INTRODUCTION
Rationale
Food waste is a widespread problem A third of the food produced is wasted annually, leading to harmful effects on the environment, financial loss, and food poverty [1, 2, 3] Around the world, an estimated 1.3 billion tons of edible food waste are created annually [4] Therefore, proper food waste management will have benefits for the environment in addition to financial gains and food security such as upcycling waste food is one of the best solutions to reducing food waste all over the world However, there is no effective way to introduce upcycled foods to consumer nowadays That why we need to find out the best communication way to consumers as soon as possible to reduce food waste
Globally, the food and beverage sector has produced a significant amount of produce [20] These days, there are many advantages for both producers and consumers when by- products - which are thought of as potential sources of raw materials to increase the nutritional content of food sector products are used [21, 22] This is also true for malt fiber which is a major source of by-products from the brewing industry and has abundant yields and low prices [20] The idea of using malt residue to add to various real grains has been practiced in many parts of the world [21] Therefore, to fully utilize and exploit the nutritional value of the rich source of BSG in Vietnam, along with the potential of the fiber-rich cookies market, we regard the subject as a sample that uses BSG as a partial replacement for wheat flour to produce fiber-rich cookies From there, creating cookies rich in fiber brings many health benefits and meets the needs of consumers.
The research purpose
This study was conducted at a laboratory scale in Ho Chi Minh City University of Technology (HCMUT) This research aims to explore how consumer change their preferences and purchase intent when receiving the different kinds of information Secondly, this study investigate the whole process of actually purchasing food product in the market From the first look in product, to after taste the product and finally after
Page 2 knowing the benefits of product and tasting product, how consumer change their liking and purchase intent after all.
Research scope
This study was conducted at a laboratory scale in Ho Chi Minh City University of Technology (HCMUT)
BSG was collected from Saigon Brewery at 187 Nguyen Chi Thanh, Ward 12, District 5, Ho Chi Minh City.
Research content
There are 4 main contents in this study:
(1) To determine the effect of different ratios of BSG and oat flakes on the perception and acceptance of BSG-fortified biscuits
(2) To reveal temporal sensory drivers of liking based on different liking patterns of consumers
(3) To investigate the relation between consumer likings and their attitudes to upcycled food
(4) To investigate the relation between purchase intent, liking, and re-purchase intent of consumers when they receive different kinds of information about products With these objectives, some hypotheses need to be proved in this study as below: (1) The different ratios of BSG and oat flakes do not affect to the perception and acceptance of BSG-fortified biscuits
(2) Different liking patterns of consumers are related to different sensory drivers (3) The attitudes to upcycled food affect significantly the consumer's liking
(4) There are no differences in purchase intent, liking, and re-purchase when consumers receive different product information.
The new approach in this study
Consumer preference and purchase intent are influenced by personal factors (psychological and physiological), context factors (social and environmental), and product factors (intrinsic and extrinsic) While most research has primarily focused on the intrinsic factors of food products, it is essential to consider the broader range of factors that can impact consumer behavior.
