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International Journal of Contemporary Hospitality Management

ISSN : 0959-6119

Article publication date: 10 April 2017

The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.

Design/methodology/approach

This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.

The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.

Research limitations/implications

Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.

Originality/value

This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

• Hospitality management
• Restaurants
• Food and beverage
• Foodservice research

DiPietro, R. (2017), "Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead", International Journal of Contemporary Hospitality Management , Vol. 29 No. 4, pp. 1203-1234. https://doi.org/10.1108/IJCHM-01-2016-0046

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Review article, insight on current advances in food science and technology for feeding the world population.

• 1 Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
• 2 Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland

While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.

Introduction

The capacity of Earth to regenerate its own resources is continuously and drastically reducing due to the exponential growth of the human population ( Ehrlich and Holdren, 1971 ; Henderson and Loreau, 2018 ). Over the last 50 years, the global human population has doubled, while the Earth overshoot day—the day on which humanity has exhausted the annual renewable bioresources of the Earth—has continuously become earlier, reaching its earliest date (July 29) in 2018 and 2019. Exceptionally, the Earth overshoot day was delayed to August 22 in 2020, due to the novel Coronavirus pandemic ( Global Footprint Network, 2020a ) ( Figure 1 ). However, this delay is the result of a pandemic disease and it is not the consequence of any long-term planned strategy, which is still required to improve the sustainability of our society. Bioresources are necessary to feed people. However, the production, including loss and waste of food account for 26% of the human ecological footprint ( Global Footprint Network, 2020b ). This is due to low efficiency in food production coupled with non-optimal waste management. By taking action and promoting sustainable behavior in the entire food chain and among consumers, the Earth overshoot day could be delayed, preserving Earth's regenerative capacity ( Moore et al., 2012 ).

Figure 1 . Earth overshoot day (blue) and global population (orange) evolution over the last 50 years.

By 2050, the population is expected to reach 9.7 billion and ensuring global food security will be a priority ( Berners-Lee et al., 2018 ). The first step toward food security is the reduction of waste and loss of food. According to the Food and Agriculture Organization (FAO), ~1.3 billion tons of food are lost/wasted in the food chain from production to retail and by consumers annually ( Wieben, 2017 ), which highlights the importance of the circular economy and consumer education. In addition, economic barriers should be addressed to give access to healthier and sustainable food to low-income consumers ( Hirvonen et al., 2020 ). However, the reduction of waste and economic barriers is not enough to reach global food security. Indeed, to feed the world population of 2050, food production should increase by 70% ( Floros et al., 2010 ). Additionally, diets should change and rely less on animal products, including more plant-, insect-, and microalgae-based products ( van Huis and Oonincx, 2017 ; Caporgno and Mathys, 2018 ; Lynch et al., 2018 ). This change is necessary as animal-based diets are less sustainable comparatively due to their demand for more natural resources, resulting in more environmental degradation ( Sabaté and Soret, 2014 ). Unfortunately, changing food production and consumption habits is not a straightforward process; it has to be efficient, sustainable, and economically feasible. New food products have to be nutritionally adequate, culturally and socially acceptable, economically accessible, as well as palatable. Moreover, new food products should aim to maintain or improve the health of consumers. Food science and technology can help address these problems by improving food production processes, including novel ingredients from more sustainable sources, and designing new highly-accepted food products.

However, the benefits of consuming novel and upgraded food products is not sufficient to obtain an effect on consumers. Indeed, the acceptability of, and demand for food varies around the world, based on, for example, geographic location, society structure, economy, personal income, religious constraints, and available technology. Food safety and nutritionally adequate foods (in terms of both macro- and micronutrients) are most important in low-income countries ( Sasson, 2012 ; Bain et al., 2013 ), whereas medium- and high-income countries prioritize foods to reduce risk of chronic disease, and functional and environmentally friendly food ( Azais-Braesco et al., 2009 ; Cencic and Chingwaru, 2010 ; Govindaraj, 2015 ). The concept of food has evolved from the amount of nutrients needed by a person to survive on a daily basis ( Floros et al., 2010 ) to a tool to prevent nutrition-related diseases (e.g., non-communicable diseases: type 2 diabetes, coronary diseases, cancer, and obesity), and to improve human physical and mental well-being ( Siró et al., 2008 ), and to slow/control aging ( Rockenfeller and Madeo, 2010 ). Therefore, the development of new food products should consider the needs and demands of consumers. In spite of this, across countries, personal income can limit the access to sufficient food for survival, let alone new and improved food products that have extra benefits.

Coupled to this complex scenario, food demand is also constrained, and affected by human psychology ( Wang et al., 2019 ). The naturally-occurring conservative and neophobic behavior of humans toward new food can lead to nutrition-related diseases due to poor dietary patterns already established during childhood ( Perry et al., 2015 ) and can lead to acceptability problems related to food containing novel ingredients such as insects in Western countries ( La Barbera et al., 2018 ). Additionally, the introduction in our diets of new food products obtained by means of novel technologies and ingredients from food waste and by-products can be undermined by low acceptability caused by human psychology ( Bhatt et al., 2018 ; Cattaneo et al., 2018 ; Siegrist and Hartmann, 2020 ). Therefore, to increase the successful integration of the solutions discussed in this paper into the diet, consumer behavior has to be considered. Finally, it should not be forgotten that food consumption is also determined by pleasure rather than just being a merely mechanical process driven by the need for calories ( Mela, 2006 ; Lowe and Butryn, 2007 ). The latter concept is particularly important when consumers are expected to change their eating habits. New food products developed using sustainable ingredients and processes should be designed to take in consideration sensorial attributes and psychological considerations, which will allow a straightforward transition to more sustainable diets.

The actions needed in the area of food to develop a sustainable society allowing the regeneration of Earth's bio-resources are several. They include changing our eating habits and dietary choices, reducing food waste and loss, preserving biodiversity, reducing the prevalence of food-related diseases, and balancing the distribution of food worldwide. To promote these actions, new ingredients and technologies are necessary ( Table 1 ).

Table 1 . Challenges/solutions matrix for the development of the food of the future using the most recent advances in food science and technology.

This review discusses the most recent advances in food science and technology that aim to ensure food security for the growing human population by developing the food of the future. We discuss (i) the circular economy, where food waste is valorized and enters back into the food production chain improving the sustainability of the food system and reduces Earth's biodiversity and resources loss; (ii) alternative technologies and sources for food production like cellular agriculture, algae, microalgae, insects, and wood-derived fibers, which use Earth's bioresources more efficiently; (iii) the design of food in terms of creative problem-solving that fosters food innovation allowing transition to more sustainable and nutritionally adequate diets without undermining their consumer acceptability; and (iv) digitalization in which artificial intelligence (AI), virtual reality (VR), and blockchain technology are used to better control and manage the food chain, and assist the development of novel ingredients and food, boosting the technological shift in the whole food system; (v) we also briefly discuss the effect of COVID-19 on the food supply chain, showing the need to develop a resilient food system.

Food Science and Technology Solutions for Global Food Security

The circular economy.

The unsustainable practice of producing and consuming materials based on the linear (take-make-dispose) economic model calls for a shift toward innovative and sustainable approaches embodied in the principles of the circular economy ( Jørgensen and Pedersen, 2018 ). In contrast to a linear economic model, where materials are produced linearly from a presumably infinite source of raw materials, the circular economy is based on closing the loop of materials and substances in the supply chain. In this model, the value of products, materials, and resources is preserved in the economy for as long as possible ( Merli et al., 2018 ).

Integrated into the food system, the circular economy offers solutions to achieve global food sustainability by minimizing food loss and waste, promoting efficient use of natural resources and mitigating biodiversity loss ( Jurgilevich et al., 2016 ), by retaining the resources within a loop, i.e., the resources are used in a cyclic process, reducing the demand for fresh raw materials in food production. This efficient use of natural resources for food in a circular economy, in turn, helps to rebuild biodiversity by preventing further conversion of natural habitats to agricultural land, which is one of the greatest contributors to biodiversity loss ( Dudley and Alexander, 2017 ).

This measure is highlighted by the fact that an enormous amount of waste is generated at various stages of the food supply chain. Food loss and waste accounts for 30% of the food produced for human consumption globally, translating into an estimated economic loss of USD 1 trillion annually ( FAO, 2019 ). Food loss and waste also takes its toll on the environment in relation to the emission of greenhouse gases associated with disposal of food waste in landfills, as well as in activities associated with the production of food such as agriculture, processing, manufacturing, transportation, storage, refrigeration, distribution, and retail ( Papargyropoulou et al., 2014 ). The various steps in the food supply chain have an embedded greenhouse gas impact, which is exacerbated when food is wasted and lost.

Addressing the challenge of minimizing food loss and waste requires proper identification of what constitutes food loss and waste. The FAO defines food loss and waste as a decrease in the quantity or quality of food along the food supply chain ( FAO, 2019 ). Food loss occurs along the food supply chain from harvest, slaughter, and up to, but not including, the retail level. Food waste, on the other hand, occurs at the retail and consumption level. From the FAO's definition, food that is converted for other uses such as animal feed, and inedible parts of foods, for example, bones, feathers, and peel, are not considered food loss or waste. The Waste and Resources Action Programme ( Quested and Johnson, 2009 ), a charity based in the UK, has defined and categorized food waste as both avoidable and unavoidable. Avoidable food waste includes food that is still considered edible but was thrown away, such as vegetables or fruits that do not pass certain standards, leftover food, and damaged stock that has not been used. Unavoidable food waste arises from food preparation or production and includes those by-products that are not edible in normal circumstances, such as vegetable and fruit peels, bones, fat, and feathers. Despite the lack of consensus on the definition of food loss and waste, the reduction in food loss and waste points in one direction and that is securing global food sustainability.

In a circular food system, the strategies for reducing food waste vary with the type of waste ( Figure 2 ). The best measure to reduce avoidable food waste is prevention, which can be integrated in the various stages of the food supply chain. Preventing overproduction, improving packaging and storage facilities, reducing food surplus by ensuring balanced food distribution, and educating consumers about proper meal planning, better understanding of best before dates, and buying food that may not pass quality control standards based on aesthetics are some preventive measures to reduce avoidable food waste ( Papargyropoulou et al., 2014 ). For unavoidable food waste, reduction can be achieved by utilizing side-stream products as raw materials for the production of new food or non-food materials. The residual waste generated, both from the processing of avoidable and unavoidable food waste, can still be treated through composting, which returns nutrients back to the soil, and used for another cycle of food production ( Jurgilevich et al., 2016 ). Indeed, in a circular food system, waste is ideally non-existent because it is used as a feedstock for another cycle, creating a system that mimics natural regeneration ( Ellen MacArthur Foundation, 2019 ).

Figure 2 . Strategies to reduce food waste in the food supply chain in a circular food system: prevention for avoidable food waste (yellow curve) and valorization for unavoidable food waste (orange curve).

The valorization of unavoidable food waste, which mostly includes by-products or side-stream materials from the food processing industries, has resulted in novel food technologies that harness the most out of food waste and add value to food waste. These novel food technologies serve as new routes to achieving a circular food system by converting food waste into new food ingredients or non-food materials. Several ongoing examples of side-stream valorization have been explored and some of the most recent technologies are presented herein and summarized in Table 2 .

Table 2 . Summary of potentially functional and nutritional food components from cheese production, meat processing, seafood processing, and plant-based food production by-products.

One of the most famous success stories of side-stream valorization is the processing of whey, the leftover liquid from cheese production. It is an environmental hazard when disposed of without treatment, having a high biological oxygen demand (BOD) value of >35,000 ppm as well as a high chemical oxygen demand (COD) value of >60,000 ppm ( Smithers, 2008 ). These high BOD and COD values can be detrimental to aquatic life where the untreated whey is disposed of, reducing the available dissolved oxygen for fish and other aquatic animals. However, whey is loaded with both lactose and proteins, and therefore in the early days cheese producers sent their whey for use as pig feed, as still occurs in some areas today. As dairy science advanced, it was discovered that lactose and whey protein have great nutritional and technological potential. Lactose and its derivatives can be separated by various filtration and crystallization methods, which can then be used in infant formula or as a feedstock for glucose and galactose production ( Smithers, 2008 ; de Souza et al., 2010 ). Whey protein has also gained popularity for use in sports performance nutrition and as an enhancer of the functional properties of food, and so has experienced a significant increase in demand, both as isolate and concentrate products ( Lagrange et al., 2015 ).

The meat-processing industry produces various by-products that can also be further processed to obtain food ingredients. The plasma fraction of animal blood, which can easily be obtained by centrifugation, contains various plasma proteins, some of which can stabilize colloidal food systems, just like whey proteins. Others, like fibrinogen and thrombin, can act as meat glue and are therefore useful to make restructured meat product. Leftover skin, bones, and connective tissues can be processed to produce gelatin, an important gelling agent, as well as short peptides that impart an umami taste and are used in flavor enhancers. However, the use of non-muscle tissue from farm animals, especially from cows, would require strict toxicology assessment to ensure safety. There is a risk of spreading transmissible spongiform encephalopathy, a deadly disease caused by prion proteins which might spread to humans through the consumption of materials derived from non-meat tissues ( Toldrá et al., 2012 ).

The by-products of the seafood industry also provide great opportunities for valorization, with several known products and many other yet to be discovered. Fish-derived gelatin from leftover fish skin and bones can be presented as a gelatin alternative for several religious groups, for whom cattle- and swine-derived gelatin products are unacceptable ( Karayannakidis and Zotos, 2016 ). Rich in carotenoid and chitin, shells of common seafood such as crabs, lobster, and prawns can be further processed to extract functional ingredients. The extracted chitin from the shells can be treated to produce chitosan, a well-known biopolymer with the potential to be used as food packaging. One can also extract the red carotenoids present in the shells, most prominently astaxanthin, which can then be used as a nutritional and technological food additive ( Kandra et al., 2012 ). The liquid side stream of the fish-canning industry also has potential as a source of bioactive lipids, such as polyunsaturated omega-3 fatty acids ( Monteiro et al., 2018 ).

The increasing demand for plant-derived functional ingredients to cater for the vegetarian and vegan market can also be complemented with ingredients isolated from plant food processing side streams. Nixtamalization, the alkaline processing of maize, produces wastewater that is highly alkaline with a high COD of 10 200–20,000 ppm but is rich in carbohydrates and polyphenols ( Gutiérrez-Uribe et al., 2010 ). Microfiltration and ultrafiltration methods are used to isolate enriched fractions of carbohydrates and polyphenols from nixtamalization wastewater, which can later be integrated into various subsequent processes ( Castro-Muñoz and Yáñez-Fernández, 2015 ). Waste from the cereal, fruit, and vegetable industry can also be fermented by microbial means to produce various pigments for food production ( Panesar et al., 2015 ). Pigment extraction can also be performed on the leftover waste of the fresh-cut salad industry, which includes leafy vegetables and fruits that are deemed to be too blemished to be sold to the customer. Aside from pigments, such waste can also be a source of natural gelling agents and bioactive compounds that can be refined for further use in the food industry ( Plazzotta et al., 2017 ). Extraction of carotenoids, flavonoids, and phenolic compounds from fruits and vegetables waste as well as from wastewater (e.g., from olive mill) can be achieved using green technologies such as supercritical carbon dioxide, ultrasound, microwave, pulsed electric fields, enzymes, membrane techniques, and resin adsorption ( Rahmanian et al., 2014 ; Saini et al., 2019 ). Additionally, waste from potato processing, such as potato peel and potato fruit juice (a by-product of potato starch production), can yield various polyphenols, alkaloids, and even protein extracts by using different refining methods ( Fritsch et al., 2017 ).

