Consumer Trust in Quality and Safety of Food Products in Western Siberia

Skripnuk, D. F.; Davydenko, Vladimir A.; Romashkina, Gulnara F.; Khuziakhmetov, Roman R.

doi:10.3390/agronomy11020257

Cited by 13 publications

(11 citation statements)

References 39 publications

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“…The safety of foods regarding consumers' perceptions has been studied thoroughly in the previous decade as one of the major parameters for the choice of food [33,38]. The results of a recent study, conducted during the pandemic period, indicate that society came to a consensus on trust in the safety of food [54]. The observed differences in outlet and food choices can be explained by income, settlement type, and age, in a pattern similar to our results presented here.…”

Section: Discussionsupporting

confidence: 83%

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

et al. 2021

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We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities and threats for the goods and services provided. Traditional foods (TFs) could have their chances in the new food chain which will be developed, as long as they become the food of choice for the consumers of the future. This paper investigates consumers’ trust in Greek TFs, and northwest Greek TFs, in order to assess their potential consumption in the new economy. Trust was tested using the variables of safety, healthiness, sustainability, authenticity and taste, assessing consumers’ confidence and satisfaction with the TFs, their raw materials, and the technologies used for their production. A self-response questionnaire survey was carried out in May and June 2021 on a sample of 548 participants through the Google platform. In order to analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results show that the participants trust the Greek TFs because they “strongly agree” by an average of 20%, and “agree” by an average of 50% that they are safe, healthy, sustainable, authentic and tasty. A similar pattern was recorded for the regional northwest Greek TFs as well. These results indicate that TFs could be the food of choice because they bear consumers’ trust in the coming “new normality”, where trust will be a major factor of choice for the purchase of goods and services.

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Section: Discussionsupporting

confidence: 83%

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

et al. 2021

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“…HPP treatment enhanced the extraction yields of carotenes from plant materials [180]. HPP at 200-600 MPa for 5 min increased the total carotenoid content [181].…”

Section: Food Yieldmentioning

confidence: 99%

“…Food product quality and safety is the main and most important factor for society and manufacturers and distributors [180]. Commercial food production systems have limitations, such as food losses and quality losses due to a high environmental impact [184].…”

Section: Environmental Sustainabilitymentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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“…All of the functions listed directly or indirectly (F4, F7) are economic and social in nature. They are of primary importance, related to food security [52]. The last function (F7) can be considered as an additional one, although during a pandemic, its importance rises to a key one.…”

Section: Interpretation Of the Basic Economic Categories Used In This Papermentioning

confidence: 99%

Implementation of Food Retail Functions in Poland in the SARS-CoV-2 Pandemic

Skawińska

Zalewski²,

Wyrwa

et al. 2021

Agronomy

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Retail trade is one of many links of the food supply chain to the consumer. Therefore, the efficiency of its operation is influenced by the earlier located links in the chain, first of all by agriculture, processing, logistics, and wholesale trade, as well as by consumers. The research problem in this paper, specified in the form of questions, is as follows: Has the 2020 pandemic reduced the performance of food retailing functions in less-developed regions of Poland? What is the assessment of the degree of their implementation? What directions should be taken at the micro and macro level to increase resilience to the negative effects of future crisis phenomena, in the implementation of the functions of this trade? The cognitive aim of the study was to examine the degree of performance of economic and social functions by the food retail trade in Poland, after one year of the SARS-CoV-2 pandemic (with the example of the Lubuskie region). For its implementation, four research hypotheses were formulated. The work was carried out in three stages, theoretical-interpretative, methodological, empirical, and consisted of three parts. In the experimental part, the method of CATI interviews with store owners/managers and the method of advanced statistics, classification, and visualization were used. The article brings new cognitive and normative value concerning food retailing in Poland. The results of the study enabled the realization of the aim of the paper and the verification of the hypotheses. The conclusions are presented in the summary of the individual parts of the empirical data analysis and in the conclusion of the paper. The paper contributes to the literature a new recognition of the degree of performance of the seven examined functions by food retail units, during the pandemic.

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Consumer Trust in Quality and Safety of Food Products in Western Siberia

Cited by 13 publications

References 39 publications

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

High-Pressure Processing for Sustainable Food Supply

Implementation of Food Retail Functions in Poland in the SARS-CoV-2 Pandemic

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