Is it really organic? Credibility factors of organic food–A systematic review and bibliometric analysis

Nagy, László; Lakner, Zoltán; Temesi, Ágoston

doi:10.1371/journal.pone.0266855

Cited by 20 publications

(14 citation statements)

References 70 publications

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“…However, the impacts of nonfactual scientific information related to organic foods are minimally studied. Nagy et al (2022) systematic review confirmed that less research was conducted in terms of communication-related to organic foods. Thus, we identified the need for examining the effect of information on public perception of organic foods.…”

Section: Introductionmentioning

confidence: 70%

“…Credence goods, such as organic foods, are more likely impacted by nonfactual information because consumers cannot verify their attributes until post-purchase. Consumer's trust and credibility of information are key factors that determined purchasing behaviors of organic foods (Nuttavuthisit and Thøgersen, 2017;Nagy et al, 2022). On the other hand, inaccurate information is a risk to building trust (Shapiro et al, 1992) and asymmetric information impacts consumers' decisions on food preference (Socoliuc et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Credence goods, such as organic foods, are more likely impacted by nonfactual information because consumers cannot verify their attributes until post–purchase. Consumer's trust and credibility of information are key factors that determined purchasing behaviors of organic foods (Nuttavuthisit and Thøgersen, 2017; Nagy et al. , 2022).…”

Section: Introductionmentioning

confidence: 99%

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Effect of information on public perception of organic foods: a case study

Koswatta

Wingenbach

Leggette

2022

BFJ

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PurposeWhen scientific information is unclear about the health benefits of foods, people choose to react in different ways. Using a posttest-only control group design, the authors tested how balanced and nonfactual information available on YouTube influences public perception of organic foods.Design/methodology/approachThe authors randomly assigned participants (N = 640) from a southern US land grant university to watch one video: balanced news, nonfactual news, or control. All participants indicated changes in perception about organic foods immediately after the video. The authors analyzed the data using one-way and two-way ANOVA.FindingsThe nonfactual news video had the most influence on public perception of organic foods. Results confirmed that the effect of nonfactual information was more for individuals with preexisting beliefs consistent with the message communicated and individuals exposed to average to high levels of health and diet news.Practical implicationsThe authors recommend regulatory changes in marketing strategies related to organic foods in the US that encourage balanced information about organic foods rather than promoting credence attributes of organic foods using persuasive information.Originality/valueThe authors findings suggest that, when scientific information about the health benefits of foods is unclear, communication activities should aim to increase healthy skepticism considering the audience's preexisting beliefs and frequency of health and diet news exposure.

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Section: Introductionmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

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Effect of information on public perception of organic foods: a case study

Koswatta

Wingenbach

Leggette

2022

BFJ

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“…When it comes to food, certifications end up adding greater value to the product, conferring greater reliability (Peretti & Araujo, 2010). A systematic review, which evaluated the credibility factors of organic food in several countries, showed that, in general, certification is one of the most important factors influencing the credibility of organic food (Nagy et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Behind vegan label: What's really in some certified vegan products in Brazil

Lage Policarpo,

Teodoro,

Nakajima

2024

Int J of Food Sci Tech

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SummaryThe number of vegetarians and vegans has been growing worldwide, increasing the food choices available to this public in the market. One way to recognise these products is the presence of a certification label, which guarantees, or should guarantee, the absence of animal ingredients. Despite the growing demand and supply of certified vegan foods, there is no overview on the nutritional composition of these products in Brazil. Thus, a survey was conducted to evaluate the labels of ninety‐five certified vegan products from the groups: breads, cookies and crackers, meat substitutes and dairy substitutes. Carbohydrates were the most present macronutrient in all food groups, except for plant‐based beverages. Protein was highest in meat substitutes, while saturated fat was highest in cheese and cookies/crackers substitutes. Sodium was found in higher amounts in the meat substitutes, reaching a maximum value of 510.64 mg/100 g. Breads and cookies/crackers presented twenty and sixteen different types of flours, respectively. Refined wheat flour was the most present (48%) in bread, and refined rice flour (96%) in cookies/crackers. None of the cookies/crackers contained wheat flour. In meat substitutes, the main protein sources were soy, lentil, and chickpea, with a wide variety of spices and natural ingredients (n = 49). Most of the plant‐based beverages (60%) had no added sugar, however, all of the yogurt substitutes contained sugar or sweetener. Additives were present in 92% of breads, 100% of cookies/crackers, 33% of meat substitutes, and 70% of dairy substitutes. Eighty‐one percent of the products were classified as ultra‐processed. As conclusion, there is a great variety of ingredients used in the products, emphasising the need to read and understand the label when choosing a food. Furthermore, the results indicate the commercialisation of more ‘natural’ products, given the variety of fresh and dried foods among the ingredients. However, there should be caution in the consumption of certified foods due to the high percentage of ultra‐processed products, with elevated presence of additives and high sodium content. In addition, they should not be used as simple substitutes for conventional foods, due to their nutritional composition.

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“…As perceived credibility influences pro-environment behaviors, sustainable restaurants place additional value on credibility (Taufique et al , 2017). Sustainable restaurants earn credibility by disclosing food information, such as the use of organic ingredients and local sources (Nagy et al , 2022). Additional food information increases credibility and affects a customer’s decision-making process (Shafieizadeh and Tao, 2020).…”

Section: Introductionmentioning

confidence: 99%

The matching effect of local food and color on ethical dining behaviors: the roles of credibility and green image

Kim

et al. 2023

IJCHM

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Purpose This study aims to identify how restaurants can effectively initiate communication via social media to promote ethical dining behaviors. This research investigates the psychological mechanism of how the matching effect of color and a sustainability activity influence customer attitude toward a restaurant and the role of perceived credibility and green image. Design/methodology/approach Two experimental studies were conducted. Study 1 used a 2 food source (non-sustainable vs sustainable) × 2 color consistency (inconsistent vs consistent) factorial design (n = 231). Study 2 used a 2 food origin (world-famous vs locally renowned) × 2 color consistency (inconsistent vs consistent) factorial design (n = 220). Findings The results indicate that the matching effect from the marketing effect of sustainability significantly promotes customer attitudes and visit intentions when background color is consistent. An unexpected matching effect was found between a non-sustainable restaurant using world-famous food with its associated color. This research demonstrates a moderation effect of credibility and a mediation effect of green image to explain the ethical decision-making process for customers. Practical implications The findings provide suggestions for restaurant marketers to effectively advertise sustainability initiatives and practices using color as a marketing tool via social media. Originality/value This research is one of the earliest studies to investigate the effect of color consistency with primary information to demonstrate how consumers respond to restaurant sustainability in social media messages using local food.

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Is it really organic? Credibility factors of organic food–A systematic review and bibliometric analysis

Cited by 20 publications

References 70 publications

Effect of information on public perception of organic foods: a case study

Effect of information on public perception of organic foods: a case study

Behind vegan label: What's really in some certified vegan products in Brazil

The matching effect of local food and color on ethical dining behaviors: the roles of credibility and green image

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