed by saving hungry people, saving the planet and, lastly, preventing guilt. Successful food waste reduction campaigns will frame reduction as a cost-saving measure. As awareness of the environmental and social costs of food waste builds, multifactorial campaigns appealing to economic, environmental and social motivators will be most effective.
Francesca Goodman-Smith; Romain Mirosa; Miranda Mirosa. Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste. Sustainability 2020, 12, 6507 .
AMA StyleFrancesca Goodman-Smith, Romain Mirosa, Miranda Mirosa. Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste. Sustainability. 2020; 12 (16):6507.
Chicago/Turabian StyleFrancesca Goodman-Smith; Romain Mirosa; Miranda Mirosa. 2020. "Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste." Sustainability 12, no. 16: 6507.
Purpose Food safety is an issue of key concern for Chinese consumers. This study identifies intrinsic and extrinsic cues on product labels or websites that Chinese consumers use to assess a product's perceived safety. Design/methodology/approach Five structured focus groups (total participants n = 41) were run in Suzhou China, in Chinese, to gather consumers' perceptions towards food safety cues. Findings A total of 18 safety cues were identified during the focus group discussions. Certifications, country of origin, production date and shelf life, ingredients and materials and nutritional information were the five safety cues consumers perceived to be the most important. The risks perceived by consumers differed based on: product category (e.g. meat, dairy, cereal); product form (e.g. fresh, chilled, frozen) and degree of processing. Interestingly, consumers used different food safety cues to assess a packaged product compared to the product shown on a website. Research limitations/implications While providing deep qualitative insights into perceptions of food safety cues, further studies which seek to conduct quantitative work within a wider demographic context are encouraged. Practical implications This information will help to provide best practice advice for international marketers and government risk communicators on how and where to communicate the safety of food products so that they can maximise the effectiveness of their messaging within the appropriate information channels and thereby ensure that it resonates well with Chinese consumers. Originality/value This study contributes to the academic knowledge of consumer perceptions of cues related to food safety.
Miranda Mirosa; Yang Liu; Phil Bremer. Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications. British Food Journal 2020, 123, 261 -278.
AMA StyleMiranda Mirosa, Yang Liu, Phil Bremer. Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications. British Food Journal. 2020; 123 (1):261-278.
Chicago/Turabian StyleMiranda Mirosa; Yang Liu; Phil Bremer. 2020. "Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications." British Food Journal 123, no. 1: 261-278.
In the midst of the global 2020 COVID-19 outbreak, the advantages of online food delivery (FD) were obvious as it facilitated consumer access to prepared meals and enabled food providers to keep operating. However, online FD is not without its critics, with reports of consumer and restaurant boycotts. It is therefore time to take stock and consider the broader impacts of online FD and what they mean for the stakeholders involved. Using the three pillars of sustainability as a lens through which to consider the impacts, this review presents the most up-to-date research in this field revealing a raft of positive and negative impacts. From an economic standpoint, online FD while providing job and sale opportunities has been criticized for high commissions it charges restaurants and questionable working conditions for delivery people. From a social perspective, online FD is affecting the relationship between consumers and their food as well as influencing public health outcomes and traffic systems. Environmental impacts include the generation of worrying amounts of waste and its high carbon footprints. Stakeholders must consider how best to mitigate the negative and promote the positive impacts of online FD to ensure that it is sustainable, in every sense, moving forward.
Charlene Li; Miranda Mirosa; Phil Bremer. Online Food Delivery Platforms. 2020, 1 .
AMA StyleCharlene Li, Miranda Mirosa, Phil Bremer. Online Food Delivery Platforms. . 2020; ():1.
Chicago/Turabian StyleCharlene Li; Miranda Mirosa; Phil Bremer. 2020. "Online Food Delivery Platforms." , no. : 1.
