Food additive control: a survey among selected consumers and manufacturers

Abstract

Purpose

The aim of this paper is to explore consumer knowledge, attitudes and practices relating to food additives and to investigate manufacturers' attitudes and practices pertaining to food additives and their control.

Design/methodology/approach

Questionnaire administered face-to-face interviews were conducted with 180 consumers from the population working at the University of Mauritius while an interview guide was used for in-depth interviews with 12 manufacturers.

Findings

The results showed that 65 per cent of all respondents never checked food labels for additives. Overall, the respondents had poor knowledge on food additives. A significant relationship was established between level of education and knowledge rating based on percentage correct answers to food additive questions (p<0.05). The mean percentage correct answers for consumers with different educational levels increased in the following order: primary education; secondary education; tertiary education (p<0.05). The responses relating to attitudinal statements reflected indecision and certain misconceptions. In-depth interviews with local food manufacturers revealed positive attitudes and practices towards food additives. Several problems relating to additive control were mentioned, such as outdated regulations and weak enforcement.

Research limitations/implications

Given the sample sizes, the consumer research should not be extrapolated to the Mauritian population while the exploratory manufacturer study should not be generalised to the whole food industry.

Originality/value

These findings provide a factual basis for further investigations, review of current food legislation and development of education strategies for consumers, all aiming towards enhancing the effectiveness of the national food control system in Mauritius.

Citation

Nadia Shaheen Koyratty, B., Aumjaud, B. and Amnee Neeliah, S. (2014), "Food additive control: a survey among selected consumers and manufacturers", British Food Journal, Vol. 116 No. 2, pp. 353-372. https://doi.org/10.1108/BFJ-05-2012-0125