KI-76-06-384-EN-C

This publication produced by the Directorate General Research (DG Research) of the European Commission
brings together some project results in the filed of food consumer science. Understanding consumer choice
through consumer science is an essential basis for any policy-making on diet and nutrition. It can also make
a major contribution to the well-being and healthy ageing of European citizens. This publication might
contribute to increase awareness on the importance of consumer’s role in the food area, providing examples
of EU-funded projects to scientists and other interested people not yet familiar with this discipline.

Food consumer
science
Lessons learnt from FP projects
in the field of food and consumer science

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Consumer science in the field of nutrition
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 0
Foreword
Understanding the attitudes, knowledge and behaviour of European
consumers is of vital importance to policy making on food, guiding
regulation, informing new product development and directing other
research activities. This publication outlines the spectrum of activi-
ties undertaken by the European Commission in the general area of
consumer science. This multidisciplinary area underpins many other
areas of research activity. We need to better understand the drivers
of consumer behaviour towards food purchase and consumption, in
addition to take into account how consumer attitudes are formed in
the context of agriculture and food and how trust in the food supply
chain can be maintained and reinforced. We need to know how these attitudes vary with age and
other social parameters, and also how messages about healthy diet can be successfully conveyed
to the population.

Regional, national and cultural difference between consumers must be recognised and taken into
account for effective communication and education programmes. Market success depends on the
degree to which the new product reflects unmet consumer needs. However this is a field that should
be independent from the industry, and future programmes could implement what was started in
the Fifth Framework Programme for Research and Technology Development (FP5, 1998-2002) and
continued in FP6 (2002-2006), that is to include a consumer science component in food/nutrition
projects. Consumer science is a growing area where best examples and practices can and should
be exchanged between Countries. Some of the disciplines that make up this approach are sensory
science, psychology, social sciences, behavioural sciences, statistics, human perception, cognition
behaviour, economics and anthropology. Converging technologies, primarily cognitive science
and bioinformatics, may also contribute to build up this discipline. Such a complex research field
cannot be afforded by a single Member Country.

Research has the possibility either to contribute to policy objectives or to open new possibilities for
policy. Consumer research on food is not different from other research in this respect, providing
both a contribution to meeting long and short term policy goals through the provision of data on
which policy may be assessed and methods of policy be implemented and monitored. This publica-
tion produced by the Directorate General Research (DG Research) of the European Commission,
cannot be exhaustive in approaching the field of food consumer science. It is just a start, however
it may contribute to increase awareness on the importance of consumer’s role in the food area,
providing examples of EU-funded projects to scientists and other interested people not yet familiar
with this discipline.

Christian Patermann
Director of Biotechnology, Agriculture & Food Research
Directorate General Research
0
Introduction
Consumer science

Ask EU citizens about their favourite food, its taste and Different people have widely different energy needs.
characteristics, why they eat it and what food means Very active people need to use more energy and there-
to them and you are likely to get some 485 million fore need to obtain it from food. Less active people, who
unique answers. have sedentary, non-manual jobs, need less energy
and therefore less food intake. Men usually need more
The variety of food available in Europe is vast and its energy than women and adults need more than chil-
cultural significance profound. Traditional dishes and dren. In addition, nutrient requirements differ with ages
diet differ considerably across the continent from west and stages of development.
to east and north to south. People tend also to look
at traditional foods to experience “ancient” flavours In addition, general food safety standards have im-
and explore a significant part of European culture. In proved enormously, thanks to a better scientific under-
parallel, modern food processing, retail logistics and standing of the causes of spoilage and control of con-
consumer choice are encouraging a trend towards a tamination. This, in turn, has translated into new food
new European diet in which sometimes the similarities technologies. However, new, safer methods and tighter
outweigh the differences. regulation have not prevented some major food scares
in recent years. These have caused great concern to con-
sumers throughout Europe and dented their confidence
Eat well to stay healthy
in the food industry. The end result is periodic dips in
Our understanding of nutrition and health has ad- sales and changes in consumption patterns whenever a
vanced substantially in recent years. Our bodies need new food safety scare hits the headlines.
about 40 different nutrients to stay healthy. Some are
required in relatively large quantities and are called ma- Despite our greater understanding of our own nutri-
cronutrients - such as carbohydrates, fats and proteins. tional requirements and the nutrition provided by our
Others are known as micronutrients and are needed in food, the incidence of chronic diet-related disease in
smaller quantities. Examples of micronutrients include the population is rising. These illnesses include diabe-
vitamins, minerals and trace elements. tes, heart disease and certain forms of cancer. They are
becoming the main source of ill health for European
citizens and account for a significant part
of public health expenditure. On the other
hand we are living longer. Since 2000 the
average European Union citizen’s life ex-
pectancy has gained over one year, with
female life expectancy at birth now being
over 80 in 18 EU Member States1.

