Effects of Message Framing and Information Source on Consumers' Attitudes toward an Amino Acid-Based Alternative Meat Curing System.

Recently, meat scientists have developed an innovative amino acid-based alternative meat curing system (AAACS). However, consumer skepticism toward novel foods presents challenges regarding the acceptance of food innovations like the AAACS. Effective communication about this and other food technologies is critical. Our study was a 2 × 4 randomized factorial between-groups experiment that investigated how two peripheral cues-message frame and information source-impact attitudes toward the AAACS. We used Qualtrics to randomly assign participants to one of eight treatment groups. Each group viewed a different video about the AAACS. Then, all participants were asked about their attitudes toward the alternative meat curing system. Data were analyzed using a two-way multivariate analysis of variance (MANOVA). The two-way MANOVA determined concurrently the experimental effects of message frame and information source on information recall, trust, source expertise, source credibility, and anticipated consumption behavior. A significant MANOVA was followed up using Discriminant Function Analysis (DFA). A significant main effect was found for information source. The DFA revealed only one significant underlying function and that source expertise was the most powerful discriminating variable for information source.

Forecasting Food Innovations with a Delphi Study.

Food innovations can create novel nutritious food, improve agricultural sustainability, and increase the agri-food industry's market profits. Our study proposes a consensus definition of food innovations and forecasts food innovations that will be available to consumers in the next five years by using a Delphi study. Thirteen experts aged 35 to 85 from the US and the UK researching or working in agriculture and nutrition, public health, the agri-food industry, or food policy participated in three rounds of this Delphi study. The experts were chosen using the snowball sampling method. This study followed the implementation and data analysis guidelines popularized by the Rand Corporation. The consensus definition for food innovations (with 76.9% agreement) was that 'food innovations aid in the development, production, or transportation of new food products, processes, or technology to promote human health, food security, or environmental sustainability'. The specific food innovations, which had over 69% agreement, are ranked as (1) plant-based meat alternatives, (2) personalized nutrition, (3) natural foods, (4) new genetically modified organisms, (5) regenerative agriculture, (6) urban agriculture, (7) packing innovations, (8) alternative flours, (9) improving shelf life, (10) supply chain technologies, (11) improved soil health, and (12) technology for traceability. The food innovation definition and identified specific food innovations could further connect the agricultural value chain to develop novel nutritious foods and improve agricultural sustainability. Agri-food industry specialists, practitioners, researchers, and policymakers can advance food innovation development and research pinpointing the specific food innovations along the agricultural value chain.

Radio Communications on Family Planning: Case of West Africa.

Sub-Saharan Africa will accommodate more population this century by having a multitude of births across the continent. Family planning methods provide women with techniques to manage their health and wellbeing. This study investigated how radio communications in family planning changed the perception of Ghanaian, Liberian, and Senegalese mothers toward having fewer children. Univariate and multivariate linear regression results after coarsened exact matching (CEM) with selected covariates for 15- to 49-year-old mothers from demographic and health survey (DHS) data implied the effectiveness of radio communications. This effort supports the need for further research on tailored communication methods for West African mothers over time.

Investigating the Effect of Consumers' Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis.

Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods. We conducted a systematic review and meta-analysis by identifying and collecting relevant literature from three databases. Of the 1050 studies reviewed, we included 40 in the systematic review and 18 in the meta-analysis. Based on the focus of each included study, we operationally defined knowledge as knowledge of the functional food concept, nutritional-related knowledge, and knowledge of specific functional products. Results from the systematic review indicate that most participants from the included studies had low knowledge, especially nutrition-related knowledge associated with consuming functional foods, and were generally not familiar with the concept of functional foods. Results from the meta-analysis generated a summary effect size (r = 0.14, 95% CI [0.05; 0.23]), measured by the correlation coefficient r, which indicates a small positive relationship exists between consumers' level of knowledge and their acceptance of functional foods. Results from our study demonstrate the importance of increasing consumers' functional foods knowledge to improve their acceptance of such products. Agricultural and health communicators, educators, and functional foods industry professionals should prioritize increasing consumers' knowledge through their communications, marketing, and programmatic efforts.

Consumer Acceptance toward Functional Foods: A Scoping Review.

Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products have increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. Therefore, the purpose of our scoping review was to synthesize the possible determinants of consumer acceptance toward functional foods and provide a resource that describes global trends regarding consumers' functional foods behavior. We identified 75 articles published with varying populations around the globe that empirically investigated consumers' acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.

A novel tau mutation in exon 9 (1260V) causes a four-repeat tauopathy.

A novel mutation in exon 9 of tau, I260V, is associated with a clinical syndrome consistent with frontotemporal dementia with extensive tau pathology; however, neurofibrillary tangles and Pick bodies are absent. Significantly, Sarkosyl-insoluble tau extracted from affected brain tissue consisted almost exclusively of four-repeat isoforms. Consistent with these findings, in vitro biochemical assays demonstrated that the I260V mutation causes a selective increase in tau aggregation and a decrease in tau-induced microtubule assembly with four-repeat isoforms only. The contrasting pathology and biochemical effects of this mutation suggest a different disease mechanism from the other exon 9 mutations and demonstrates the critical role for the first microtubule-binding domain in tau-promoted microtubule assembly and the pathogenic aggregation of tau.