During the global 2020 COVID-19 outbreak, the advantages of online food delivery (FD) were obvious, as it facilitated consumer access to prepared meals and enabled food providers to keep operating. However, online FD is not without its critics, with reports of consumer and restaurant boycotts. It is, therefore, time to take stock and consider the broader impacts of online FD, and what they mean for the stakeholders involved. Using the three pillars of sustainability as a lens through which to consider the impacts, this review presents the most up-to-date research in this field, revealing a raft of positive and negative impacts. From an economic standpoint, while online FD provides job and sale opportunities, it has been criticized for the high commission it charges restaurants and questionable working conditions for delivery people. From a social perspective, online FD affects the relationship between consumers and their food, as well as influencing public health outcomes and traffic systems. Environmental impacts include the significant generation of waste and its high carbon footprints. Moving forward, stakeholders must consider how best to mitigate the negative and promote the positive impacts of online FD to ensure that it is sustainable in every sense.
Charlene Li; Miranda Mirosa; Phil Bremer. Review of Online Food Delivery Platforms and their Impacts on Sustainability. Sustainability 2020, 12, 5528 .
AMA StyleCharlene Li, Miranda Mirosa, Phil Bremer. Review of Online Food Delivery Platforms and their Impacts on Sustainability. Sustainability. 2020; 12 (14):5528.
Chicago/Turabian StyleCharlene Li; Miranda Mirosa; Phil Bremer. 2020. "Review of Online Food Delivery Platforms and their Impacts on Sustainability." Sustainability 12, no. 14: 5528.
This study quantified the acceptability of smart food packaging technologies and determined their associations with sociodemographic, attitudinal, and behavioral characteristics of consumers in China. Two quantitative surveys were conducted using an intercept method in Beijing with one for intelligent food packaging and the other for active food packaging. Chi‐square tests of independence and contingency tables were used to determine the acceptability of smart food packaging and significant associations with multiple variables. Smart packaging was accepted by 56% of participants in both surveys. Marital status and employment status were associated with the acceptance of active packaging, while consumer interactions with current food packaging were associated with the acceptance of intelligent packaging. Acceptance of both active and intelligent packaging was associated with trust in multiple institutions. This study is the first to provide broad information about Chinese consumers' acceptance of smart packaging technologies for food products. Findings from this research can contribute to further detailed consumer studies in product‐specific packaging designs.
Ting Li; Kayna Lloyd; John Birch; Xiaomeng Wu; Miranda Mirosa; Xiaojun Liao. A quantitative survey of consumer perceptions of smart food packaging in China. Food Science & Nutrition 2020, 8, 3977 -3988.
AMA StyleTing Li, Kayna Lloyd, John Birch, Xiaomeng Wu, Miranda Mirosa, Xiaojun Liao. A quantitative survey of consumer perceptions of smart food packaging in China. Food Science & Nutrition. 2020; 8 (8):3977-3988.
Chicago/Turabian StyleTing Li; Kayna Lloyd; John Birch; Xiaomeng Wu; Miranda Mirosa; Xiaojun Liao. 2020. "A quantitative survey of consumer perceptions of smart food packaging in China." Food Science & Nutrition 8, no. 8: 3977-3988.
This paper investigated Vietnamese consumers’ preferences for functional milk powder products to determine if there were differences in market segments. A Qualtrics survey and a 1000minds choice-based conjoint survey were completed by 272 participants, predominantly 18-30-year-old males with high education levels and above average incomes. Firstly, general perceptions of the use of functional foods to maintain health were determined, with results revealing that participants believed in the benefits the foods claim to provide. Secondly, participants’ tradeoffs for specific extrinsic functional milk powder attributes were determined by examining the relative importance they placed on a range of attributes. Participants prioritized a quality stamp attribute and preferred that this was obtained from an international certification body. Finally, a two-step cluster analysis and multinomial logistic regression was used to profile the participants and analyze relationships between socio-demographic data and the four resulting segments (i.e., Food Safety Concerned, Price Sensitive, Premium Product Focused, and Nutrition Focused). The largest of these segments was Food Safety Concerned (46.3%) with males significantly less likely than females to be in this segment. Given the limited literature on Vietnamese consumers’ decision-making processes, this study is an important contribution to this topic, as well as providing information about market opportunities.
Trong Phan; Phil Bremer; Miranda Mirosa. Vietnamese Consumers’ Preferences for Functional Milk Powder Attributes: A Segmentation-Based Conjoint Study with Educated Consumers. Sustainability 2020, 12, 5258 .