In addition to food waste, there are also other, often unexpected, sources of food ingredients. For example, while wood cannot be considered part of the food industry by itself, the extraction of emulsifier from sawdust can serve as an example of how the waste of one industrial cycle can be used as a feedstock for another industrial cycle and in effect reduce the overall wasted material ( Pitkänen et al., 2018 ). Straw from grain production, such as barley and wheat, can also be processed to extract oligosaccharides to be used as prebiotic additives into other food matrices ( Huang et al., 2017 ; Alvarez et al., 2020 ). While young bamboo shoots have been commonly used in various Asian cuisines, older bamboo leaves can also act as a source of polyphenolic antioxidants, which can be used to fortify food with bioactive compounds ( Ni et al., 2012 ; Nirmala et al., 2018 ).

Alternative Technologies and Sources for Food Production

To feed the growing population, the circular economy concept must be combined with increasing food production. However, food production has been impaired by depletion of resources, such as water and arable land, and by climate change. Projections indicate that 529,000 climate-related deaths will occur worldwide in 2050, corresponding with the predicted 3.2% reduction in global food availability (including fruits, vegetables, and red meat) caused by climate change ( Springmann et al., 2016 ). Strategies to overcome food production issues have been developed and implemented that aim to improve agricultural productivity and resource use (vertical farming and genetic modification), increase and/or tailor the nutritional value of food (genetic engineering), produce new alternatives to food and/or food ingredients (cellular cultures, insects, algae, and dietary fibers), and protect biodiversity. Such solutions have been designed to supply current and future food demand by sustainably optimizing the use of natural resources and boosting the restructuration of the food industry models ( Figure 3 ).

Figure 3 . A view of future food based on current prospects for optimizing the use of novel techniques, food sources, and nutritional ingredients.

Cellular agriculture is an emerging field with the potential to increase food productivity locally using fewer resources and optimizing the use of land. Cellular agriculture has the potential to produce various types of food with a high content of protein, lipids, and fibers. This technique can be performed with minimal or no animal involvement following two routes: tissue engineering and fermentation ( Stephens et al., 2018 ). In the tissue engineering process, cells collected from living animals are cultured using mechanical and enzymatic techniques to produce muscles to be consumed as food. In the case of the fermentation process, organic molecules are biofabricated by genetically modified bacteria, algae, or yeasts, eliminating the need for animal cells. The Solar Foods company uses the fermentation process to produce Solein, a single-cell pure protein ( https://solarfoods.fi/solein/ ). This bioprocess combines the use of water, vitamins, nutrients, carbon dioxide (CO 2 ) from air, and solar energy to grow microorganisms. After that, the protein is obtained in powder form and can be used as a food ingredient. Most of the production in cellular agriculture has been focused on animal-derived products such as beef, chicken, fish, lobster, and proteins for the production of milk and eggs ( Post, 2014 ; Stephens et al., 2018 ). Compared with traditional meat, the production of cultured meat can (i) reduce the demand for livestock products, (ii) create a novel nutrition variant for people with dietary restrictions, (iii) favor the control and design of the composition, quality, and flavor of the product, and (iv) reduce the need for land, transportation costs (it can be produced locally), waste production, and greenhouse gas emissions ( Bhat and Fayaz, 2011 ). Moreover, the controlled production of cultured meat can eliminate the presence of unwanted elements, such as saturated fat, microorganisms, hormones, and antibiotics ( Bhat and Fayaz, 2011 ). One of the most important events for cultured meat took place in a 2013 press conference in London, when cultured beef burger meat was tasted by the public for the first time ( O'Riordan et al., 2017 ). After this, cultured meat has inspired several start-ups around the world and some examples are presented in Table 3 ( Clean Meat News Australia, 2019 ).

Table 3 . Examples of start-ups producing different cultured products around the world.

However, cellular agriculture has the potential to produce more than only animal-derivative products. A recent study conducted by the VTT Technical Research Centre of Finland explored the growing of plant cell cultures from cloudberry, lingonberry, and stoneberry in a plant growth medium. The cells were described to be richer in protein, essential polyunsaturated fatty acids, sugars, and dietary fibers than berry fruits, and additionally to have a fresh odor and flavor ( Nordlund et al., 2018 ). Regarding their use, berry cells can be used to replace berry fruits in smoothies, yogurt, jam, etc. or be dried and incorporated as ingredients in several preparations (e.g., cakes, desserts, and toppings).

Insects are potentially an important source of essential nutrients such as proteins, fat (including unsaturated fatty acids), polysaccharides (including chitin), fiber, vitamins, and minerals. Edible insects are traditionally consumed in different forms (raw, steamed, roasted, smoked, fried, etc.) by populations in Africa, Central and South America, and Asia ( Duda et al., 2019 ; Melgar-Lalanne et al., 2019 ). The production of edible insects is highly efficient, yielding various generations during the year with low mortality rates and requiring only little space, such as vertical systems ( Ramos-Elorduy, 2009 ). Additionally, the cultivation of edible insects utilizes very cheap materials, usually easily found in the surrounding area. Indeed, insects can be fed by food waste and agricultural by-products not consumed by humans, which fits well in the circular bioeconomy models (section The circular economy). The introduction of insect proteins could diversify and create more sustainable dietary alternatives. However, the resistance of consumers to the ingestion of insects needs to be overcome ( La Barbera et al., 2018 ). The introduction of insects in the form of powder or flour can help solve consumer resistance ( Duda et al., 2019 ; Melgar-Lalanne et al., 2019 ). Several technologies are used to transform insect biomass into food ingredients, including drying processes (freeze-drying, oven-drying, fluidized bed drying, microwave-drying, etc.) and extraction methods (ultrasound-assisted extraction, cold atmospheric pressure plasma, and dry fractionation) ( Melgar-Lalanne et al., 2019 ). Recently, cricket powder was used for enriching pasta, resulting in a significant increase in protein, fat, and mineral content, and additionally improving its texture and appearance ( Duda et al., 2019 ). Chitin, extracted from the outer skeleton of insects, is a precursor for bioactive derivatives, such as chitosan, which presents potential to prevent and treat diseases ( Azuma et al., 2015 ; Kerch, 2015 ). Regenerated chitin has been recognized as a promising emulsifier ( Xiao et al., 2018 ), with potential applications including stabilizing yogurt, creams, ice cream, etc. Whole insects, insect powder, and food products from insects such as flavored snacks, energy bars and shakes, and candies are already commercialized around the world. However, food processing and technology is currently needed to help address consumer neophobia and meet sensory requirements ( Melgar-Lalanne et al., 2019 ).

Algae and microalgae are a source of nutrients in various Asian countries ( Priyadarshani and Rath, 2012 ; Wells et al., 2017 ; Sathasivam et al., 2019 ), that can be consumed as such (bulk material) or as an extract. The extracts consists of biomolecules that are synthesize more efficiently than plants ( Torres-Tiji et al., 2020 ). Some techniques used for improving algae and microalgae productivity and their nutritional quality are genotype selection, alteration, and improvement, and controlling growing conditions ( Torres-Tiji et al., 2020 ). Although their direct intake is more traditional (e.g., nori used in sushi preparation), in recent years the extraction of bioactive compounds from algae and microalgae for the preparation of functional food has attracted great interest. Spirulina and Chlorella are the most used microalgae species for this purpose, being recognized by the European Union for uses in food ( Zarbà et al., 2020 ). These microalgae are rich in proteins (i.e., phycocyanin), essential fatty acids (i.e., omega-3, docosahexaenoic acid, and eicosapentaenoic acid), β-glucan, vitamins from various groups (e.g., A, B, C, D2, E, and H), minerals like iodine, potassium, iron, magnesium, and calcium, antioxidants (i.e., ß-carotene), and pigments (i.e., astaxanthin) ( Priyadarshani and Rath, 2012 ; Vigani et al., 2015 ; Wells et al., 2017 ; Sathasivam et al., 2019 ). The latter molecules can be recovered using, for example, pulsed electric field, ultrasound, microwaves, and supercritical CO 2 ( Kadam et al., 2013 ; Buchmann et al., 2018 ).

Finally, in addition to proteins, lipids, and digestible carbohydrates, it is necessary to introduce fiber in to the diet. Dietary fibers include soluble (pectin and hydrocolloids) and insoluble (polysaccharides and lignin) fractions, which are usually obtained through the direct ingestion of fruits, vegetables, cereals, and grains ( McKee and Latner, 2000 ). Although appropriate dietary fiber intake leads to various health benefits, the proliferation of low fiber foods, especially in Western countries resulted in low dietary intake ( McKee and Latner, 2000 ; Anderson et al., 2009 ). This lack of consumed dietary fibers created the demand for fiber supplementation in functional foods ( McKee and Latner, 2000 ; Doyon and Labrecque, 2008 ). As additives, besides all benefits in health and well-being, dietary fibers contribute to food structure and texture formation ( Sakagami et al., 2010 ; Tolba et al., 2011 ; Jones, 2014 ; Aura and Lille, 2016 ).

Sources of dietary fibers include food crops (e.g., wheat, corn, oats, sorghum, oat, etc.), vegetables/fruits (e.g., apple and pear biomasses recovered after juicing process, orange peel and pulp, pineapple shells, etc.) ( McKee and Latner, 2000 ) and wood ( Pitkänen et al., 2018 ). The use of plant-based derivatives and waste aligns with the circular bioeconomy framework and contributes to the sustainability of the food chain.

It is worth mentioning that new and alternative sources of food and food ingredients require approval in the corresponding regulatory systems before commercialization. In Europe, safety assessment is carried out according to the novel food regulation of the European Union [Regulation (EU) 2015/2283]. Important aspects such as composition, stability, allergenicity, and toxicology should be evaluated for each new food or food ingredient ( Pitkänen et al., 2018 ). Such regulatory assessments are responsible for guaranteeing that new food and food ingredients are safe for human consumption.

Food Design

Humans are at the center of the food supply ecosystem, with diverse and dynamic expectations. To impart sustainability in food supply by utilizing novel materials and technologies discussed in the preceding chapters, the framework of food production and consumption should go beyond creating edible objects and integrate creativity to subvert neophobic characteristics of consumers and enhance acceptability of sustainable product innovations. These innovations should also consider changing consumer demographics, lifestyle and nutritional requirements. Food design is a newly practiced discipline to foster human-centric innovation in the food value chain by applying a design thinking process in every step of production to the disposal of food ( Olsen, 2015 ). The design concept utilizes the core ideas of consumer empathy, rapid prototyping, and mandate the collaboration of a multitude of sectors involved in designing food and the distribution of food to the space where we consume it ( Figure 4 ) ( Zampollo, 2020 ).

Figure 4 . Neural network graphical representation of the major disciplines (black dots) in the food design concept and their interconnections. Sub-disciplines arising through communion of ideas of some major disciplines indicated by gray dots.

The sub-discipline of food product design relates to the curation of food products from a technological perspective utilizing innovative process and structured engineering methodologies to translate consumer wishes into product properties. In the future, food producers need to shift their focus from the current conventional approach of mass production, to engineering of food products that emphasizes food structure-property-taste. Through food product design, it is possible to influence the health of consumers by regulating nutrient bioavailability, satiety, gut health, and developing feelings of well-being, as well as encompass consumer choice by modulating consumers sensorial experience. These aspects become important with the introduction of new materials and healthy alternatives where the neophobic characteristic of humans can lead to poor food choices and eating habits due to consumer prejudices or inferior sensorial experience. For example, environmental concerns related to meat substitutes were less relevant for consumers, and sensorial properties were the decisive factor ( Hoek et al., 2011 ; Weinrich, 2019 ). In this regard, food designers and chefs will have an important role in influencing sustainable and healthy eating choices by increasing the acceptability of food products, using molecular gastronomy principles. Innogusto ( www.innogusto.com ), a start-up founded in 2018, aims to develop gastronomic dishes based on meat substitutes to increase their acceptability.

To stimulate taste sensations, electric and thermal energy have been studied, referred to as “digital taste” ( Green and Nachtigal, 2015 ; Ranasinghe et al., 2019 ). For example, reducing the temperature of sweet food products can increase sweet taste adaptation and reduce sweetness intensity ( Green and Nachtigal, 2015 ). On the other hand, electric taste augmentation can modulate the perception of saltiness and sourness in unsalted and diluted food products leading to a possible reduction of salt ( Ranasinghe et al., 2019 ). Another external stimulus that can modify the sensorial experience during food consumption, is social context. In this case, interaction with other people leads to a resonance “mirror” mechanism, that allow people to tune in to the emotions of others. Indeed, positive emotions such as happiness increase the desirability and acceptability of food, contrarily to neutral and negative emotions (angriness) ( Rizzato et al., 2016 ). Also, auditory responses such as that to background music, referred to as “sonic seasoning” ( Reinoso Carvalho et al., 2016 ) have been studied in the context of desirability and overall perception of food. Noise is able to reduce the perception of sweetness and enhance the perception of an umami taste ( Yan and Dando, 2015 ). Bridging the interior design concepts with the sensory perception in a holistic food space design is an interesting opportunity to influence healthy habits and accommodate unconventional food in our daily lives.

Food packaging which falls under the Design for food sub-discipline is expected to play an integral role to tackle issues of food waste/loss. Potential solutions to food waste/loss at the consumers level can be realized by the design of resealable packages, consideration of portion size, clear labeling of “best by” and expiration dates, for example. Although a clear understanding on the interdependency of food waste and packaging design in the circular economy has not yet been established, the design of smart packaging to prolong shelf life and quality of highly perishable food like fresh vegetables, fruits, dairy, and meat products has been considered the most efficient option ( Halloran et al., 2014 ). Packaging is a strong non-verbal medium of communication between product designers and consumers which can potentially be used to favor the consumption of healthier and sustainable options ( Plasek et al., 2020 ). Packaging linguistics has shown differential effect on taste and quality perceptions ( Khan and Lee, 2020 ), whereas designs have shown to create emotional attachment to the product surpassing the effect of taste ( Gunaratne et al., 2019 ). Visual stimuli such as weight, color, size, and shape of the food containers have been linked to the overall liking of the food ( Piqueras-Fiszman and Spence, 2011 ; Harrar and Spence, 2013 ). Food was perceived to be dense with higher satiety when presented in heavy containers compared with light-weighted containers ( Piqueras-Fiszman and Spence, 2011 ).

