Allison Stright
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View article: Consumer perception of meal replacement beverages: A comparison between younger adults and older adults
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults Open
Meal replacement beverages (MRBs) are consumed by a wide variety of consumers for different reasons. This study evaluated how younger adults ( n = 62; aged 18–35) and older adults ( n = 63; aged 65 or older) perceive MRBs. The participants…
View article: Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup
Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup Open
Seaweed is a sustainable and nutritionally beneficial ingredient; however, consumers do not regularly eat it in North America. Sugar kelp is one variety of seaweed that is presently underutilized and this study will evaluate Atlantic Canad…
View article: An Investigation Into Soup With the Addition of Brown Seaweed (<scp><i>Ascophyllum nodosum</i></scp>) and Red Seaweed (<scp><i>Chondrus crispus</i></scp>) Using Nonconsumers of Seaweed
An Investigation Into Soup With the Addition of Brown Seaweed (<span><i>Ascophyllum nodosum</i></span>) and Red Seaweed (<span><i>Chondrus crispus</i></span>) Using Nonconsumers of Seaweed Open
Seaweed has been proposed as an ingredient that can increase the umami taste and saltiness of food items. However, seaweed is not regularly consumed in North America. This study aimed to evaluate how nonconsumers of seaweed ( n = 103) perc…
View article: A Preliminary Investigation Into the Use of <scp>AI</scp>‐Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume
A Preliminary Investigation Into the Use of <span>AI</span>‐Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume Open
Food images generated using artificial intelligence (AI) are becoming more common in research, and in the everyday world. The objective of this study was to identify how consumers' perception of a food image (AI‐generated or a genuine imag…
View article: How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate‐all‐that‐apply
How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate‐all‐that‐apply Open
BACKGROUND Flavour, texture, and extended shelf life are key quality traits for blueberries. Studies have used trained panelists and texture analysers to evaluate frozen blueberries. However, more studies are needed to investigate consumer…
View article: Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace
Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace Open
Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient du…
View article: An analysis of consumer perception, emotional responses, and beliefs about mead
An analysis of consumer perception, emotional responses, and beliefs about mead Open
Mead is an ancient alcoholic beverage that lacks a large market share in Canada. This study aimed to identify consumer perception of mead, which sensory properties lead to liking and disliking of mead, and how participants would consume me…
View article: An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp)
An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp) Open
Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous network, which is used as…
View article: Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use
Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use Open
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—anothe…
View article: Sensory properties of thickened and protein‐enriched plant‐based frozen desserts
Sensory properties of thickened and protein‐enriched plant‐based frozen desserts Open
The number of consumers following plant‐based diets has increased and in turn, the variety of plant‐based foods available on the market has also increased. Many plant‐based foods aim to mimic the functionality and sensory properties of con…