Tag: Consumer perception

According to a study involving blind taste tests, perception can significantly influence how we experience food, with people often rating products labeled 'organic' as tastier, even when they are identical to conventionally grown alternatives. The real question, however, is whether objective differences exist that make organic mangoes taste better, and the answer is more complex than a simple yes or no.

A 2016 Pew Research Center survey found that only 37% of Americans trusted scientists a lot to provide accurate information about genetically modified foods, highlighting a significant knowledge gap and skepticism. This limited understanding and frequent misinformation are core drivers behind the varying consumer perceptions of GMOs across the globe. These perceptions are influenced by a complex web of factors, including media coverage, trust in regulatory bodies, and deeply held ethical and cultural beliefs.

According to manufacturers and food science experts, many marshmallows contain a tiny amount of blue dye to make them appear whiter. While it seems counterintuitive to add a dark color to a white food, this is a classic optical trick of color theory used by food producers and even home bakers. The small amount of blue cancels out the natural yellowish tint from ingredients like vanilla and gelatin, resulting in a brighter, more appealing final product.

While UHT milk is a household staple across Europe and other parts of the world, studies show less than 10% of fluid milk in the US is ultrapasteurized. This striking contrast is rooted in a unique combination of American consumer expectations, historical context, and infrastructure that favors chilled dairy.

In 1985, The Coca-Cola Company famously reformulated its flagship drink, leading to immense public backlash and the reintroduction of the original formula under a new name. Today, many consumers are confused by the labels "Coca-Cola" and "Coca-Cola Original Taste," wondering if there is any difference between the two products.

While often promoted as an eco-friendly innovation, a 2023 UC Davis study found producing some lab-grown meat could generate significantly more CO2 than traditional beef. This raises serious questions about why is synthetic meat bad for the environment and for consumers.

Did you know food quality is not a single, easy-to-define concept, but rather a combination of attributes that influence a product's value to consumers? Understanding exactly how is food quality defined requires exploring a complex mix of objective measurements and subjective perceptions, which vary across the supply chain.

Before we take a bite, our eyes have already influenced our perception of a meal, with studies showing that food color can affect our expectations of flavor. This phenomenon is central to understanding the many functional benefits of food colourings, which extend far beyond simple decoration to play a critical role in modern food science and consumer satisfaction.

Over 2,000 types of synthetic dyes are used annually worldwide, primarily to provide vibrant and consistent colors in a wide array of products. While often scrutinized, artificial colorants offer distinct advantages for manufacturers and product stability that natural alternatives cannot always match.

According to a 2018 study by the Ministry of Trade in Turkey, 90% of consumers consider food quality a critical factor when making purchasing decisions, a category heavily influenced by external factors of food quality. Understanding these external elements is essential for food producers, retailers, and consumers alike to ensure safety and satisfaction.