A Comparison of Mere-Exposure, Flavor–Flavor and Flavor–Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample

Shifting dietary patterns is necessary to meet global environmental and health targets. Legumes represent a nutritious and viable protein source. Yet, consumption remains low among consumer groups due to low familiarity and inferior sensory perceptions. Sensory conditioning has proven effective in increasing acceptance of unfamiliar foods and may have applicability in shaping future legume preferences. The study compared Mere-Exposure, Flavor–Flavor and Flavor–Nutrient learning strategies in their effectiveness in increasing consumer preferences for legumes in a Danish adult sample (N = 70). Participants filled out a questionnaire before and after a three-week at-home meal intervention. Fava beans were used as the legume case, and all participants, were exposed to 12 fava bean test stimuli. Participants in the Mere-Exposure group experienced a significant increase in preferences, while the Flavor–Flavor and Flavor–Nutrient groups did not. The Mere-Exposure group also experienced an increase in liking of the appearance and flavor of fava beans. By showcasing the potential of a widely applicable sensory strategy, the study highlights how sensory conditioned learning might support the adoption of more sustainable foods in an adult sample. The results provide insights for health and nutritional personnel, researchers and policymakers seeking to promote sustainable diets.