State of the art in benefit–risk analysis: Consumer perception

► Benefits of foods are more important than risks in consumers’ food choice. ► Hedonic and health aspects of foods are among the most important benefits. ► Unfamiliar and novel foods are perceived as having higher risk. ► Products perceived to be highly beneficial are also perceived to have low risk...

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Bibliographische Detailangaben
Veröffentlicht in:	Food and chemical toxicology 2012, Vol.50 (1), p.67-76
Hauptverfasser:	Ueland, Ø., Gunnlaugsdottir, H., Holm, F., Kalogeras, N., Leino, O., Luteijn, J.M., Magnússon, S.H., Odekerken, G., Pohjola, M.V., Tijhuis, M.J., Tuomisto, J.T., White, B.C., Verhagen, H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Benefit perception cognition Community Participation consumer attitudes Consumer behaviour decision making ecosystem services food chain food choices food processing humans hunger ingestion morbidity mortality novel foods Risk Assessment Risk perception society toxicology
Online-Zugang:	Volltext
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