Consumer concerned

Social and cultural studies of organic food, on the other hand, emphasise the many symbolic meanings of food and the activities surrounding its purchase, preparation and consumption. Both approaches show consumers concerned with quality and safety aspects of organic food but these concerns are constructed in different ways. As Midmore et al. (2005) note ... 

Pig production today faces the difficult task of effectively meeting emerging consumer concerns while remaining competitive in its major target markets. Providing a high sensorial quality of pork and meeting consumer concerns about product safety and animal welfare are identified as key attention points for future livestock production. The relevance of these issues pertains to... 

Verbeke W A and Viaene J (2000), Ethical challenges for livestock production meeting consumer concerns about meat safety and animal welfare , J Agric Environ Ethics, 12, 141-151. 

Consumer concerns about food quality are continually changing. There is an urgent need to understand better the psychological and social processes that shape the demands and preferences for food and to incorporate present and future knowledge of this topic into targeted development of foods and food production systems that fulfil the expectations of different groups of consumers. 

Outcome 1. Suppose that risk perception is the main driver of a consumer s reaction to a food safety scare. This would suggest that communicating research information effectively is a powerful tool in changing behavior. That is, providing and communicating the true probabilities of being exposed to the risk (when possible) will be a useful way to respond to consumers concerns. 

Whilst the levels of risk for the general population are low, consumer concerns about additive safety remain high. Although there has been a decline... 

The same situation applies to testosterone and progesterone. Unlike the naturally occurring hormones, there is no daily production rate for the synthetic compounds trenbolone acetate and zeranol. Therefore, the FDA requires toxicological testing in animals to determine a safe level in meat for these compounds. When FDA approved zeranol and trenbolone, it determined that residues were well below a safe concentration and therefore no residue tolerance was required (25). Due to consumer concerns, testing procedures for zeranol were put into place in the early 1980s but were discontinued in the late 1980s because no residue violations were found. 

Harper, G.C. and Henson, S.J. 2001. Consumer Concerns about Animal Welfare and the Impact on Food Choice - The Final Report. EU FAIR CT98 3678. The University of Reading, Reading. 

The documented use of betalain pigments as food colorants dates back at least one century, when inferior red wines were colored with betalain-containing juices (e.g., red beet juice). This common practice was, however, soon prohibited, and the application of betalain colorants was widely replaced by artificial dyes, which displayed better stability, at a lower price, and with higher purity. But in recent years the interest in natural food colorants has been renewed, mainly because of consumers concerns about the safety of some artificial colorants, which may be hazardous to human health (234). As a result, the number of permitted artificial dyes has been markedly reduced, and new efforts had to be made to develop natural food colorants (235). However, current legislation restricts the application of betalain colorants to concentrates or powders (E 162) obtained from aqueous extracts of beets (211). 

Another important factor is the volume of unfilled headspace designed into the bottle. Typically, this is not less than 5% of the total volume for an IPP carbonated product and ideally it is more like 7%. This is because as the product expands during pasteurising, the headspace becomes squeezed, and the smaller the headspace volume, the higher the internal pressure becomes. This could blow the closure off the bottle or, more typically, cause leakage of carbon dioxide or product or both. The loss of product gives rise to uneven fill levels, which could cause consumer concern over apparent low fills or, more seriously, draw attention from trading standards officers because of short volume fills. 

Most of the technologies available for mitigating the nation s scrap tire problem are limited by both economic and noneconomic barriers, and it is often difficult to separate the two. For example, the use of retreaded or used automobile tires is limited by competitive new tire prices, an economic barrier, as well as consumer concerns about safety and reliability, a noneconomic barrier. Designing tires to last 100,000 miles or more would cost considerably more and also would likely result in rougher rides and more tire noise. 

Improvements in analytical techniques and the ability to accurately and readily detect chemicals to extremely low levels (parts per trillion) have sparked fear at the mention of detection of any chemical, regardless of the risk associated with it.6 7 Governmental, environmental group, and consumer concerns have led to a considerable amount of pressure being placed on regulators to prohibit the use of chemicals that are detected in the environment, including particular flame-retardants or classes of flame-retardants. 

Cholesterol is present in milk at a level of 0.25-0.46%. The interest in removing cholesterol from milk fat has been driven primarily by consumer concern about the possible link between cholesterol and heart disease. Although there is still some debate about the causal relationship between dietary cholesterol and heart disease, a marketing position has been created for low-cholesterol products and this has spurred interest in examining alternative ways of cholesterol removal in the 1980s and 1990s (Schlimme, 1990). A number of physical, chemical and biological processes have been used to reduce the level of cholesterol in milk fat (Boudreau and Arul, 1993). Cholesterol-reduced butter has been introduced on the market in Europe (Anon, 1992). 

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