For past generations, the main reason for

diet-related ill health was insufficient quanti-
ty or quality of food. Today, mass starvation
in Europe is unknown, as are, to a large
extent, severe widespread illnesses due to a
lack of specific nutritional components.
Ironically, our diet-related health scene is
now dominated by a rise in the incidence

1
EUROSTAT “Population and social conditions”, 16/2006
 0

of obesity. Europeans are confronted with growing Consumer science in the area of food has four principal
health problems largely caused by over-consumption of goals that add value to other aspects of food research.
food! How can the scales be tipped back again? It seeks to accurately measure consumer behaviour in
relation to food – ensuring that what people say they
Finally, we should not forget the “pleasure” side of eat- eat is in fact what they eat. From these observations
ing. The study of food intake integrates fundamental it seeks to develop comprehensive models of consumer
cognitive and emotional processes in the human brain, food choice processes. It seeks to promote effective inter-
and can in particular provide evidence on the neural action with consumers and their representative groups to
correlations of the hedonistic experience central to provide open and trusted communication channels. This
guiding behaviour. scientific approach can help develop effective strategies
to deliver healthy messages on diet that are more likely
to bring about change in people’s habits. In this respect,
A “consuming” science
an old science such as cognitive science, whose origin
Getting accurate and understandable messages across is in the mid-1950s, is today used to disclose the secrets
to European citizens on diet (and exercise) appropriate of our brain in relation to food behaviours.
to modern lifestyles is a key element of public health ini- This publication outlines key health and diet issues in
tiatives to halt Europe’s burgeoning waistline. However, Europe and gives a brief introduction to consumer sci-
it is up to individuals, groups and communities – society ence and its contributions. It is not exhaustive, since
in general – to act upon these messages. this field of research field is a very complex and, for
the time being, fragmented area. The brochure out-
How consumers react to messages on food, food safety lines current and future European research in this area
and diet is a very complex matter that depends on a and presents a number of European Commission-fund-
wide array of individual and societal inputs, underlying ed projects that are throwing new light on consumer
beliefs and values. All of which may vary over time and attitudes and behaviour across the continent.
from region to region.

Understanding how people think about

food and its production, how they obtain
their food, their own attitudes to diet and
their understanding of the links between
diet and health are all part of a multi-
­disciplinary area of research of increasing
importance that crosses both social and
natural sciences: consumer science.

Consumer science is an integrating compo-

nent of broadly-based food research using
a variety of techniques to measure and test
consumer behaviour and preferences. It of-
ten combines physiological research with
consumer testing for acceptability of new
food development.
0
European food overview – what we eat
Consumer science

