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  • 1.
    Bergman, Penny
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut.
    Västfjäll, Daniel
    Linköping University, Sweden.
    Tajadura-Jiménez, Ana
    Loyola University Andalusia, Spain.
    Asutay, Erkin
    Linköping University, Sweden.
    Auditory-induced emotion mediates perceptual categorization of everyday sounds2016In: Frontiers in Psychology, E-ISSN 1664-1078, Vol. 7, no OCT, article id 1565Article in journal (Refereed)
    Abstract [en]

    Research has shown that emotion categorization plays an important role in perception and categorization in the visual domain. In the present paper, we investigated the role of auditory-induced emotions for auditory perception. We further investigated whether the emotional responses mediate other perceptual judgments of sounds. In an experiment, participants either rated general dissimilarities between sounds or dissimilarities of specific aspects of sounds. The results showed that the general perceptual salience map could be explained by both the emotional responses to, and perceptual aspects of, the sounds. Importantly, the perceptual aspects were mediated by emotional responses. Together these results show that emotions are an integral part of auditory perception that is used as the intuitive basis for categorizing everyday sounds.

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  • 2.
    Collier, Elizabeth S
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. Linköping University, Sweden.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Harris, Kathryn L
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution2022In: Foods, E-ISSN 2304-8158, Vol. 11, no 9, article id 1182Article in journal (Refereed)
    Abstract [en]

    Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat with more sustainable alternatives. All meat-eating participants in this study reported some interest in reducing their meat consumption. Aspects of home-use and central-location test methods were combined by using a digital conferencing system to host cooking sessions and focus group discussions online, which was shown to be a viable setup even in this hands-on setting. The discussions targeted participants’ experience preparing meals using meat substitutes as well as their perceived motivators and barriers to reducing meat consumption. Four themes identified through thematic analysis indicated that meat-eating participants, despite their desire or intent to reduce their meat consumption, experienced barriers relating to the following: internal conflict due to holding multiple positive and negative beliefs about meat simultaneously (ambivalence), justification of eating meat (rationalisation), a desire for variety in and control over their food choices (agency), and sensitivity to the views and expectations of other people and the situational context regarding meat (social and structural factors). Possible strategies to support ambivalent individuals in aligning their behaviour with their beliefs instead of vice versa are discussed in the context of the meat paradox. Agency and practical skills, including increasing knowledge in preparing meals with plant-based proteins, likely play a role in bridging this intention–behaviour gap. © 2022 by the authors. 

  • 3.
    Collier, Elizabeth S
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Norman, Cecilia
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Svensson, Marlene
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers2021In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 167, article id 105643Article in journal (Refereed)
    Abstract [en]

    A key lifestyle change people could make to reduce their environmental impact is to reduce their meat consumption. However, meat is still a staple in many people's diet, and some consumers are reluctant to cut down. Meat substitutes, if accepted as adequate replacements for meat, may offer a suitable alternative without leaving consumers feeling dissatisfied. The aim of the present study was to identify psychological barriers to reducing meat consumption and increasing use of meat substitutes among Swedish consumers. Participants engaged in focus group discussions around purchasing, preparing, and consuming meat and meat substitutes. Four main themes were identified through thematic analysis: uncertainty, scepticism, health, and identity. These are discussed in relation to previous work on the barriers to reducing meat consumption. Strategies to communicate the environmental impact of meat to consumers and effect change through behavioural interventions are considered. © 2021 The Authors

  • 4.
    Costa, Elena
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. University of Gothenburg, Sweden.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Collier, Elizabeth S
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. Linköping University, Sweden.
    Exploring seafood choices at the point of purchase among a sample of Swedish consumers2024In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 126, no 13, p. 269-285Article in journal (Refereed)
    Abstract [en]

