Presence of palm oil in foodstuffs: consumers' perception

Roderic Mòbil

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Presence of palm oil in foodstuffs: consumers' perception

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dc.contributor.author Guadalupe, Grobert A.
dc.contributor.author Lerma García, María Jesús
dc.contributor.author Fuentes, A.
dc.contributor.author Barat, Jose M.
dc.contributor.author Bas Cerdá, María del Carmen
dc.contributor.author Fernández Segovia, Isabel
dc.date.accessioned 2020-07-29T17:50:18Z
dc.date.available 2020-07-29T17:50:18Z
dc.date.issued 2019
dc.identifier.uri https://hdl.handle.net/10550/75392
dc.description.abstract Purpose - The purpose of this paper is to determine the presence of palm oil in food products on sale, and to study and compare consumers' opinions about this oil type in Spain (importing country) and Peru (producing country). Design/methodology/approach - Recent news published in both countries, which could influence consumer perceptions, were analysed. A study on the labelling of foodstuffs in Spain was carried out, as was a survey with Spanish and Peruvian consumers. Findings - Palm oil was found in a large number of products and in a wide range of foods, especially those from the bakery sector. The percentages of saturated fats varied substantially within the same product type. Spanish consumers showed much more interest in the labelling and information on nutritional properties, especially energy values, saturated fats and sugars, while Peruvians focused more on energy values, and protein, vitamin and mineral contents. In Spain, palm oil was considered the worst quality fat/oil and had a clearly negative effect on both health and the environment. In Peru, palm oil was neither perceived by the majority of respondents as low quality oil nor associated with negative health effects. However, they were aware of the environmental problems that could result from its production. Originality/value - These results confirm that the food industry should make efforts to reduce or replace palm oil in foods, mainly in Spain, as most consumers believe that palm oil negatively affects their health and the environment
dc.language.iso eng
dc.relation.ispartof British Food Journal, 2019, vol. 121, p. 2148-2162
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source Guadalupe, Grobert A. Lerma García, María Jesús Fuentes, A. Barat, Jose M. Bas Cerdá, María del Carmen Fernández Segovia, Isabel 2019 Presence of palm oil in foodstuffs: consumers' perception British Food Journal 121 2148 2162
dc.subject Empreses
dc.subject Aliments Consum
dc.subject Salut
dc.subject Medi ambient Anàlisi d'impacte
dc.subject Alimentació
dc.title Presence of palm oil in foodstuffs: consumers' perception
dc.type info:eu-repo/semantics/article
dc.date.updated 2020-07-29T17:50:18Z
dc.identifier.idgrec 138072


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Roderic Mòbil