Consumer Trust in Food and the Food System: A Critical Review

Wu, Wen; Zhang, Airong; Klinken, Rieks D. van; Schrobback, Peggy; Muller, Jane

doi:10.3390/foods10102490

Cited by 82 publications

(57 citation statements)

References 114 publications

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“…In more detail, trust also appeared as critical with high levels of trust corresponding to lower attention devoted to the other aspects of the product. When trust issues were identified, respondents tended to prefer imported foods from trusted countries, and they paid particular attention to foreign quality certifications (Wu et al 2021 ). Respondents from Lebanon declared to be concerned about pollution, and this impacted the perception of attributes such as freshness and local origin.…”

Section: Discussionmentioning

confidence: 99%

Drivers of fish choice: an exploratory analysis in Mediterranean countries

et al. 2022

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Fish is an important source of healthy proteins and an important economic sector in Mediterranean countries. Despite the wealth of knowledge acquired in Western countries, a gap has been found in studies in developing countries, as in the Mediterranean southern shore. Therefore, we aimed to investigate consumers’ perceptions of finfish attributes, with qualitative tools as focus groups, given the exploratory nature of the research. The focus groups have been held in Italy, Lebanon, Spain, and Tunisia; in each country, one was held in seaside areas and one in inland areas, in order to control for the availability of fish that shapes consumers’ evaluations and expectations. The focus groups have been analysed through content and semantic analyses. Results of the study yielded main themes recurring in the discussions that have been categorized along such dimensions: (1) definition of fish products; (2) context; (3) search attributes; (4) experience attributes; and (5) credence attributes. Among attributes, the ones mostly guiding consumers’ choices seem to be freshness and fish species, which are used as proxies for quality and sensory attributes. Most of the respondents preferred delicate white fish, while some exceptions were found in Tunisian respondents preferring blue fish and they also were the only ones who were not looking for convenient and already cleaned products. Trust also represented a critical element in guiding the decisions of consumers: with a lack of trust, consumers deviate from preferring local products, as noticeable especially in Lebanese respondents’ opinions. Credence attributes such as animal welfare and sustainability received a minor attention from all the respondents.

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Section: Discussionmentioning

confidence: 99%

Drivers of fish choice: an exploratory analysis in Mediterranean countries

et al. 2022

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“…It has been established that product assurance, such as certification, labels, and health claims, facilitates growth of consumer trust [26]. Each of these aspects is an integral part of the process proposed as an update to the current literature.…”

Section: Labeling Of Functional Food Productmentioning

confidence: 99%

Classification and regulation of functional food proposed by the Functional Food Center

Martirosyan¹,

Lampert²,

Ekblad³

2022

FFS

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There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition

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“…Second, 31 articles that did not make any analysis of trust in agrifood supply chains were also excluded. These articles covered several main subjects, such as fraud, food safety, public trust, coercive power, packaging, power within supply chains, food scares, marketing, willingness to pay, Wu et al (2021) Trust between consumers and institutions (government or private)-new technologies and traceability Nardi et al (2020) Trust between consumers and institutions (government or private)-food safety Manning (2020) Assesses trust in a managerial environment-management Kendall et al (2019) Trust between consumers and institutions (government or private) -Fraud Manning and Monaghan (2019) Trust between consumers and institutions (government or private)-fraud Kamrath et al (2019) Trust between consumers and institutions (government or private)-new technologies and traceability Pearson et al (2019) Trust between consumers and institutions (government or private)-new technologies and traceability Lehmann et al (2012) Trust between consumers and institutions (government or private)-new technologies and traceability traceability, animal welfare, and biofuels. Afterward, we analyzed the seven review articles that assessed trust in some way.…”

Section: Documents Analysismentioning

confidence: 99%

A meta‐analysis on the trust in agrifood supply chains

2022

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The agrifood literature suggests that trust is one of the most prominent and critical aspect for not only the effectiveness of collaboration, but also for improving sustainability performance. In this sense, the understanding of how trust works in agrifood supply chains is essential to find better paths to improve the functioning of those structures. The purpose of this article was to carry out a meta-analysis on the relationships of trust among the stakeholders in agrifood supply chains, to obtain data on previous publications as well as to justify future research on the search topics. For the bibliometric study, the R software in RStudio and the R packages bibliometrix and biblioshiny were used. The documents were extracted from the Scopus and Web of Science databases. Documents related to the researched topics, that were published in the last 11 years, were collected to the following meta-analysis. Of 277 documents published from 1995 to 2021, 11 review articles and 74 papers were analyzed. From these publications, we obtained data on the main authors and sources related to trust among the stakeholders in agrifood supply chains, on the methodologies used, as well as on trends for future researches. The present work brings forward data in a unique and up-to-date way.

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Consumer Trust in Food and the Food System: A Critical Review

Cited by 82 publications

References 114 publications

Drivers of fish choice: an exploratory analysis in Mediterranean countries

Drivers of fish choice: an exploratory analysis in Mediterranean countries

Classification and regulation of functional food proposed by the Functional Food Center

A meta‐analysis on the trust in agrifood supply chains

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