Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project
Mediterranean diet adherence has been decreasing during the last few decades, and non-appropriate snacking habits have also been identified among Mediterranean children and adolescents. To co-create new snacks and to explore children’s interests and preferences, a multi-method approach was used in t...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/159 |
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| author | Elena Romeo-Arroyo María Mora Olatz Urkiaga Nahuel Pazos Noha El-Gyar Raquel Gaspar Sara Pistolese Angelique Beaino Giuseppe Grosso Pablo Busó Juancho Pons Laura Vázquez-Araújo |
| author_facet | Elena Romeo-Arroyo María Mora Olatz Urkiaga Nahuel Pazos Noha El-Gyar Raquel Gaspar Sara Pistolese Angelique Beaino Giuseppe Grosso Pablo Busó Juancho Pons Laura Vázquez-Araújo |
| author_sort | Elena Romeo-Arroyo |
| collection | DOAJ |
| description | Mediterranean diet adherence has been decreasing during the last few decades, and non-appropriate snacking habits have also been identified among Mediterranean children and adolescents. To co-create new snacks and to explore children’s interests and preferences, a multi-method approach was used in the present study, including some qualitative and quantitative research phases. Conducted in collaboration with schools in Lebanon, Egypt, Portugal, Italy, and Spain, different snack prototypes were designed and tested in a Mediterranean cross-cultural context. The results showed significant differences among countries in snacking preferences and general food-related attitudes. Italian children exhibited higher levels of neophobia, resulting in lower acceptance of all proposed snacks. Some sensory and contextual insights were collected, such as Egyptian children favoring sweet and crunchy textures and “At school”, “With my friends”, and “As a morning/afternoon snack” being identified as linked to snack acceptance in some countries. The present study underscores the value of co-creation processes involving children to address non-recommended dietary patterns, highlighting the critical role of sensory properties, cultural differences, and contextual factors in designing healthy snacks that meet the Mediterranean diet’s principles but are highly appreciated by the young segment of the population. |
| format | Article |
| id | doaj-art-cd2c87de91be4441b9557e12936b2b6f |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-cd2c87de91be4441b9557e12936b2b6f2025-01-24T13:32:41ZengMDPI AGFoods2304-81582025-01-0114215910.3390/foods14020159Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS ProjectElena Romeo-Arroyo0María Mora1Olatz Urkiaga2Nahuel Pazos3Noha El-Gyar4Raquel Gaspar5Sara Pistolese6Angelique Beaino7Giuseppe Grosso8Pablo Busó9Juancho Pons10Laura Vázquez-Araújo11BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, SpainBCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, SpainBCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, SpainBCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, SpainDepartment of Pediatric, Faculty of Medicine, Assiut University, Assiut 71515, EgyptProvincia Portuguesa da Congregacao dos Irmaos Maristas, Estr. De Benfica 372, 1500-133 Lisbon, PortugalProvincia d’Italia dei Fratelli Maristi delle Scuole, Via Fratelli Maristi 2, 80014 Giugliano in Campania, ItalyFreres Maristes au Liban, Dik el Mehdi, Beyrouth 70540, LebanonDepartment of Biomedical and Biotechnological Sciences, University of Catania, 95123 Catania, ItalyTechnological Institute for Children’s Products & Leisure AIJU, 03440 Alicante, SpainEditorial Luis Vives (EDELVIVES), Carretera de Madrid, 50012 Zaragoza, SpainBCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, SpainMediterranean diet adherence has been decreasing during the last few decades, and non-appropriate snacking habits have also been identified among Mediterranean children and adolescents. To co-create new snacks and to explore children’s interests and preferences, a multi-method approach was used in the present study, including some qualitative and quantitative research phases. Conducted in collaboration with schools in Lebanon, Egypt, Portugal, Italy, and Spain, different snack prototypes were designed and tested in a Mediterranean cross-cultural context. The results showed significant differences among countries in snacking preferences and general food-related attitudes. Italian children exhibited higher levels of neophobia, resulting in lower acceptance of all proposed snacks. Some sensory and contextual insights were collected, such as Egyptian children favoring sweet and crunchy textures and “At school”, “With my friends”, and “As a morning/afternoon snack” being identified as linked to snack acceptance in some countries. The present study underscores the value of co-creation processes involving children to address non-recommended dietary patterns, highlighting the critical role of sensory properties, cultural differences, and contextual factors in designing healthy snacks that meet the Mediterranean diet’s principles but are highly appreciated by the young segment of the population.https://www.mdpi.com/2304-8158/14/2/159co-designconsumer studysensory propertiesemojisacceptance |
| spellingShingle | Elena Romeo-Arroyo María Mora Olatz Urkiaga Nahuel Pazos Noha El-Gyar Raquel Gaspar Sara Pistolese Angelique Beaino Giuseppe Grosso Pablo Busó Juancho Pons Laura Vázquez-Araújo Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project Foods co-design consumer study sensory properties emojis acceptance |
| title | Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project |
| title_full | Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project |
| title_fullStr | Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project |
| title_full_unstemmed | Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project |
| title_short | Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project |
| title_sort | co creating snacks a cross cultural study with mediterranean children within the delicious project |
| topic | co-design consumer study sensory properties emojis acceptance |
| url | https://www.mdpi.com/2304-8158/14/2/159 |
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