Mycoprotein is a fungal-based meat alternative sold in food retail in various countries around the world. The present study builds on a multi-national sample and uses partial least square structural equation modeling. The proposed conceptual model identified key factors that are driving and inhibiting consumer willingness to try, buy, and pay a price premium for mycoprotein. The results relate to the overall sample of 4088 respondents and to two subsample comparisons based on gender and meat consumption behavior. The results show that the biggest drivers of willingness to consume mycoprotein were healthiness, followed by nutritional benefits, safe to eat, and sustainability. Affordability and taste had mixed results. Willingness to consume mycoprotein was inhibited if nutritional importance was placed on meat and, to a lesser extent, if the taste, texture, and smell of meat were deemed important. Best practice recommendations address issues facing marketing managers in the food industry.

Background: Medicinal plants including stevia and moringa constitute an important source of health-beneficial bioactive components, and hence their intake may beneficially modulate biomarkers of chronic diseases. Objective: The objective of the present study was to investigate the effect of incorporating stevia and moringa leaf powder in cookies on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in humans. Method: In a randomized crossover design, 20 healthy subjects consumed 3 isocaloric test foods (each providing 50 g available carbohydrates) of control cookies (CC) made from 100% wheat flour, cookies containing stevia leaf powder (SC, 3% w/w), and cookies containing moringa leaf powder (MC, 5% w/w) as breakfast. Blood glucose and subjective appetite were measured at fasting and at 15, 30, 45, 60, 90, and 120 min after the consumption of the cookies. Palatability and gastrointestinal well-being were measured using standard questionnaires. Results: Compared to CC, MC resulted in a significant decrease in postprandial blood glucose concentration at 30 and 45 min (p = 0.002 and p = 0.003, respectively) and showed a tendency (p = 0.077) for lower blood glucose incremental area under the curve (iAUC). Subjects were significantly less hungry after SC and MC intake (p = 0.035 and p = 0.041, respectively) compared to CC. All the cookies were liked by the subjects without any reported gastrointestinal discomfort. Conclusion: The results showed that compared to CC, MC improved postprandial glycemia and reduced hunger, while SC reduced hunger only. Future studies are now warranted to explore the mechanisms responsible for these observed effects.

Background: Previous studies of patients with type 2 diabetes showed that capsules containing 1, 2, and 3 g of bay leaves lower fasting blood glucose, triglycerides, low-density lipoprotein cholesterol, and total cholesterol concentrations after 30 days of treatment. However, the acute effect of bay leaves on postprandial glycemic and appetite responses has not yet been determined. Objective: The objective of this study was to determine the effect of cookies containing different doses of bay leaves on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in healthy subjects. Methods: In a randomized crossover study, 20 subjects consumed 3 test foods each providing 50 g of available carbohydrates. The test foods were provided as breakfast, 1–2 weeks apart, and were control cookies (CC) made from 100% wheat flour, cookies containing 3% (w/w) bay leaf powder (B3), and cookies containing 6% (w/w) bay leaf powder (B6). Blood glucose, subjective appetite, and gastrointestinal well-being were assessed at fasting and postprandially for 2 hours. Palatability of the test cookies was measured using 9-point hedonic scale. Results: There was a significant effect of time (p < 0.001), treatment (p = 0.033), and Time × Treatment interaction (p = 0.001) on postprandial blood glucose concentrations. Post hoc pairwise comparison showed that blood glucose concentration was significantly reduced by B6 compared to CC at 30 and 45 minutes (p = 0.014 and p = 0.010, respectively). However, there were no significant differences (p = 0.411) in blood glucose incremental areas under the curves (iAUCs) among the treatments. No significant effect on any of the appetite parameters was observed among the treatments. All of the cookies were rated as acceptable and subjects did not report any gastrointestinal discomfort. Conclusion: In conclusion, the results indicate that cookies containing bay leaf powder at 6% (w/w) incorporation level provides a palatable product that induces a reduced glycemic response.

Pseudocereals like buckwheat are a significant source of health‐promoting bioactive components. Consumption of pseudocereals may positively modify biomarkers associated with chronic conditions. The main objective of the research was to determine how adding buckwheat‐containing bread to wheat flour affected gastrointestinal health, appetite, palatability, and postprandial glycemia in healthy individuals. In a randomized cross‐over trial, 20 healthy subjects were given either control bread (CB) or 50% buckwheat bread (BB) at breakfast after a 10‐ to 12‐h fast. The recommended daily bread intake was determined based on 50 g of available carbohydrates. Blood glucose levels and appetites were assessed before fasting and 15, 30, 45, 60, 90, and 120 min after bread intake. Standardized questionnaires were used to examine palatability and gastrointestinal well‐being. Buckwheat bread significantly lowered postprandial blood glucose levels compared to control bread. While peak glucose level occurred at 45 min for both, BB showed a smaller glucose increase. Repeated measure ANOVA confirmed a significant reduction at 30, 45, and 60 min. Overall, BB resulted in a lower incremental area under the curve (iAUC), indicating improved postprandial glycemic control. Additionally, BB demonstrated a trend toward enhancing satiety during the early postprandial phase (15–60 min) as reflected in Figure 2, potentially indicating a role in promoting satiety. The participants enjoyed all the bread‐containing buckwheat, and no gastrointestinal issues were noted. The study concluded that BB decreased appetite and enhanced postprandial glycemia compared to CB. Further research is suggested to investigate the process behind these reported impacts.