Browsing by Author "Silva, Ana Patricia"
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- Cheers, proost, saúde: cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the NetherlandsPublication . Silva, Ana Patricia; Jager, Gerry; Van Zyl, Hannelize; Voss, Hans-Peter; Pintado, Manuela; Hogg, Tim; De Graaf, CeesWine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet. In the 1990s, non-alcoholic beer (NAB), which has no cultural roots, became available in the market. This review identifies determinants for consumption of wine, beer, and NAB, using data on consumption patterns from Portugal and the Netherlands. Since the 1960s the image of Portugal as a wine country declined, whereas the image of the Netherlands as a beer country remained stable. In each country beer is now the most consumed alcoholic beverage and is mainly a men's beverage, whereas wine is the second most consumed and is consumed by both genders. Cultural differences define Portuguese as "outdoors, everyday drinkers", within a meal context, and Dutch as "at home, weekend drinkers." Wine is perceived as the healthiest beverage, followed by NAB, and regular beer. Motivation for consumption is related to context: wine for special occasions, beer for informal occasions, and NAB for occasions when alcohol is not convenient. Moderate wine and beer consumption seems to be surrounded by positive emotions. This review is relevant for public health, for industry market strategies, and identifies opportunities of future research on drinking behaviour.
- Corrigendum: “What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar” [Food Qual. Preference 55 (2017) 58–66]Publication . Silva, Ana Patricia; Jager, Gerry; Voss, Hans-Peter; Zyl, Hannelize van; Hogg, Tim; Pintado, Manuela; Graaf, Cees de
- A cross-cultural perspective on feeling good in the context of foods and beveragesPublication . Sulmont-Rossé, Claire; Drabek, Rafal; Almli, Valérie L; van Zyl, Hannelize; Silva, Ana Patricia; Kern, Martin; McEwan, Jean A.; Ares, GastónThe aim of the present research was to explore consumers' conceptualization of feeling good in relation to food and beverages from a cross-cultural perspective. Participants from 14 countries across 5 continents and covering 10 languages (N = 8325) responded to an online survey including word association and free listing tasks related to feeling good in the context of food and beverages. Results were analyzed using inductive coding: a list of main codes was generated in English for each of the tasks, after which native speakers for each language coded the responses. Codes were grouped into categories reflecting common themes from which eight dimensions were identified. Results showed that in the context of foods and beverages, feeling good was mainly associated with specific foods and sensory and hedonic properties. Across the 14 countries, ‘Sweet and fat food’, ‘Fruit and vegetables’, and ‘Protein food’ were the three food categories most associated with feeling good. Emotional aspects of food consumption (‘Taste good’ and emotions) were also relevant. Health and nutrition-related aspects were more relevant for consumers when they were asked to think about how foods and beverages would make them feel good in the future. In other words, food-related feeling good seems to be mainly driven by sensory pleasure at present, but it is also related to nutrition and health in the future. Differences in the strength of the associations between feeling good and the identified categories were found between countries, in line with the existence of cultural differences in food habits, as well as in the importance people attach to the characteristics of foods and beverages. Results from the present work provide insights on the impact of eating and drinking on feeling good in terms of emotional, physical and social aspects, and increase knowledge about the way food and drink can contribute to general well-being
- Drivers of Acceptance of a New Beverage in EuropePublication . Silva, Ana Patricia; Franco, Maria Isabel; Mady, Cissé; Pallet, Dominique; Tomlins, Keith; Bennett, Bem; Pintado, M. E.; Sottomayor, MiguelOne of the challenges of studying food consumption behavior is to identify the drivers of choice for a food product. This is particularly important to design and develop new foods for which no previous information is available. Hibiscus sabdariffa L. (Bissap) is an herbaceous plant and an important source of vitamins, minerals, and bioactive compounds, which confer a number of potential health benefits to derived products. The consumption of Bissap in beverage form is widespread in Africa and Asia, but not yet in Europe. Therefore, this study aimed to identify the main drivers of consumer acceptance of a traditional African beverage made from Bissap to which they had not been previously exposed. First, three focus groups (n = 22) were performed in Portugal to characterize the sensory profile of four Bissap beverages, to reveal perceptions and attitudes towards Bissap beverages, and to identify potential choice attributes. Subsequently, a full-profile conjoint analysis (n = 99) was performed, where consumers evaluated 37 Bissap beverage profiles, aiming to estimate choice attribute importance and to identify relevant market segments. Focus group findings showed that consumers would choose Bissap because they perceived as a healthy choice, and due to its novelty. The conjoint study showed an ideal profile for a Bissap beverage costing 0.99/L, <18 kcal/100 mL, packaged in Tetra-pack, light red color, and containing labeling information about antioxidants and Bissap. Four clusters of consumers were identified: price sensitive, body concerned, packaging attracted, and demanding, highlighting the most influential choice attributes: price, calories, and packaging. Findings provide useful guidance for new product development of an African product in the European lifestyle. Results might be useful from a nutraceutical point of view and to the food/beverages industry.
- Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal likingPublication . Silva, Ana Patricia; Voss, Hans-Peter; van Zyl, Hannelize; Hogg, Tim; Graaf, Cees de; Pintado, Manuela; Jager, GerryIndividual sensory properties of food and beverages are not perceived independently during consumption and their interaction will determine what consumers perceive and prefer. Many dynamic processes are involved in flavour release during the consumption experience and therefore its perception should be measured dynamically. To investigate how dynamic sensory and emotion profiles interact and how this relates to temporal liking, this study used a multi-sip approach with temporal dominance of sensations (TDS), temporal dominance of emotions (TDE) and temporal liking (TL), to compare three beers with small sensory differences in hop aroma: control beer (0% hop aroma), low_c beer (0.08% hop aroma) and high_c beer (0.16% hop aroma). Seventy-one beer consumers consumed a glass of each beer while performing TDE + TL and TDS + TL, on consecutive days in a sensory lab. Adding different concentrations of hop aroma in beer resulted in different dynamic sensory profiles without a difference in liking. The attribute floral was dominant in the high_c beer and in the last stage of consumption. TDE revealed an improvement of the emotional profile of the high_c beer at the beginning of consumption: three positive emotions, relaxed, pleased and happy were dominant, whereas for the other beers, one positive and one negative emotion were dominant, relaxed or pleased and disappointed. Overall differences between beers based on total duration of dominance were clear when looking at sensations rather than emotions while the combination of dynamic profiles of sensations and emotions showed a slight discrimination between the beers. It can be concluded that the subtle changes in the aroma resulted in differences in temporal dominance of sensations, did not affect liking and only slightly changed the emotion profile. The method used in this study remains to be proven further for use in food-related research and new product development, especially in the case of subtle changes.
- Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumptionPublication . Silva, Ana Patricia; Jager, Gerry; Bommel, Roelien van; Zyl, Hannelize van; Voss, Hans-Peter; Hogg, Tim; Pintado, M. E.; Graaf, Cees deNon-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and compared to beer and wine conceptualisations in the Netherlands and Portugal. A qualitative study was performed using a focus group approach with moderate consumers of both countries (n = 56). Content analysis followed by correspondence analysis were used to explore conceptualisations. This study showed similar conceptualisations of the beverages in both countries. NAB has a limited conceptual content, which is mostly functional as a substitute. Beer and wine are rich in both functional and emotional content. Wine is associated with positive low arousal emotional responses, such as calm and loving. Beer is associated with positive high arousal emotional responses, such as adventurous and energetic. NAB evokes neutral and negative emotional responses, such as rational, conscious, and disappointed. The difference in conceptualisations of NAB versus beer/wine might be why NAB is not adopted more widely as a substitute as it does not deliver a comparable emotional response to consumers. NAB should be treated as a beverage in its own right and it might be wise to avoid direct conceptual comparisons with beer. Should the image of NAB be communicated and understood with positive and high arousal associations, such as energetic and convivial, in communication and advertisements, a higher level of congruency between expectation and experience could be achieved.
- What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a barPublication . Silva, Ana Patricia; Jager, Gerry; Voss, Hans-Peter; van Zyl, Hannelize; Hogg, Tim; Pintado, Manuela; Graaf, Cees deThis study concerns the expectations, liking and emotions related to the consumption of conventional beer and non-alcoholic beer (NAB), which are related but different products. These beverages are derived from the same raw materials and have undistinguished visual sensory cues. However consumers acknowledge the differences between them in terms of flavour, functional and emotional conceptualisations. Of particular interest here is how prior experience with beer and NAB and the conceptual information this generates in a consumer, can influence his or her response to its consumption in an appropriate setting - a bar. The labelling of a sample as beer or non-alcoholic beer was employed as a prompt to study the effects on liking and emotions provoked, when drinking a beer or a NAB, in a bar. Over 4 sessions, 155 consumers drank a glass of beer or NAB under two different conditions, labelled either correctly or incorrectly with respect to the actual composition of the sample. Questionnaires were used to rate the liking and emotions prior to and after consumption. The naming of NAB as beer significantly increased the liking and changed one emotion towards a positive direction, namely participants felt more fulfilled. When beer was presented as NAB it did not affect the liking but did significantly reduce the intensity of six positive emotions. Participants felt less comforted, exuberant, good, happy, joyful and loving. This study showed that labelling and the conceptual information generated in consumers might influence their response after consumption of these beverages.