The geographical, historical and cultural diversity of Thanks to improvements in food processing and storage
Europe is reflected in its wide variety of food and techniques, modern transport systems and wider distri-
drink products. The many different European cultures bution channels, Europeans no longer have to depend
each have their own distinct dietary habits. These are on locally-grown produce. Modern canning, freezing,
largely based on the historical availability of local or chilling and vacuum packaging techniques have all
regional ingredients and the local climatic and geo- helped bring about a revolution in food processing.
graphical situation. Fast transport systems have ensured the freshness and
safety of produce carried over very long distances and
In southern Europe, the so-called Mediterranean diet uses onto the supermarket shelf.
a larger proportion of fresh fruit and vegetables. Olive oil
is also a preferred cooking medium. In northern Europe, One UK supermarket chain estimated that the number of
vegetables are traditionally boiled and animal-derived food items in a typical retail store increased from 550
fats have been more extensively used for cooking. In the in 1954 to more than 10 000 forty years later (1995).
north and east of Europe, pickling and smoking has been Today, the figure even in a medium-sized European
a traditional form of preserving foods, whilst in the south, retail outlet may be 25 000 different food products.
sun-dried produce has been more available. And each year, more than 20 000 new food and drink
products are put on the market. The European food and
drink industry has an annual turnover of around €800
Variety is the spice of life
billion and employs 4.1 million people.
Thanks to the rapid expansion in global agri-food
trade, consumers across Europe can benefit from an Food prices are also historically low as a proportion of
unprecedented variety of food products today. Social total family budget, with a much smaller percentage spent
and technological developments over the past two on food than just 25 years ago. On average, about 13%
decades have significantly changed the variety of of European households’ total expenditure goes on food.
food available in Europe, in terms of total range and
supply throughout the year. How food is purchased
Changing habits
and prepared has also changed. All these issues are
reducing regional differences in diet and Europe’s With changing lifestyles and the traditional role of
citizens are increasingly consuming the same kind housewife fast disappearing, the image of whole fami-
of food in similar ways. In parallel, an increasing lies sitting down together tucking into hearty meals with
number of consumers tend to purchase foods when home-made food and fresh-baked bread has become a
on holiday, creating a type of “food tourism” particu- thing of the past in many parts of Europe. The amount of
larly for typical products that are not widely commer- time spent eating at home has been cut back drastically
cialised out of their region of origin. and meals have become more informal, more individual
and less predictable. In France, surveys by the Institut
European research has sought to correlate the sen- National de la Statistique et des Études Économiques
sory properties of such ‘typical’ foods and consumer have pointed up a reduction in the average time spent
behaviour in order to provide food for thought for each day eating at the table from two hours 30 minutes
strategies to promote these valuable regional prod- in 1965 to one hour 20 minutes in 1998-99. A similar
ucts. The research showed that consumers are often picture can be found in other European countries. Across
most interested in the image of the region of origin Europe the average family spends as little as six-and-a-
or the particular brand, and price effects always has half minutes preparing the evening meal compared to
an influence. the typical two-and-a-half hours required 50 years ago.
 0

The revolution in food processing has made

food so easy to prepare that children are
now much more able to make their own
meals and snacks, without having to rely
on their parents. The rise in disposable in-
come of households, the tendency for more
women to work, increasing numbers of sin-
gle-person households, and the demands
on our time for work and other activities
have generated demand for whole new
ranges of convenience foods and the ap-
pliances to store and cook them.