AMA StyleTrong Phan, Phil Bremer, Miranda Mirosa. Vietnamese Consumers’ Preferences for Functional Milk Powder Attributes: A Segmentation-Based Conjoint Study with Educated Consumers. Sustainability. 2020; 12 (13):5258.
Chicago/Turabian StyleTrong Phan; Phil Bremer; Miranda Mirosa. 2020. "Vietnamese Consumers’ Preferences for Functional Milk Powder Attributes: A Segmentation-Based Conjoint Study with Educated Consumers." Sustainability 12, no. 13: 5258.
This study investigated how Chinese consumers prioritize cues when assessing the safety of imported milk powder. A choice-based conjoint survey was completed by 307 participants in Beijing, Shanghai, Tianjin, and Nanjing, using the internet-based software 1000minds. Important cues for consumers were “government certification logo shown on the product label/Website”; “ingredients and materials, free from preservatives and additives”; “having traceability techniques such as QR code included” and “realistic photos.” Distinct consumer segments reflecting differing trade-offs between safety cues were not detected suggesting that a single food safety communication strategy for this market may be sufficient. These findings add to extant literature by highlighting what cues give consumers the most confidence a product is safe and they provide a raft of actionable insights for government and the food industry in terms of designing and implementing effective risk or market communication strategies for Chinese consumers.
Miranda Mirosa; Yang Liu; Phil Bremer. Determining How Chinese Consumers that Purchase Western Food Products Prioritize Food Safety Cues: A Conjoint Study on Adult Milk Powder. Journal of Food Products Marketing 2020, 26, 358 -371.
AMA StyleMiranda Mirosa, Yang Liu, Phil Bremer. Determining How Chinese Consumers that Purchase Western Food Products Prioritize Food Safety Cues: A Conjoint Study on Adult Milk Powder. Journal of Food Products Marketing. 2020; 26 (5):358-371.
Chicago/Turabian StyleMiranda Mirosa; Yang Liu; Phil Bremer. 2020. "Determining How Chinese Consumers that Purchase Western Food Products Prioritize Food Safety Cues: A Conjoint Study on Adult Milk Powder." Journal of Food Products Marketing 26, no. 5: 358-371.
Smart packaging, an emerging technology in the food packaging industry incorporates both active and intelligent technologies. Consumer demand for natural products and increasingly extended and diverse supply chains required to feed the growing global population, mean that traditional packaging is becoming less capable of meeting the functional demands placed on it. To help ensure the commercial success of proposed smart packaging technologies a thorough understanding of consumers attitudes toward them is required. Understanding the cultural, social and cognitive factors that affect acceptance will help “fine tune” smart packaging development to best meet consumer preferences and needs and ensure that communication about the technologies effectively addresses consumer concerns and educates them on the benefits. This systematic review of 28 peer reviewed journal articles summarizes the current knowledge on consumer acceptance or rejection of active and intelligent packaging, and the behavioral forces behind those attitudes. Articles containing primary data and published in the English language over the last 10 years reporting consumer responses to active and/or intelligent packaging technologies in general or to more specific technologies that achieved the functional goals of active or intelligent packaging were obtained and analyzed for themes in the qualitative data analysis software NVivo. Themes were organized into groups as to whether they identified control variables, moderating variables, barriers or motivations to purchase and the benefits of the technology. To develop a conceptual framework for understanding consumer preferences for smart packaging, the identified themes were integrated with several consumer behavior models including the theory of planned behavior and an attitude model. Consumer perceptions of smart packaging is a poorly covered research area with most research being clustered in Europe and a smaller cluster in the Americas so there were significant opportunities to build on the body of knowledge.
Erin Young; Miranda Mirosa; Phil Bremer. A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food. Frontiers in Sustainable Food Systems 2020, 4, 1 .
AMA StyleErin Young, Miranda Mirosa, Phil Bremer. A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food. Frontiers in Sustainable Food Systems. 2020; 4 ():1.