    Purpose: Seafood consumption in Sweden is below the national recommendations and limited to very few species. This study aims to explore the factors shaping seafood choices at the point of purchase among a sample of current consumers in Sweden, and examines their attitudes regarding seafood consumption more broadly. Design/methodology/approach: Convenience sampling was used to recruit consumers planning to purchase seafood at a supermarket in Sweden. Participants’ shopping trip was recorded using wearable eye tracking glasses and, upon completion, semi-structured interviews were conducted using a cued retrospective think aloud method. This exploratory study integrates qualitative data (N = 39) with eye tracking data (N = 34), to explore how seafood choices unfold when consumers purchase at the point of purchase. Findings: Purchases were mostly restricted to familiar seafood species. Four interlinked main themes were identified from thematic analysis of the interview data: Ambivalence, Nice and Necessary, Proficiency with Seafood and External Influences. Sustainability information (e.g. certifications) faced strong competition from other visual elements at the point of purchase, receiving less attention than product imagery and pricing information. Originality/value: This study is the first to explore the factors shaping seafood choices of current consumers at the point of purchase. The unique approach, combining explicit and implicit measures, enriches understanding of the factors influencing seafood choices and how these may interrelate. The results are valuable for the industry and contribute to the literature by identifying possible routes to improve seafood sustainability communication.

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  • 5.
    Edblad, Maria
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Pulp, Paper and Packaging.
    Jensen, Carl
    RISE Research Institutes of Sweden, Built Environment, System Transition and Service Innovation.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Ett digitalt system för ökad källsortering och engagemang i offentlig miljö2022Report (Other academic)
    Abstract [en]

    As we cope with our society’s increasingly hectic pace, sales of fast food and "on-the-go" products have dramatically increased. This consumption has led to increasing amounts of waste packaging in the public environment. While littering is a visible problem so is the appropriate provision of waste bins. The vast majority of waste collected from the public environment is not sorted for material recycling. The purpose of the project was to test and evaluate a deposit-return-system on “on-the-go” single use packaging. A three-month test focused on coffee cups. A local marketing communications campaign provided consumers with information on how the packaging was to be recycled. Mini-recycling stations (paper, glass, plastic and ‘other’) were provided within a short walk. The numerous regular ‘unsorted’ waste bins remained in place during the test. When buying a coffee at participating cafes in Örnsköldsvik, between 1 June and 31 August 2021, consumers paid an additional 2 SEK. This deposit was refunded to the consumer when they recycled their coffee cup. This was done using a smartphone ‘app’ at one of the eight mini-recycling stations in the city center. It was also possible to get the refund at the conventional household packaging recycling stations in Örnsköldsvik. The evaluation considered three areas. Firstly, the extent consumers retrieved the deposit. In the test consumers retrieved the deposit about 10% of the time. The majority was refunded and recycled at conventional recycling stations where consumers normally recycle household packaging. Secondly, recycling levels and the purity of collected waste. The test demonstrated increased sorting and improved sorting quality. Of the paper coffee cups left at one of the eight mini-recycling stations, 90% were sorted in the correct fraction. Compared to other beverage paper cups of which 70% were sorted correctly. When considering the unsorted waste from the numerous regular waste bins, an overall recycling level of 56% of refundable coffee cups was achieved. This, together with the low share of coffee cups refunded, indicates that the proximity and convenience of disposal has a higher value than the need to recycle. Thirdly, acceptance among consumers and cafés. A deposit-return-system for on-the-go packaging was not crucial for increasing recycling in public environment. The participating and surveyed consumers were positive towards the project's aim to increase recycling of on-the-go packaging. They did not, however, appreciate the design of the app used in the project. Café owners varied in their perception of the digital deposit system. The main project conclusion is that a deposit-return-system for on-the-go packaging is not crucial for increased source sorting in public environments. This was an ambitious project testing consumer behavioral change. Örnsköldsvik’s city centre went from using bins without the possibility of recycling-to-recycling stations in public environments with the possibility to recycle coffee cups with a refund. While residents and visitors participated, there was limited marketing and only a three-month test period. As a consequence, results must be qualified by the relatively small data sets. That includes physical volumes of cups refunded and recycled, the number of respondents in interviews and surveys. Örnsköldsvik’s city centre has retained recycling stations following the project.

