Consumer awareness

Consumer Preferences. Studies into consumer preferences for tamper-evident (TE) packaging have consistentiy revealed that consumers prefer products that are resistant to tampering and have shelf-visible features. The same studies have indicated that a consumer is willing to pay slightly more than a competing brand that is not TE, indicating consumer awareness of packaging. 

Packaging. See also Food packaging Industrial materials packaging aluminum for, 2 339-340 aseptic, 18 32-33 child-resistant, 18 28 coffee, 7 259-260 consumer awareness of, 18 29 converting, 18 15-23 corrugated paperboard boxes, 18 16-20 cosmetics and pharmaceuticals, 28 24-30 effectiveness of, 28 28 electronic materials, 27 823-851 fiber drums and cans, 28 22 folding cartons, 18 21-22 food, 22 77... 

An extensive overview of the incentives and barriers to substitution prepared for the European Union concluded that well-designed regulatory signals are needed because market forces alone often fail to provide a competitive advantage for the safer product. This is a particular problem where the markets are "too far away" from consumer awareness to be influenced by the potential demands of consumers. ... 

This is reflected in both legislative requirements and greater competition to meet the demands of society. The access of consumers to more global and detailed information systems, referring to the particular features of products and services provided, as well as increasing consumer awareness, put additional pressure on manufacturers and suppliers. 

Canada s Early Adopters program also includes educational work elements which will enable firms to showcase their technologies in working pilot-scale of a hydrogen economy and will help increase investor and consumer awareness of Canadian capabilities and of the many benefits and uses of hydrogen-powered applications. 

T.J. Hoban, in Consumer Awareness and Acceptance of Bovine Somatotropin (BST), North Carolina State University (1994). 

Szczesniak, A.S. and Kleyn, D.H. 1963. Consumer awareness of texture and other foods attributes. Food Technol. 17 74-77. 

The recent increase in consumer awareness on the health benefits of dietary phytochemicals accompanied by the rapid progress in the field of molecular biology have provided the means and incentive to enhance the functional value of plant material. This enhancement of health-promoting compounds is being tackled using a variety of approaches, which are discussed in the ensuing sections. 

Citrus fruits and their products are important sources of vitamin C in the American diet, and are becoming increasingly more important to other developed and developing countries. Consumer awareness of the healthful aspects of citrus, together... 

The NLEA has been successful in raising consumer awareness and confidence about the role of nutrition in promoting health and reducing the risk of disease, and has brought structure to a... 

The consumers awareness on the benefit, costs and risks of chemicals need to be bolstered. The green market development and green consumer initiatives will further make the business climate more favourable to the use of biochemicals. 

Texture is an important aspect of food quality, sometimes even more important than flavor and color. Szczesniak and Kleyn (1963) conducted a consumer-awareness study of texture and found that texture significantly influences people s image of food. Texture was most important in bland foods and foods that are cmnchy or crisp. The characteristics most often referred to were hardness, cohesiveness, and moisture content. Several attempts have been made to develop a classification system for textural characteristics. Szczesniak (1963) divided textural characteristics into three main classes, as follows ... 

Growing consumer awareness and preference for sustainable packaging. 

Furthermore, growing needs for creation of novel fast foods with characteristic aromas, consumers awareness and their desire for natural flavors may dictate. In part, the future direction that meat flavor research may pursue. Creation of simulated meat flavors with acceptable quality characteristics may satisfy a growing and discriminating population of health-conscious consumers. The role of lipids and llpld-derlved aroma volatiles and creation of specles-speclflc meat flavors deserves further Investigation. 

In 1985, the EPA concluded that the benefits of CCA-treated wood far outweighed any risks. The EPA estabhshed modest use precautions, which the treating industry agreed to disseminate in a voluntary consumer-awareness program. The actual exposure levels to arsenic in CCA are considered to be minuscule. In 1990, the Consumer Product Safety Commission (CPSC) measured dislodgeable arsenic in eight samples of CCA-treated wood. In five of the samples, the amount was undetectable. 

There are several published studies on the use of supercritical carbon dioxide to extract oils from potato chips and other snack foods, motivated because of the increasing consumer awareness toward low-fat foods. About one-half of the oils in a potato chip containing about 40% oil can be extracted while maintaining the original flavor and texture. The extracted oil can be recovered by depressurization and reused in a subsequent frying operation. Supercritical carbon dioxide evenly dispersed the excess oil on the surface, thus removing the greasy taste. The processed fried snacks were found to have improved flavor and taste. ... 

Under FEMA (Flavor and Extract Manufacturer s Association) and lOFI (International Organization of Flavor Industry), the flavor industry established an independent expert panel for the review of flavor ingredient safety, certainly because of consumers awareness and concerns. FEMA inftoduced a GRAS list of allowed substances in 1965, and has added nearly 2000 compounds since then (6). lOFI is in the process of establishing a list of flavor ingredients it considers safe for use in foods. 

---