Promoting Fair Food-to-Consumer Communication: A Matter of Taste or Hard Facts?

Daniel Barratt, Mai Hviid Madsen, Viktor Smith

    Publikation: Bidrag til bog/antologi/rapportKonferenceabstrakt i proceedingsForskningpeer review

    Resumé

    The line of research presented in this paper aims at shedding new light on the role of sensory elements in legal disputes concerning potentially misleading food naming and labelling. It presents selected results of a quantitative and qualitative review of 821 real-life cases on such issues processed by the Danish food authorities. A key observation is that the sensory domain tends to be overshadowed by other arguments more easily verbalized. A taxonomy of those instances where the sensory properties of the food and/or the labelling nevertheless do come to play a pivotal role is set up, and different sensory aspects are analyzed in order to establish to what extent and how sensory variables can be integrated into experimental setups for testing the misleading potential of food naming and labelling solutions. For illustrating these perspectives, the key results of one specific follow-up experiment are presented which targeted the limits for consumers’ acceptance of name-product combinations when exposed to taste samples alone (sensory product attributes), taste samples in combination
    with ingredients lists and nutrition facts (adding factual information), and both, in combination with authoritative definitions (adding experts’ final judgments). The research is part of the cross-disciplinary research project “Spin or fair speak – when foods talk” which aims at providing new knowledge, tools, and experimental evidence for promoting fairness in food naming and labelling practices.
    OriginalsprogEngelsk
    TitelBIT's 1st Annual World Congress of SQ Foods - 2012 : Theme: Science, Safety, Quality and Sustainability
    Udgivelses stedDalian
    ForlagBIT Congress Inc.
    Publikationsdato2012
    Sider105
    StatusUdgivet - 2012
    BegivenhedBIT's 1st Annual World Congress of SQ Food - 2012: Science, Safety, Quality and Sustainability - Shenzhen, Kina
    Varighed: 1 nov. 20123 nov. 2012
    Konferencens nummer: 1
    http://www.bitconferences.com/sqfoods2012/

    Konference

    KonferenceBIT's 1st Annual World Congress of SQ Food - 2012
    Nummer1
    LandKina
    ByShenzhen
    Periode01/11/201203/11/2012
    Internetadresse

    Bibliografisk note

    CBS Bibliotek har ikke adgang til materialet

    Citer dette

    Barratt, D., Hviid Madsen, M., & Smith, V. (2012). Promoting Fair Food-to-Consumer Communication: A Matter of Taste or Hard Facts? I BIT's 1st Annual World Congress of SQ Foods - 2012: Theme: Science, Safety, Quality and Sustainability (s. 105). Dalian: BIT Congress Inc.
    Barratt, Daniel ; Hviid Madsen, Mai ; Smith, Viktor. / Promoting Fair Food-to-Consumer Communication : A Matter of Taste or Hard Facts?. BIT's 1st Annual World Congress of SQ Foods - 2012: Theme: Science, Safety, Quality and Sustainability. Dalian : BIT Congress Inc. , 2012. s. 105
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    title = "Promoting Fair Food-to-Consumer Communication: A Matter of Taste or Hard Facts?",
    abstract = "The line of research presented in this paper aims at shedding new light on the role of sensory elements in legal disputes concerning potentially misleading food naming and labelling. It presents selected results of a quantitative and qualitative review of 821 real-life cases on such issues processed by the Danish food authorities. A key observation is that the sensory domain tends to be overshadowed by other arguments more easily verbalized. A taxonomy of those instances where the sensory properties of the food and/or the labelling nevertheless do come to play a pivotal role is set up, and different sensory aspects are analyzed in order to establish to what extent and how sensory variables can be integrated into experimental setups for testing the misleading potential of food naming and labelling solutions. For illustrating these perspectives, the key results of one specific follow-up experiment are presented which targeted the limits for consumers’ acceptance of name-product combinations when exposed to taste samples alone (sensory product attributes), taste samples in combinationwith ingredients lists and nutrition facts (adding factual information), and both, in combination with authoritative definitions (adding experts’ final judgments). The research is part of the cross-disciplinary research project “Spin or fair speak – when foods talk” which aims at providing new knowledge, tools, and experimental evidence for promoting fairness in food naming and labelling practices.",
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    Barratt, D, Hviid Madsen, M & Smith, V 2012, Promoting Fair Food-to-Consumer Communication: A Matter of Taste or Hard Facts? i BIT's 1st Annual World Congress of SQ Foods - 2012: Theme: Science, Safety, Quality and Sustainability. BIT Congress Inc. , Dalian, s. 105, BIT's 1st Annual World Congress of SQ Food - 2012, Shenzhen, Kina, 01/11/2012.

