Article
Food Science & Technology
Erpeng Wang, Zhifeng Gao, Yan Heng
Summary: Consumers' perception of food safety is crucial in their decision-making process. This study investigates the impact of extrinsic indicators, such as Green Food certification, purchase venue, and brand, on consumers' food safety perception using a non-price choice experiment. Results suggest that brand has a relatively weak connection with food safety, and trust in Green Food certification plays a significant role in food safety communication.
Article
Nutrition & Dietetics
Min-Yen Chang, Han-Shen Chen
Summary: This study explores consumer needs for food clean label certification and compares them with previous research. The results indicate that consumer involvement and product knowledge significantly influence their purchase intention. The study suggests enhancing consumer knowledge of food security and provides crucial insights for marketing channels.
Article
Agricultural Economics & Policy
Shalamujiang Maitiniyazi, Maurizio Canavari
Summary: The study found that Chinese consumers are highly concerned about the safety of dairy products, particularly those with children. The high prevalence of food safety incidents leads to a decrease in consumer confidence, making them pay more attention to news about food safety incidents. Consumers are now more focused on food safety and quality rather than price when purchasing dairy products, with brand and purchase venue being the key indicators for determining product quality.
BRITISH FOOD JOURNAL
(2021)
Article
Food Science & Technology
Ilija Djekic, Aleksandra Nikolic, Alen Mujcinovic, Marijana Blazic, Dora Herljevic, Gunjan Goel, Joanna Trafialek, Ewa Czarniecka-Skubina, Raquel Guine, Joao Carlso Goncalves, Sonja Smole-Mozina, Ajda Kuncic, Zorana Miloradovic, Jelena Miocinovic, Biljana Aleksic, Vicente M. Gomez-Lopez, Sandra Maria Oses, Sibel Ozilgen, Nada Smigic
Summary: An online survey was conducted to investigate consumers' perceptions of food safety risks. The results showed that food hygiene was recognized as the most important issue, and consumers considered meat and egg-based products as high-risk food types. Food processors and inspection services were found to play a significant role in the food supply chain. The country of origin was found to have the highest influence on consumer perception, while gender had the least influence.
Article
Food Science & Technology
Maria Piochi, Michele Filippo Fontefrancesco, Luisa Torri
Summary: This study examines the relationship between consumers' perception of food safety and their knowledge of food technology through an online survey. The results show that technological treatments and commercial information significantly impact consumers' perceived safety in different product categories, with milk and eggs being associated with higher perceived hazards. Organic certification positively influences the safety perception of eggs and honey, while an increase in the distance of product origin decreases the perceived safety. Food technology neophobia (FTN) also affects the perception of safety in milk and eggs, depending on individuals' familiarity with production technologies.
Article
Green & Sustainable Science & Technology
Alessandro Bonadonna, Stefano Duglio, Luigi Bollani, Giovanni Peira
Summary: This study focuses on young consumers' perceptions of mountain food products, finding that they generally consider mountain products as fundamental commodities and associate them with concepts such as sustainable development, local traditions, and health. The research provides valuable insights for institutions on promoting understanding of the importance of agricultural products among younger generations.
Article
Food Science & Technology
Chun Yang, Xuqi Chen, Jie Sun, Chao Gu
Summary: This paper aims to model consumers' perceptions and preferences toward alternative foods. The role of food innovation quality (FIQ) and consumer expectations are discussed, highlighting the importance of meeting consumer expectations in promoting alternative foods. The paper suggests that promoting alternative foods through innovative design can energize the market, alleviate meat production issues, and increase the sustainability of food production.
Article
Food Science & Technology
Hong Phuc Luu, Thi Tuyet Hanh Tran, Thi Xuan Truong
Summary: To improve food safety interventions and policy actions, researchers combined two studies: the Expert Study, which used the Delphi method to gather expert opinions on critical factors affecting food safety behavior, and the Disadvantaged People Study, which investigated potential factors from the perspectives of disadvantaged individuals preparing meals. The final set of factors identified include demographic, motivation, enabling, and maintaining factors, emphasizing the importance of contextual factors and addressing various barriers to food safety practices in the domestic environment.
