This study examined how visual attention to specialty coffee label elements relates to consumers’ stated purchase intention. A total of 105 regular specialty coffee consumers viewed the front and back panels, simultaneously, of six commercially available labels while their eye movements were recorded with an eye tracker. Areas of Interest (AOIs) were defined for the label’s content, and a Normalized Fixation Ratio (NFR; proportional fixation time scaled by AOI area) was calculated. Purchase intention was measured on a seven-point structured scale, and the association between NFR and purchase intention was modeled using Landscape Segmentation Analysis (LSA). Heatmaps showed that central regions of the front and back panels were attentional “hot zones”, particularly when they contained sensory claims, cupping score, origin and traceability, roast level, coffee variety, and the “specialty coffee” designation. In contrast, weight, best-before date, grain or ground, and contact information consistently received little attention. Higher NFR values for sensory and origin-related cues were positively associated with purchase intention; labels that gave these attributes visual prominence achieved the highest intention scores. These findings indicate that consumers prioritize sensory and traceability-related information over technical or administrative cues and that both the content and graphic salience of label elements are critical for driving perceived value and choice. Results provide evidence-based guidance for structuring specialty coffee labels to optimize communication.

Currently, there is a strong emphasis on improving the nutritional quality of foods while simultaneously addressing environmental concerns and food waste. This study aimed to utilize by-products from tilapia and salmon filleting to produce oils, incorporating them into ice creams as substitutes for saturated fats. The oils were extracted through grinding, cooking, and centrifugation, followed by a refining process. They were then added to ice cream formulations at proportions of 0%, 2.5%, 5%, 7.5% and 10%, replacing cream. The chemical and physical properties of the ice creams were evaluated. The chemical composition analysis revealed significant differences in total solids and ash content for the formulation containing 10% fish oil compared to the control (0%). The addition of salmon oil contributed to the presence of eicosapentaenoic acid (EPA). The incorporation of oils did not alter the melting rate of the ice creams; however, the first melting drop occurred more quickly in the ice creams containing salmon oil compared to those with tilapia oil. Overrun was influenced by the lipid source and the substitution level, with the highest value recorded for the formulation with 10% tilapia oil. Color evaluation, an essential parameter for product acceptance, demonstrated significant variations. Fish oil can be produced from processing by-products, and fat substitution can influence the properties of ice cream.

The global wine sector faces climatic instability, changing consumption patterns and demand for differentiated products linked to origin, authenticity and experience. In this context, winter wines can be conceptualized as an emerging and still-consolidating wine category based on double pruning, a vineyard management strategy that shifts grape ripening and harvest to autumn–winter. This narrative and critical review integrates evidence from viticulture, enology, sensory science, microbiology, consumer research, wine tourism and market studies to examine winter wines not only as a technical outcome of double pruning, but also as an emerging wine category shaped by processes of formation, potential consolidation and market positioning. The review argues that winter wines are shaped by the interaction among winter ripening, cultivar adaptation, rootstock, canopy management, harvest timing and winemaking. It also proposes human-mediated terroir as a useful conceptual framework, because pruning reorganizes the temporal conditions through which climate, soil, biological material and human decisions influence wine identity. The Brazilian experience, particularly the protected geographical indication Vinhos de Inverno Sul de Minas, illustrates how technical innovation can be linked to geographical origin, collective reputation and symbolic value. Nevertheless, the category requires multi-region and multi-vintage studies, sensory characterization, consumer research and clearer communication strategies. Winter wines may offer a relevant model of innovation, climate adaptation and regional differentiation in contemporary wine markets.