Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.
Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases. Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource. - Highlights the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases - Includes case studies, applications, literature reviews, and a summary of recent developments in the field - Provides suggestions for improving the organoleptic properties of functional foods
Adolescents in many countries consume poor quality diets that include high intakes of sugary drinks and fast food and low intakes of vegetables. The aims of this Special Issue on adolescent dietary behavior were to identify methods and approaches for successful interventions to improve diet quality in this age group and identify at-risk subgroups that need particular attention. In total, 11 manuscripts were published in this Special Issue: three qualitative studies that included a systematic review, five cross-sectional studies, and three quantitative evaluations of interventions. This Special Issue discusses the contribution of the studies and provides suggestions to improve the success of future interventions in adolescents. It is important that adolescents are involved in the design of interventions to improve social and cultural acceptability and relevance. Interventions targeting schools or communities framed within a larger food system, such as issues around climate change and the carbon footprint of food, may improve engagement. Targeting adolescents in areas of deprivation is a priority where diet quality is particularly poor. Potentially successful interventions also include environmental policies that impact the cost and marketing of food and drinks, although evaluations of these were not included in this Special Issue.
Behavioral economics sees “nudges” as ways to encourage people to re-evaluate their priorities in such a way that they voluntarily change their behavior, leading to personal and social benefits. This book examines nudging as a tool for influencing human behavior in health policy. The authors investigate the contemporary scientific discourse on nudging and enrich it with an ontological, epistemological and praxeological analysis of human behavior. On the basis of detailed analyses of the literature and a systemic review, nudging tools are defined in the paradigm of prospect theory. In addition to the theoretical contribution, the book also examines and offers suggestions on the practice of health policy regarding obesity, malnutrition, and especially type 2 diabetes mellitus.
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches
"Revolutionary Enology" immerses the reader in the exciting world of modern winemaking, revealing how technology and innovation are transforming this ancient tradition. From advanced fermentation techniques to sustainable winemaking practices, the book explores the advances that are improving the quality, taste and sustainability of wines. With a focus on new grape varieties, pest control, and advanced vineyard management, this work is a testament to the dynamism and creativity in contemporary enology, offering a fresh and insightful look at the art and science of winemaking.
In Probability Designs, Karin Kukkonen presents the predictive processing model of cognition as a means of exploring narrative structure and reader experience. Utilizing the literary canon of various cultures, Kukkonen combines theory and cognitive science to analyze how reader expectation and prediction shape literature, and how literature accomplishes cognitive feats that determine the human capacity for free, exploratory thought.
Understanding and improving how organizations work and are managed is the object of management research and practice, and this topic is of longstanding interest in the academia and in society at large. More recently, the contribution that the study of the brain could make to, notably, our understanding of decisions, emotional reactions, and behaviors has led to the emergence of the field of “organizational neuroscience”. Within the field of management, organizational neuroscience seeks to explore linkages between neuroscience research, theories, and methods and management research. Its primary goal is to incorporate findings on the cognitive processes underlying the thoughts, behaviors and attitudes of organizational actors in order to better inform management theories, and to assist in understanding, predicting and improving these behaviors in the workplace. As a result, we have seen in the last decade a flurry of research projects and publications in organizational neuroscience, as well as novel or rejuvenated innovations around neuromarketing, neuroleadership, and cognitive enhancement in the work place, to name a few. However, research and practical applications in organizational neuroscience pose profound ethical challenges about, for example, organizational responsibility in the responsible use of scientific innovation. Drawing on recent debates in the field, and in response to upcoming ethical challenges of organization neuroscience, this book introduces “organizational neuroethics” as an emerging interdisciplinary field that addresses the ethics of organizational neuroscience research and applications, as well as the neuroscience of organizational ethics. The first part focuses on the ethics of organizational neuroscience and several chapters tackle the ethics of neuromarketing or neuroleadership and discuss the ethical issues associated with neuroenhancement practice in the workplace. The second part of the book addresses cutting-edge topics in the neuroscience of organizational ethics. Written by international experts in the fields of management, neuroscience, ethics, and social science, this book will be of prime interest to practitioners, researchers and students in the various fields concerned with improving management research and practices, as well as organizational ethics.
Neuromarketing plays a significant role in sustainable finance by tapping into the emotional and cognitive factors that influence investor decisions regarding socially and environmentally responsible investments. It helps financial institutions understand how individuals respond to sustainability messages, enabling them to craft more persuasive campaigns that resonate with investors’ values. By leveraging insights into behavior and decision-making processes, neuromarketing enhances the appeal of sustainable finance, encourages greener investment choices, and helps align financial practices with the growing demand for ethical, long-term impact solutions. Neuromarketing's Role in Sustainable Finance explores the intersection of neuromarketing and sustainable finance, revealing how insights from cognitive neuroscience can drive environmentally responsible investment behaviors. It examines subconscious factors influencing consumer decisions toward green investments, offering theoretical frameworks and practical applications to understand and promote ethical financial choices. Covering topics such as behavioral finance, environmental awareness, and investor patterns, this book is an excellent resource for scholars, researchers, financial professionals, marketers, business professionals, academicians, graduate and postgraduate students, and more.
