New technologies in food processing can provide advantages to consumers and producers but often the technologies are applied in different, country-specific regulatory climates. Modified atmosphere packaging extends the shelf life of fresh meat and, with the inclusion of carbon monoxide,...

This paper compares results from a lab experiment and a field experiment conducted in France to evaluate the impact of health information on fish consumption. In both experiments, health information concerns a benefit (omega 3) and a risk (methylmercury). While the lab experiment focuses on two...

A lab experiment was conducted in France to evaluate the impact of health information on consumers' choices for functional food. Successive messages revealing benefits and uncertainties of consuming yoghurts with added plant sterols for reducing cholesterol were delivered. Results show a...