CONSUMERS AND ACQUIRERS TRENDS IN PERCEPTION OF FOOD ADDITIVES
Keywords:
natural, synthetic, preference, consumption, knowledgeAbstract
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.
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