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Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project
Elena Romeo-Arroyo1, María Mora1,2, Olatz Urkiaga1,2
1BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
Foods (Basel, Switzerland)
|January 25, 2025
Summary
Mediterranean children
Area of Science:
- Nutrition Science
- Consumer Behavior
- Cross-cultural Studies
Background:
- Declining adherence to the Mediterranean diet among children and adolescents.
- Prevalence of unhealthy snacking habits in Mediterranean youth.
Purpose of the Study:
- To co-create novel snacks with children.
- To explore children's snack preferences and interests within a Mediterranean context.
Main Methods:
- Multi-method approach combining qualitative and quantitative research.
- Cross-cultural study involving snack prototype testing in schools across Lebanon, Egypt, Portugal, Italy, and Spain.
Main Results:
- Significant cross-cultural variations in snacking preferences and food attitudes.
- Italian children showed higher neophobia and lower snack acceptance.
- Egyptian children preferred sweet, crunchy textures; contextual factors like 'At school' influenced acceptance.
Conclusions:
- Co-creation involving children is vital for developing healthy snacks aligned with the Mediterranean diet.
- Sensory properties, cultural nuances, and context significantly impact snack acceptance among youth.
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