Chefs’ attitudes in North‐Eastern US toward irradiated beef, Olestra, rBST and genetically engineered tomatoes

Abstract

AbstractSocial and economic factors, such as cost, income, attitudes, availability and convenience have traditionally impacted consumer food choices. Newer determinants of food choice include the effects of legislation, technology and the increase in percentage of meals eaten outside the home (45% today, projected to be 53% by 2010). In this decade, controversial food technologies include irradiation, genetic engineering and and development of non‐digestible fat substitutes. With higher frequency of meals eaten outside the home, there is an increase in transfer of decision making from individuals and families to chefs. This study surveyed 115 chefs for their awareness of and willingness to purchase such technically altered foods. Chefs were also queried concerning support for labeling for genetically modified ingredients and foods. Irradiated ground beef and genetically engineered tomatoes had high levels of willingness to purchase; potato chips made with Olestra had the lowest level of willingness to purchase. Chefs supported mandatory labeling of food containing genetically modified ingredients.