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  • 6.
    Florén, Britta
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Bergman, Penny
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Bruzelius, Ylva
    Mat.se, Sweden.
    Jelkeby, Karin
    Mat.se, Sweden.
    Engelbert, Viktor
    Mat.se, Sweden.
    Larsson, Maria
    Mat.se, Sweden.
    Carlsson, Fredrik
    University of Gothenburg, Sweden.
    Fermskog, Kristina
    Göteborgs stad, Sweden.
    Förstudie: Smart och klimatmedveten matbutik för morgondagens konsumenter och samhälle2019Report (Other academic)
    Abstract [en]

    Food consumption is one of our bigger climate challenges. The consumer driven climate effect of food is in Sweden 2 ton CO2-e per person and year, this corresponds to 25 per cent of the total consumption driven effect on the climate. This needs to be lowered. To aid the consumers in making more climate friendly choices present project has focused on how to nudge in an e-food store (mat.se). By simplifying for the participating consumers to do climate friendly choices the preliminary results indicate that CO2-e of the consumers average order was lowered by 7 per cent. At the same time the consumers that decided not to participate lowered their carbon footprint with 3 per cent using the same calculation method. 

    This pre-study has evaluated how purchase decisions are affected by information on climate change and the influence of food products together with an enabling of climate friendlier choices. The bigger target has been to reduce the climate effect in the city. The study has focused on methods that are important to aid people to buy more climate friendly food. This requires innovative solutions that facilitate the right choices. 

    Project partners have been: - Mat.se – an innovative e-food market that wants to develop solutions for climate friendly behavior - Göteborg stad – a representative of the citizen and the city of Gothenburg - University of Gothenburg, School of business, economics and law with expertise in nudging- RISE – expertise in the climate effect on food products and behavioral science 

     

     

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  • 7.
    Höstmad, Patrik
    et al.
    Chalmers University of Technology, Sweden.
    Forssén, Jens
    Chalmers University of Technology, Sweden.
    Bergman, Penny
    RISE, SP – Sveriges Tekniska Forskningsinstitut.
    Fredriksson, Krister
    Volvo Group, Sweden.
    Off-peak low noise heavy-duty vehicles, facade insulation and indoor noise disturbance2016In: Proceedings of the INTER-NOISE 2016 - 45th International Congress and Exposition on Noise Control Engineering: Towards a Quieter Future, 2016, p. 5258-5266Conference paper (Refereed)
    Abstract [en]

    Off-peak delivery of goods can result in increased transport efficiency, fuel savings, less pollution and increased traffic safety. However, unless carefully managed it causes increased annoyance and health risks for inhabitants exposed to the transportation noise during hours used for recovery and sleep. The presented work focuses on heavy-duty vehicles with Diesel engines during the "last mile" of the transport corridor through densely populated city centers. The aim is to study preconditions, open questions, and problem areas when nighttime soundscapes are altered by low noise vehicles. By using measured and simulated sounds, different driving conditions and acoustical treatments of vehicles and facade were studied at the facade and indoors in terms of 1/3-octaveband levels and judgments in listening tests. The evaluation shows that low-frequency noise of the vehicles is important indoors, while high-frequency noise is the major contributor outdoors. According to the listening tests the low-frequency noise is coupled to the degree of reported arousal, indicating that reduced low-frequency noise is especially important at nighttime. It was concluded that an acceptable indoor environment was achieved with a modified truck that is driven by a responsible driver, and by using "noise proof" windows with higher sound insulation.

