Are organic consumers preferring or avoiding foods with nutrition and health claims

By J. Aschemann‐Witzel, Nicole Maroscheck, U. Hamm. 2013

128 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/cacc1b9b5e7dd19cb4b5b8733a86d837aff181b1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Aschemann‐Witzel
2. Paula Varela
3. R. Vecchio
4. Tormod Næs
5. D. Asioli
6. Azzurra Annunziata
7. Vincenzina Caputo
8. G. Schifani

In Plant Science

1. A. Mushunje
2. J. Aschemann‐Witzel
3. Paula Varela
4. R. Vecchio
5. D. Asioli
6. Vincenzina Caputo
7. S. Yusuf
8. G. Schifani

In Public Health, Environmental and Occupational Health

1. J. Aschemann‐Witzel
2. Paula Varela
3. R. Vecchio
4. Azzurra Annunziata
5. Vincenzina Caputo

Citations in the corpus

• The willingness to consume organic food: A review (2021, background): “Research has found that organic food is perceived by consumers to be less harmful to the environs and healthier than conventionally grown food (Aschemann-Witzel et al., 2013; Lim et al., 2020; Tran, 2017).”
• Organic Food Consumption: The Relevance of the Health Attribute (2020, background): “Sustainability in global food systems is one of the most relevant goals in this century [1].”
• Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications. (2017, background): “Consumers tend to consider organic products carrying health claims as healthier (Schleenbecker & Hamm, 2013), especially occasional organic consumers (Aschemann-Witzel et al., 2013).”