In light of emerging techniques in food production, it is envisioned that technologies like 3D printing, at both the industrial and household level, will be widely used to design food and recycle food waste ( Gholamipour-Shirazi et al., 2020 ). Upprinting Food ( https://upprintingfood.com/ ), a start-up company, has initiated the production of snacks from waste bread using 3D printing. These initiatives will also encourage the inclusion of industrial side streams (discussed in section the circular economy) in the mainstream using novel technologies. In addition to the increasing need for healthy food, it is envisioned that the food industry will see innovation regarding personalized solutions ( Poutanen et al., 2017 ). In the latter, consumers will be at the center of the food production system, where they can choose food that supports their personal physical and mental well-being, and ethical values. Techniques such as 3D printers can be applied in smart groceries and in the home, where one can print personalized food ( Sun et al., 2015 ) inclusive of molecular gastronomy methods ( D'Angelo et al., 2016 ). A challenge will be to incorporate the food structure-property-taste factor in such systems. In a highly futuristic vision, concepts of personalized medicine are borrowed to address the diverse demands of food through personalized or “smart” food, possibly solving food-related diseases, while reducing human ecological footprint.

Digitalization

Many major challenges faced by global food production, as discussed previously and presented in Table 1 (eating habits and dietary choices, food waste and loss, biodiversity, diseases, and resource availability), can be addressed by food system digitalization. The most recent research advances aim to overcome these challenges using digitalization (summarized in Table 4 and Figure 5 ). The rapidly advancing information and communication technology (ICT) sector has enabled innovative technologies to be applied along the agri-food chain to meet the demands for safe and sustainable food production (i.e., traceability) ( Demartini et al., 2018 ; Raheem et al., 2019 ).

Table 4 . Recent research advances in digitalization solutions to overcome challenges in global food production.

Figure 5 . Digitalization solutions for the development of future food. Red area represents digitalization-enabled targets. IoT, Internet of Things; ML, Machine Learning; RFID, Radio Frequency Identification; AI, Artificial Intelligence.

An interesting part of ICT is artificial intelligence (AI). The latter is a field of computer science that allows machines, especially computer systems, to have cognitive functions like humans. These machines can learn, infer, adapt, and make decisions based on collected data ( Salah et al., 2019 ). Over the past decade, AI has changed the food industry in extensive ways by aiding crop sustainability, marketing strategies, food sales, eating habits and preferences, food design and new product development, maintaining health and safety systems, managing food waste, and predicting health problems associated with food.

Digitalization can be used to modify our perception of food and help solve unsustainable eating behaviors. It is hoped that a better insight into how the neural network in the human brain works upon seeing food can be discovered using AI in the future and can thus direct consumer preference toward healthier diets. Additionally, it can be used to assist the development of new food structures and molecules such as modeling food gelling agents (e.g., using fuzzy modeling to predict the influence of different gum-protein emulsifier concentration on mayonnaise), and the design of liquid-crystalline food (by predicting the most stable liquid crystalline phases using predictive computer simulation tool based on field theory) ( Mezzenga et al., 2006 ; Ghoush et al., 2008 ; Dalkas and Euston, 2020 ). In addition, the development of aroma profiles can be explored using AI. Electronic eyes, noses, and tongues can analyze food similarly to sensory panelists and help in the optimization of quality control in food production ( Loutfi et al., 2015 ; Nicolotti et al., 2019 ; Xu et al., 2019 ). Companies like Gastrograph AI ( https://gastrograph.com/ ) and Whisk ( https://whisk.com/ ) are using AI and natural language processing to model consumer sensory perception, predict their preferences toward food and beverage products, map the world's food ingredients, and provide specific advertisements based on consumer personalization and preferences.

With the advancement of augmented reality (AR) and virtual reality (VR), in the future, digitalization can offer obesity-related solutions, where consumers can eat healthy food while simultaneously seeing unhealthy desirable food. This possibility has been studied by Okajima et al. (2013) using an AR system to change visual food appearance in real time. In their study, the visual appearance of food can highly influence food perception in terms of taste and perceived texture.

AI also provides a major solution to food waste problems by estimating food demand quantity, predicting waste volumes, and supporting effective cleaning methods by smart waste management ( Adeogba et al., 2019 ; Calp, 2019 ; Gupta et al., 2019 ).

AI-enabled agents, Internet of Things (IoT) sensors, and blockchain technology can be combined to maximize the supply network and increase the revenue of all parties involved along the agri-food value chain ( Salah et al., 2019 ). Blockchain is a technology that can record multiple transactions from multiple parties across a complex network. Changing the records inside the blockchain requires the consensus of all parties involved, thus giving a high level of confidence in the data ( Olsen et al., 2019 ). Blockchain technology can support the traceability and transparency of the food supply chain, possibly increasing the trust of consumers, and in combination with AI, intelligent precision farming can be achieved, as illustrated in Figure 6 .

Figure 6 . Digitalization in the food supply chain: intelligent precision farming with artificial intelligence (AI) and blockchain. IoT, Internet of Things; ML, Machine Learning. Modified from Salah et al. (2019) and reproduced with permission from IEEE.

The physical flow of the food supply chain is supported by the digital flow, consisting of different interconnected digital tools. As each block is approved, it can be added to the chain of transactions, and it becomes a permanent record of the entire process. Each blockchain contains specific information about the process where it describes the crops used, equipment, process methods, batch number, conditions, shelf-time, expiration date, etc. ( Kamath, 2018 ; Kamilaris et al., 2019 ).

Traceability and transparency of the complex food supply network are continuously increasing their importance in food manufacturing management. Not only are they an effective way to control the quality and safety of food production, but they can also be effective tools to monitor the flow of resources from raw materials to the end consumer. In the future, it will be essential to recognize the bottlenecks of the entire food supply chain and redirect the food resource allocation accordingly to minimize food waste.

The digital tools reviewed here can be combined with all the solutions proposed before, enabling fast achievement of the necessary conditions for feeding the increasing world population while maintaining our natural resources.

The Effect of Novel Coronavirus Disease (COVID-19) Pandemic on the Food System

Although the strategies examined in this review can possibly help reaching food security in 2050, the entire food system has been facing a new challenge because of COVID-19 pandemic. Since December 2019, a new severe acute respiratory syndrome (SARS) caused by a novel Coronavirus started spreading worldwide from China. To contain the diffusion of the novel Coronavirus and avoid the collapse of national sanitary systems, several governments locked down entire nations. These actions had severe consequences on global economy, including the food system.

As first consequence, the lockdown changed consumer purchasing behavior. At the initial stage of the lockdown, panic-buying behavior was dominant, in which consumers were buying canned foods and stockpiling them, leading to shortage of food in several supermarkets ( Nicola et al., 2020 ). However, as the lockdown proceeded, this behavior become more moderate ( Bakalis et al., 2020 ). The problems faced by the food supply chain in assuring food availability for the entire population have risen concerns about its architecture. Indeed, as discussed by Bakalis et al. (2020) , the western world food supply chain has an architecture with a bottleneck at the supermarkets/suppliers interface where most of the food is controlled by a small number of organizations. Additionally, as noted by these authors, problems with timely packaging of basic foods (such as flour) led to their shortage. Bakalis et al. (2020) suggest that the architecture of the food system should be more local, decentralized, sustainable, and efficient. The COVID-19 pandemic highlighted the vulnerability of the food system, indicating that the aid of future automation (robotics) and AI would help to maintain an operational supply chain. Therefore, the entire food system should be rethought with a resilient and sustainable perspective, which can assure adequate, safe, and health-promoting food to all despite of unpredictable events such as COVID-19, by balancing the roles of local and global producers and involving policymakers ( Bakalis et al., 2020 ; Galanakis, 2020 ).

Another problem caused by the lockdown was food waste. Indeed, restaurants, catering services, and food producers increased their food waste due to forced closure and rupture of the food chain ( Bakalis et al., 2020 ). On the other hand, consumers become more aware of food waste and strived to reduce household food waste. Unfortunately, the positive behavior of consumers toward reducing food waste has been more driven by the COVID-19 lockdown situation rather than an awareness ( Jribi et al., 2020 ).

COVID-19 has also showed the importance of designing food products that can help boosting our immune system and avoid the diffusion of virions through the entire food chain ( Galanakis, 2020 ; Roos, 2020 ). Virions can enter the food chain during food production, handling, packing, storage, and transportation and be transmitted to consumers. This possibility is increased with minimally processed foods and animal products. Therefore, packaging and handling of minimally processed foods should be considered to reduce viral transfer while avoiding increasing waste. The survival of virions in food products can be reduced by better designing and engineering foods taking into consideration for example not only thermal inactivation of virions but also the interaction between temperature of inactivation, water activity of food, and food matrix effects ( Roos, 2020 ).

Therefore, to reach food security by 2050, besides the solutions highlighted in section (Food science and technology solutions for global food security), it is of foremost important to implement actions in the entire food system that can counteract exceptional circumstances such as the global pandemic caused by the novel Coronavirus.

Conclusions and Outlook

To achieve food security in the next 30 years while maintaining our natural bioresources, a transition from the current food system to a more efficient, healthier, equal, and consumer- and environment-centered food system is necessary. This transition, however, is complex and not straightforward. First, we need to fully transition from a linear to a circular economy where side streams and waste are valorized as new sources of food materials/ingredients, leading to more efficient use of the available bioresources. Secondly, food production has to increase. For this, vertical farming, genetic engineering, cellular agriculture, and unconventional sources of ingredients such as microalgae, insects, and wood-derived fibers can make a valid contribution by leading to a more efficient use of land, an increase in food and ingredient productivity, a shift from global to local production which reduces transportation, and the transformation of non-reusable and inedible waste into ingredients with novel functionalities. However, to obtain acceptable sustainable food using novel ingredients and technologies, the aid of food design is necessary in which conceptualization, development, and engineering in terms of food structure, appearance, functionality, and service result in food with higher appeal for consumers. To complement these solutions, digital technology offers an additional potential boost. Indeed, AI, blockchain, and VR and AR are tools which can better manage the whole food chain to guarantee quality and sustainability, assist in the development of new ingredients and structures, and change the perception of food improving acceptability, which can lead to a reduction of food-related diseases.

By cooperating on a global scale, we can envision that in the future it may be common to, for example, 3D print a steak at home using cells or plant-based proteins. The understanding of the interaction between our gastrointestinal tract and the food ingredients/structures aided by AI and biosensors might allow the 3D printed steak to be tailored in terms of nutritional value and individual preferences. The food developed in the future can possibly also self-regulate its digestibility and bioavailability of nutrients. In this context, the same foodstuff consumed by two different people would be absorbed according to the individuals' needs. In this futuristic example, the food of the future would be able to solve food-related diseases such as obesity and type 2 diabetes, while maintaining the ability of the Earth to renew its bioresources.

However, the strategies and solutions proposed here can possibly only help to achieve sustainable food supply by 2050 if they are supported and encouraged globally by common policies. Innovations in food science and technology can ensure the availability of acceptable, adequate, and nutritious food, and can help shape the behavior of consumers toward a more sustainable diet. Finally, the recent COVID-19 global pandemic has highlighted the importance of developing a resilient food system, which can cope with exceptional and unexpected situations. All these actions can possibly help in achieving food security by 2050.

Author Contributions

FV wrote abstract, sections introduction, the effect of novel Coronavirus disease (COVID-19) pandemic on the food system, and conclusions and outlook, and coordinated the writing process. MA and FA wrote section the circular economy. DM and JS wrote section alternative technologies and sources for food production. MB and JV wrote section food design. AA and EP wrote section digitalization. FV and KM revised and edited the whole manuscript. All authors have approved the final version before submission and contributed to planning the contents of the manuscript.

FV, MA, FA, and KM acknowledge the Academy of Finland for funding (FV: Project No. 316244, MA: Project No. 330617, FA: Project No. 322514, KM: Project No. 311244). DM acknowledges Tandem Forest Values for funding (TFV 2018-0016).

Conflict of Interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Publisher's Note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Acknowledgments

We thank JV for drawing Figures 2 – 6 , and Mr. Troy Faithfull for revising and editing the manuscript.

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Keywords: food loss and food waste, circular economy, food production and food security, food structure design, new ingredients, digitalization, food design

Citation: Valoppi F, Agustin M, Abik F, Morais de Carvalho D, Sithole J, Bhattarai M, Varis JJ, Arzami ANAB, Pulkkinen E and Mikkonen KS (2021) Insight on Current Advances in Food Science and Technology for Feeding the World Population. Front. Sustain. Food Syst. 5:626227. doi: 10.3389/fsufs.2021.626227

Received: 30 November 2020; Accepted: 23 September 2021; Published: 21 October 2021.

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Copyright © 2021 Valoppi, Agustin, Abik, Morais de Carvalho, Sithole, Bhattarai, Varis, Arzami, Pulkkinen and Mikkonen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) . The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Fabio Valoppi, fabio.valoppi@helsinki.fi

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Food and social media: a research stream analysis

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• Published: 18 February 2023
• Volume 74 , pages 1145–1183, ( 2024 )

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• Ruth Areli García-León   ORCID: orcid.org/0000-0002-8984-2348 1 &
• Thorsten Teichert   ORCID: orcid.org/0000-0002-2044-742X 1  

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Interest in food and online communication is growing fast among marketing and business scholars. Nevertheless, this interest has been not exclusive to these areas. Researchers from different disciplines have focused their research on different concepts, target populations, approaches, methodologies, and theoretical backgrounds, making this growing body of knowledge richer, but at the same time difficult to analyze. In order to have a broader overview of this topic, this study analyzes the existent literature regarding food and social media in social sciences in order to identify the main research streams and themes explored. With this purpose, the present paper uses bibliometric methods to analyze 1356 journal articles by means of factor and social network analysis. The study contributes by revealing 4 clusters containing 11 dominant research streams within the social sciences, determining the linkages among the main research discourses, and recommending new future topics of research.

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1 Introduction

Food and social media is highly a controversial topic. While some studies point out that the use of social media can be associated with an increase of unhealthy food intake and Body Mass Index (BMI) (Coates et al. 2019a ; Khajeheian et al. 2018 ), other studies, as well as the OECD and the American Heart Association suggest that the use of social media could be used to sensitize the population regarding obesity and to promote public health regarding food (Chau et al. 2018 ; Li et al. 2013 ; OECD 2017 ).

People use the World Wide Web and social media to seek and share information, for social interaction, and to be part of a social network (Kavanaugh et al. 2005 ; Whiting and Williams 2013 ). Billions of opinions are shared on social networks every day (Mostafa 2019 ), breaking barriers across geographical distance and bringing people closer (Rimjhim et al. 2020 ). Social networks and online communities facilitate consumer-to-consumer communication (Sloan et al. 2015 ), and influence consumers’ opinions, attitudes, consumption experiences, brand perceptions, purchasing decisions, as well as post-purchase communication and evaluation, among others (Jansen et al. 2009 ; Mangold and Faulds 2009 ; Teichert et al. 2020 ).

The rapid growth of online communication among consumers has increased academic interest in electronic word of mouth (e-WOM). Zinko et al. ( 2021 ) define e-WOM as the “web-mediated exchange of information which occurs when one person tells another about their experience with a service or product” (p. 526). E-WOM includes blogs, online reviews, ratings, messages posted on online groups, and social media posts (Hennig-Thurau and Walsh 2003 ). Either as a topic of consumer health, sustainability, or as an opportunity for management development, studies regarding food and social media are gaining importance. Scholars from different disciplines have used different approaches, methodologies, theoretical backgrounds, and populations targets to address this topic. Additionally, due to the novelty of some internet-based communication tools, and the rapid emergence of additional ones, new concepts, definitions, and approaches are emerging too, making this growing body of knowledge difficult to explore.