New habits have also grown in a number

of population groups including cooking as
“entertainment” when organising social
events at home: for example, the rise of the summer Rich diet, poor diet
barbeque and cooking “at the table” such as raclette
Despite, or perhaps because of, the relative cheapness
or fondue.
and rich variety of our food, the number of premature
deaths arising from diet-related diseases is growing
The rapid expansion of the food retailing industry, bet-
rapidly. One of the most common health problems is
ter product labelling and nutritional information have
overweight. Severe overweight or obesity is a key
had a strong influence on consumer choice, as well
factor in the development of many chronic diseases,
as their knowledge about nutritional content and their
including heart and respiratory disease, Type 2 dia-
buying habits. Today’s consumer is in a better position
betes, hypertension, osteoarthritis and some types of
to make informed decisions about which foods, and in
cancer - all of which can lead to premature death.
what quantities, are best for a healthy diet.
Research also indicates that the health risks of exces-
sive body fat can be correlated with relatively small
More and more people across Europe are eating out or
increases in body weight. The World Health Organisa-
bringing takeaway or ready-made meals home. Almost a
tion’s MONICA2 project examined global obesity and
quarter of Belgians never cook a meal at home. In France,
shows an increase in obesity ranging from 10 to 40%
annual per capita consumption of frozen foods, especially
in the past ten years in European countries. Among
ready-prepared meals, rose from 2 kilogrammes to 37 kg
these serious diseases, Type 2 diabetes is the one most
between 1965 and 1995.
clearly correlated with obesity. The risk of developing
The growing popularity of convenience foods, at a time
the disease rises sharply with body mass index3.
when people are becoming more aware of the connec-
tion between eating and health, has boosted demand
In response to concern on obesity the Directorate Gen-
for certain types of processed food deemed low-fat,
eral Health and Consumer Protection of the European
reduced-sugar, low-calorie or fibre-rich, or which have
Commission (DG SANCO) has launched a Platform on
added vitamins and minerals.

2
WHO MONICA Project, Risk factors. International Journal of Epidemiology, 1989. 18 (Suppl 1): p. S46-S55. [Link]
3
Body mass index (BMI) is a mathematical formula to assess relative body weight. It is calculated as weight in kilograms divided by the
square of the height in metres (kg/m2). A person with a BMI above 30 is considered obese, while over 25 is overweight.
0

Diet, Physical Activity and Health4 to deepen common

Striking the right balance
understanding of the challenge and provide concrete
action that can reverse current trends. Because of the immense diversity in the composition
of foods and the broad range of needs for balanced
In parallel, and in contrast, to the issue of obesity in- nutrition, no single food can supply all the essential
terest in vegetarian food has been growing for many nutrients. Moreover, it is difficult to classify foods as
years and more recently ‘organic’ food has made a “bad” or “good”. Therefore, one of the fundamental
major impact on the food market. Together with foods principles of healthy eating is variety: the need to con-
for people with specific nutritional requirements (i.e. sume a broad range of foods on a regular basis. The
diabetics, celiac disease or specific food allergy) this key is to stick to a balanced diet that adequately sup-
has prompted much innovation by the food industry in plies our nutritional requirements and to ensure that our
adapting or “inventing” novel food products for new lifestyles provide us with the opportunity to take appro-
market requirements and consumer demand. priate exercise.

Economic and social issues should also be considered. In Europe over the past 30 years, average daily en-
The cost of fruit and vegetables, for instance, has in- ergy intake has risen by about 300 kilocalories to
creased dramatically in the last 20-30 years and this is 3 400 kcal. At the same time, our lifestyles have be-
an additional factor limiting the use of these foods. In come more sedentary and the collective increase in
the past, poorer people benefited from a healthy diet, energy intake has moved inexorably onto our collec-
mainly based on vegetables. Today poorer people pur- tive waists.
chase relatively fewer vegetables.

The involvement of consumers in the development of

new food products is increasingly important to ensure
market acceptability. With research and production
costs for new foods growing it is clear that any new
product must be tested with consumers – and if neces-
sary adjusted – before launching into the market and
preferably as early as possible in the development
process.

For example, a European project to develop new en-

zyme-based products that can improve sensory char-
acteristics of food showed that consumer acceptance
was positively enhanced by tasting the final product!
Such direct experience also promoted positive attitudes
towards the use of modern technology in food produc-
tion in general.

