Consumer food perception refers to the complex and subjective way individuals view, understand, and experience food. Consumers' responses to food are not only based on the sensory characteristics of the product and their physiological status but also driven by various factors, including dietary habits, food branding, packaging, emotion, social and cultural norms (e.g., family traditions), ethical considerations, religious beliefs, and health conditions. Understanding these multifaceted factors can help food businesses develop more appealing and sustainable food products (e.g., reducing food waste). Policymakers can use this knowledge to make impactful regulations (e.g., clear labeling), while public health professionals can design effective interventions (e.g., promoting culturally relevant healthy options) to encourage healthier food choices. This chapter delves into the multidimensional connection between perception and consumer choices, exploring its definition, significance, and assessment methods.

Natural deep eutectic solvents (NADES) have emerged as a green, sustainable alternative to conventional organic solvents due to their biocompatibility and non-toxicity. This review highlights the composition and structural diversity of NADES. The various techniques of NADES preparation are discussed, along with the critical factors that influence their stability and functionality. A wide range of NADES applications was discussed, such as their role in the extraction of bioactive compounds, food analysis, biocatalysis, and cryoprotection. Additionally, the review examines the potential applications of NADES in pharmaceutical and biomedical sciences, including their role in drug delivery, burn injury management, and wound treatment. Despite these potentials, there are certain limitations of NADES, such as high viscosity and difficulty in product recovery. Thus, there is a need for a standardized methodology to understand NADES interactions at the molecular level and to develop cost-effective commercial processes for product recovery.

Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the latest evidence. SFAs, such as palmitic acid, may contribute to adverse health effects, whereas others, such as stearic and lauric acid, may have no impact or a positive effect. Research indicates that saturated fatty acids (SFAs) elevate low‐density lipoprotein (LDL) levels; however, the overall effect on cardiovascular disease is determined not only by the quantity of LDL but also by the specific types of LDL particles, the composition of fatty acids, and the dietary replacement nutrients. The substitution of SFA with unsaturated fats or whole grains may reduce the risk of cardiovascular diseases, whereas replacing them with refined carbohydrates may have adverse effects. SFA from treated meats is related to an increased risk of type 2 diabetes mellitus (T2DM). In contrast, SFA from high‐fat dairy products may have positive effects, such as improving insulin sensitivity and providing essential nutrients that could mitigate the risk of T2DM. Despite the recommendation to limit SFA intake, recent findings emphasize the need to reconsider dietary guidelines.