Although the scope of food and social media research has partly been disclosed in literature reviews, these focus on a particular sub-segment of food consumption, a specific target population, area of research, research method, or a specific new technology or social media. For example, Chau et al. ( 2018 ) centered their research on the role of social media in nutrition interventions for adolescents and young adults. Rounsefell et al. ( 2020 ) explored the impact of social media exposure to image-content on body image and food choices in young adults. Chapman et al. ( 2014 ) analyzed literature regarding the use of social media for public health communication in order to explore the potential of social media as a tool to combat foodborne illness. De Veirman et al. ( 2019 ) studied the persuasive power of social media influencers over young children. Dute et al. ( 2016 ) examined literature regarding the promotion of physical activity, healthy nutrition, and overweight prevention among adolescents and students, through mobile apps. Allman-Farinelli and Gemming ( 2017 ) explored the state of the art in dietary assessment, using smartphone and digital technology regarding technology mediated interventions for dietary change. Tao et al. ( 2020 ) studied the use of text mining as a big data analysis tool for food science and nutrition. And Ventura et al. ( 2021 ) analyzed the topic of food in social media from a consumer-oriented point of view. However, there are no studies offering a general overview of a broad sample of articles within the social sciences regarding food and the use of social media.

Given this, the aim of this paper is to provide a broad bibliometric review for marketing and business scholars, companies, and organizations on past and current research regarding food and social media within the social sciences, in order to reveal the main addressed topics, as well as for suggesting future topics of research in this field of knowledge. To achieve the results, this research uses the co-word analysis of Keywords. Co-word analysis (Callon et al. 1983 ) is a type of bibliometric method which seeks to find connections among concepts that co-occurs in document abstracts, titles, or keywords as assessed by the authors (Zupic and Čater 2015 ). By conducting a co-word analysis of keywords, the present study aims to reveal the main research streams regarding food and social media studied in the social sciences. First, statistical analyses are applied to identify research streams as well as their interconnections in an objective manner. Single research streams are then analyzed in detail by a manual inspection of their key publications. Focal issues of past and current research are highlighted and opportunities for future research are identified.

2 Methodology

2.1 co-word analysis.

One of the most used bibliometric methods is co-citation analysis. Nevertheless, while co-citation analysis connects documents, authors, or journals in order to find the intellectual structure, the knowledge base, or influences on a research field (Small 1977 ; Zupic and Čater 2015 ) the co-word analysis uses the actual words contained in documents to determine relationships among concepts that represent a conceptual space of a field (Zupic and Čater 2015 ). In co-citation analysis, it is assumed that the more two items are cited together, the more likely is that their content is related, and since it takes time to accumulate citations, the analysis reflects the state of the field in the past and not how it could look now or tomorrow (Zupic and Čater 2015 ). In this regard, the co-word analysis offers a more actual state of the field since authors choose the words, concepts, titles, and keywords that best represent their studies. In their articles, authors construct different realities linking scientific and technical concepts that are shared by a specific research community (Callon et al. 1983 ). Therefore, the co-word analysis is more content-driven than the co-citation analysis.

The main target of this analysis is the keywords contained in the articles since keywords are chosen by the authors because they represent in a few words, the main content of the study. Web of Science database (WoS) is frequently used for bibliometric studies in management and organization, and it contains different valuable bibliographical data for indexed documents that include title, article type, authors, keywords, keywords plus, abstract and subject categories or areas, among others (Zupic and Čater 2015 ). Besides the Author Keywords, WoS provides Keywords Plus. They are index terms automatically generated from the titles of cited articles in an article that augment traditional keyword retrieval (Clarivate 2020 ). Therefore, this research analyzes the Author Keywords and the Keywords Plus provided by WoS.

2.2 Identification of literature

The search of documents was made on WoS by using a Keywords string containing the main concepts related to the objective of the research (see Fig.  1 for the overall design, search string, and interim steps taken). Although most of the well-known social media such as Youtube or Twitter appeared in the 2000s, some authors consider that the development of social media started during the 80 s with the introduction of USENET, a type of internet discussion system, real-time online chat services such as Compu Serve’s CB Simulator (1980), the Internet Relay Chat (IRC) (1988), or AOL’s chat rooms (1989) (Edosomwan et al. 2011 ; Lake 2009 ; Sajithra and Patil 2013 ). Others establish this development in the 90 s when the World Wide Web became public and web blogs, list-servers, and e-mail services allowed users to form online communities exploding networked communication (Simonova et al. 2021 ; van Dijck 2013 ). Therefore, in order to have a broader number of articles and consequently a broader scope regarding food and social media research in Social Sciences, the timespan 1990 to 2021 and the citation indexes Social Sciences Citation Index (SSCI) and Emerging Sources Citation Index (ESCI) were used as limiters. The ESCI extends the scope of publications of WoS by including around 3,000 peer-reviewed publications that although they are not yet recognized internationally, meet the WoS high-quality criteria (Francis 2021 ). Besides, Articles, Reviews, or Early Access articles were included in order to capture the most recent published works. Early Access articles in WoS Core Collection are fully indexed articles that the publisher makes available online in a nearly final state (e.g. Articles in Press, Published Ahead of Print, Online First, etc.), they lack publication date, volume, issue, and page number (Clarivate 2021 ).

Sample generation process by steps

With this information, an initial database of 1400 records was created on July, 20 of 2021. Nevertheless, only articles containing Author Keywords and/or Keywords Plus were included; therefore, 29 articles without author Keywords and Keywords Plus were removed. In the end, just 1371 were included in the next analysis.

A first analysis of Keywords contained in the 1371 articles was made by using the KHCoder, a text-mining and text-analysis application ( https://khcoder.net/en/ ). To avoid the analysis of joined words separately, a total of 31 words strings, also called Force Pick Up Words, were chosen to extract different words as one concept (e.g. qualitative_research, corporate_social_responsibility) (see Table S1 in Supplementary material). The word frequency list revealed a total of 3,716 keywords and a total of 21,027 mentions. In order to include just the most representative concepts in the analysis, just concepts mentioned more than 5 times were included. Hence, just 655 Keywords representing 75.81% of all mentions were included in the second analysis.

The second step was an analysis of concepts, conducted by both researchers, in order to find similarities among words due to meaning, writing differences, use of abbreviations, or use of signs to unite words.

After this analysis, a list of 413 Keywords or “code words” containing the initial 655 Keywords was generated (the complete list of words and code words (*) could be seen in Table S2 in Supplementary material). This list of code words was introduced to KHCoder in order to generate a crosstab containing the concepts included in every article. As a result, 15 articles containing none of the 413 Keywords were discarded for further analysis.

2.3 Data analysis

The data were analyzed by using the package UCINET 6 (Borgatti et al. 2002 ), one of the most used software for network visualization (Zupic and Čater 2015 ), in order to generate an overall concept co-occurrence matrix. By executing a core-periphery analysis the core keywords contained in the food and social media literature were separated from the periphery keywords. The stable solution was found in 50 iterations (fitness = 0.609).

Then, a factor analysis was conducted using SPSS in order to group keywords based on their co-occurrences. Factor analysis can determine which indicators, in this case, keywords, may be grouped together. Factor analysis is known as a data reduction technique (Sallis et al. 2021 ). In order to identify groups of bibliometric data, researchers have used different statistical techniques such as factor analysis, cluster analysis, multidimensional scaling, or multivariate analysis (Chen et al. 2016 ; Leydesdorff and Welbers 2011 ; Ravikumar et al. 2015 ; Wang et al. 2012 ; Yang et al. 2012 ), although, for practical use, some authors have not found a difference between cluster analysis and factor analysis (Lee and Jeong 2008 ).

The use of factor analysis has a long tradition in co-word analysis. Considered a quantitative form of content analysis, it can substitute commonly practiced techniques for content analysis, providing precision and validity in the resulting categories while investing less time and resources (Leydesdorff and Welbers 2011 ; Simon and Xenos 2004 ). Many studies have used factor analysis in co-word analysis as a reliable method to discover linkages among scientific documents. For example, by using the words contained in the titles and abstracts of research articles, Leydesdroff ( 1989 ) used factor analysis and cluster analysis to find linkages among biochemistry documents. Leydesdorff and Hellsten ( 2005 ) studied words related to stem-cell by using factor analysis. Leydesdorff and Zhou ( 2008 ) used factor analysis to analyze words of journal titles using Chinese characters. Wang et al. ( 2014 ) analyzed keywords from core journals in the field of domestic knowledge discovery by using factor and cluster analysis. Yan et al. ( 2015 ) analyzed the intellectual structure of the field of the Internet of Things by means of factor and cluster analysis of keywords. Gan and Wang ( 2015 ) used factor analysis to map the intellectual structure of social media research in china by using keywords, and Sun and Teichert ( 2022 ) used factor analysis to study the research landscape of ‘scarcity’ by using author keywords.

In the specific application field of bibliometrics, the method identifies different research streams (Kuntner and Teichert 2016 ). By reducing the number of variables in a dataset, the factor analysis finds patterns and therefore, the underlying structure of the data (Wendler and Gröttrup 2016 ). There are different methods to extract factors. This study applied a principal component analysis (PCA) with an orthogonal factor rotation Varimax with Kaiser Normalization of 15 iterations. Varimax is a very popular rotation method in which each factor represents a small number of variables and each variable tends to be associated with one or a small number of factors (Abdi 2003 ). It enhances clarity, interpretability, and efficiency when distinguishing among the extracted factors (Simon and Xenos 2004 ). PCA finds the linear combination between indicators that extract the most variance in the data and uses both common and specific variance to extract a solution (Sallis et al. 2021 ). Therefore, in order to find the main research streams regarding food and social media, the number of variables (i.e. Keywords) was reduced to identify the underlying structure based on the overall variance. By performing factor analysis, determined keywords are assigned to determined factors based on their factor loadings. Factor loads (FL) inform about the representativeness of a determined keyword for a determined factor, and the usage of a keyword in a research stream (Kuntner and Teichert 2016 ; Sun and Teichert 2022 ). That means that the keywords assigned to one factor are more likely to co-occur than the keywords of other factors. Therefore, by using this method, factors were interpreted as single research streams.

As a result of the analysis, 12 factors emerged, which explain 51.175% of the total variance (see Table S3 in Supplementary material for the complete concepts per factor). Factor 11 was found to address issues related to the pharmaceutical industry and the Food and Drug Administration of United States (FDA) guidance documents. This factor was omitted in the further analysis, as it primarily addresses the pharmaceutical industry does not have a direct relationship with food and social media.

In order to further identify group similarities across research streams, a cluster analysis in SPSS was conducted. Cluster analysis finds natural groups present in the data, but hidden, by identifying important and defining properties (Sallis et al. 2021 ). This analysis revealed four main research clusters that the researchers named: Psychological Research Realm, Action-Oriented Research, Broader Communication Issues, and Service Industry Discourse (see Table 12 for a summary of research clusters and their characteristics).

3 Results and discussion

In the following, the four different clusters of research are explained in detail considering the most representative publications of every factor or research stream.

3.1 Psychological research realm

The Psychological Research Realm contains four research streams; therefore, it is the biggest of the four clusters. These research clusters address mainly, the impact of social media use on consumers. It includes the streams “online tools for healthy diet intervention programs,” “food and use of apps,” “online food advertising exposure,” and “social media and mental disorders.”

3.1.1 Research stream on “online tools for healthy diet intervention programs” (Factor 1)

The first research stream explains 18.94% of the variance of keyword relationships, indicating a research stream of first-highest distinction. While obesity and diet were the most often listed keywords (130 and 123 mentions), the research stream was best represented (in terms of factor loadings) by the keywords diet (FL = 0.922) , followed by intervention. Program, related to (physical) activity, nutrition, prevention, adult, overweight, and association constitute the remainders of the top ten keywords. An inspection of the remaining 103 keywords confirms this focus on application-oriented topics from the perspective of healthy diet interventions. Thus, this research stream clearly addresses the topic “use of online tools for healthy diet intervention programs.”

Representative publications of this research stream (see Table 1 ) reference each more than 14 keywords of factor 1. Regarding theories and conceptualizations, most of the articles refer to healthy diets and the use of online tools. Thus, an inclusive and shared research discourse can be diagnosed.

A closer look at these articles (selected by maximum number of referenced keywords) provides insights about the methods used, the online tools evaluated, as well as the types of insights gained from this research discourse (Table 1 right columns). These articles address the use of online tools for healthy diet intervention programs by using randomized and controlled trial groups, among others. The studies analyze the development of novel online tools as well as the efficacy of other healthy diet intervention tools.

The consumption of junk foods, fast foods, sugar-sweetened beverages, and carbonated drinks and beverages is associated with higher body mass index in children and adolescents due to their high content of free sugar and energy (Gupta et al. 2019 ). In order to promote public health sensitizing the population regarding obesity, the use of social media and new technologies has been recommended by the OECD and the American Heart Association (Li et al. 2013 ; OECD 2017 ).

In this regard, this research stream contains protocols of novel internet-based intervention tools to promote healthy diets (Helle et al. 2017 ; Røed et al. 2019 ), as well evaluations about the effectivity of online tools for intervention programs, and for the delivery of healthy eating information and recipes, among others. Ahmad et al. ( 2020 ) evaluated the effect of the family-based intervention program (REDUCE) on children’s eating behaviors and dietary intake via face-to-face and social media by using Facebook and a WhatsApp group to deliver information about the intervention and as platforms of interaction and problem solving. The authors found small changes in consumption of unhealthy snacks, as well as fruits and vegetables, without clinical impact. Dumas et al. ( 2020 ) explored the effects of an evidence-informed healthy eating blog written by a registered dietitian, finding no effects on dietary intakes, food-related behaviors, and body weight.

While these former studies did not reveal a strong positive impact, there are other studies showing positive results. For example, with the aim of evaluating the value of social media for delivering healthy diet interventions, Chau et al. ( 2018 ) found that the majority of the studies associated with this topic, from 2006 to 2016, showed positive outcomes regarding the use of only basic social media features. Tobey et al. ( 2019 ) evaluated the success of the Food Hero marketing campaign and suggest that in order to disseminate recipes to low-income audiences through social marketing campaigns, is recommended to understand the target audience, to add healthy/customizable recipes to family “go-to” recipe rotations considering the generational influences on family meals, and to create websites that meet the target audience criteria (e.g. simple and visually interesting).

By delivering healthy diet interventions through social media or online tools, studies in this research stream targeted mainly parents. Future research might evaluate the efficacy of social media or novel online tools by targeting parents and children separately, and by delivering strategies designed for each group.

3.1.2 Research stream on “online food advertising exposure” (Factor 5)

Explaining 2.78% of the variance of keyword relationships, the fifth research stream indicates a research stream of fifth-highest distinction. Here, the most often mentioned keywords were marketing and advertising (82 and 63 mentions). However, in terms of factor loadings, the research stream was best represented by the keywords advertising (FL = 0.915) , followed by marketing. Exposure related to (unhealthy) food, television, advergame, beverage, celebrity, youtube, and endorsement constitute the remainders of the top ten keywords. The inspection of the remaining 14 keywords confirms the online advertising exposure approach. Thus, this research stream clearly addresses the topic “online food advertising exposure.”

Representative publications (see Table 2 ), selected by the highest number of reference keywords, reference each more than 6 keywords of factor 5, and address the concept of influencer marketing , and among other social media, they analyze mainly YouTube videos, sharing an inclusive research discourse.

