Risk analysis approach applied to consumers’ behaviour toward fraud in food products

Abstract

BackgroundConsumers' trust in food control system has been shaken down by multiple food fraud events in the last decade. Initiatives have been taken to restore this trust starting with the adoption of new laws and new management methods, based on risk analysis. Little is known about consumers' knowledge and application regarding this methodology. However, consumers' risk perception has been intensively studied during food fraud events, opening up the opportunity to see if consumers’ behaviors correlate with risk analysis methodology. Scope and approachThis work assumes that consumers perform a quick, instinctive, and personal risk analysis when they buy a food product. The different components of the risk analysis have been analysed and discussed separately. Available scientific data has been reviewed as well as psychosocial effects impacting consumers' risk characterization and risk management. Consumers’ strategies to mitigate food fraud have been discussed to determine how they could reduce risk exposure. Key findings and conclusionsConsumers’ 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.