Chicago/Turabian StyleErin Young; Miranda Mirosa; Phil Bremer. 2020. "A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food." Frontiers in Sustainable Food Systems 4, no. : 1.
Air pollution is becoming an increasing problem in many developing economies with China being one of the countries most effected. Four Consumer Idealized Design (CID) workshops were conducted in Suzhou to explore the ideal product attributes consumers require in functional foods designed to combat the adverse impact of air pollution. A tablet was the most common format in the supplement designs and the majority of conventional-foods were designed as either snacks, drinks, or dairy options. Effective health claims were considered to be “boosting immunity” for products designed for long-term use and “relieving respiratory symptoms” for products designed for use in acute situations. Supplements and conventional-format functional foods were perceived as having different health benefits and target markets. Consumers’ attention to food safety suggested product producers should apply multi-methods to communicate the safety of their products to consumers. This study was the first to utilize CID workshops with Chinese consumers and will help inform industry product development.
Lei Cong; Miranda Mirosa; William Kaye-Blake; Phil Bremer. Ideal Attributes of Functional Foods Helping the Immune System Recover From the Impact of Air Pollution: A Consumer-Led Product Design. Journal of International Food & Agribusiness Marketing 2020, 32, 482 -502.
AMA StyleLei Cong, Miranda Mirosa, William Kaye-Blake, Phil Bremer. Ideal Attributes of Functional Foods Helping the Immune System Recover From the Impact of Air Pollution: A Consumer-Led Product Design. Journal of International Food & Agribusiness Marketing. 2020; 32 (5):482-502.
Chicago/Turabian StyleLei Cong; Miranda Mirosa; William Kaye-Blake; Phil Bremer. 2020. "Ideal Attributes of Functional Foods Helping the Immune System Recover From the Impact of Air Pollution: A Consumer-Led Product Design." Journal of International Food & Agribusiness Marketing 32, no. 5: 482-502.
Functional beverages have gained increasing market share over the last decade. As the Asia Pacific region is one of the largest and most important markets for functional foods, it is critical when developing and promoting new products that food manufacturers/marketers have a good understanding of the Asia Pacific market, including the legislative requirements and consumers’ perceptions of functional beverages. A literature review was undertaken to elucidate legislation criteria and consumers’ perceptions of functional beverages in Asia Pacific countries. Topics reviewed included the origin and definitions of functional foods and beverages; the legislative criteria for functional foods and beverages in four representative countries—Australia, New Zealand, China, and Japan; and consumers’ perceptions of functional beverages. There was no concrete definition of “functional food” or “functional beverage” region-wide and correspondingly, the legislative terms and regulatory frameworks for functional foods and beverages varied from country to country and showed divergence due to cultural differences. The systematic review of consumer perceptions of functional beverages showed that product acceptance and purchase intention for different functional beverages was heterogeneous among consumers in the Asian Pacific Region, with many factors playing a role including product attributes (e.g., functional attributes, sensory attributes, and product form) and consumer perceptions (e.g., health motivation, trust in food industry, and food neophobia). The findings from this review will help guide product development and inform marketing strategies for functional beverages targeting the Asia Pacific region by providing information on legislation and consumers’ perceptions.
Lei Cong; Phil Bremer; Miranda Mirosa. Functional Beverages in Selected Countries of Asia Pacific Region: A Review. Beverages 2020, 6, 21 .
AMA StyleLei Cong, Phil Bremer, Miranda Mirosa. Functional Beverages in Selected Countries of Asia Pacific Region: A Review. Beverages. 2020; 6 (2):21.
Chicago/Turabian StyleLei Cong; Phil Bremer; Miranda Mirosa. 2020. "Functional Beverages in Selected Countries of Asia Pacific Region: A Review." Beverages 6, no. 2: 21.
To facilitate the successful design of functional foods designed to boost immunity and to guide the successful promotion of such products, to Chinese consumers, fundamental knowledge is required on how consumers perceive the concept of immunity, the steps they take to improve their immunity and what their general attitudes are toward new functional food products. To explore these issues, focus groups (n = 4) and in-home semi-structured interviews (n = 12) were conducted in Shanghai. Immunity was understood to be the defense system that protects the body, with perceived causes for poor immunity including irregular lifestyles, polluted air, and increased age. Participants believed that immunity could be changed by modifying their diet with either conventional or functional foods (including TCM-based foods), supplements (TCM or non-TCM containing), TCM medical gels, TCM patent medicine, and Western medicine all playing varying roles at enhancing immunity and protecting health at different stages of wellbeing.
