Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures

Alongi, Marilisa; Sillani, Sandro; Lagazio, Corrado; Manzocco, Lara

doi:10.1016/j.foodres.2018.09.056

Cited by 20 publications

(17 citation statements)

References 22 publications

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“…In other words, the assessment of primary and, when necessary, secondary shelf life of lipid ingredients represents a key factor to avoid overdating of the finished products and prevent undesired recalls. This would also turn producer efforts into a higher economic and environmental food sustainability since a higher food quality during storage is known to decrease the risk of food unacceptability and wasting by consumer [ 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Manzocco

Romano

Calligaris

et al. 2020

Foods

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In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.

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Section: Introductionmentioning

confidence: 99%

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Manzocco

Romano

Calligaris

et al. 2020

Foods

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“…These attributes usually cannot be assessed at the moment of purchase, especially if food is packed. Alongi et al [51] and Wilson et al [52] proved that foods with approaching expiration dates are more likely to be wasted than products with a later expiration date. According to the research of Williams et al [53], food that has passed its best before date was the reason for almost half of the milk wastage.…”

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confidence: 99%

The Role of Labels and Perceived Health Risk in Avoidable Food Wasting

Ankiel-Homa

Samotyja

2020

Sustainability

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An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and assessment of consumer behavior in the context of food waste in households. The study was conducted using the direct interview method (face to face interviews) among a group of 1145 Polish consumers of food. The results show that consumers do not understand the differences between the concept of “use by” and “best before” labeling. Although rice, tea, and coffee were correctly perceived as safe during storage, there is a dissonance between consumer attitudes and behavior. The highest health risk was perceived as being due to consumption of expired “use by” dated milk (out of UHT milk, rice milk dessert, “best before” ready-to-eat meals and “use by” ready-to-heat meals, canned fruits, and fresh-cut salad). However, 51% of respondents still considered consuming it. Irrational consumer behavior poses a health threat as well as contributing to avoidable food waste. Social awareness campaigns are necessary to inform consumers about the monetary value of wasted food as well as about the environmental, social, and ethical impact of their behavior.

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“…This information has an influence on the consumer value of a product and the consumer's willingness to either consume or reject that food. Alongi et al (2019) emphasized the dramatic effect of the presence of the expiry date on a consumer's decision to waste food.…”

Section: Hypothesis 1bmentioning

confidence: 99%

How date type, freshness labelling and food category influence consumer rejection

Samotyja

Sielicka-Różyńska

2020

Int J Consumer Studies

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The aim of this study was (a) to evaluate the influence of date type and freshness labelling on a consumer rejection of expired food, (b) to assess how product category influences a consumer who rejects expired food based on a given criterion and (c) to investigate if a consumer's handling of food is rational as pertains to 'use by' or 'best before' dating. A consumer sensory study was conducted among 180 participants from Poland in which their attitude towards eight different foods labelled with two date types ('use by' or 'best before') and four various freshness dates was examined.The results showed that date type ('best before' vs. 'use by'), freshness labelling and food category significantly influenced consumer rejection of food products and the criteria of rejection changed as the product became expired. Consumer behaviour regarding edibility after expiration was irrational and was manifested in both the acceptance of potentially harmful food products (from 31.5% to 60.2% of expired food products labelled with the 'use by' date were accepted) and the rejection of edible foods (from 24.4% to 56.7% of expired foods labelled with the 'best before' date were rejected). This study provides new insight into the influence of shelf-life labelling and sensory perception on discard intention which ultimately results in unnecessary food waste. Our findings that date labelling can contribute to consumer apprehension of the suitability of a given food product for consumption shed new light on the role of building awareness among consumers in order to encourage waste-reducing behaviour.

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Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures

Cited by 20 publications

References 22 publications

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

The Role of Labels and Perceived Health Risk in Avoidable Food Wasting

How date type, freshness labelling and food category influence consumer rejection

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