    Promoting Fair Food-to-Consumer Communication : A Matter of Taste or Hard Facts? / Barratt, Daniel; Hviid Madsen, Mai; Smith, Viktor.

    BIT's 1st Annual World Congress of SQ Foods - 2012: Theme: Science, Safety, Quality and Sustainability. Dalian : BIT Congress Inc. , 2012. s. 105.

    Publikation: Bidrag til bog/antologi/rapportKonferenceabstrakt i proceedingsForskningpeer review

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    T2 - A Matter of Taste or Hard Facts?

    AU - Barratt, Daniel

    AU - Hviid Madsen, Mai

    AU - Smith, Viktor

    N1 - CBS Library does not have access to the material

    PY - 2012

    Y1 - 2012

    N2 - The line of research presented in this paper aims at shedding new light on the role of sensory elements in legal disputes concerning potentially misleading food naming and labelling. It presents selected results of a quantitative and qualitative review of 821 real-life cases on such issues processed by the Danish food authorities. A key observation is that the sensory domain tends to be overshadowed by other arguments more easily verbalized. A taxonomy of those instances where the sensory properties of the food and/or the labelling nevertheless do come to play a pivotal role is set up, and different sensory aspects are analyzed in order to establish to what extent and how sensory variables can be integrated into experimental setups for testing the misleading potential of food naming and labelling solutions. For illustrating these perspectives, the key results of one specific follow-up experiment are presented which targeted the limits for consumers’ acceptance of name-product combinations when exposed to taste samples alone (sensory product attributes), taste samples in combinationwith ingredients lists and nutrition facts (adding factual information), and both, in combination with authoritative definitions (adding experts’ final judgments). The research is part of the cross-disciplinary research project “Spin or fair speak – when foods talk” which aims at providing new knowledge, tools, and experimental evidence for promoting fairness in food naming and labelling practices.

    AB - The line of research presented in this paper aims at shedding new light on the role of sensory elements in legal disputes concerning potentially misleading food naming and labelling. It presents selected results of a quantitative and qualitative review of 821 real-life cases on such issues processed by the Danish food authorities. A key observation is that the sensory domain tends to be overshadowed by other arguments more easily verbalized. A taxonomy of those instances where the sensory properties of the food and/or the labelling nevertheless do come to play a pivotal role is set up, and different sensory aspects are analyzed in order to establish to what extent and how sensory variables can be integrated into experimental setups for testing the misleading potential of food naming and labelling solutions. For illustrating these perspectives, the key results of one specific follow-up experiment are presented which targeted the limits for consumers’ acceptance of name-product combinations when exposed to taste samples alone (sensory product attributes), taste samples in combinationwith ingredients lists and nutrition facts (adding factual information), and both, in combination with authoritative definitions (adding experts’ final judgments). The research is part of the cross-disciplinary research project “Spin or fair speak – when foods talk” which aims at providing new knowledge, tools, and experimental evidence for promoting fairness in food naming and labelling practices.

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    Barratt D, Hviid Madsen M, Smith V. Promoting Fair Food-to-Consumer Communication: A Matter of Taste or Hard Facts? I BIT's 1st Annual World Congress of SQ Foods - 2012: Theme: Science, Safety, Quality and Sustainability. Dalian: BIT Congress Inc. . 2012. s. 105