Lei Cong; Phil Bremer; William Kaye-Blake; Miranda Mirosa. Chinese consumers’ perceptions of immune health and immune-boosting remedies including functional foods. Journal of Food Products Marketing 2020, 26, 55 -78.
AMA StyleLei Cong, Phil Bremer, William Kaye-Blake, Miranda Mirosa. Chinese consumers’ perceptions of immune health and immune-boosting remedies including functional foods. Journal of Food Products Marketing. 2020; 26 (1):55-78.
Chicago/Turabian StyleLei Cong; Phil Bremer; William Kaye-Blake; Miranda Mirosa. 2020. "Chinese consumers’ perceptions of immune health and immune-boosting remedies including functional foods." Journal of Food Products Marketing 26, no. 1: 55-78.
Children's perceptions of suboptimal fruits and vegetables have not been studied in the suboptimal foods domain. Using two qualitative research methods, this study investigates children's (N = 97) edibility perceptions of suboptimal produce with varied appearance defects. The results show that unlike adult samples previously studied, children are more accepting of suboptimal produce. Defects in shape, size, and certain colour defects were positively perceived, reflecting retailers' opportunities to market suboptimal produce. High levels of brown discolorations and superficial blemishes were not acceptable, implying that produce with such defects could be repurposed as ingredients in foods prepared and sold in-store. These implications reflect retailers' opportunities in marketing suboptimal produce to children, who by their familial influence may also be able to get families to buy and consume suboptimal produce. The importance of familiarity in improving suboptimal food acceptance is also recognised for future research to explore.
Annesha Makhal; Maree Thyne; Kirsten Robertson; Miranda Mirosa. “I don't like wonky carrots”- an exploration of children's perceptions of suboptimal fruits and vegetables. Journal of Retailing and Consumer Services 2019, 54, 101945 .
AMA StyleAnnesha Makhal, Maree Thyne, Kirsten Robertson, Miranda Mirosa. “I don't like wonky carrots”- an exploration of children's perceptions of suboptimal fruits and vegetables. Journal of Retailing and Consumer Services. 2019; 54 ():101945.
Chicago/Turabian StyleAnnesha Makhal; Maree Thyne; Kirsten Robertson; Miranda Mirosa. 2019. "“I don't like wonky carrots”- an exploration of children's perceptions of suboptimal fruits and vegetables." Journal of Retailing and Consumer Services 54, no. : 101945.
Miranda Mirosa. Sustainable Consumption and Gender. Encyclopedia of Food and Agricultural Ethics 2019, 2291 -2297.
AMA StyleMiranda Mirosa. Sustainable Consumption and Gender. Encyclopedia of Food and Agricultural Ethics. 2019; ():2291-2297.
Chicago/Turabian StyleMiranda Mirosa. 2019. "Sustainable Consumption and Gender." Encyclopedia of Food and Agricultural Ethics , no. : 2291-2297.
In China, persistent and severe episodes of poor air quality have raised the population’s awareness of the deleterious impact that air pollution can have on their health and lead many people to explore physical means to limit their exposure to air pollution and therapies to help their immune system cope with this stress. Using a netnographic approach we explored Chinese consumers’ understandings of the impacts on their health caused by air pollution, and the key attributes (expected benefits, forms, and patterns of consumption) they expect of functional foods designed to help them recover from the pollution-driven impact. Relevant Chinese consumers’ discussions were selected from two Community Question Answering websites, “Zhihu” and “Baidu Knows”. The impact of pollution on the respiratory system was considered to be of the most concern and homemade TCM therapies and diet adjustment were the main forms of remedies discussed online. Results from this study will support the commercial success of functional food products designed to help Chinese consumers recover from the impact of air pollution on their health.