In this study, we would like to combine some methods to explore how intrinsic and extrinsic factors effecting to consumer preference and purchase intent of upcycled foods
OVERVIEW
Sustainability in the food industry
Food waste is a widespread problem A third of the food produced is wasted annually, leading to harmful effects on the environment, financial loss, and food poverty [1, 2, 3] Around the world, an estimated 1.3 billion tons of edible food waste are created annually [4] Thus, cutting down on food waste presents an opportunity to alleviate hunger and reduce food poverty [5] Moreover, considering that food waste is predicted to have a
$750 billion yearly economic impact [4], Financial gains might come from managing food waste Food waste emits 4.4 billion tons of CO2 equivalent year, which is a contributing factor to global warming [6] Therefore, proper food waste management will have benefits for the environment in addition to financial gains and food security Food waste occurs along the whole food supply chain, including during production, storage, processing, distribution, and transportation, as well as during retail, food service, and consumption [7] The Environmental Protection Agency (EPA) has created a Food Recovery Hierarchy in an effort to reduce food waste (Figure 1.1) [8]
Figure 2.1 EPA Food Recovery Hierarchy [8]
Page 2 Organizations can decrease and redirect food waste by implementing the measures indicated in this hierarchy "Source reduction" is at the top of the hierarchy This suggests that the most effective strategy to deal with food waste is to reduce it at its source The edible component of wasted food can be transformed into food that people can eat As a result, rather than being wasted, the food waste will actually serve as a resource for food production One example of this practice is the production of biscuits from sunflower flour [9] or apple pomace [10] Foods made from such ingredients are value-added products and are classified as "upcycled foods" [11], a term that has been recently introduced Upcycled foods are made from unmarketable ingredients such as subgrade, damaged, or imperfect food produce, food by-products, and scraps from food preparation [11] The production of upcycled foods is beneficial to the environment as it helps to repurpose food, that would otherwise be wasted, as a value-added food product [8] Value-added foods are foods that are produced, processed, or altered in a manner that increases their economic value [12]
In conclusion, upcycling waste food is one of the best solutions to reducing food waste all over the world
From an ecological and economic standpoint, it is highly concerning that the brewing business is producing millions of tons of waste from its manufacturing line Each year, enormous volumes of leftovers build up, harming the environment and severely depleting resources [13] The primary by-products of the brewing process include spent yeast, trub, spent grains, and spent hops In addition to them, there are additional waste products including cleaning supplies and water [14] And with the fact that upcycling of by-products in food-related industries has become one of the principles of the circular economy nowadays, it is urgent that the brewing industry must join the trend [15]
Water 3-10 HL Mains or bore hole
Product, cleaning, heating, and cooling
Chemical composition from acids & alkalis Spent grain 14 Kg dry wt Barley and other cereal malts
Source of sugars for fermentation
Agricultural Hygiene, odor, high BOD Spent hops 0.166 Kg dry wt
Hop flowers Bitterness and other flavors
Agricultural Antimicrobial unpalatable to animals Trub 0.350 Kg dry wt
High BOD and TSS Spent yeast 3 Kg dry wt Previous brew Fermentation Effluent discharge
High BOD, and TSS Caustic and acid cleaners
None Low value sales or effluent discharge
Spent grains have long been marketed and used as animal feed for pigs, cattle, and poultry However, more recently, there has been research on processing them to make fuel, sorption material, activated carbon, anaerobic digestion feedstock, and other uses.[13, 15]
Figure 2.2 Possible ways of utilizing spent grains [15]
BSG, derived from yeast cell walls, has multifunctional applications beyond fermentation, such as feed additives for livestock Recent research has demonstrated its versatility in various formulations, including functional food ingredients, meat substitutes, and nutritional supplements for humans and microorganisms Notably, β-glucans extracted from BSG have gained approval for use as a health-promoting ingredient.
European Food Safety Authority to be used as food thickeners, fat replacers, dietary fiber, viscosity imparting agents, emulsifiers, and films [18, 19]
In conclusion, there are many benefits for both consumers and manufacturers to reuse, recycle, or even upcycle BSG to apply in the food industry.