4
[Link]
 0
Consumer Factors – How Do We Choose?
Food consumption is a repetitive behaviour, which is itself. Citizens must feel able to accept and act on these
influenced by a number of product- and consumer-re- messages. They do not want to be told what to eat or
lated factors. These themselves are context-dependent what not to eat; they need to be empowered to choose.
and in dynamic interaction with each other. Some of Direct experience by consumers of new or novel food or
these factors are habitual or subconscious and we are food ingredients can have a clear positive effect on their
not routinely aware of them. Yet they have a strong attitudes to the acceptability of specific products. In other
influence on our eating habits. cases, the identification of the best vehicle to convey
healthy food habits is a crucial issue. Older people, for
Above all, food is a fuel for life. But it is also a me- instance, do not trust the same people for advice on food
dium through which individuals and groups express their as the average consumer, however many of them would
cultural values and social status. The way in which Eu- first take advice from their doctor and then from their
ropean citizens relate to their food, local customs and family. This same European research also highlighted the
cultural significance can be as varied as the food itself. issues of loss of sensory perception, such as taste, and
social factors, such as tiredness and loneliness, associ-
This means that research elements from both the social ated with aging that impact on nutrition for older people.
and natural sciences need to be fully integrated into the These and other social factors can cause older people to
consumer science base to address issues in the food lose motivation in preparing and consuming meals.
sector that are likely to impact on the quality of life of
European citizens. Another European-funded study examined how the so-
cial life of many older people revolves around food but
that they often do not get the food they want or need.
Why choice matters
Food and meal providers assume they know what older
Nowadays, people are genuinely concerned about the people want and fail to ask them directly. The research
impact of food and diet on their health. Nutritional and highlighted the complex social food network that con-
medical research provides continual new evidence on the tributes hugely to the health, independence and quality
role of food in health. of life of the older generation.
This research also produces information that
can lead to the development of new prod-
ucts with direct health benefits for consumers.
However, the impact of these scientific ad-
vances will be minor unless this new knowl-
edge is translated into healthy dietary habits
and food choices by consumers.

What needs to be developed is a scientific

basis for guiding consumers’ food choices to-
wards more health-promoting eating habits
and the integration of consumer needs and
concerns into new food product develop-
ment. But above all, the public must have
confidence in those institutions that deliver
the messages to them as well as the content
10

Consumers also want to be reassured that the food they - Physical determinants such as ease of access to food,
are choosing is safe to eat. Recent food scares in Europe education, specific skills (particularly cooking) and
triggered by Bovine Spongiform Encephalopathy (BSE) in time constraints
meat, dioxin-contaminated chicken and feed, salmonella - Social determinants such as culture, family, peer-group
in eggs, or E-coli poisoning have made consumers far pressures and meal patterns
more concerned about health and hygiene in the food - Psychological determinants such as mood, stress and
industry. Even a few incidents like these have dented the guilt, and
public’s confidence not only in regulatory institutions, but - Attitudes, beliefs and knowledge about food.
also in the European food industry, and its associated
science base. And they tend to have a ‘knock-on’ effect This non-exhaustive list shows the complexity of food
of hindering the delivery of effective, science-based mes- choice in modern life. What is more, food choice fac-
sages on food and health to the public. tors are likely to change with age and will vary con-
siderably from one individual or group to another. This
Developing effective risk communication about all matters means that any understanding or intervention derived
associated with food safety is a priority. The scope must from the study of one population group can only be
include chronic risks (such as poor domestic food-hygiene applied with caution to other groups.
practices) as well as effective crisis management. In order
to win back public confidence, it is essential that people However in contrast European research has shown that
are able to participate in the decision-making framework common beliefs exist across the continent. For example,
associated with food production and safety regulation. what sets organic consumers apart from non-organic is not
The implementation of important pieces of legisla- related to age, gender, education or income, but correlat-
tion, such as food labelling or the nutrition and health ed with what they thought and felt about organic food and
claims, may be easier at the industrial and policy level their belief in its potential benefits such as improved taste,
if consumers are consulted as early as possible in the being more ‘natural’, contributing to a longer, healthier
legislative process. For instance, the size and type of life and benefits for society and the environment. The
information contained on food labels are issues that study showed that if a consumer believes in the benefits
need further investigation. of organic food, then price is not necessarily a barrier to
purchase although availability is often an issue.

