Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives

Abstract

This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive information and their WTA is more likely to change, while postgraduate-educated consumers are less sensitive to additive information. Consumers with higher food-safety satisfaction have lower WTA than those who are not satisfied with food safety. However, their satisfaction is easily affected by the negative-information intervention. Interestingly, consumers with relatively good knowledge of additives had higher WTA than those with no such knowledge. This study provides insight on how to establish effective food-safety-risk communication. Government and non-government agencies need to timely and accurately eliminate food-safety scares through the daily communication and disclosure of food-safety information, as well as prevent the misguidance of negative food safety-risk information.

Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment

“…However, in developing countries like India, food safety regulation enforcement is still in the development stage. The safety attributes such as additives [21,35], pesticides [21,23], hormones [21], color [23], artificial ingredients [23], and safety certification [16] contribute significantly in purchase intention, consumption, and satisfaction of consumers towards convenience food. Based on the aforementioned research findings, the following hypothesis is proposed: Hypothesis 3.…”

Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues

“…Some participants perceived this as unnatural and said, "Normally I would rather, I think, buy something more natural" (P14G2) and "I don't want people chopping and changing my food" (P11G2). Consumers react negatively towards a perceived 'interference' with food products, including the manipulation of beef, which is perceived as 'unnatural' and may explain these answers [39][40][41][42]. The ability to sell tempeh patties may be enhanced by the inclusion of a health claim on the packaging as these claims are able to positively influence the consumer perception of a health benefit [43].…”

β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods

“…Current research on the development of novel techniques to reduce bacterial contamination of food is aimed at substances or interventions that can alter growth phenotypes of bacteria increasing shelf life and safety of foods [ 29 , 65 ]. Moreover, the search is being directed towards natural substances as consumers are becoming more particular of what their food contains with an increased demand for more organic natural food on the rise in the market [ 33 , 38 , 66 , 67 ]. One such substance that fits in this natural additive category is β-phenylethylamine (PEA) that has been shown to have antimicrobial activity against bacteria such as Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus in settings such as beef, biofilms, and clinical environments (as a liquid catheter flush) [ 65 , 68 , 69 ].…”