Article
Agronomy
Djamilia F. Skripnuk, Vladimir A. Davydenko, Gulnara F. Romashkina, Roman R. Khuziakhmetov
Summary: The updated federal food security doctrine in modern Russia focuses on export opportunities and the ratio between domestic production and consumption to combat external threats. Empirical data from surveys and interviews show society's consensus on food quality and safety, with consumer behavior influenced by income, settlement type, and age. Local producers struggle to enter retail chains due to contradictions between consumer expectations and internal policies, while experts highlight a poor assessment of the real risks of economizing and favoring low-quality food among the public.
Review
Food Science & Technology
Cortney Leone, Harshavardhan Thippareddi, Cheikh Ndiaye, Ibrahima Niang, Younoussa Diallo, Manpreet Singh
Summary: Historically, local milk production in Senegal has struggled to meet consumer demands, leading to a reliance on imported milk. Efforts have been made to improve local dairy production, but challenges remain due to the lack of necessary equipment for cold storage and processing.
Article
Food Science & Technology
Zhao-ge Liu, Xiang-yang Li, Chong Wu, Rui-jin Zhang, Dilawar Khan Durrani
Summary: The research shows that the discrepancy between expected and actual food product features significantly influences consumers' quality perception and purchase intentions, particularly in situations of food safety risks. Expectation discrepancy plays a crucial role in forming perceptions and purchase intentions, with expectation proportion strengthening this impact and high-risk foods being more affected.
Article
Nutrition & Dietetics
Bruna Silva, Joao P. M. Lima, Ana Lucia Baltazar, Ezequiel Pinto, Sonia Fialho
Summary: Food labels are an important information tool for consumers in purchasing food products, impacting their perception of quality and choice. This study found that Portuguese consumers have the habit of reading labels and recognizing their importance, but do not fully understand all the information. They have an easier time understanding front-of-pack labeling systems, especially those presented through symbols/colors.
Article
Food Science & Technology
Gyula Kasza, Erika Szabo, Tekla Izso, Laszlo Ozsvari
Summary: The popularity of free-from food products is increasing globally, but experts warn that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A survey conducted in Hungary found that consumers frequently consider free-from claims during shopping, and lactose- and gluten-free foods were popular even among those without specific dietary needs. However, the majority of consumers in this group chose these products without medical justification, relying on self-diagnosis, family members' involvement, or the belief that these products were healthier.
Article
Food Science & Technology
Xiaocheng Wang, Yanbo Xu, Miaomiao Liang, Jian Gao, Jing Wang, Si Chen, Jingmin Cheng
Summary: In China, food safety has improved over the past five years, particularly for commonly consumed foods. Food supervision sampling has played a crucial role in enhancing food safety. However, consumer acceptance of the results of food safety supervision has not kept up with the progress. Communicating actual food safety risks and improving public trust in food safety supervision sampling inspection have become important issues. This study focused on surveillance sampling of commonly consumed foods. A total of 4408 adult consumers were surveyed, and structural equation modeling was conducted. The study found significant gender differences and variations across cities and levels of education in evaluating trust in competence and care regarding food supervision sampling inspection. The public's trust in competence, care, and perception of food safety were identified as significant factors influencing one's attitude towards supervision sampling inspection. Care trust had a stronger impact on trust enhancement than competence trust. The study also provided practical measures for food safety supervisors to enhance public trust in national food inspection, including open and transparent sampling processes.
Review
Food Science & Technology
Jinjin Huang, Min Zhang, Zhongxiang Fang
Summary: Due to changes in lifestyle and the rapid growth of the prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. However, there are concerns regarding contamination by microorganisms, spoilage due to starch content, and issues of water loss, discoloration, oxidation, and deterioration in the ingredients. This paper reviews the factors causing changes in the quality of prepared fried rice and discusses the advantages and limitations of processing and monitoring technologies. The development and application of these technologies are crucial for improving the quality and safety of prepared fried rice in the emerging market.