Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey

Aoki, Keiko; Shen, Junyi; Saijo, Tatsuyoshi

doi:10.1016/j.jebo.2009.11.007

Cited by 60 publications

(46 citation statements)

References 10 publications

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“…The difference in appraised price between consumers aware of the dangers of food additives and consumers who tend to conform to others may result from the difference in the importance they place on such information, which reflects whether the consumer actively seeks such information or not. These results are similar to previous studies' finding that for food technology, consumers tend to accept the negative information more than the positive information, even if the technology has many merits (Aoki et al 2010). Moreover, consumers with non-scientific information selected the negative information more (Hayes et al 2002).…”

Section: Conjoint Analysis Resultssupporting

confidence: 90%

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Japanese consumer preferences for additive-free wine labeling

Kubota

Sawano²,

Kono

2017

Agric Econ

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Consumers have recently become more concerned about food additives and food safety. Since its first meeting on September 17, 2003, the Risk Communication Expert Committee has studied and discussed the ideal methods to communicate risk related to food safety issues in response to a Food Safety Commission request. However, there are only a few case studies that actually apply to risk communications. This study aims to analyze consumer preferences for antioxidantfree wine and suggest a tool for risk communications. The study uses a two-stage method: in the first, the analysis identified different types of consumers according to their views of antioxidant-free labels using structural equation model (SEM) analysis; the second stage incorporated the consumer attributes identified by the SEM into a conjoint analysis to calculate willingness to pay (WTP) for each attribute. The WTP results show that the antioxidant-free label has a significant influence on consumer preferences. Notably, consumers who recognize food additive dangers placed significant additional value on wine without antioxidants. On the other hand, consumers who have knowledge of wine and food processing tended to view antioxidant-free wine as low in quality compared to wines made with the original manufacturing process. These results indicate that "adverse selection" has occurred in the wine market in Japan. The results suggest significant differences between consumer groups in terms of awareness of the dangers of food additives and knowledge of wine and food processing. This implies that some consumers are sensitive to food additives. Our research can help regulators create effective means to communication risk related to food additives. In addition, this implies that government guidelines related to wine labels are important, so that Japanese wine may approach international level quality.

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Section: Conjoint Analysis Resultssupporting

confidence: 90%

“…Aoki et al (2010) clarified the factors affecting individual purchase decisions in a laboratory experiment and contingent environment using ham sandwiches with and without a sodium nitrite as the target. Consumers tended to avoid sodium nitrite, whether or not they were provided with detailed information including its positive and negative role.…”

mentioning

confidence: 99%

Japanese consumer preferences for additive-free wine labeling

Kubota

Sawano²,

Kono

2017

Agric Econ

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“…The positive effects mainly relate to the nutritional and safety benefits, as meat itself is an excellent dietary source of proteins, iron, zinc and vitamin B12, all providing high biological value for humans (Hathwar, Rai, Modi, & Narayan, 2012). The processing of meat into meat products improves the product's shelf-life and microbiological safety (Aoki, Shen, & Saijo, 2010). Some negative aspects associated with particular processed meats are such as the high fat and cholesterol content and the possible cancer promoting effects related to high intakes (Valsta, Tapanainen, & Mannisto, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…However, the intake of nitrite added in meat processing may result in the formation of carcinogenic N-nitroso compounds in the stomach and large intestine in the presence of amino acids (Herrmann, Duedahl-Olesen, & Granby, 2015). In addition, It has been shown that consumers may not favour the use of sodium nitrite, regardless of the presence or absence of detailed information about this additive (Aoki et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…As the ultimate target user group, consumers are another key player. Their openness to the idea, perceptions or beliefs, and acceptance shape their future food choices and hence the potential marketplace success of innovative processed meat products (Aoki et al, 2010;Grunert et al, 2011;Verbeke, 2006). A study with an integration of reactions by stakeholders and consumers towards the concept of innovative meat products is thus extremely useful to unveil the potential benefits, challenges and chances for success of these innovative meat products.…”

Section: Introductionmentioning

confidence: 99%

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Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

2016

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Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens

Levy

Boyer

Neilson

et al. 2017

Food Science & Nutrition

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Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains “A‐type” procyanidins, while GSE primarily contains “B‐type” procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A‐type procyanidins and GSE containing B‐type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer‐rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer‐rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties.

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Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey

Cited by 60 publications

References 10 publications

Japanese consumer preferences for additive-free wine labeling

Japanese consumer preferences for additive-free wine labeling

Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens

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