Brewers' Spent Grains
Globally, the food and beverage sector has produced a significant amount of produce [20] These days, there are many advantages for both producers and consumers when by- products - which are thought of as potential sources of raw materials to increase the nutritional content of food sector products are used [21, 22] This is also true for malt fiber which is a major source of by-products from the brewing industry and has abundant yields and low prices [20] The idea of using malt residue to add to various real grains has been practiced in many parts of the world [21] There are some of the Research results from abroad
Adding malt residue to foods to increase fiber and protein content
Page 5 Today, the demand for food groups to promote health, especially products that are sugar-free, low-calorie, and high in fiber, is increasing Fiber brings many benefits such as fighting constipation, and colitis, limiting obesity, diabetes, cardiovascular problems, and some types of cancer such as bowel cancer [23] Therefore, fiber-rich food products are a research direction that is being focused In addition to adding fiber from the bran of cereal grains such as wheat, rice, oats, and barley, taking advantage of dietary fiber sources such as malt residue is also a solution to note Due to its great potential, malt residue has been studied to be applied to many foods such as bread, cookies, snacks, etc [23]
Adding malt fiber to snack products
The result of the investigation of adding malt residue to malt fiber to produce popcorn; The authors found that when the malt residue content was increased from 0 to 30% of the dry matter, less mechanical energy was required for extrusion, the density of the product increased, and the coefficient of volume expansion decreased [24] Other research also recorded similar results when adding malt residue from 5 - 20% and corn for snack production When increasing the percentage of malt residue, the degree of expansion decreases, the density increases, the water absorption capacity increases but the water solubility decreases The rate of adding malt residue recommended from 5% - 20% to corn for snack production [25] Specially, the percentage of 15% malt residue addition to the product is acceptable in terms of sensory value [25]
Adding malt fiber to break products
In 1977, the investigation of adding malt residue to the dough to make bread was occurred Malt residue has been used to replace 5%, 10%, and 15% of flour in bread recipes, respectively Malt residue with 80% moisture will be dried at 45°C, 100°C and 150C respectively for 24 hours [26] Sensory evaluation results show that consumers prefer samples containing 5% and 10% malt residue if the malt residue is not dried at 100C and 150C These temperatures are thought by the authors to produce unpleasant doors in malt residues [26] Research results also show that with the replacement rate of 10% malt residue, the protein content in the product increases by 10%, the fiber content
Page 6 increases 2 times compared to the product without malt residue These results suggest that the potential use of malt residues as a feedstock would be beneficial for a high-fiber product line [26] However, bread became darker when dried residue was added despite the different drying methods and modes [27]
In 1993, there was an investigation of adding malt residue to the dough to make bread The results showed that when increasing the malt residue content from 10% to 20% and 25%, the protein content of the bread increased from 15.4% to 16.3% and 18.8%, while the fiber content increased from 4.9% up 6.4% and 7.5% compared to the control sample When tested biologically, the batch of rats fed with bread samples supplemented with malt residue for 28 days had weight gain 7.1% - 10.0% lower than the control group; Total lipid as well as total cholesterol also decreased by 5.7% - 8.0% and 6.9 - 8/3%, respectively [28]
The result of added malt residue and bread sticks is that when increasing the percentage of malt residue from 15% to 25% and 35%, the cake increases the content of fiber, fat, and protein; decrease in volume, hardness and become darker At the same time, the shelf life of the cake is also increased With the addition rate of 25% and 35%, malt residue has greatly increased the protein content of the cake At the addition rate of 25% and 35%, malt residue significantly increased the protein content of the cake At the addition rate of 15%, malt residue increased the fiber content of the cake by 2 times compared with the control sample [29]
In 2015, research of the use of fermented malt residues to add to bread dough in order to create specific sensory and nutritional values The results showed that the addition of fermented malt residue increased phenolic compounds such as ferulic and 4-coumaric acid as well as the antioxidant capacity of bread [30]
Adding malt fiber to cookies
Cookies are popular products derived from wheat flour Cookies are favoured by many people thanks to their long shelf life and usability However, cookies often contain too many calories, while being low in protein and exceptionally high in fiber
Page 7 Meanwhile, BSG is an ideal source of fiber and protein for cookies However, the high fiber content weakens the structure of the gluten network in the dough Research results show that a BSG ratio greater than 15% will adversely affect the sensory properties of cookies Hence, a malt add-on rate of 15% is considered the upper limit ratio for cookies [31] In 1979, The investigation of the possibility of adding dried malt residue at three temperatures of 45 ° C, 100 ° C, and 150 ° C to cookie dough The results showed that for the sensory properties of taste and taste to be accepted, up to 20% of the malt residue could be added, dried at 45°C, and sifted through a 78-mesh sieve The finished cookies then contained 55% more protein, 90% lysine, and 220% more fiber than the control sample [31]
In 2002, research on replacing 5 to 25% of wheat flour with malt residue with small particle sizes (