Analyzing post modern consumer behavior and beef consumption patterns: Insights from Sicilian market by Federico Modica, Caterina Sciortino, Adriana Bonanno, Nazareno Antonino Virga, Natalia Sciortino, Gianluca Sottile, Filippo Sgroi

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Commercialization of cultured meat products: Current status, challenges, and strategic prospects by Yongli Ye, Jingwen Zhou, Xin Guan, Xiulan Sun

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Consumer cognition and attitude towards artificial meat in China by Shi Min, Minda Yang, Ping Qing

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Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) by Kittima Leelapongwattana, Ratchadaporn Linruesee, Soottawat Benjakul, Suthasinee Yarnpakdee, Hideki Kishimura, Theeraphol Senphan, Chodsana Sriket

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Reducing meat consumption: Insights from a bibliometric analysis and future scopes by Mirian Natali Blézins Moreira, Claudimar Pereira da Veiga, Cássia Rita Pereira da Veiga, Germano Glufke Reis, Lucilaine Maria Pascuci

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Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue by Sasichakorn Wongsaichia, Phaninee Naruetharadhol, Teerapong Pienwisetkaew, Somsamorn Gawborisut, Chavis Ketkaew

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Protein source matters: Understanding consumer segments with distinct preferences for alternative proteins by Lenka Malek, Wendy J. Umberger

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Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects by Quinn Cavanagh, Marianne Su-Ling Brooks, H.P.Vasantha Rupasinghe

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Effect of cold plasma processing on physicochemical characteristics and thermal properties of palm oil by N V Niveditha, Harsh B. Jadhav, Anu Ahlawat, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure

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Costus pictus–transition from a medicinal plant to functional food: A review by Saranya Selvakumarasamy, Balakrishnaraja Rengaraju, Siddhu Adhiaman Arumugam, Ramalakshmi Kulathooran

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The sustainability halo effect: Does the provision of sustainability information of a snack affect sensory and health perception, and willingness to pay? by Andreas Bschaden, Janina Schulz, Nanette Stroebele-Benschop

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Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein by Ying Zhu, Toritseju Begho

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Aspects that affect tasting studies of emerging food – a review by Coralie Hellwig, Mohammad J. Taherzadeh, Kim Bolton, Magnus Lundin, Greta Häggblom-Kronlöf, Kamran Rousta

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Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama by A. Castañeda-Ovando, L. Moreno-Vilet, J. Jaimez-Ordaz, J. Ramírez-Godínez, E. Pérez-Escalante, A.E. Cruz-Guerrero, E. Contreras-López, S.A. Alatorre-Santamaría, F.J. Guzmán-Rodríguez, L.G. González-Olivares

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Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid, and p-synephrine concentrations in Citrus aurantium extracts from residue by Nancy Abril Estrada-Sierra, Gabriel Rincon-Enriquez, Judith Esmeralda Urías-Silvas, Sandra Daniela Bravo, Socorro Josefina Villanueva-Rodríguez

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The impact of different bacterial blends on texture and flavour development in plant-based cheese by Carmen Masiá, Raquel Fernández-Varela, Poul Erik Jensen, Saeed Rahimi Yazdi

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A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers by Madeleine Jönsson, Ervan Maubert, Annabell Merkel, Cecilia Fredriksson, Eva Nordberg Karlsson, Karin Wendin

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Optimization of polyphenolic compounds from Gossampinus malabarica flowers by microwave-assisted extraction technology by Samart Sai-Ut, Passakorn Kingwascharapong, Md．Anisur Rahman Mazumder, Saroat Rawdkuen

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Microencapsulated olive leaf extract enhances physicochemical stability of biscuits by Maria Paciulli, Maria Grimaldi, Massimiliano Rinaldi, Antonella Cavazza, Federica Flamminii, Carla Di Mattia, Mattia Gennari, Emma Chiavaro

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The impact of COVID-19 on the small and medium dairy farms and comparative analysis of customers’ behavior in Armenia by Garegin Hambardzumyan, Sargis Gevorgyan

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