Diverse drivers for consumer choice In areas of both nutrition and food safety, understand-
ing of consumers’ attitudes is far from complete. A
So what drives consumer choice? Hunger is the clear
better idea about how people perceive their diets and
primary driver. However, what we choose to eat, par-
how they regard various communication channels for
ticularly in a day and age when food is abundantly
information on food is an essential ingredient of any
available 365 days a year, is not determined solely by
healthy eating initiative.
physiological or nutritional needs.

According to the European Food Information Council

Methods used in Consumer Science
(EUFIC)5, factors that influence food choice include:
-B
 iological determinants such as hunger and satiety, palat- Consumer science can be defined as the study of pro-
ability of food, taste and other sensory aspects viding for the well-being of individuals and households
- Economic determinants including cost, income and in the context of how they are influenced by institutions
availability of foods and communities. It is by its very nature, multi-discipli-

5
EUFIC Review No. 17, April 2005
 11

nary, drawing from fields such as economics, sociology, The methods are often used in combination during an
­psychology, law and business. Consumer behaviour, experimental project. For example, background research
household finance and consumer protection are major may be conducted initially on an issue followed by focus-
areas of consumer science. Consumer behaviour is the group sessions to explore possible consumer responses.
study of how people buy, what they buy, when they buy The information gained from the focus group (or groups)
and why they buy. could then be used to design the questionnaire to be
used in a wider survey. In most cases, the use of two or
A wide variety of methods are used in consumer sci- more techniques allows better identification of the most
ence. Many of the techniques are shared or originate appropriate approach for a specific research challenge.
from the methodologies developed for commercial
market research. Four general categories of research
Community Consumer Research
design can be described:
Research on consumer behaviour and attitudes, assess-
Qualitative research used for initial exploration of an
ments of consumer confidence and strategies to build
issue. This will use a small sample of consumers that
trust have played a prominent part in past, current and
may not or cannot be statistically representative of the
future EU Research Framework Programmes (FPs).
general population. Examples of techniques in this cat-
egory include focus-group interviews involving a small
FP5 saw the European Commission contribute around
group of consumers in a single discussion or in-depth
€264 million between 1998 and 2002 under the Qual-
interviews with a series of individual consumers.
ity of Life Programme to research projects focusing spe-
Quantitative research from which more general conclu- cifically on nutrition, food technology and food safety.
sions can be drawn and which can be used to test spe-
cific hypotheses. This uses random sampling techniques In FP6, the Food Quality and Safety priority had a
and a large number of subjects to validate inference of budget of around €750 million for the period 2002-
results from the research sample on to the general popu- 2006 and one of its primary aims was to clarify the
lation. Examples of this type of technique include the use links between food and health. The programme pro-
of questionnaires and surveys. vided support to a wide range of consumer science
initiatives, which were primarily incorporated in large
Observational techniques in which researchers observe
projects such as Integrated Projects.
consumers, or other social phenomena, on the ground
in natural situations. The observations may be cross-sec-
Under the Seventh Framework Programme (2007-2013),
tional (a number of observations made with different
the “Fork to Farm: food (including seafood), health and
subjects at any one time) or longitudinal (a number of
well-being” activity within the Food, Agriculture and Fish-
observations over a certain period).
eries, and Biotechnology theme includes further research
Experimental techniques in which a semi-artificial en- calls on understanding consumer behaviour. The consumer
vironment is used to attempt to control confounding and thus societal needs will constitute the driving force of
factors. In the context of consumer science and food, this FP7 activity. This is seen as a major factor in the com-
this type of experimental set-up is often used to evalu- petitiveness of the food industry and the impact of food on
ate sensory attributes of food, including taste and tex- the health and well-being of the European citizen. The fo-
ture, or in the commercial context to assess products cus will be on consumer perception and attitudes towards
in development. food, understanding societal trends, and identifying deter-
minants of food choice and consumer access to food.
12
Consumer choice and policy-making
Consumer science