  • 8.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Hörlin, Elizabeth
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Sörensen, Victoria
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Norman, Cecilia
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Bendtsen, Marcus
    Linköping University, Sweden.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)2022In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 95, article id 104377Article in journal (Refereed)
    Abstract [en]

    The impact of testing locations, home use test (HUT) and central location test (CLT) on consumer evaluations of food products using rate all that apply (RATA) was investigated. As a case study, eight cold cuts were evaluated: four vegetarian/vegan and four meat-based products. A between-subjects design was used, whereby consumers were randomly allocated to either HUT or CLT test location (58 and 71 consumers, respectively). To retain as much similarity as possible across locations, consumers in both groups received identical bags of products with palate cleansers and instructions. Consumers evaluated the products using a lexicon consisting of 32 sensory attributes based on similar studies and benchtop tasting, using RATA with 7pt scales. A total of 30 and 31 attributes differed significantly (p < 0.05) across the products for HUT and CLT, respectively. Sample discrimination was similar between the two locations. Location significantly (p < 0.05) affected discrimination of 14 attributes, but a particular location having consistently higher attribute means was not observed. Bootstrapping of the attribute means per product showed no significant differences between the two testing locations, and multilevel regression models using Bayesian inference did not reveal marked differences in expected ratings between locations. Further comparisons of sample discrimination patterns through principal component analysis showed that the two locations were very similar, including the overlap of confidence ellipses. The between-subjects design strengthens the results: that comparable sensory profiles were obtained from different consumers in different testing locations supports the notion that RATA data from consumers can be reliably collected for relatively sensorially distinct products with minimal data compromise.

  • 9.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Sörensen, Victoria
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Mihnea, Mihaela
    RISE Research Institutes of Sweden.
    Valentin, Dominique
    Université Bourgogne Franche Comté, France.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Collier, Elizabeth
    RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.
    Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?2023In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 99, article id 104563Article in journal (Refereed)
    Abstract [en]

    Encouraging consumers to reduce their meat consumption is imperative in mitigating climate change effects related to the food industry. For some, transitioning away from meat may be facilitated by meat substitutes. However, these are not always accepted as suitable alternatives to meat due to a combination of psychological, situational, and sensorial aspects. The influence of factors such as cooking ability on hedonics and sensory discrimination of meat and meat substitutes is currently under-researched. The present study investigated such effects. Consumers (N = 101) of varying cooking ability and food neophobia (measured using questionnaires) tasted and evaluated six mince products (one beef and five meat substitutes - three soybean-based, one mycoprotein-based, and one oat-based) prepared in a Bolognese sauce. They rated liking for overall, appearance, aroma, taste/flavour, and texture, and profiled the products sensorially using check-all-that-apply (CATA). It was found that meat substitutes can be liked just as much as, if not more than, beef in the application of Bolognese sauce. No main effects of cooking ability were found for any modality of liking, though an interaction between cooking ability and sample was found for liking of flavour/taste. Consumers’ ability to sensorially discriminate between the Bolognese sauces was not dependent on their cooking ability. Several attributes that contributed to (dis)liking were identified. An additional online sample (N = 288) completed only the cooking ability and food neophobia questionnaires. A negative relationship was detected between cooking ability and food neophobia for the combined consumer and online datasets (total N = 389).

  • 10.
    Olsson, Marie
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Löfström, Charlotta
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Hagström, Gun
    Lyssna Affärsutveckling AB, Sweden.
    Ekman Nilsson, Anna
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Ekblad, Jenny
    Sensnology AB, Sweden.
    Hamberg, Lars
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Nilsson, Ulla
    Ulla Nilsson Konsult AB, Sweden.
    Utveckling av näringsladdad broccolisoppa2020Other (Other academic)
    Abstract [sv]

    Hälsosamma livsmedel är idag något som många konsumenter prioriterar när de väljer mat till måltider, och intresset är också stort för färdiga rätter. Detta projekt initierades för att öka intresset för konsumtion av broccoli, en produkt med bra hälsovärde beaktat innehåll av näringsämnen och andra nyttiga ämnen, och att möta konsumenters efterfrågan på hälsosamma färdiga rätter. Broccolisorten ’Beneforte’ valdes eftersom denna sort har en dokumenterad högre halt av glukorafanin*. Det pågår kliniska studier i Europa om hälsoeffekter av broccolisorter med hög halt av detta ämne och dessa skulle kunna leda till att ett hälsopåstående blir godkänt av EFSA, den europeiska livssäkerhetsmyndigheten. Produkter baserade på denna broccolisort skulle då kunna marknadsföras med hälsopåståendet.

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