CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES

A multiplicity of factors influences the perception of food by consumers and acquirers, knowledge or information being a key factor in their perception. Currently, most of the foods that we find on the market contain additives in their composition and are used with the aim of improving the character...

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Autores principales: López, Paloma Lucía, Reinante, Rocio Denisse, Grosso, Nelson Ruben, Olmedo, Ruben Horacio
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021
Materias:
natural
synthetic
preference
consumption
knowledge
naturales
sintéticos
preferencia
consumo
conocimiento
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33214
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
id I10-R308-article-33214
record_format ojs
spelling I10-R308-article-332142024-08-14T18:53:12Z CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES TENDENCIAS EN LA PERCEPCIÓN DE LOS CONSUMIDORES Y ADQUIRIENTES SOBRE LOS ADITIVOS ALIMENTARIOS López, Paloma Lucía Reinante, Rocio Denisse Grosso, Nelson Ruben Olmedo, Ruben Horacio natural synthetic preference consumption knowledge naturales sintéticos preferencia consumo conocimiento A multiplicity of factors influences the perception of food by consumers and acquirers, knowledge or information being a key factor in their perception. Currently, most of the foods that we find on the market contain additives in their composition and are used with the aim of improving the characteristics of the food, whether they are organoleptic, processing or preservation. The Laboratorio de Tecnologia de Alimentos at Facultad de Ciencias Agropecuarias of the Universidad Nacional de Córdoba (LabTA-FCA-UNC) is dedicated to the task of evaluating the perception of consumers about additives by conducting surveys. The responses pointed out that consumers prefer foods with additives of natural origin instead of synthetic additives, this is because they perceive synthetics as more toxic. That is, they relate the natural with the healthy, and the synthetic with damage to health without having a criterion based on information in this regard. It is for this reason that the need to provide food education in order to improve knowledge in society becomes fundamental. Una multiplicidad de factores influencia la percepción sobre los alimentos por parte de los consumidores y adquirientes siendo el conocimiento o información un factor clave en su percepción. Actualmente, la mayoría de los alimentos que encontramos en el mercado contienen aditivos en su composición y se utilizan con el objetivo de mejorar las características del alimento, ya sean organolépticas, de procesamiento o de conservación. El Laboratorio de Tecnología de Alimentos de la Facultad de Ciencias Agropecuarias de la Universidad Nacional de Córdoba (LabTA-FCA-UNC) se encuentra abocado a la tarea de evaluar la percepción de los consumidores sobre los aditivos por medio de la realización de encuestas. Las respuestas apuntaron a que los consumidores prefieren alimentos con aditivos de origen natural en lugar de los aditivos sintéticos, esto es debido a que perciben a los sintéticos como más tóxicos. Es decir, relacionan lo natural con lo saludable, y lo sintético con daños a la salud sin tener un criterio basado en información al respecto. Es por esta razón, que se torna fundamental la necesidad de brindar educación alimentaria con el fin de mejorar el conocimiento en la sociedad. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021-07-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33214 Nexo agropecuario; Vol. 9 Núm. 1 (2021); 45 - 51 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33214/34236 Derechos de autor 2021 Paloma Lucía López, Rocio Denisse Reinante, Nelson Ruben Grosso, Ruben Horacio Olmedo https://creativecommons.org/licenses/by-nc-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic natural
synthetic
preference
consumption
knowledge
naturales
sintéticos
preferencia
consumo
conocimiento
spellingShingle natural
synthetic
preference
consumption
knowledge
naturales
sintéticos
preferencia
consumo
conocimiento
López, Paloma Lucía
Reinante, Rocio Denisse
Grosso, Nelson Ruben
Olmedo, Ruben Horacio
CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
topic_facet natural
synthetic
preference
consumption
knowledge
naturales
sintéticos
preferencia
consumo
conocimiento
author López, Paloma Lucía
Reinante, Rocio Denisse
Grosso, Nelson Ruben
Olmedo, Ruben Horacio
author_facet López, Paloma Lucía
Reinante, Rocio Denisse
Grosso, Nelson Ruben
Olmedo, Ruben Horacio
author_sort López, Paloma Lucía
title CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
title_short CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
title_full CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
title_fullStr CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
title_full_unstemmed CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
title_sort consumers and acquirers trends in perception of food additives
description A multiplicity of factors influences the perception of food by consumers and acquirers, knowledge or information being a key factor in their perception. Currently, most of the foods that we find on the market contain additives in their composition and are used with the aim of improving the characteristics of the food, whether they are organoleptic, processing or preservation. The Laboratorio de Tecnologia de Alimentos at Facultad de Ciencias Agropecuarias of the Universidad Nacional de Córdoba (LabTA-FCA-UNC) is dedicated to the task of evaluating the perception of consumers about additives by conducting surveys. The responses pointed out that consumers prefer foods with additives of natural origin instead of synthetic additives, this is because they perceive synthetics as more toxic. That is, they relate the natural with the healthy, and the synthetic with damage to health without having a criterion based on information in this regard. It is for this reason that the need to provide food education in order to improve knowledge in society becomes fundamental.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2021
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33214
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AT reinanterociodenisse consumersandacquirerstrendsinperceptionoffoodadditives
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AT olmedorubenhoracio consumersandacquirerstrendsinperceptionoffoodadditives
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first_indexed 2024-09-03T20:27:33Z
last_indexed 2024-09-03T20:27:33Z
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