A closer look at these articles reveals that four of six articles of this research stream were led by the same author. In general, the articles of this research stream address the exposure to food advertising online by means of content analysis, questionnaires, and multivariate analysis, among others.

Regarding food and beverage marketing content on social media, Kent et al. ( 2019 ) found that although children and adolescents are exposed to unhealthy food and beverage marketing on social media, adolescents were more highly exposed to food marketing than children through user‐generated, celebrity‐generated content, and other entertainment content. Regarding food and beverage products featured on YouTube videos of influencers who are popular with children, it was found that less healthy products were the most frequently featured, branded, presented in the context of eating out, described positively, not consumed, and featured as part of an explicit marketing campaign, than healthy products (Coates et al. 2019b ).

Studies in this research stream have proved the persuasive power of social media influencer promotion of food, and their impact on children’s food intake, even when including a protective disclosure, due to their credibility and familiarity with children. Some authors situate social media influencers as a new type of advertising source that combines the merits of e-WOM and celebrity endorsement (De Veirman et al. 2019 ). YouTubers featuring videos of food and beverages high in fat, sugar, and/or salt (HFSS) are valued highly by children because they are viewed to fulfill their needs. Children develop sympathetic attitudes towards YouTubers because they are not strangers to them (Coates et al. 2020 ). Children look up to popular influencers who have certain celebrity status and are willing to identify with them while taking on their lifestyles, attitudes, and beliefs. Therefore, (marketing) messages spread by them are perceived as highly credible WOM, rather than as advertising, due to their perceived authenticity (i.e., they have no commercial interests) (De Veirman et al. 2019 ).

It has been discovered that children exposed to influencer marketing in a YouTube video of a branded unhealthy snack (with and without an advertising disclosure) consumed more of the marketed snack and significantly increased intake of unhealthy snacks specifically whereas the equivalent marketing of healthy foods had no effect. Therefore, it has been concluded that influencer marketing increases children's immediate intake of the promoted snack, even when including a “protective” advertising disclosure, which does not reduce the effect of influencer marketing (Coates et al. 2019a , 2019c ). Results reveal that increasing the promotion of healthy foods on social media could not be an effective strategy to encourage healthy dietary behaviors in children (Coates et al. 2019c ).

In sum, most of the articles in this research stream address children and adolescents’ exposure to unhealthy food influencer marketing contained in YouTube videos. Further research could evaluate the use of influencer marketing on children for healthy food intake, not just in YouTube, but also in other video content social media like TikTok, or Instagram. Other studies could compare different target groups (e.g. adults, adolescents, and children) in different countries.

3.1.3 Research stream on “social media and mental disorders” (Factor 8)

The eights research stream explains 1.93% of the variance of keyword relationships, indicating a research stream of eight-highest distinction. The research stream was best represented (in terms of factor loadings) by the keywords depression (FL = 0.793) , followed by anxiety. The same words were, as well the most listed keywords (18 and 17 mentions) . Addiction, disorder, symptom, distress, psychological, stress, well-being, and personality constitute the remainders of the top ten keywords. An inspection of the remaining 6 keywords confirms this focus on application-oriented topics from the perspective of mental disorders. Thus, this research stream clearly addresses the topic “social media and mental disorders.”

Representative publications of this research stream (see Table 3 ) reference each more than 4 keywords of factor 8. Regarding theories and conceptualizations, although this research stream has not a leading theory, they analyze different mental disorders and their relationship with social media. Thus, an inclusive and shared research discourse can be diagnosed.

A closer look at these articles (selected by maximum number referenced keywords) provides insights about the methods applied and types of insights gained from this research discourse (Table 3 right columns). These articles address social media use and mental disorders by using questionnaires, addiction scales, and personality inventories, among others. Hence, antecedents and consequences of social media use and mental disorders are analyzed.

Regarding the antecedents of addictive behaviors, it was found that personality traits and gender, as well as certain mental disorders, are associated with different behavioral addictions. For example, the profiles “elevated levels of gaming and pornography addictions” as well as “highest levels of all addictions” are predominantly male, while the profile “elevated levels of study, Facebook, shopping, and food addictions” are almost exclusively female (Charzynska et al. 2021 ). Besides, it was concluded that “individuals higher in anxiety sensitivity/hopelessness used food or alcohol to cope which, in turn, significantly predicted unhealthy snacking, and hazardous drinking, respectively” (Reaves et al. 2019 , p. 921).

Regarding the use of social media and its impact on mental disorders, Kicali et al. ( 2021 ) found that although food addiction is associated with some personality traits, personal habits, and psychiatric symptoms, more than five hours a day of social media consumption hat a direct relationship with internet and eating addiction. Kircaburun et al. ( 2021 ) found that a Problematic YouTube Use (PYU), which refers to different activities like watching specific YouTube channels or viewing online video games, is associated with loneliness and depression. Other works in this research stream explored images shared on social media and their relationship with mental disorders. E.g., Bogolyubova et al. ( 2018 ) concluded that while in Russian language people shared more images of food with hashtags for stress, images of alcohol were associated with stress hashtags, and hashtags for fear were related to the “scary” in popular culture and not to psychological distress.

Other works in this research stream addressed the impact of the COVID-19 Pandemic on mental health. Bountress et al. ( 2021 ) determined that instead of a single overarching COVID-19 impact, there are discrete impacts of various COVID-related factors. Therefore, they suggest a five-factor COVID model (i.e. exposure, worry, housing/food instability, social media, substance use) which is able to predict the risk of mental health symptomology, as well as other adverse sequelae of the COVID-19 pandemic at large. On the other hand, Panno et al. ( 2020 ) confirmed that COVID-19 related distress is associated with alcohol problems, social media, and food addiction symptoms. Following this line of research, future research might explore further the use of social media for mental health.

3.1.4 Research stream on “food and the use of apps” (Factor 12)

The twelfth research stream explains 1.32% of the variance of keyword relationships, and is the research stream of twelfth-highest distinction. Mobile and adoption, were the most often listed keywords (24 mentions each). Nevertheless, the research stream was best represented (in terms of factor loadings) by the keywords application (FL = 0.621) , followed by mobile. The remainders of the top five words were (Smart)phone and app. A closer look at the main keywords confirms its orientation to application-oriented topics from the perspective of the use of apps, focusing clearly on the topic “food and the use of apps.”

Representative publications reference each more than 2 keywords of factor 12 (see Table 4 ). Although this research stream has not a leading theory, most of the articles investigate the topic of food and the use of apps, sharing an inclusive research discourse. The representative publications chosen by the highest number of referenced keywords (Table 4 right columns), address the use of apps in relation to food by means of literature review, questionnaires, and interviews, mainly. Among others, social media content, as well as antecedents, and contingencies regarding food tourism are analyzed.

Information Communication Technology (ICT) (e.g. internet; mobile technology; and social media platforms among others) influence the daily living activities of persons, specifically Instrumental Activities of Daily Living (IADL) (e.g. activities requiring complex problem solving, cognitive function, coordination, and scheduling) (Quamar et al. 2020 ). In this regard, children interact with and consume visual advertising when visiting sites or applications related to online gaming (23%), food and distribution (18%), entertainment (8%) and fashion (8%), and when using smartphones with Internet access, Chilean children receive 14 min per hour of use of visual advertising more than from other media, such as television (Feijoo-Fernandez et al. 2020 ).

Regarding the antecedents of the use of mobile phones and apps for service purposes, it was found that the adoption of services and apps is driven by individual’s mobile phone technology maturity and business development (Paas et al. 2021 ). An analysis of user’s feedback on Twitter of four prominent food delivery apps and app store reviews of these apps revealed that the main concerns of users are related to issues regarding customer service, orders, food, delivery, time, app, money, drivers, and restaurants (Williams et al. 2020 ). Regarding mobile dining (e.g. use smartphone apps, to find restaurants, to read food menus, to select food, and to order it) it was found that consumers’ purchase intention is shaped by perceived values (i.e. navigation system, review valence, credibility, as well as service, and food quality) (Shah et al. 2020 ).

Other studies explored the use of smartphone apps for healthy lifestyles and dietary change. While Allman-Farinelli and Gemming ( 2017 ) concluded that apps have proven to be effective for glycemic control but not yet regarding weight loss and food intake, other studies found that monitoring apps enable users to set targets and monitor themselves. Besides, it is possible to acquire tailored feedback, and subsequently to raise awareness and increase motivation regarding dietary intake and physical activity. Moreover, apps with incorporated social features, characterized as social media, facilitate social interaction and support, can provide social comparison and social support (Dute et al. 2016 ). Concerning the development of smartphone apps to reduce sugar-sweetened beverage consumption among disadvantaged young adults in nonurban settings or indigenous communities, Tonkin et al. ( 2017 ) identified the importance of design to facilitate comprehension, and that in order to increase satisfaction the use of social features such as audio, leader boards, games, and team challenges could be helpful.

Studies in this research stream explored the use of specific apps for service purposes or dietary change, in just one region or sample. Further research could conduct comparative studies among apps, with different target groups in different geographical areas or regions.

3.2 Action-oriented research

This research cluster analyzes the content of social media and its impact on consumers' food risk information seeking and perception, behavioral intention and buying of green products online, as well as food tourism for destination image and its promotion. It includes the research streams “online food risk communication,” “behavioral intention and buying online,” and “social media and food tourism.”

3.2.1 Research stream on “online food risk communication” (Factor 3)

This research stream of third-highest distinction explains 3.79% of the variance of keyword relationships. Communication and risk were the most often listed keywords accounting 151 and 102 mentions respectively. However, in terms of factor loading, it was best represented by the keywords ( food) safety (FL = 0.827) , followed by ( risk) communication. The remainders of the top ten keywords were the keywords public and (risk) perception related to safety, (food) risk, crisis, and amplification . The remaining 35 keywords indicate its focus on themes from the perspective of online communication, addressing clearly the topic “online food risk communication.”

Table 5 displays the representative publications of this research stream, which reference each more than 8 keywords of factor 3. Most of them address the risk communication concept, sharing therefore an inclusive research discourse. These articles address the topics of online media consumption and food risk by means of surveys and quantitative content analysis, among others. They focus mainly on the coverage of topics related to health risk, consumers´ food risk information seeking, and consumers´ risk perception.

Some studies in this research stream explore how online information sources cover different healthy risk themes. For example, during the 2008 Irish dioxin contamination of food, Shan et al. ( 2014 ) found that social media responded faster than traditional media, using offline and online media news messages as primary sources, in reporting limited topics. Related to the coverage of biological, chemical, nutritional food risks, and related safety issues, Tiozzo et al. ( 2020 ) discovered that the most widely covered topics were nutritional risks and news about outbreaks, controls, and alerts. Moreover, national sources covered food risks, especially during food emergencies whereas thematic sources devoted major attention to nutritional topics.

In regard to the antecedents of consumers’ online information seeking behavior, concerning food safety issues, Wu ( 2015 ) concluded that Facebook use intention is determined by risk perception, emotion, social trust, and support. Regarding Genetic Modification (GM) issues, (Hanssen et al. 2018 ) discovered that the frequency with which people seek information is low, and it is driven by a positive attitude toward science and technology, trust in organizations, negative trust in regulations, as well as by gender and educational level. As a tool for food safety risk, specifically, to combat foodborne illness, Chapman et al. ( 2014 ) identified that the use of social media could be helpful for public health and food safety risk, since social media provide access to real people´s discussions and feedback, allow communicators to reach people where they are, create communities, and can be used to build credibility by providing decision-making evidence.

Regarding risk perception, some studies in this research stream found that risk perception depends on the topics and the online source used by consumers. For example, mixed media have a stronger positive relationship regarding public risk perception (PRP), than traditional media or internet social media (Niu et al. 2022 ). And, in the case of bovine spongiform encephalopathy (BSE), individuals exposed to more internet news had higher risk perceptions in terms of how BSE could affect themselves, while respondents exposed to social networking sites were concerned about how the disease could affect others (Moon and Shim 2019 ).

With most of the articles of this research stream addressing risk perception, or consumers’ food risk information seeking, further research could explore how social media could be used effectively for public health and food safety risk by using quantitative and qualitative methods of research.

3.2.2 Research stream on “behavioral intention and buying online” (Factor 4)

The fourth research stream explains 3.02% of the variance of keyword relationships, indicating a research stream of fourth-highest distinction. The research stream was best represented (in terms of factor loadings) by the keywords organic (FL = 0.765) , followed by purchase, although attitude and intention were the most often listed keywords (79 and 66 mentions) . Theory and (planed) behavior related to buying, food-intake , belief, and acceptance, were the remainders of the top ten keywords. As it can be confirmed by analyzing the remaining 20 keywords, the focus of this research stream relies on the perspective of behavioral intention, addressing thus the topic of “behavioral intention and buying online.”

Representative publications of this research stream (see Table 6 ), selected by the highest number of referenced keywords, contain each more than 7 keywords of factor 4. Addressing the Theory of Planned Behavior (TPB) and/or the Theory of Reasoned Action (TRA) (Ajzen and Fishbein 1980 ), most of the articles address the concept of “behavioral intention” regarding green, or organic products, showing an inclusive and shared research discourse.

With six of seven articles using TPB or TRA, this research stream addresses the topic of behavioral intention regarding green products by means of structural equation modeling.

The TPB is an improved version or extension of the Theory of Reasoned Action (TRA) (Ajzen 1991 ; Hofmeister-Tóth et al. 2011 ). The TPB differs from the TRA, “in that it takes into account perceived as well as actual control over the behavior under consideration” (Ajzen 1985 , p. 12). Ajzen ( 1985 ) explains that actions are controlled by intentions. Therefore, the TPB is a model that predicts behavior based on the intention to perform the behavior and the perceived behavioral control where the attitude towards the behavior , the subjective norm, and the perceived behavioral control influence intention (Aertsens et al. 2009 ).

Studies of this research stream concluded that the information contained in social media tools can influence the intention to perform a behavior regarding green or organic products. Considering green cosmetics purchase intentions, Pop et al. ( 2020 ) point out that social media can increase consumers’ environmental concerns, consumers’ attitudes, subjective norms, altruistic and egoistic motivations, and therefore consumers’ green cosmetics purchase intentions. By using the value-belief-norm theory and the elaboration likelihood model, Jaini et al. ( 2019 ) discovered that e-WOM communications influences consumers’ green cosmetics purchase decisions, with personal norm affecting this choice, especially when they are actively involved in obtaining positive feedback via e-WOM communication. In addition, pro-environmental beliefs, which eventually affect consumers’ personal norms, are affected positively by hedonic, and altruistic value.

