scholarly journals Consumer Evaluation of Genome-edited Food Products: A Case of Fully Farmed Tuna

2021 ◽  
Vol 30 (2) ◽  
pp. 24-34
Author(s):  
Daiki Watanabe ◽  
Yoko Saito ◽  
Hisamitsu Saito ◽  
Koichiro Gen ◽  
Tetsuji Masaoka ◽  
...  
Keyword(s):  
Food Products ◽  
Consumer Evaluation

scholarly journals On the Mechanics of the Organic Label Effect: How Does Organic Labeling Change Consumer Evaluation of Food Products?

2021 ◽  
Vol 13 (3) ◽  
pp. 1260
Author(s):  
András István Kun ◽  
Marietta Kiss
Keyword(s):  
Literature Review ◽  
Empirical Studies ◽  
Food Products ◽  
Consumer Evaluation ◽  
Measurement Results ◽  
Current Article ◽  
The Absolute ◽  
Organic Label ◽  
The Difference

The literature on the effect of organic labels on consumers’ perception of food products has grown significantly over the last two decades. Since the number of empirical studies has also increased greatly, a literature review revealing the operational definitions of the organic label effect (OLE), which have evolved among researchers, has become necessary. Accordingly, in the current article, 82 studies are reviewed. It was found that studies cluster around two interpretations: they define the OLE either as a change in the evaluation of a given product or as a change in the evaluation of the difference between an organic and a conventional product resulted from organic labeling. We term the first approach the absolute OLE and the latter the relative OLE. Our analysis shows that, when applied separately, these two interpretations might lead to significantly different measurement results, but they can be merged into one concept. We argue that organic labeling affects not only the evaluation of products receiving the organic label but the evaluation of competing products without such a label as well. We reveal that the relative OLE is equivalent to the difference between the absolute effects of organic labeling on the labeled and on the unlabeled products.

Consumer evaluation of unbranded and unlabelled food products

2009 ◽  
Vol 43 (1/2) ◽  
pp. 213-228 ◽  
Author(s):  
Geir Sogn‐Grundvåg ◽  
Jens Østli
Keyword(s):  
Food Products ◽  
Consumer Evaluation

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Use of seeds of seed hemp in specialized food Products

2020 ◽  
Vol 29 (7) ◽  
pp. 48-50
Author(s):  
A.A. Bubnova ◽  
Keyword(s):  
Food Products

Enhancement of food production quality: the truffle case

2020 ◽  
pp. 587-611 ◽  
Author(s):  
Elena Viganò ◽  
Federico Gori ◽  
Antonella Amicucci
Keyword(s):  
Food Production ◽  
Food Products ◽  
Production Quality ◽  
Regulatory Framework ◽  
Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

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