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Changes in appearance during the spoilage process of fruits and vegetables: Implications for consumer use and disposal

Schifferstein, Hendrik N.J. (author)

People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of ripening and spoilage. We presented 366 US consumers with images of a banana, mango, cucumber,...

journal article 2024

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Design capability when visioning for transitions: A case study of a new food system

Goss, H. (author), Tromp, N. (author), Schifferstein, Hendrik N.J. (author)

In recent years, more designers have been engaging in transitions, for which design expertise is used to develop visions of long-term desirable futures. However, little is known about how design expertise is positioned in transition visioning processes. In this case study, we follow a design agency in envisioning a future food system for a...

journal article 2024

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Designing adaptable consumption: A new practice to foster food system transitions.

Goss, H. (author), Tromp, N. (author), Schifferstein, Hendrik N.J. (author)

In recent years, more designers have been engaging in transitions for which design activity is used to develop innovations that steer change. However, little is known about how designers develop innovations to foster change along a desired transition path. In this short paper, we explore how designers can develop joint innovations that steer a...

conference paper 2023

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Supporting food design with consumer research: from inspiration and validation to participation and integration

Schifferstein, Hendrik N.J. (author)

To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some chefs and food designers have started to develop collaborative...

review 2023

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Enhancing Desirable Food Behaviors by Increasing or Decreasing Disgust: Designing and Testing Infographics

Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Vegt, N.J.H. (author)

For health and environmental reasons, humanity should reduce the consumption of animal-based products, whereas vegetable consumption should be increased. We created stimuli (drawings with texts) that may be able to increase or decrease the purchasing of mushrooms, cheese, and meat. During the design process, we identified four aspect...

journal article 2023

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Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?

Furukita Baptista, I.B. (author), Schifferstein, Hendrik N.J. (author)

The market growth of plant-based alternatives to animal food products pushes agencies around the world to discuss specific regulations regarding their communication, terminology, and packaging design. We created and tested 18 packages of plant-based milk and plant-based chicken meat varying the “animalness” of terminology, container, image,...

journal article 2023

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Measuring individual differences in active smelling to evaluate products – The ENFAS-Instrument

Koller, Monika (author), Salzberger, Thomas (author), Floh, Arne (author), Zauner, Alexander (author), Sääksjärvi, Maria (author), Schifferstein, Hendrik N.J. (author)

Consumers evaluate products with all their senses but exhibit considerable variability in the extent to which they actively use and rely on a specific sense. We know little about the variability in consumers’ propensity to actively engage their sense of smell in the context of product evaluation in purchase decision making. This research...

journal article 2023

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The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior

Kranzbühler, A. (author), Schifferstein, Hendrik N.J. (author)

Eating meat can have detrimental effects on the environment, animal welfare, and a person’s health. However, consumers are often reluctant to reduce their meat consumption and public information-based awareness campaigns show little effect. As an alternative, some vegan activists and pressure groups employ emotion-based campaigns using meat...

journal article 2023

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Food in motion: Lively display of freshness or last spasms of living beings?

Schifferstein, Hendrik N.J. (author), Lemke, M. (author), Huisman, G. (author)

The movement of food may suggest the food is very fresh but may also indicate the source of food is still alive. In this study, we explore the responses that different kinds of food movements can evoke among consumers. In an online study, we presented participants with 14 videos in which a food product changed shape or moved, before or while...

journal article 2023

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How to include the sociocultural context in food design: Insights, tools and strategies

van Boeijen, A.G.C. (author), Schifferstein, Hendrik N.J. (author)

Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially<br/>important for food solutions, as eating habits are deeply rooted in local cultures. However, academic...

journal article 2023

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Food design: An interdisciplinary quest for progress

Schifferstein, Hendrik N.J. (author)

contribution to periodical 2022

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Obituary: Jan E.R. Frijters (1947-2022

Schifferstein, Hendrik N.J. (author)

Jan Frijters was born in Eindhoven, the Netherlands in 1947. From 1967 to 1972 he studied psychology in Utrecht, where Ep Köster’s classes in psychophysics and perception motivated him to continue working in the field. The work Jan performed at the Spelderholt, an agricultural poultry institute, became the basis for his PhD thesis ...

journal article 2022

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An exploratory study using graphic design to communicate consumer benefits on food packaging

Schifferstein, Hendrik N.J. (author), Lemke, M. (author), de Boer, Alie (author)

Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate specific product benefits. To evaluate the usefulness and effectiveness of these three mediums,...

journal article 2022

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The Eye Inward and the Eye Outward: Introducing a Framework for Mood-Sensitive Service Encounters

Esnaf-Uslu, P. (author), Desmet, P.M.A. (author), Schifferstein, Hendrik N.J. (author)

This article introduces the concept of mood sensitivity: a service agent's ability to detect mood during service encounters and customize their interaction style accordingly, with the purpose of improving service encounters as a whole. We report on an experience sampling study that explored the role that mood plays in service provision....

journal article 2022

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Seasonality as a consideration, inspiration and aspiration in food design

Boon, Boudewijn (author), Schifferstein, Hendrik N.J. (author)

While over the last century food systems have become more controlled, standard-ized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather patterns, including changes in rainfall, light exposure and...

journal article 2022

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Mapping Transition Readiness: A model for identifying how and where design can intervene in system transi-tions

Goss, H. (author), Tromp, N. (author), Schifferstein, Hendrik N.J. (author)

Designers are increasingly tackling complex societal challenges and fostering system transitions. Transitions are long-term, multi-level, multi-phasal system changes involving numerous actors, requiring innovations that develop new relationships within the system. Therefore, the process of designing for transitions requires new ways of bridging...

conference paper 2021

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Designing Food Experiences: A Multi-Sensory Approach

Schifferstein, Hendrik N.J. (author)

Food experiences extend beyond the eating of food. They may involve fantasizing about food, perceiving the venue where you buy or consume it, seeing or smelling the food from a distance, touching its package or container, the tools you use to prepare and cook, the cutlery you use to eat a dish, the way you dispose of the leftovers, and so on. In...

book chapter 2021

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Between attraction and aversion: How designers can use the concept of disgust to influence food consumption

Lemke, M. (author), Boon, Boudewijn (author), Schifferstein, Hendrik N.J. (author)

Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article,...

journal article 2021

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The use of ICT devices as part of the solo eating experience

Lemke, M. (author), Schifferstein, Hendrik N.J. (author)

An increasing number of people tend to eat alone due to social changes and an altered attitude towards cooking and eating practices. Anecdotal reports indicate that solo diners tend to use information and communication technology devices, for example, the smartphone, as part of the eating experience. While lab studies suggest that the devices...

journal article 2021

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Conveying information through food packaging: A literature review comparing legislation with consumer perception

Schifferstein, Hendrik N.J. (author), de Boer, Alie (author), Lemke, M. (author)

Although governments have implemented regulations to inform consumers on important product properties and protect consumers from deceptive information, empirical research on how consumers perceive, interpret and experience food packages have shown frequently that consumers may be misled by how information is presented and packages are...

review 2021