This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. UV- and US-treated foods were more frequently related to unfamiliar words/terms (21.51 and 36.95%) and negative associations (36.25 and 26.70%) than positive ones (29.89 and 24.20%), respectively. Unfamiliarity and health risk concerns were more reported for US-treated foods by women aged 18–25 and ≥46 with low income, and low and frequent industrialized products consumption, as well as for UV-treated foods by consumers ≤35 years old with low and medium income, and low and frequent industrialized products consumption. This indicates that more clear and trustworthy information is needed before introducing these products in the Brazilian market, mainly for potential target consumer groups identified in this study.

Reducing sugar consumption is a global need, especially given its relationship with the increase of chronic non‐communicable diseases. The Brazilian industry has used apple juice as a substitute for added sugar in fruit beverages. This study aimed to elucidate whether and to what extent apple juice can be reduced without affecting sweetness perception and juice acceptance, thus providing new insights for developing products with a sugar substitute ingredient. Two studies were conducted, both with adults and children. First, five sequential difference thresholds for reducing apple juice into mixed grape nectar estimated the concentrations that could be reduced without affecting the perception of sweetness by 50 adults and 50 children. The second study evaluated the consumers' liking and sensory characteristics using the Check‐All‐That‐Apply test of the five estimated thresholds, by 120 adults and 110 children. The results indicated that it was possible to reduce the apple juice of mixed grape nectar without affecting the perception of sweetness while keeping an adequate acceptance.

O consumo de açúcar e produtos açucarados tem aumentado em todo o mundo nos últimos anos e isso tem refletido no aumento de doenças crônicas não transmissíveis. Buscando alternativas para reduzir o açúcar adicionado em alimentos e bebidas e prezando pela qualidade sensorial dos produtos, muitas estratégias tem sido utilizadas atualmente, dentre elas a adição de suco de maçã em bebidas de frutas. Com base nesta necessidade, o objetivo deste estudo foi a elucidação das informações de rotulagem e sobre as características físico-químicas de néctares mistos que utilizam o suco de maçã como um ingrediente adoçante. Foram analisados rótulos de 36 marcas de bebidas de frutas, sendo que destes, 66,7% eram de produtos mistos com maçã. Dos produtos mistos, 79,2% apresentavam informação adicional sobre o uso de suco de maçã na composição do produto. Na análise físico-química, cinco marcas foram selecionadas e procedidas as análises de pH, sólidos solúveis totais, acidez titulável e glicídios. Observou-se uma variabilidade entre as amostras para todos os parâmetros, mesmo que estas tivessem apresentado o mesmo sabor e percentual de suco total declarado. Estes resultados demonstram como os produtos que possuem a mesma definição e para o consumidor a mesma aparente composição, uma variabilidade físico-química e nutricional, apontando a necessidade de compreender melhor estes produtos adicionados de maçã.

Plant-based beverages are a viable alternative for elderly consumers because of their practicality and sustainable appeal. The use of Brazil nuts for these beverages is relevant because of the added value given to the country’s agrobiodiversity and the nuts’ nutritional quality, including their high selenium content. This study aimed for the understanding and acceptance by elderly people of a vegetable beverage made from Brazil nuts and fruit. The investigation was divided into two parts: (1) development and sensory analysis of Brazil nut beverages, and (2) consumers’ perception, choice, and influencing factors for these beverages. In the first stage, four beverages were formulated with different fruit pulps. A total of 100 elderly individuals (>60 years; 69% female) evaluated the sensory acceptance and purchase intention of the beverages. In the second stage, an online questionnaire was applied to 220 elderly individuals (>60 years-old; 52.7% female), which consisted of a choice test of nut beverage packages, a food neophobia scale, and questions about vegetable beverage consumption. The study showed that the selenium claim was one of the most relevant factors in the choice, demonstrating that using Brazil nuts can boost beverage purchases. Further tests are still needed to improve the attributes, such as sweet taste and appearance. Despite this, the blend of Brazil nuts with fruits positively influenced the choice and acceptance of these products by elderly individuals.