Product reformulation in the food system to improve food safety. Evaluation of policy interventions

• Published in: Appetite Vol. 74; pp. 107 - 115
• Main Authors: Marotta, Giuseppe, Simeone, Mariarosaria, Nazzaro, Concetta
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2014
• Subjects: Adolescent; Adult; Consumer Product Safety; Diet; Female; Focus Groups; Food Chain; Food choice; Food Handling; Food Safety; Food, Organic; Healthy diet; Humans; Innovation; Male; Marketing strategies; Middle Aged; Nutrition Policy; Product reformulation; Surveys and Questionnaires; Young Adult; Innovation; Product reformulation; Food choice; Healthy diet; Marketing strategies
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1016/j.appet.2013.12.003

•Consumer awareness and attention with respect to food safety.•Product reformulation can be generated by consumer demand.•The lack of consumer information and the effects of communication practices.•Information campaign must increase the knowledge about unhealthy ingredients.•Information campaigns can allow some companies to gain a competitive advantage. The objective of this study is to understand the level of attention that the consumer awards to a balanced diet and to product ingredients, with a twofold purpose: to understand whether food product reformulation can generate a competitive advantage for companies that practice it and to evaluate the most appropriate policy interventions to promote a healthy diet. Reformulation strategy, in the absence of binding rules, could be generated by consumers. Results from qualitative research and from empirical analysis have shown that the question of health is a latent demand influenced by two main factors: a general lack of information, and the marketing strategies adopted by companies which bring about an increase in the information asymmetry between producers and consumers. In the absence of binding rules, it is therefore necessary that the government implement information campaigns (food education) aimed at increasing knowledge regarding the effects of unhealthy ingredients, in order to inform and improve consumer choice. It is only by means of widespread information campaigns that food product reformulation can become a strategic variable and allow companies to gain a competitive advantage. This may lead to virtuous results in terms of reducing the social costs related to an unhealthy diet.