Regarding organic food, it was confirmed that consumers’ attitudes towards organic food can be shaped by social media forums and informative webpages featuring product quality and certification. They have a great moderating effect on purchase ratings and reviews that positively influence consumers’ online impulse buying behavior (Tariq et al. 2019 ). Background factors like information (i.e., social media information and labeling), individual (i.e., health consciousness and purchase attitude), and social (i.e., self-perceived vegetarian and environmentalism), impact consumers’ intention of purchasing organic food (Li and Jaharuddin 2021 ). Lim and Lee-Won ( 2017 ) discovered that dialogic retweets (i.e. retweeting user mentions addressed to an organization), are more persuasive than monologic tweets because dialogic retweets lead to a higher level of subjective norms, more favorable attitudes toward behavior, and greater intention to adopt the behavior advocated by an organic food organization in the messages. On the other hand, a lifestyle of health and sustainability influences the attitude of customers toward sustainable consumption and therefore, consumers’ sustainable consumption behavior (Matharu et al. 2021 ). Furthermore, regarding western imported food products in a Muslim country, Bukhari et al. ( 2020 ) found that product attributes, price, self-concept, brand trust, personality, and religiosity are positively correlated with consumers’ purchase intention in Pakistan.

This research stream concluded that the information contained in social media can influence the intention to consume green or organic products. Nevertheless, it is known that there is an intention-behavior gap, identified between positive attitudes toward organic products and actual purchase behavior (Padel and Foster 2005 ; Pearson et al. 2011 ). Thus, further research could explore, by means of mixed methods, how social media could reduce the intention-behavior gap.

3.2.3 Research stream on “social media and food tourism” (Factor 10)

The tenth research stream explains 1.54% of the variance of keyword relationships, indicating a research stream of tenth-highest distinction. While image (58 mentions) and destination, (content) analysis and instagram (30 mentions each) were the most often listed keywords, the research stream was best represented (in terms of factor loadings) by the keywords destination (FL = 0.645) , followed by authenticity. Place, related to travel, culinary, image, wine, and gastronomy constitute the remainders of the top ten keywords. These 10 keywords in this research stream confirm the application-oriented topics from the perspective of food tourism. Therefore, this research stream clearly addresses the topic “social media and food tourism.”

Representative publications of this research stream (see Table 7 ) reference each more than 2 keywords of factor 10. Regarding theories and conceptualizations, although this research stream has not a leading theory, they analyze food tourism and its relationship with social media. Thus, an inclusive and shared research discourse can be determined.

A closer look at these articles (selected by maximum number of referenced keywords) provides insights about the methods applied and types of insights gained from this research discourse (Table 7 right columns). These articles address food tourism related to social media use by means of content analysis, semi-structured interviews, and literature review, among others. The articles analyzed social media content, as well as antecedents and contingencies regarding social media and food tourism.

The use of social media to increase destination image or to promote a food destination is the main focus of this research stream. Over the past two decades, the key themes regarding food tourism were authenticity through food experiences, the offer of unique food experiences, food tourism and sustainability, as well as the use of food destination in marketing; nevertheless, Okumus ( 2021 ) suggests that future studies should focus on the role of social media in promoting food tourism experiences, among others. In this regard, Filieri et al. ( 2021 ) found that on Instagram, users communicate their destination brand love through photographs of some destination attributes (e.g. people, food, weather, etc.) accompanied by specific positive emotions (e.g. attractiveness, pleasure, amazement, etc.) or providing emotional support during a destination crisis. Besides, Ramirez-Gutierrez et al. ( 2021 ) concluded that in TripAdvisor, tourists’ communications of gastronomic experiences contain both aesthetic and personal values.

Other studies in this research stream reveal social media strategies and how specific online tools can help to promote food destinations. While memories influence positively the loyalty for a food destination (Bachman et al. 2021 ), the description of food on TikTok brings an effect of intention to travel and to obtain information, impacting the affective image of a destination and increasing potential tourists’ attention (Li et al. 2020 ). As a tool to advertise food-based cities, Yu and Sun ( 2019 ) recommend the use of Instagram to attract the attention of consumers including hashtags to reach more users and to generate interactivity. Moreover, the endorsement of celebrity chefs on social media can help to promote cities as culinary destinations by giving provocativeness (i.e. attractiveness and customer engagement), credibility (i.e. trustworthiness, leading, and reliability), and supportiveness (i.e. localism and match-up) (Demirkol and Cifci 2020 ). Besides, Vrontis et al. ( 2021 ) suggest that the support interactions between destination managers and stakeholders by using online technology; can be transformed into a word-of-mouth source that could affect perceptions and sustainable development of the territory producing the place brand.

Finally, by conducting a content analysis of 600 Instagram images containing the hashtag #fitspiration, Tiggemann and Zaccardo ( 2018 ) found that most images of women contained objectifying elements, and only one body type: thin and toned. Authors point out that although ‘fitspiration’ images may be inspirational for viewers, they contain elements that could affect negatively the viewer’s body image.

This research stream analyzed the role of social media in food tourism on Instagram, TikTok, and Tripadvisor. Further research might explore the use of further social media tools in order to enrich this research stream with comparisons among tools and countries.

3.3 Broader communication issues

This research cluster analyses online communications regarding Alternative Food Networks (AFN), online communication, and eating disorders, as well as the analysis of online food related data by means of novel tools. This cluster includes the research streams “sustainable food communication online,” “analysis of online food related data,” and “online communication and eating disorders.”

3.3.1 Research stream on “sustainable food communication online” (Factor 6)

Explaining the 2.66% of the variance of keyword relationships, this research stream of sixth-highest distinction was best represented (in terms of factor loadings) by the keyword sustainability (FL = 0.727) , followed by agriculture, although network and sustainability were the most often listed keywords (68 and 60 mentions) . The remainders of the top ten keywords, were the words innovation , system, economy, chain, alternative, supply, and farmer . The remaining 24 keywords confirm the focus on sustainable food communication. Thus, this research stream clearly addresses the topic “sustainable food communication online.”

The most representative articles of this research stream (see Table 8 ) were selected by the highest number of keywords referenced, in this case, each more than 6 keywords of factor 5. Without a leading theory, most of the articles rely on the concept of AFN, and local food networks or systems. They address the topic of sustainable food and online communication, linked both by means of content analysis, data mining, semi-structured interviews, surveys, and participant observation, among others. Media content is investigated, as well as antecedents and contingencies regarding sustainable food communication online.

Regarding the antecedents of the use of internet communications, in this research stream, it was found that initiators and participants of AFN are individual shoppers and nascent activists that organize strategies, build networks, and use internet communications to extend their reach, and expand linkages to emancipatory spaces of global and social justice movements (Schumilas and Scott 2016 ). Online spaces (e.g. websites and social media platforms) supplement the socio-material connections in AFNs’ offline spaces providing a ‘virtual reconnection’ or an additional real for reconnection (Bos and Owen 2016 ). By using social media, participants in citizen-drive initiatives (e.g. for waste-prevention) create collaborative local networks to develop green/sustainable consumption practices (Campos and Zapata 2017 ). Exploring communications with the hashtag #sustainability on Twitter, Pilar et al. ( 2019 ) discovered six communities (i.e. Environmental Sustainability, Sustainability Awareness, Renewable Energy and Climate Change, Innovative Technology, Green Architecture, and Food Sustainability), and 6 hashtags related to sustainability (i.e. innovation, environment, climate change, corporate social responsibility, technology, and energy).

Regarding the use of online communications by producers and intermediaries, it was found that producers establish consumers’ trust by satisfying the consumer´s desire for safe food, and that they use social media to construct food materiality and the perception of this materiality in order to fit the consumer´s ideal of freshness (Martindale 2021 ). Besides, Kummer and Milestad ( 2020 ) discovered that social media is used as an advertising tool in the growing practice of box schemes (i.e. a type of locally oriented distribution system used by community supported agriculture (CSA) farms or enterprises) in Europe. Other works in this research stream studied the motivations for buying sustainable agricultural products (e.g. Ashtab and Campbell 2021 ).

Further research could explore not just the use of social media for communication, but also how these communications influence behavior-change and sustainable food consumption among their participants.

3.3.2 Research stream on “analysis of online food related data” (Factor 7)

The seventh-highest distinction research stream explains 2.14% of the variance of keyword relationships. In terms of factor loadings, the keywords (sentiment) analysis (FL = 0.74) , and tweet are the main keyword representing this research stream . The top ten keywords were led by twitter with 102 mentions, followed by (sentiment) analysis and datum with 35 mentions each. Halal, detection, topic , mining, classification, and sentiment are the remainders of the top ten keywords. Analyzing all keywords, it can be confirmed the use of words related to methods for the analysis of online data. Therefore, this research stream addresses the topic of “analysis of online food related data.”

Although the representative publications (see Table 9 ), with more than 5 keywords of factor 7, do not share a leading theory, they share a research discourse by analyzing Twitter communications. With three articles led by the same author, articles in this research stream address the analysis of online data related to food by means of social network analysis, data mining, and sentiment analysis. Media content, antecedents, and contingencies regarding the analysis of online food related data are analyzed.

Many studies in this research stream emphasize the use of different methods and tools to analyze online communication data. By using opinion mining techniques, Mostafa ( 2019 ) analyzed food sentiments regarding halal food expressed on Twitter detecting a generally positive sentiment toward halal food, as well as a heterogeneous group of halal food consumers divisible by concern for food authenticity, self-identity, animal welfare attitudes, and level of religiosity. By using social network analysis Mostafa ( 2021 ) examined the structure, dynamics, and influencers in halal food networks, founding that few social mediators or “influencers” control the diffusion of information through a small world preferential attachment network that links digital halal food consumers. The same author analyzed Wikipedia’s clickstream data in order to study users’ halal food navigation strategies on Wikipedia servers discovering that only a few articles or “influencers” within close-knot communities control the flow of halal food information (Mostafa 2022 ).

As well the use of geocoding has an important place in this research stream. By using geocoding, Rimjhim et al. ( 2020 ) analyzed data from Twitter and Wikipedia, to know how the conversational discourse on online social networks vary semantically and geographically over time finding that although there is a significant homogenization in online discussion topics, despite geographical distance, it is not similar across all topics of discussion and location. Zhang et al. ( 2020 ) explored individuals’ emotions and cognition of cultural food differences among people from South and North China by using the machine learning method of natural language processing (NLP) by posting on the Zhihu Q&A platform the question “What are the differences between South and North China that you ever know?” They found that food culture is the most popular difference among people from North and South China and that individuals tend to have a negative attitude toward food cultures that differ from their own. Analyzing geo-located and reciprocal user mention and reply tweets over the course of the 2016 primary and presidential elections in the United States, Koylu ( 2019 ) found that the discourse was divided between election-related discussions of the political campaigns and candidates, and civil rights, being the last the more dominant. Ullah et al. ( 2021 ) propose an architecture to store data to accelerate the development process of the machine learning classifiers using rule-based and logistic regression.

The contribution of this research stream to the social sciences lies, without doubt, in the novel approaches to analyzing online data. Further research could extend the use of these tools in their research or propose new ones. And, since most studies analyze text, it is recommended the development of tools to analyze images.

3.3.3 Research stream on “online communication and eating disorders” (Factor 9)

The ninth research stream explains 1.76% of the variance of keyword relationships. Blog and site were the most often listed keywords (62 and 38 mentions), but in terms of factor loadings, the stream was best represented by the keywords discourse (FL = 0.557) , followed by blog. An inspection of the remaining seventeen keywords, confirms the eating disorders approach. Hence, this research stream studies the topic of “online communication and eating disorders.”

Without a leading theory, representative publications of this research stream (see Table 10 ) analyze online communication related to eating disorders, sharing the same discourse. Articles address online communication related to eating disorders by means of virtual ethnography, netnography, and interpretative phenomenological analysis, among others. They analyze web and social media content as well as antecedents and contingencies regarding online communication and eating disorders.

Some studies in this research stream explore online narratives, experiences, and discussions regarding eating disorders (ED) online. By using content analysis of ‘food porn’ websites and blogs, as well as participant observation and interviews regarding ‘pro-anorexia’ websites, Lavis ( 2017 ) found that participants “eat” in, and through cyberspace, beyond and among bodies. Cinquegrani and Brown ( 2018 ) explored narratives of experiences and conceptualizations through online social media forums regarding the eating disorder Orthorexia Nervosa (ON), a fixation on eating proper food accompanied by excessive exercise. The authors found three main narratives: pursuit (i.e. the individuals are on a quest to ‘better’ themselves), resistance to the illness narrative, and the recovery (i.e. after accepting the ‘illness narrative’). The authors suggest considering ON a lifestyle syndrome embodied in social and cultural processes. By analyzing TikTok posts containing the hashtag (#) EDrecovery, Herrick et al. ( 2021 ) concluded that creators share their personal experiences with recovery by using popular (or viral) video formats, succinct storytelling, and the production of educational content.

Other studies explored online conversations in order to understand how individuals confer value and meaning to ‘healthy’ eating behaviors. Consumers are active co-producers of value and meaning regarding the impact of green products on their health and the environment, and their understanding of health and sustainability is affected by cultural meanings and pleasure, which lead them to attribute additional unsubstantiated traits to certain products ascribed as virtuous (Yeo 2014 ). Examining the visual and textual framings of ‘superfoods’ on social media, it was found that superfoods are a marker of idealized identity mobilized by using postfeminist, neoliberal, and food justice discourses (Sikka 2019 ), the healing potential of veganism is derived from a passionate investment of the self that redefines young women’s ways of being in the world (Costa et al. 2019 ).

In sum, this research contributes to the understanding of the complexity of eating disorders by uncovering the processes and meanings of eating disorders and how they are portraited online. Some studies in this research stream also discloses how individuals confer meaning to healthy eating behaviors and how an idealized identity ascribes virtuous attributes to some foods. Further research could explore if this initially idealized identity of healthy foods leads to future eating disorders.

3.4 Service industry discourse on “food online reviews in the service industry” (Factor 2)

One research stream was found in this cluster, which possesses an integrative discourse: “food online reviews in the service industry.” This research stream explains 9.87% of the variance of keyword relationships, indicating a research stream of second-highest distinction. While word-of-mouth and satisfaction were the most often listed keywords (77 and 60 mentions), the research stream was best represented (in terms of factor loadings) by the keywords hotel (FL = 0.868) , followed by ( online) reviews. Performance and (consumer) satisfaction related to restaurant, service, hospitality constitute the remainders of the top ten keywords. An inspection of the remaining 49 keywords confirms this focus on application-oriented topics from the perspective of the service industry. Thus, this research stream addresses the topic “food online reviews in the service industry.”

Representative publications of this research stream (see Table 11 ) reference each more than 10 keywords of factor 2. Regarding theories and conceptualizations, most of the articles refer to electronic word of mouth (e-WOM) and online review. Thus, an inclusive and shared research discourse can be diagnosed.

A closer look at these articles (selected by maximum number of referenced keywords) provides insights about the methods applied and types of insights gained from this research discourse (Table 11 right columns). These articles address online food reviews as an indicator of service quality, linking both by means of regression analysis or structural equation modeling. Antecedents, consequences as well as contingencies of online food reviews are analyzed.

In a narrow effects perspective, Kim et al. ( 2016 ) found that the number of online reviews correlates with restaurant performance. By analyzing online customer comments on Yelp.com, Bilgihan et al. ( 2018 ) found that a focus on selected menu offerings, food, ambiance, and service can create buzz in social media. Addressing the broader scope of tourism industry, Abrudan et al. ( 2020 ) studied customer review scores on booking.com to analyze the impact of different hotel facilities on customers’ overall ratings, confirming the special relevance of food service for hotel ratings. Another analysis of online reviews from 68 online platforms however did not confirm such a special relevance of food services, with hotel attributes, including quality of rooms, Internet provision, and building to impact hotel performance most (Phillips et al. 2017 ). Altogether, these works highlight the importance of food reviews as drivers of positive consumer feedback primarily in the restaurant industry but less so in the broader hospitality industry.

