Trust me? Consumer trust in expert information on food product labels

Rupprecht, Christoph; Fujiyoshi, Lei; McGreevy, Steven R.; Tayasu, Ichiro

doi:10.1016/j.fct.2020.111170

Cited by 59 publications

(78 citation statements)

References 31 publications

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“…To meet consumers' demands for safety, quality, and distinguish the offer from competitors', producers differentiate their products through production, distribution, quality standards, and value incorporation, information that should be signaled to consumers [ 31 ]. As a result, product certifications of many types have emerged to inform consumers about the product's unique characteristics and to protect producers against fraud and free-riding [ 82 ]. For example, such certifications can be given to food, foodstuff, and beverages.…”

Section: Introductionmentioning

confidence: 99%

“…GI registration is a very demanding and bureaucratic process, requiring time, collective investments and efforts [ 78 ]. Once acquired, GI certification enables price premia and the access to new marketing channels, advantages that other producers may want to benefit from [ 82 ]. GIs can be considered an instrument for the valuation of goods that are territorially distinguished and recognized for their quality, depending on the region from where these goods come from [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Metabolomics as a marketing tool for geographical indication products: a literature review

Cassago

Artêncio

Giraldi

et al. 2021

Eur Food Res Technol

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Geographical indication (GI) is used to identify a product's origin when its characteristics or quality are a result of geographical origin, which includes agricultural products and foodstuff. Metabolomics is an “omics” technique that can support product authentication by providing a chemical fingerprint of a biological system, such as plant and plant-derived products. The main purpose of this article is to verify possible contributions of metabolomic studies to the marketing field, mainly for certified regions, through an integrative review of the literature and maps produced by VOSviewer software. The results indicate that studies based on metabolomics approaches can relate specific food attributes to the region’s terroir and know-how. The evidence of this connection, marketing of GIs and metabolomics methods, is viewed as potential tool for marketing purposes (e.g., to assist communication of positive aspects and quality), and legal protection. In addition, our results provide a taxonomic categorization that can guide future marketing research involving metabolomics. Moreover, the results are also useful to government agencies to improve GIs registration systems and promotion strategies. Supplementary Information The online version contains supplementary material available at 10.1007/s00217-021-03782-2.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Metabolomics as a marketing tool for geographical indication products: a literature review

Cassago

Artêncio

Giraldi

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

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“…In the study by Rupprecht et al (2020), consumers in Japan, USA, Germany, China and Thailand showed that the importance of food characteristics, including taste and freshness, varied widely between food types. Freshness as a food characteristic for milk and taste for wine were seen as important across all of these countries.…”

Section: Hypothesis 1bmentioning

confidence: 99%

“…The use of sensory perception and on-pack date labelling information is seldom set apart in the consumer acceptance evaluation SAMOTYJA And SIELICKA-RÓŻYŃSKA process. It is namely an amalgamation of these two means that leads to a consumer's decision whether food is still edible or not (McCarthy et al, 2006;Moreira et al, 2019;Rupprecht et al, 2020).…”

Section: Hypothesis 3 Freshness Labelling Showing Expiration Promotesmentioning

confidence: 99%

“…Most studies and surveys that assess respondents' knowledge of 'best before' and 'use by' dates and consumer attitudes and behaviour related to household food waste employ the questionnaire without testing how consumers tackle the concept of date labelling in practice (Gaiani et al, 2018;Visschers et al, 2016). In some studies, photographs of products or designed labels are presented to the participants (Brook Lyndhurst, 2011;Rupprecht et al, 2020). In order to overcome the limitations of a single method, some authors use a mixed methodology, as was described by Giordano (2016) who applied the questionnaire, diary and waste sorting.…”

Section: Introductionmentioning

confidence: 99%

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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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