Consumers’ response to different shelf life food labelling

Đorđević, Đani; Cazalilla, Rosa Maria; Javůrková, Zdeňka; Buchtová, Hana; Jančíková, Simona

doi:10.15586/qas2019.646

Cited by 5 publications

(6 citation statements)

References 33 publications

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“…Overall, applying a traceability system to food products makes consumers believe that these products are more beneficial to their health. These findings are consistent with previous studies [ 24 , 53 ].…”

Section: Discussionsupporting

confidence: 94%

Food Traceability: A Consumer-Centric Supply Chain Approach on Sustainable Tomato

Anastasiadis

Apostolidou

Michailidis

2021

Foods

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Technological advances result in new traceability configurations that, however, cannot always secure transparency and food safety. Even in cases where a system guarantees transparency, the actual consumer involvement and a real consumer-based perspective cannot always be ensured. The importance of such consumer centricity is vital, since it is strongly associated with effective supply chains that properly fulfil their end-users’ needs and requests. Thus, the objective of this paper was to explore the level of consumer centricity in food supply chains under a traceability system. The methodological approach employed a framework of two studies validating subsequently a similar set of variables, using initially consumers data and then supply chain actors data. The supply chain of sustainable tomato was selected to design the studies. The level of agreement between datasets suggested the level of the supply chain consumer centricity. Findings showed health, trust, quality, nutrition, and safety-related values to be significant for the consumers towards accepting a traceability system. The supply chain actors also accepted a traceability system based on the fact that their customers’ needs rely on the exact same beliefs, indicating a high level of consumer centricity. The current work underlines the magnitude of consumer centricity in food supply chains and provides an easy and straightforward framework for its exploration. Key implications suggest the design of more effective supply chain and consumer-based strategies for the food industry. Policymakers could also adopt the concept of consumer centricity to further improve the food industry.

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Section: Discussionsupporting

confidence: 94%

Food Traceability: A Consumer-Centric Supply Chain Approach on Sustainable Tomato

Anastasiadis

Apostolidou

Michailidis

2021

Foods

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“…The possibility of altering shelf-life food labelling also demands consideration but may constitute a challenge. The results obtained by Dordevic et al. (2020) suggest that this new mode of labelling must not necessarily be accompanied by consumer acceptance.…”

Section: Discussionmentioning

confidence: 93%

“…The possibility of altering shelf-life food labelling also demands consideration but may constitute a challenge. The results obtained by Dordevic et al (2020) suggest that this new mode of labelling must not necessarily be accompanied by consumer acceptance. Providing additional information regarding a date label's environmental impacts on food waste might also help change consumer preferences toward food that is past its "best before" date.…”

Section: Discussionmentioning

confidence: 93%

“…Consumers often treat "best before" dates as if they are "use by" dates. As a result, consumers unnecessarily discard edible food (Dordevic et al, 2020). In light of these data and a recent discussion on the reasons for food waste, "best before" dates seem to be contributing to this global problem (Toma et al, 2020;Neff et al, 2019;Ellison and Lusk, 2018;Himmelsbach et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Influence of “best before” dates on expected and actual food liking

Sielicka-Różyńska

Samotyja

2022

BFJ

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PurposeThe manner in which consumers understand and interpret date labels influences their attitudes toward food quality at the purchase and consumption stage. The purpose of this study is to (1) evaluate the influence of “best before” dates on expected food liking and (2) assess how sensory perception and expectations toward “best before” dates influence actual food liking.Design/methodology/approachA consumer sensory study was conducted among 110 participants in Poland. The participants' attitudes were examined toward food products (rice, sponge cookies, canned fruit salad and leaf tea) labelled with different “best before” dates and toward those same but unlabelled food products. The consumers' expected liking based solely on “best before” dates were also evaluated.FindingsThe analysis showed that date labels may have an opposite contribution to consumer apprehension of foods. It is proved that “best before” dates maintain a consumer’s positive attitude toward fresh products and reduce consumer uncertainty regarding food edibility, which would be experienced in the absence of date labels. Conversely, results of this study confirmed date labels' role in consumers denigrating expired food and showed consumers' unreasonable convictions that the food's sensory attributes were altered. Thus, otherwise safe and edible food was wasted – it was shelf-life information, not sensory quality, that determined the tested food's perceived value.Originality/valueThe originality of this study is that it involves product assessment to explore the interaction between consumers and a food product's sensory attributes in the context of making decisions that are influenced by the “best-before” date.

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“…In addition to the overall fat intake, TFA and SFA intakes are influential in studying NCDs' risk factors (O'Sullivan, 2020;World Health Organization, 2003). In this regard, different strategies, including new formulation, labelling, enacting legislation, and education, have been adopted throughout the world that provide nutritional needs as well as health advantages (Albuquerque et al, 2018;Colón-Ramos et al, 2014;Dordevic et al, 2020;(Albuquerque et al, 2018;Colón-Ramos et al, 2014;Dordevic et al, 2020;Fuentes-Arismendy et al, 2021;Lucas et al, 2020;Sarifudin et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products

Hadian

Khaneghah

2022

Food Sci. Technol

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The intake levels of sugar and fats, including unsaturated fatty acids (USFs), trans-fatty acids (TFAs), and saturated fatty acids (SFAs), should be monitored to prevent the prevalence of non-communicable diseases. Cereal-based bakery products are one of the significant sources of dietary fat and sugar intake throughout the world. This study evaluates the trend of fat and sugar in Iranian bakery products, focusing on saturated and TFAs and their implication for public health. In this regard, 132 industrial and traditional cereal-based-backed products were randomly collected from the Tehran market. The total fat, SFAs, TFAs, unsaturated fatty acids (UFAs), and sugar of each bakery product were determined. The fatty acid compositions of these products were evaluated according to the direct methylation method. Our results indicated that total fat in Iranian bakery products ranged from 8.99±2.95% (sponge cake) to 24.92±7.86% (puffed product). Total sugar varied from 11.12±1.89% (pirashki) to 30.38±13.11% (funnel pastry). Among fifteen different types of bakery products, the highest TFAs and UFAs levels were detected in simple biscuits (0.52±0.50%) and (17.20±8.71%), respectively. The present study indicated that bakery products' sugar and fat content as risk factors of non-communicable diseases was not higher than those of other countries.

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Consumers’ response to different shelf life food labelling

Cited by 5 publications

References 33 publications

Food Traceability: A Consumer-Centric Supply Chain Approach on Sustainable Tomato

Food Traceability: A Consumer-Centric Supply Chain Approach on Sustainable Tomato

Influence of “best before” dates on expected and actual food liking

Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products

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