Other works critically reflect on the antecedents of consumers’ online food reviews. Investigating consumers´ personal drivers to write food reviews, Liu et al. ( 2020 ) found that personal motivation, and especially altruism, influences the posting of negative consumer online reviews. Cambra-Fierro et al. ( 2020 ) discovered that a company’s corporate social responsibility can steer consumers to identify and link themselves to brands generating buy-back and recommendation behaviors. These works thus reveal behavioral drivers on the creation of food reviews both at the consumer and company level. Finally, several works investigate contingencies regarding the effects of food reviews: Zinko et al. ( 2021 ) found that reviewer-submitted (food) images influence consumers’ attitudes only when they are consistent with the review text. This contingency perspective on the effects of food reviews in social media seems the more needed given that previous research, as outlined above, came to divergent conclusions about the impact of online food reviews on consumers’ service ratings.

With most articles in this research stream addressing written food reviews online on different social media, further research might analyze not just the use of written messages, but as well the use of images in online reviews.

3.5 Patterns of the overall research system

The previous analyses were restricted to the level of single research streams. To complement this perspective, the relationship between research streams is analyzed by means of a network analysis. Hereto, a multidimensional scaling of the linkages of the top-ten keywords per factor is calculated and visualized in Fig.  2 . While the size of nodes displays the relative mentioning frequency of each keyword, their positioning within the figure informs about their overall centrality and connectedness. Although the largest nodes or most often mentioned keywords are communication, diet, risk, and obesity , this chart indicates a clear focality on the keyword communication .

Network Visualization of Factors´ Top-10-Keywords Relations

The closeness of single keywords indicates their relationship with each other, and with other research streams. To ease interpretation, each factors’ keywords are marked in different colors. Thus, the distance between keywords stemming from different research streams reveals not only their closeness but as well interconnections between their respective research streams. For example, obesity and diet are closely linked to advertising . This implies close connections between the discourses on “Online Tools for Healthy Diet Intervention Programs” (factor 1, marked in red) and “Online Food Advertising Exposure” (factor 5, marked in dark green). While these two discourses assume a different actor perspective, zooming into consumers’ or marketers’ interest, they nonetheless discuss related topics from a complementary perspective.

In contrast, a large distance among words or factors shows a weak relationship or missing links between research streams; for example, a large distance can be observed among keywords related to “Sustainable Food Communication Online” (factor 6) and to “Social Media and Food Tourism” (factor 10). This shows that these two research streams are not yet strongly related. Future research might contribute by linking those different perspectives together.

Furthermore, the location of keywords related to “Social Media and Mental Disorders” (factor 8) at the outer skirt of the figure reveals that this research stream is a truly peripheral discourse. Finally, the method-driven discourse on “Food Online Reviews in the Service Industry” (factor 2) is clearly more related to the core discourse, to twitter and the different methods of analysis.

4 Conclusions and implications

This study presents a bibliometric analysis of the research conducted regarding food and social media within the social sciences. By using co-word analysis, this study evaluated 413 main Keywords contained in 1356 articles by means of factor and social network analysis. The study shows that the number of studies conducted on this topic has increased rapidly, indicating a growing interest in food and social media. Besides, the results reveal four main research clusters (i.e. Psychological Research Realm, Action-Oriented Research, Broader Communication Issues, and Service Industry Discourse) containing the main topics of research.

The Psychological Research Cluster analyzes online tools for healthy diet intervention programs, the use of apps for service purposes or dietary change, the exposure of children and adolescents to influencer marketing in YouTube videos, as well as the antecedents and consequences of social media use and mental disorders. The Action-Oriented Research cluster analyzes online food risk communication, behavioral intention and buying online, as well as the use of social media for food tourism. The Broader Communication Issues cluster studies sustainable food communication online, online food related data, and the relationship between online communication and eating disorders. Finally, the Service Industry Discourse cluster explores online reviews in the service industry.

Future research could transfer topics in order to have a broad scope of research. For example, the insights gained on the discourse “food and the use of apps” (factor 12), could be transferred to studies regarding “online food risk communication” (factor 3). A further alternative is to transfer the potential of the sophisticated text-mining as method of analysis used in the discourse “analysis of online food related data” (factor 7) enriched by picture mining, in order to address research questions related to how food is perceived and marketed (e.g. factor 6). Another possibility is to intersect, for example, the topic of factor 1, which addresses more positive psychological constructs in detail, and factor 8, which addresses topics more related to clinical psychology. Further integration of theoretical models stemming from psychology (e.g. factor 1 and factor 2) into the practically oriented joint discourse on service industry setting (Factor 2). More theoretical foundations might help to generate broader insights. Other studies could compare target groups (e.g. comparing adults, adolescents, and children), in different countries, regarding the same topics (e.g. fast-food intake while consuming social media). Additionally, the analysis of texts or reviews could be enriched through the analysis images, or by developing tools to analyze images. Other ideas are summarized in Table 12 , and elaborated in the discussion of the single research streams above.

By suggesting future research directions, this study help scholars to find relevant future topics of research in this area of study. The findings presented in this study can be beneficial for marketing and business scholars, as well as companies, and organizations interested in understanding the relationships between food and social media.

Data availability

On request.

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García-León, R.A., Teichert, T. Food and social media: a research stream analysis. Manag Rev Q 74 , 1145–1183 (2024). https://doi.org/10.1007/s11301-023-00330-y

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91 Food & Beverage Essay Topic Ideas & Examples

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• Starbucks Corporation’s Food and Beverage Management It is a vital, and may well be the vital, resource factor for marketing.the case study suggests hat the term service could cover service industries, as well as in the colloquial use of the term, […]
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• Analysis of the Food and Beverage Manufacturing Industry
• Three Trends That Have Affected the Food and Beverage Industry
• Understanding Different Food and Beverage Production and Service Systems
• Work-Based Learning Experience: Analysis Food and Beverage Sector
• Depiction of the Purpose of Food and Beverage Cost Control
• Applying the Rea Diagram for Food and Beverage Company
• Resistance to Change in Food and Beverage Department
• What Challenges and Trends Does the Food and Beverage Industry Face?
• What Are the Food and Beverage Service Standards?
• What Are the Responsibilities of the Director of Food and Beverage?
• What Is Food and Beverage Reverse Logistics?
• What Are the Characteristics of the Food and Beverage Industry?
• What Is the Future of the Food and Beverage Industry?
• What Is the Reach of Food and Beverage Television Advertising?
• How Is the Food and Beverage Market Changing?
• Who Is the Largest Food and Beverage Company in THE US?
• Do Trends in the Food and Beverage Industry Affect Body Mass Index and Obesity?
• What Are the Trends in Food and Beverage Industry?
• What Is the Responsibility of the Food and Beverage Department?
• What Are Your Suggestions for Improving Food and Beverage Management?
• What Is Forecasting in Food and Beverage Management?
• How Is the Performance of the Food and Beverage Industry Monitored?
• What Are the Skills Required in Food and Beverage Management?
• What Is the Role of Food and Beverages in Tourism?
• What Is the Main Role of Human Resources in the Food & Beverage Industry?
• How Is the Metal Food and Beverage Cans Market Developing?
• What Are the Innovations in Food and Beverage Packaging?
• What Is the Demand for Peracetic Acid From the Food and Beverage Industry?
• What Are the Basic Managerial Functions in Food & Beverage Service Management?
• What Is the Classification of Food and Beverage?
• What Are the Duties and Responsibilities of Food and Beverage Server?
• How Is Food and Beverage Cost Control at the Hotel Done?
• What Are the Objectives of a Food and Beverage Management Business Report?
• What Are the Achievements of the Global Food and Beverage Antioxidants Market?
• Which Organization Deals With Food and Beverage Control?
• What Is the Role of the Food and Beverage Service Industry?
• How Can the Food and Beverage Control System Be Improved?
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95 Beverage Research Topics

Are you looking for the best beverage research topics? You’re at the right place! StudyCorgi has collected plenty of unique titles for your food and beverage research! Feel free to use them as inspiration for your essay, project, or report.

🏆 Best Topics for Beverage Industry Research

✍️ beverage essay topics for college, 👍 good beverage research topics & essay examples, 🎓 interesting research topics related to food and beverage service, 💡 simple food and beverage research topics.

• Porter’s Five Forces Analysis of the Food and Beverage Industry
• The Red Bull Energy Drinks Distribution Channels
• Rockstar Energy Drink Marketing Research
• Coca-Cola Soft Drink’s Brand Extension
• Marketing Plan: Energy Drink For Women
• New Product Development: Vitamin Enriched Soft Drink
• Fair Trade: Japan – Taxes on Alcoholic Beverages
• EXTRA Energy Drink Company Limited’s Marketing Plan The marketing plan comprises the marketing strategies for EXTRA energy drink Company Limited, located in Texas-USA.
• Tenzing Energy Drink’s Price and Distribution Tenzing is a purportedly natural plant-based non-GMO energy drink, it is available in three countries: the UK, the US, and the Netherlands.
• The Marketing Process Within the Energy Drink Industry: V Fusion + Energy The energy drink industry is affected by several macro-environmental factors, including market segmentation and positioning system, competitive pressures, and price strategy.
• Red Bull Energy Drink: Marketing Plan Analysis The marketing plan entails an analysis of the competitive advantages of the major players in the soft drink industry. These include Coca Cola Company, PepsiCo and Gatorade Company.
• Non-Alcoholic Beverage Industry’s Operation and Management The paper regards the non-alcoholic beverages sustainability in the context of company analysis. It discusses organizational hierarchy development and finance raising.
• The Effects of Energy Drinks This paper discusses the effect of energy drinks in which include caffeine on health. It also shows symptoms that can cause caffeine.
• The Use of Biodegradable Straws in Food and Beverages Business Plastic straw usage is part of the problem of plastic pollution and its adverse impact on the planet’s ecology. Nature is dying, and all new consequences of plastic are manifested.
• The V8 Infused Water Product Line Introducing New Beverage Favor This paper analyzes how the new beverage favor for the V8 Infused Water product would perform in the market when introduced.
• Red Bull Energy Drink: Marketing Plan & Strategy The marketing plan entails a marketing strategy for Red Bull energy drink, including an overview of the external environment in the energy drink industry and competitive challenges.
• Snacks and Beverages: Healthy Alternatives for Kids The inherent nature of children and their propensity for tasty food without looking at health concerns makes matter of healthy food more serious.
• The Innocent Drinks Brand Identity According to their fundamental principle—to be more ethical, natural, and organic—Innocent Drinks develops its brand identity.
• Soft Drinks S.A. Project The proposed research is focused on the investigation of the company Soft Drinks S.A and its failure to capture the expected market share by its new product.
• Marketing Project for the RedBull Energy Drink Redbull is an energy drink which is produced by Red Bull GmbH which is a private limited company located in Australia.
• Advertising Promoting Organic Food and Beverages To turn the world more organic, one has to resort to using organic supplies. Creating ads on the way people can improve environmental conditions will change the position.
• Hospitality Management: Food and Beverage Management A person is preparing for their last high school exam and looking forward to a career in hospitality management, which is currently one of the best in the field.
• The Soft Drink Industry: the Coke and PepsiCo The high profitability of the soft drink industry is as a result of combined factors of high products’ demand and regional market monopolies.
• Food and Drink Industry’s Innovation and Barriers The paper provides the reasons that influence the need to innovate in the industry and the barriers that stop innovation from taking place.
• Experiment on Effect of Energy Drinks on Athletic Performance Experimental research is a study that a researcher sets up to evaluate a given situation, such as a drug or treatment intervention.
• Pink Dye Concentration Evaluation in the Spectrophotometric Absorbance Based Beverage The report’s objective is to evaluate the concentration of pink dye (Powerade) in beverages based on the absorbance of red 40 as the standard curve.
• Eco-Friendly Packaging Design for Food and Drinks The paper will focus on the issues of eco-friendly packaging. The topic will be narrowed to the food industry, i.e. food and beverage production.
• Energetic Debate About Energy Drinks The usage of energy drinks has become common across all ages but is most prevalent among adolescents and children.
• Logistics Network of the Food and Beverage Production Industry The purpose of this paper is to analyze waste management, lean principle application, value, costs, and performance within the food and beverage industry.
• Culinary and Beverage Tourism Culinary and beverage tourism is a particular market segment that has much potential, which, however, must be utilized effectively in each individual case.
• Is It Morally Permissible to Drive After Having One Drink? According to Kant, we must always think of what would have happened if everyone had driven after having a drink. The only possible answer is that the roads would have become a nightmare.
• Food & Beverage Companies’ Input to Global Food Consumption The reported data is usable for analysis the industry dominance and structure of both the packaged foods and beverage.
• Do Energy Drinks Provide a Source of Energy? Most people think about caffeine as energy when they feel about this product. This ingredient does not contain calories.
• Food and Beverage Plan: The COVID-19 Pandemic Influence The COVID-19 pandemic has affected many social spheres. The food and beverage industry is still in the conditions of many restraints and limitations.
• Nova Energy Drinks Company Nova Energy Drinks company explores new potential opportunities of moving to an international arena, penetrating two foreign markets in South America: Argentina and Venezuela.
• Government Intervention into the Soft Drink Market The advancements in technology industry and economy have motivated the rise of a new health concern in the form of obesity.
• Arguments of “No Alcohol Safe To Drink…” by Ives The main idea of “No Alcohol Safe to Drink, Global Study Confirms” by Ives is that there can not be a healthy glass of wine and a moderate level of alcohol consumption.
• Soda-Ban on Extra-Large Drinks Sodas contain high amounts of empty calories that have no nutritional value. This paper gives arguments as to why extra-large sodas should be banned in efforts to fight obesity.
• The Custom Protein Drink Marketing Plan The American beverage and sports markets demonstrate a growing interest in health consciousness, fitness, and alternative sources of protein.
• Children’s and Adolescents’ Use of Sugary Drinks It is critically necessary to undertake policy solutions to minimize children’s and adolescents’ use of sugary drinks to preserve their health.
• Energy Drinks: Metabolic Energy Sources Energy drinks are beverages which contain a range of ingredients which temporarily boost energy levels, primarily through high glucose levels and stimulants such as caffein.
• Diet Milk Tea Beverage and Signature Diet Soda: The Social Media Campaigns The age group shows the most significant interest in diet soda from 25 to 34 years old, so the social media campaign can be focused on them.
• Responsibility and Brand Advertising in the Alcoholic Beverage Market The article indicates that the brand advertisements highlight alcohol consumption as socially acceptable, while media advocacy campaigns focus on the role of manufacturers.
• Supply Chain Strategy for the Foods and Drinks Sector The paper aims to provide recommendations for improving inventory management practices to make oranges equally available to all customers in Scotland.
• The New York Ban on Sugary Drinks The New York ban on sugary drinks is aimed at minimizing increased incidences of obesity and other lifestyle diseases associated with sugary foods.
• Soft Drink Manufacturing: Marketing Strategies of Coke The soft drink manufacturing industry is one of the largest and fastest-growing sectors globally, with a strong customer base spread worldwide.
• Proposed Tax on Sugary Beverages A recent debate concerning the proposal of Tax on Sugary Beverages has created a huge controversy and divided opinion.
• Sports and Energy Drinks Market This paper analyzes whether new companies have a place in the expanding and crowded sports and energy drinks market.
• Sugary Drink Tax as a Public Health Policy This paper concentrates on the initial stage of the initiation of the tax on sugary drinks and the part played by a nursing professional in the process.
• Beverage Catering in Hospitality Business Hospitality businesses provide accommodation services whereby clients can spend time in hotels, motels, and restaurants and provide them with beverages that meet particular needs.
• Energy Drinks Effects and Changes in Heart Rate The increased consumption of energy drinks by young people makes health care practitioners and researchers focus on studying the effects of these beverages on the people’s health.
• Polyphenol-Rich Beverages: Antioxidant Potency The authors of article under analysis aim to challenge the popular assumption of benefits of consumption of polyphenol-rich beverages based on their high antioxidant content.
• Global Antioxidants Market Advances in Food and Beverage Industry
• Advertising, Structural Change, and U.S. Nonalcoholic Beverage Demand
• Factors That Have Fashioned the Food and Beverage Offer in Commercial and Non-Commercial Food Outlets
• Expanding Food and Beverage Industry to Drive Global Carboxymethyl Cellulose Market
• The Foundation and History of the Pepsi Cola Beverage Business
• Children’s Sugar-Sweetened Beverage Consumption: Striking Parallels With Substance Use Disorder Symptoms
• The Empirical Relation Between Unemployment and Alcohol Beverage Consumption in Korea
• How Former PepsiCo CEO Roger Enrico Transformed the Corporation Into a Food and Beverage Giant
• The Debate Surrounding the Controversial Ban of Alcoholic Beverage Advertisements
• Inpatriates and Expatriates: Sources of Strategic Human Capital for Multinational Food and Beverage Firms
• Food and Beverage Cans Market to Grow Due to Increasing Demand for Beverages Globally
• Leveraging High-Performance CIP Processes to Reduce Water Usage in the Beverage Industry
• Rank Tests for Price Convergence in Australian Beverage Markets
• Measuring Weight Outcomes for Obesity Intervention Strategies: The Case of a Sugar-Sweetened Beverage Tax
• Alcohol Beverage Household Expenditure, Taxation and Government Revenues in Broader European WHO Region
• Liquor and Beverage Consumption in China: A Censored Demand System Approach
• Caloric Sweetened Beverage Taxes: The Good Food/Bad Food Trap
• Local Cooperation for Innovation: Food and Beverage Multinationals in a Peripheral European Country
• Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains
• Mandated Exclusive Territories and Economic Efficiency: An Empirical Analysis of the Malt-Beverage Industry
• Estimating Asymmetric Advertising Response: An Application to U.S. Nonalcoholic Beverage Demand
• Alternative Beverages and Their Impact on the Beverage Industry
• U.S. Non-alcoholic Beverage Demand: Evidence From AIDS Model With Dynamic Effect
• Factor Use and Productivity Change in the Alcoholic Beverage Industries
• America’s Favorite Beverage: Coca-Cola
• North America Beverage Market, Growth and Price Analysis and Forecast
• How Coca-Cola Should Compete in the Alternate Beverage Market
• Michigan’s Experience With Mandatory Deposits on Beverage Containers
• Exporting Healthy Beverage Out of Country
• Partial Versus General Equilibrium Calorie and Revenue Effects Associated With a Sugar-Sweetened Beverage Tax
• Challenges and Trends Facing Food and Beverage Industry
• Modeling Advertising Expenditures and Spillover Effects Applied to the U.S. Non-Alcoholic Beverage Industry
• Global Beverage Ingredients Market: Growing Demand for Energy Drinks to Emerge as Rising Trend
• Front-of-Package Nutritional Labels and Consumer Beverage Perceptions
• Processing-Food and Healthy-Beverage Industry in Thailand and Entrepreneurs’ Adaptation
• Appetite for Growth: Challenges to Scale for Food and Beverage Makers in Three U.S. Cities
• Sugar-Sweetened Beverage Consumption Among Adults With Children in the Home
• Cleaner Production Techniques: Beverage Industry
• Taxing Caloric Sweetened Beverages: Potential Effects on Beverage Consumption, Calorie Intake, and Obesity
• Alcoholic Beverage Taxation: Alternatives and Impacts
• Productivity and Technical Change in Canadian Food and Beverage Industries: 1961-1982
• Beverage Color and Its Effect on Taste
• Structure, Costs, and Performance in Canadian Food and Beverage Industries