Understanding consumer choice through consumer sci- from supermarket chains and only slightly more for farm-
ence is an essential basis for any policy-making on diet ers. The highest levels of trust were placed in consumer
and nutrition. It can also make a major contribution to organisations, food experts and governmental bodies
the well-being and healthy ageing of European citizens. and there were similar scores across all six nations in-
And it is of paramount importance in any dialogue with volved in the research.
the public to boost consumer confidence in the Euro-
pean food system. In a parallel study of consumer-confidence factors dur-
ing a food crisis scenario, the relatively unsophisticated
The choice that the individual consumer makes on a ‘rules of thumb’ applied to personal concepts on food
daily basis will be the final arbiter of policy success or safety were revealed. This survey confirmed that food
failure in this vital area, with implications that are both safety is generally considered to be ‘extremely impor-
economic and social. tant’ by European citizens and that the most trusted
information sources across all the countries surveyed
In a bid to make the food industry more consumer- were doctors and other health authorities, national
oriented and strengthen consumer involvement in the food safety authorities, university scientists and consum-
production of healthy food, the European Technology er organisations. The critical need for risk managers to
Platform ‘Food for Life’ was set up in 2005 under the cultivate a trust relationship with citizens in advance of
umbrella of the Confederation of Food and Drink Indus- any crisis was highlighted.
tries of the EU (CIAA). This initiative, bringing together
representatives from universities, large companies, Many of the scientific issues at stake in the food sector are
small businesses, food research centres and key actors so complex that the questions raised can only be answered
in the food chain, responds to a clear policy message via cooperative research and shared expertise of the kind
that food produced today must meet consumers’ expec- encouraged by the Research Framework Programmes -
tations as well as environmental, health and competi- like multinational projects and networking. But at the end
tiveness objectives. of the day, ‘good scientific research’ is not enough on
its own. To actually raise food safety standards and lift
consumer confidence, the research findings must be ef-
Communication channels for public
fectively translated into coherent policy measures. They
health messages
must also be backed up by sufficiently open communica-
There are many potential communication channels tion to get through to the final customer – the consumers
for public health messages. The plethora of potential themselves. This means that research programmes and
routes and the various, often conflicting, messages that projects should not just be designed for a small scientific
they convey to the public can even confuse people. So community, but should be user-friendly, from the prepara-
it is important to get the right message across. tory stage right through to open access to their results.

Interestingly, recent research has found that the general

The role of consumer
public has more faith in consumer organisations and au-
protection groups
thorities than food-processing companies. When asked
about their level of trust in various institutional players in The EU’s “fork to farm” R&D approach takes into ac-
the case of a food scare, consumers rarely believed they count the demands and feedback from consumers right
were told the whole truth. Few respondents to a pan-Eu- along the food chain. It gives consumers a chance to
ropean survey conducted under FP5 said they would trust have their views taken into account before the food
the food-processing industry to tell the truth about a food reaches their plates, rather than after the event. Policy-
scare with a similar level of trust attributed to information making requires the participation of all stakeholders.
 13

This is why the Commission wants consumer groups board what the consumer wants is also a long-term
and individual citizens to help to further develop EU and interactive process.
consumer protection policy and improve all European
policies that concern them.

