"What's the deal with these strange substances in our food?" The representation of food additives by Belgian consumer organizations, 1960-1995
Bibliographic Data
| ID | 5284064 |
|---|---|
| Authors | Filip Degreef (0000-0002-8494-5137, Vrije Universiteit Brussel, corresponding author) |
| Year | 2019 |
| Volume | 27 |
| Issue | 1-2 |
| Pages | 144-163 |
| Publication date | 2019-04-03 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food and Foodways (JOURNAL) |
| Journal identifiers | ISSN: 0740-9710 • E-ISSN: 1542-3484 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/07409710.2019.1591625 |
| OpenAlex | W2974300373 |
| Language | EN |
| Citations received | 2 |
| References cited | 40 |
In general, the perception of food additives tends to be negative. Contemporary research has indicated that consumers have limited knowledge of the origins and composition of such substances, which are seen as unnatural and unhealthy. This article centers on the representation of food additives as a matter of key importance to the public’s conceptualization of them. The method was to make a systematic qualitative study of the magazines of two Belgian consumer organizations (Test-Aankoop/Test-Achats and VIVEC/UFIDEC) between 1960 and 1995, looking especially at similarities with and differences from contemporary analyses. Additives were seen as providing no benefits to consumers, for they could be used to reduce the quality of both the ingredients and the production process. They were perceived as a means of deceiving the public. Negative perception was reinforced through the portrayal of additives as unhealthy and carcinogenic. Because of limitations on the disclosure of content, consumers were portrayed as powerless in the struggle for control over the types and amounts of additives they ingested. In turn, the limitations were seen as a failure of government and scientific institutions to provide the necessary protection
Business · Conceptualization · Control (management) · Economics · Food additive · Food processing · Government (linguistics) · Management · Perception · Political science · Politics · Public opinion · Quality (philosophy) · Representation (politics) · Sociology · Test (biology) · Chemistry · Consumer Attitudes and Food Labeling · Culinary Culture and Tourism · Food Science · Law · Marketing · Psychology · Sensory Analysis and Statistical Methods
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| Citations per year | 0.4 |
|---|---|
| Citation span | 2021 - 2025 (5) |
| Highly cited | No |