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StudyCorgi. (2022, June 5). 95 Beverage Research Topics. https://studycorgi.com/ideas/beverage-essay-topics/

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StudyCorgi . 2022. "95 Beverage Research Topics." June 5, 2022. https://studycorgi.com/ideas/beverage-essay-topics/.

These essay examples and topics on Beverage were carefully selected by the StudyCorgi editorial team. They meet our highest standards in terms of grammar, punctuation, style, and fact accuracy. Please ensure you properly reference the materials if you’re using them to write your assignment.

This essay topic collection was updated on January 5, 2024 .

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Healthy Vending Machine Products—Food for Thought on a Popular Diet-Related Behavioral Economic Strategy for Public Health

• 1 Department of Economics, University of Rovira i Virgili, Reus, Catalonia, Spain
• 2 Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública, Instituto de Salud Carlos III, Madrid, Spain
• 3 Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, California
• Original Investigation Sales From Vending Machines With Different Food and Beverage Messages Laura A. Gibson, PhD; Alisa J. Stephens-Shields, PhD; Sophia V. Hua, PhD; Jennifer A. Orr, MSPH; Hannah G. Lawman, PhD; Sara N. Bleich, PhD; Kevin G. Volpp, MD, PhD; Amy Bleakley, PhD; Anne N. Thorndike, MD; Christina A. Roberto, PhD JAMA Network Open

Noncommunicable diseases linked to diet have unequivocal health, social, and economic ramifications that should not be overlooked. 1 Against this backdrop, for more than a decade in the US, improving the nutritional quality of foods and beverages sold in vending machines and adopting behavioral design standards to nudge patrons toward selecting these healthier offerings have garnered significant interest as a way to combat the increasing burden of diet-related diseases nationwide. 2 The labeling of vended products and messaging on vending machines constitutes a key behavioral economic component of this intervention. However, as noted by Gibson and colleagues, 3 limited research has identified the most effective types of vending machine labels and messages for influencing the desirable purchasing behaviors of patrons.

To address this empirical gap, the researchers conducted a randomized trial in the city of Philadelphia comparing 4 point-of-sale nutrition message interventions designed to increase patrons’ purchases of healthier vending machine products compared with less healthy products. 3 These interventions included (1) a non–product-specific poster drawing attention to a local-level tax on sugar-sweetened beverages and artificially sweetened drinks; (2) a green label identifying a product meeting a healthy threshold; (3) a green, yellow, and red traffic light labeling system highlighting products meeting healthy, moderately healthy, and unhealthy thresholds, respectively; and (4) a label providing context on how many minutes of physical activity would be needed to expend the calories contained in each product. A key finding from the study by Gibson et al 3 is that the traffic light labeling system and the physical activity calorie equivalent label were more effective in encouraging purchases of healthier beverages compared with the nonspecific beverage tax poster. However, there were no significant differences in snack sales between these interventions. Another finding was that the traffic light labeling system was more effective than the physical activity calorie equivalent label in decreasing the number of beverage and snack calories sold. These results suggest that traffic light labeling systems and physical activity calorie equivalent labels may be successful in encouraging individuals to choose healthier beverages, although it may be more challenging to prompt individuals to select healthier snacks through labeling approaches.

The investigation by Gibson et al 3 is notable because it appears to be the first to use a randomized design to examine the effectiveness of different types of vending machine messaging interventions in a natural environment. Thus, the findings from this experimental field study address a crucial research gap in implementation science concerning best practices for healthy vending machine messaging interventions in applied contexts. It is a novel study with practical significance because it elucidates messaging opportunities to increase patron uptake of healthy vending machine products.

This study is also noteworthy given the increasing popularity of diet-related policy, systems, and environmental (PSE) change strategies during the last decade (ie, those informed by behavioral economic principles and that seek to address underlying socioecologic barriers to a healthy diet). Healthy vending machine policies and interventions, which are part of broader healthy food procurement efforts, represent a type of PSE strategy aimed at making healthy eating the easy choice for individuals. Therefore, Gibson et al 3 advance the evidence base on a public health approach that has gained traction among program planners and decision-makers alike.

Interest in improving the nutritional quality of food and beverages in vending machines is unsurprising given the ubiquity of vending machines containing products of minimal nutritional value in a variety of settings, from parks to schools to health care facilities and other large institutional settings. The popularity of healthy vending machine strategies also makes sense given the perceived implementation simplicity and cost-effectiveness. Nevertheless, practitioners and policymakers aiming to mitigate the increasing burden of diet-related diseases at the population level should consider additional factors before deciding to implement such an intervention.

This assertion is based, in part, on our experience evaluating a 100% healthy vending machine policy in Los Angeles County. 4 The policy mandated that all snack and beverage products sold in vending machines operated by the County of Los Angeles vendor adhere to nutrition standards outlined in their contract. The county vendor was also required to implement several product placement, pricing, and promotion standards. Our study analyses revealed that the policy enhanced the nutritional quality of snack and beverage items sold in vending machines during the study assessment period. However, purchases of the vending machine products decreased, as evidenced by revenue decreases for both snacks and beverages sold across county-operated machines after execution of the policy.

Related to this latter finding, our study also shed light on several obstacles that hindered implementation of the county’s 100% healthy vending machine policy to fidelity. These obstacles included a limited ability to monitor policy adherence due to staffing and time constraints, restricted availability of healthy snack products, absence of a food distributor database that increased the vendor’s ability to easily identify healthy products, anticipated loss of revenue, and high prices and commission rates. 4 During our field-based assessments conducted as part of the study, we also found that employees in institutional settings impacted by the policy sought alternative methods to obtain desired snack and beverage products, such as installing their own vending machines or establishing a snack pool wherein employees coordinated among themselves to jointly procure their preferred snacks. Some of these challenges align with those documented during the early phase of related healthy food procurement efforts in Los Angeles County. 5 Collectively, these barriers call into question the notion that healthy vending interventions are straightforward and economical PSE strategies. They also underscore the importance of priming patrons to accept and take advantage of the increased availability of healthy products in vending machines, especially if populations accessing the machines remain consistent on a day-to-day basis.

These implementation and sustainability barriers, as well as barriers to broader healthy food procurement efforts, persist in Los Angeles County. For example, a recent study evaluating the integration of healthy nutrition standards and practices by the Los Angeles County Department of Public Health between 2011 and 2021 into the county government’s requests for proposals and food vendor contracting process pinpointed similar challenges, including resource constraints and a lack of stakeholder buy-in. 6

In summary, despite healthy vending being a popular diet-related behavioral economic strategy for more than a decade, our research conducted in a large racially and ethnically diverse local jurisdiction indicates that this is a challenging intervention to scale, and its impact on consumer behavior is not guaranteed. Priming target populations through health education, identifying items that resonate with them, and obtaining their buy-in may improve the success of this PSE approach.

Considering these lessons learned and given scarce public health resources, important questions arise: Do individuals consume the largest proportion of unhealthy foods and beverages in their diet from vending machines? Are there easier-to-implement interventions in other settings (eg, grocery stores and farmers’ markets) that would better facilitate access to nutritionally dense foods in communities that need them most? Is healthy vending a stopgap solution to a more substantial issue? These questions are important in the context of poverty and the impact of social and economic factors that shape dietary habits. 7 Finding answers and solutions may help narrow health inequities in the US and globally, especially among communities grappling with systemic forces (eg, structural racism) that have long shaped their social determinants of health.

Published: May 8, 2024. doi:10.1001/jamanetworkopen.2024.9400

Open Access: This is an open access article distributed under the terms of the CC-BY License . © 2024 Robles B et al. JAMA Network Open .

Corresponding Author: Brenda Robles, PhD, MPH, Department of Economics, University Rovira i Virgili, Faculty of Business and Economics, Av. de la Universitat 1, 43204 Reus, Catalonia, Spain ( [email protected] ).

Conflict of Interest Disclosures: None reported.

Disclaimer: The findings and conclusions in this commentary are those of the authors and do not represent the views or the official positions of the University of Rovira i Virgili, Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública, the Los Angeles County Department of Public Health, or the Centers for Disease Control and Prevention.

Additional Contributions: Tony Kuo, MD, MSHS and Michelle Wood, DrPH, MPP, Los Angeles County Department of Public Health, Los Angeles, California, provided support and contributions in executing and evaluating the healthy vending machine policy project and other healthy food procurement efforts in Los Angeles County; this support was partially funded by the Centers for Disease Control and Prevention awards in Los Angeles County.

Additional Information: This commentary draws on the authors’ findings from their evaluation of the implementation of a 100% healthy vending machine project, partially funded by a Centers for Disease Control and Prevention initiative in Los Angeles County (award 1U58DP004927-01 [2013-2016]). It is also based on their evaluation findings related to other healthy food procurement efforts in Los Angeles County during the past decade, which were also partially funded by the Centers for Disease Control and Prevention (awards 3U58DP002485-01S1 [2010-2012], 1U58DP003061-01 [2010-2013], and 1NU58DP000020-01 [2016-2021]).

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Robles B , Wickramasekaran RN. Healthy Vending Machine Products—Food for Thought on a Popular Diet-Related Behavioral Economic Strategy for Public Health. JAMA Netw Open. 2024;7(5):e249400. doi:10.1001/jamanetworkopen.2024.9400

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Each new, existing, and proposed commercial pesticide or fertilizer bulk storage facility is required to register annually with the Michigan Department of Agriculture and Rural Development.

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MDARD Provides Further Guidance on 'HPAI Risk Reduction Response Order'

May 01, 2024

On Wednesday, May 1, 2024, Michigan Department of Agriculture and Rural Development (MDARD) Director Dr. Tim Boring signed a Determination of Extraordinary Emergency, HPAI Risk Reduction Response Order (HRRRO) ," to further protect Michigan's poultry and livestock industries from the ongoing threat of highly pathogenic avian influenza (HPAI).  

The order goes into effect on Wednesday, May 8, 2024, and applies to all dairy and commercial poultry facilities statewide.   

Today, additional guidance on the HRRRO was published to help dairy and poultry producers meet the requirements outlined in the order. 

If you are a member of an industry or organization impacted by this order and wish to provide additional comments or questions, please email [email protected] .    

HRRRO guidance: https://www.michigan.gov/mdard/-/media/Project/Websites/mdard/documents/animals/diseases/avian/MDARD-HPAI-Order-Guidance-05-03-24.pdf 

To view the order, click the link below:   HPAI-Risk-Reduction-Response-Order.pdf (michigan.gov)  

MDARD continues to diligently work with local, state, and federal partners to quickly respond to reports of HPAI, mitigate the spread of the disease, and provide outreach.

Additional resources can also be found at Michigan.gov/BirdFlu .   

Chelsea Lewis-Parisio

MDARD Media Contact

[email protected]

517-331-1151

Jennifer Holton

[email protected]

517-284-5724

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