Lei Cong; Phil Bremer; Miranda Mirosa. Chinese Consumers’ Perceptions of Functional Foods: A Netnography Study of Foods that Help the Immune System Recover from Air Pollution. Journal of Food Products Marketing 2019, 25, 628 -646.
AMA StyleLei Cong, Phil Bremer, Miranda Mirosa. Chinese Consumers’ Perceptions of Functional Foods: A Netnography Study of Foods that Help the Immune System Recover from Air Pollution. Journal of Food Products Marketing. 2019; 25 (6):628-646.
Chicago/Turabian StyleLei Cong; Phil Bremer; Miranda Mirosa. 2019. "Chinese Consumers’ Perceptions of Functional Foods: A Netnography Study of Foods that Help the Immune System Recover from Air Pollution." Journal of Food Products Marketing 25, no. 6: 628-646.
Research on eating behaviour has confirmed that portion size can substantially influence intake, a phenomenon known as the Portion-Size-Effect (PSE). Despite extensive research interest, there is limited understanding about the PSE on intended consumption (often measured by Expected Intake). It also remains unclear whether the presentation of food cues (e.g., Word Descriptors; Food Images) can modulate PSE during pre-meal planning. The current study addressed these questions by comparing PSE on intended versus actual consumption, with 62 participants based on a within-subject design. Participants firstly rated Expected Intake for a pasta dish of three sizes (400, 600, and 800 g), with each size presented in three different formats of food cues. The participants' actual pasta intake with the three portion sizes was tested in three ad libitum sessions over 7 weeks. The results suggested that Expected Intake increases as portion size becomes larger, following a nearly linear relationship. In comparison, the Actual Intake had a smaller increment after the presented portion size exceeded the ‘appropriate’ range. Relating to these results, the pre-meal PSE was found to be comparable to the actual PSE with moderate portion sizes (i.e., 600 g-400 g), but significantly stronger than the actual effect with large portion sizes. Overall, our data support the hypothesis that portion size can have a stronger influence on meal planning than actual food intake, and show that the format of food cues has considerable influence on Expected Intake. Studies of pre-meal planning should carefully consider the role of portion sizes and food cues on Expected Intake.
Jimmy Cahayadi; Xiaohai Geng; Miranda Mirosa; Mei Peng. Expectancy versus experience – Comparing Portion-Size-Effect during pre-meal planning and actual intake. Appetite 2019, 135, 108 -114.
AMA StyleJimmy Cahayadi, Xiaohai Geng, Miranda Mirosa, Mei Peng. Expectancy versus experience – Comparing Portion-Size-Effect during pre-meal planning and actual intake. Appetite. 2019; 135 ():108-114.
Chicago/Turabian StyleJimmy Cahayadi; Xiaohai Geng; Miranda Mirosa; Mei Peng. 2019. "Expectancy versus experience – Comparing Portion-Size-Effect during pre-meal planning and actual intake." Appetite 135, no. : 108-114.
Claudia Clarkson; John Birch; Miranda Mirosa. Locusts as a Source of Lipids and Proteins and Consumer Acceptance. Encyclopedia of Food Chemistry 2019, 167 -172.
AMA StyleClaudia Clarkson, John Birch, Miranda Mirosa. Locusts as a Source of Lipids and Proteins and Consumer Acceptance. Encyclopedia of Food Chemistry. 2019; ():167-172.
Chicago/Turabian StyleClaudia Clarkson; John Birch; Miranda Mirosa. 2019. "Locusts as a Source of Lipids and Proteins and Consumer Acceptance." Encyclopedia of Food Chemistry , no. : 167-172.
Kayna Lloyd; Miranda Mirosa; John Birch. Active and Intelligent Packaging. Encyclopedia of Food Chemistry 2019, 177 -182.
AMA StyleKayna Lloyd, Miranda Mirosa, John Birch. Active and Intelligent Packaging. Encyclopedia of Food Chemistry. 2019; ():177-182.
Chicago/Turabian StyleKayna Lloyd; Miranda Mirosa; John Birch. 2019. "Active and Intelligent Packaging." Encyclopedia of Food Chemistry , no. : 177-182.