There is a growing interest in insects as a promising alternative source of protein that can potentially contribute to help solving the imminent global food crisis. However, research on insect-based foods (IBFs) has ...

Insect-based foods have gained much attention as an alternative source of protein in recent years because of their high nutritional content and low production costs. However, consumer acceptance of insect-based foods still ...

Research on those variables that have been shown to influence the consumer’s choice of beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a beverage from another category, and to a greater ...

Store atmospheres are inherently multisensory and constitute an important driver of consumer behaviour. The research suggests that background music (as one element of the multisensory atmosphere) can influence consumer ...

Thoughts and associations are spontaneously generated and situated. A growing body of research on crossmodal correspondences has revealed that individuals tend to associate information across sensory modalities. However, ...

We test how and why food taste and brand personality interactively influence consumer evaluations. Although food branding is a substantial and large market, studies on food taste and brand personality have only been conducted ...

Emotions and temperature are closely related through embodied processes, and people seem to associate temperature concepts with emotions. While this relationship is often evidenced by everyday language (e.g., cold and warm ...

There has been a noticeable increase of interest in research on multisensory flavour perception in recent years. Humans are visually dominant creatures and a growing body of research has investigated how visual cues influence ...