Consumer preferences for upcycled foods: the role of product attributes and label information

Nguyen, Q. C., Næs, T., Le, V. V. M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Varela, P. (2025) Consumer preferences for upcycled foods: the role of product attributes and label information. Food Quality and Preference, 133. 105611. ISSN 1873-6343 doi: 10.1016/j.foodqual.2025.105611

Abstract/Summary

Over the last decade there has been an increasing interest by food industry in upcycled foods as a way to reduce food waste and loss through the food supply chain. This manuscript investigates the effect of nutritional and environmental information on Vietnamese consumer preferences for upcycled biscuits containing brewer's waste grain (BSG). Results revealed that when consumers are informed about the nutritional and environmental benefits of the upcycled biscuits, they exhibited a higher purchase intent compared to the absence of such information. The inclusion of sustainability or nutrition information changed repurchase intent, with the effect driven by sensory perception. Food companies must carefully assess the impact of product information and sensory perception on consumers' purchase and repurchase intent to effectively advocate for sustainable or nutritional food choices. These findings provide useful insights for product development and marketing activities for upcycled food businesses.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/123144
Identification Number/DOI	10.1016/j.foodqual.2025.105611
Refereed	Yes
Divisions	Life Sciences > School of Agriculture, Policy and Development > Department of Agri-Food Economics & Marketing
Uncontrolled Keywords	Consumer preferences, Environmental information, Nutritional information, Upcycled biscuits, Vietnam
Publisher	Elsevier
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