It appears that consumers’ knowledge about the concept of food fraud is limited, and their understanding of the associated risks is built on incomplete information. Besides, consumers seem to apply an incorrect risk analysis methodology. However, consumers, either favoring or reducing the weight of data, are influenced by psychosocial effects and biased information. Communication and education regarding management of food fraud and detection of food fraud are needed from a consumer standpoint. Furthermore, actions have to be undertaken on a local level, as it appears that “consumers” is not a homogenous cluster.
The article is published in Trends in Food Science & Technology and is accessible at the following link.