The role of production process and information on quality expectations and perceptions of sparkling wines.

BACKGROUND: This study, by combining sensory and experimental economics techniques, aims to analyse to what extent the production process, and the information about it, may affect consumer preferences. Sparkling wines produced by Champenoise and Charmat methods were the object of the study. A quantitative descriptive sensory analysis with a trained panel and non-hypothetical auctions combined with hedonic ratings involving young wine consumers (N = 100), under different information scenarios (Blind, Info and Info Taste), were performed. RESULTS: The findings show that the production process impacts both the sensory profile of sparkling wines and consumer expectations. In particular, the hedonic ratings revealed that when tasting the products, both with no information on the production process (Blind) and with such information (Info Taste), the consumers preferred the Charmat wines. On the contrary, when detailed information on the production methods was given without tasting (Info), consumers liked the two Champenoise wines more. CONCLUSION: It can be concluded that sensory and non-sensory attributes of sparkling wines affect consumers' preferences. Specifically, the study suggests that production process information strongly impacts liking expectations, while not affecting informed liking. © 2018 Society of Chemical Industry.

Product reformulation in the food system to improve food safety. Evaluation of policy interventions.

The objective of this study is to understand the level of attention that the consumer awards to a balanced diet and to product ingredients, with a twofold purpose: to understand whether food product reformulation can generate a competitive advantage for companies that practice it and to evaluate the most appropriate policy interventions to promote a healthy diet. Reformulation strategy, in the absence of binding rules, could be generated by consumers. Results from qualitative research and from empirical analysis have shown that the question of health is a latent demand influenced by two main factors: a general lack of information, and the marketing strategies adopted by companies which bring about an increase in the information asymmetry between producers and consumers. In the absence of binding rules, it is therefore necessary that the government implement information campaigns (food education) aimed at increasing knowledge regarding the effects of unhealthy ingredients, in order to inform and improve consumer choice. It is only by means of widespread information campaigns that food product reformulation can become a strategic variable and allow companies to gain a competitive advantage. This may lead to virtuous results in terms of reducing the social costs related to an unhealthy diet.

Measuring Social Sustainability in the Italian Agri-Food Sector: Proposed Key Performance Indicators.

The social dimension of sustainability in the agri-food sector is gaining more and more attention from both scholars and policymakers. In Europe, among different countries, Italy stood out for the active role played in including social conditionality in the Common Agricultural Policy. Despite such interest, there is still confusion concerning the concept of social sustainability, and tools aimed at measuring the social performance of farms are still lacking. The current study aims to identify indicators to measure the social sustainability of farm practices in the Italian agri-food system. The methodology included an analysis of the most relevant literature, legislation, and guidelines to identify five macro-areas of interest, which served as the foundation for developing theoretical social sustainability key performance indicators. The results of this study provide useful insights for both practitioners and policymakers to develop strategies and policies focused on social sustainability.