Two European organisations receive Com-

munity funding to help them to carry out
their work - the European Consumers’
Organisation (BEUC) and the European
Association for the Coordination of Con-
sumer Representation in Standardisation
(ANEC). BEUC involves some 40 inde-
pendent national consumer organisations
across Europe and its member organisa-
tions make the voice of the European
citizen heard in the European Institutions,
whilst ANEC is the European consumer’s
voice in standardisation and certification.
Other organisations that work to promote consumer The research cycle generally includes innovative or im-
interests at EU level are the Confederation of Family proved methodologies for measuring and quantifying
Organisations in the European Union (COFACE) and consumer behaviour. When combined with social and
the European Community of Consumer Cooperatives biological science findings, consumer science research
(EUROCOOP). Specific groups may also have their can produce a much better understanding of what peo-
own representatives and one example is the AGE Plat- ple want.
form, which aims to promote issues that affect older
people in the European Union. Involving consumers’ organisations/representatives and
consumers themselves in research work can really help
The close involvement of consumer organisations and find out what drives their reactions to food products and
representatives in EU policies is a key element of pro- policy issues. It can also make a major contribution to
ducing better and more effective consumer protection drawing up strategies to induce behavioural change.
regulation. It is one of the three key objectives of the
EU Consumer Policy Strategy 2002-20066. An example here would be research on developing in-
tervention strategies to boost fruit and vegetable con-
sumption amongst school children. The work has found
Research inputs to policy-making
a positive attitude towards fruit and vegetable intake
Consumer scientists’ findings can provide valuable with the children and is helping to ensure that they can
input for both public health and commercial policies access fruit and vegetables more easily. Early results
on food and nutrition. Research results can act as a show a boost in consumption.
basis for strategies that induce behavioural change
in society through improved and informed consumer In conclusion, not only in times of crisis, but also in the
choice. This behavioural change, in turn, would bet- general management of food science, the involvement
ter serve long-term private, public and societal inter- of consumers and the inclusion of consumer science
ests. Inputs to policy-making will, however, emerge should become a “natural” approach that can also be
from the entire consumer research cycle so taking on regarded as an example for other scientific disciplines.

6
[Link]
14
More information
Consumer science

General Contact point

Consumer and Industry Organisations
DG Research European Technology Platform –
Directorate E - Biotechnologies, Food for Life
Agriculture, Food [Link]
Food – Health – Well-Being Unit
European Commission BEUC - European Consumers’ Organisation
B-1049 Brussels [Link]
Belgium
Fax: +32 2 296 4322 ANEC - European Association for the Co-ordination of
E-mail for further information: [Link] Consumer Representation in Standardisation
research/[Link]?pg=enquiries [Link]

Websites CIAA - Confederation of the Food and Drink Industries

European Commission DG Research of the EU
Information Centre [Link]
[Link]
COFACE - Confederation of Family Organisations in
FP5 Food, Nutrition & Health the European Union
[Link] [Link]
home_en.htm
EUROCOOP - European Community of Consumer
FP6 Food Quality and Safety Cooperatives
[Link] [Link]
[Link]?p=5
AGE Platform – The European Older People’s Platform
Information on FP6 Food projects [Link]
[Link]
EUFIC – The European Food Information Council
FP7 [Link]
[Link]
[Link] ILSI Europe – International Life Sciences Institute
(Europe)
FP6 general information [Link]
[Link]
[Link]?p=0

Overview of EU Food Policy

[Link]

The European Consumer Centres Network (ECC-Net)

[Link]
index_en.htm
 Interested in European research?

RTD info is our quarterly magazine keeping you in touch with main developments (results, programmes, events, etc.). European Commission
It is available in English, French and German. A free sample copy or free subscription can be obtained from:
Consumer science in the field of nutrition
European Commission
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B-1049 Brussels
Fax (32-2) 29-58220 2007 — 12 pp. — 21 x 29.7 cm
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ISBN 92-79-03233-X

© European Communities, 2007

Reproduction is authorised provided the source is acknowledged.

Printed in Belgium
Printed on white chlorine-free paper
 KI-76-06-384-EN-C
This publication produced by the Directorate General Research (DG Research) of the European Commission
brings together some project results in the filed of food consumer science. Understanding consumer choice
through consumer science is an essential basis for any policy-making on diet and nutrition. It can also make
a major contribution to the well-being and healthy ageing of European citizens. This publication might
contribute to increase awareness on the importance of consumer’s role in the food area, providing examples
of EU-funded projects to scientists and other interested people not yet familiar with this discipline.

Food consumer
science
Lessons learnt from FP projects
in the field of food and consumer science

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