• Journal Article

Consumer Attitudes Toward and Preferences for Food Standards of Identity

Citation

Cates, S., Carter-Young, H., Puro, E. L., Post, R. C., & Manka, A. (2004). Consumer Attitudes Toward and Preferences for Food Standards of Identity. Journal of Food Products Marketing, 10(1), 67-84.

Abstract

Federal food standards of identity protect consumers from nutritional and economic fraud by establishing standardized names and characteristics for some products. Standards have been criticized for a variety of reasons, raising the possibility that standards may be harmful to the consumers' interests that they are designed to protect. The authors conducted focus groups to collect information on consumers' attitudes toward food standards and their perceived usefulness. Many participants believed that standards are useful and deemed standards to be more important for some types of products than others. Regulators can use the study findings to guide policy decisions on food standards.