Search results

Punitive damages is a controversial topic in the legal profession and in the field of economics. This chapter explores the economics of punitive damages as they relates to corporate defendants. The economic difference between large corporations and other potential defendants, such as individuals or smaller closely held companies, causes the effects of a punitive award to be different. In some circumstances, these differences raise significant questions as to the appropriateness of punitive damages when imposed on large corporations.

The aim was to look at food‐allergic consumers’ preferences concerning the development of low‐allergen food.

A questionnaire was designed to measure attitudes towards low‐allergen food. Data were collected from 20 food‐allergic consumers in Austria, Spain and The Netherlands respectively between April and May 2002 using interviewer‐assisted questionnaire methodology.

The results suggested that food‐allergic consumers are interested in having low‐allergen food available, with 70‐95 per cent wanting it produced. A total of 89 per cent identified a number of benefits to themselves, including being able to resume eating the food to which they were allergic, and being able to eat all food with no worries, no symptoms and no need to check labels. Fewer disadvantages were mentioned, with 53 per cent identifying no disadvantages. Factors that would encourage or discourage purchase of low‐allergen food were also identified with price, quality (particularly taste) and safety being important. Whilst acceptance of low‐allergen food produced using genetic modification was reasonably high (55‐85 per cent), in general participants would prefer this food to be produced through conventional means.

Further research is required with a larger sample, where cross‐cultural statistical comparisons can be made. Originality/value This study provides new information about acceptability of low‐allergen food which is of use for the food industry when developing such food, benefiting both the industry and food‐allergic consumers.

This study aimed to investigate the impact of information about traceability and new detection methods for identifying genetically‐modified organisms in food, on consumer attitudes towards genetically‐modified food and consumer trust in regulators in Italy, Norway and England. It further aimed to investigate public preferences for labelling of genetically‐modified foods in these three countries.

A questionnaire was designed to investigate public attitudes toward genetically‐modified food and trust in different information sources. Participants were recruited in Italy, Norway and England for this study. A between subjects design was used, where each participant was randomly allocated to either the experimental “information condition”, or the control “no information condition”.

Receiving information about new detection methods and traceability did not directly influence consumer attitudes towards genetically‐modified foods or trust in regulators. However, response to the development of an effective system of traceability for genetically‐modified food and ingredients throughout the food chain was positive. People's preferences for labelling of genetically‐modified food were “process‐based”, in that there was a desire for all food produced using genetic modification or containing genetically‐modified ingredients to be labelled.

An open and transparent system of labelling regarding genetically‐modified foods and ingredients, coupled with effective traceability mechanisms, is likely to provide the best basis for consumer choice regarding the consumption of genetically‐modified foods. This information will be useful for both national and international regulators, and the various sectors of the food industry. The study provides useful information about likely public reaction to new EU labelling and traceability regulations.

The purpose of this paper is to elicit information about the specific information needs of different stakeholders and end‐users. An essential part of food allergy prevention includes the development of effective communication strategies to all stakeholders and end‐users of this information, including allergic consumers, their carers, health professionals, public authorities (regulators and compliance authorities) retailers, manufacturers, caterers, and the general public.

A stakeholder consultation was conducted to solicit the views of different stakeholders regarding what information they required.

The results of the stakeholder analysis indicated that some information needs were common across all stakeholders and end‐users. An example is the need for information about the causes and symptomology of food allergy. Some specific information needs for different stakeholders were also identified. The industrial sector requires more information about clear guidelines for labelling practices, whereas allergic consumers and health professionals require more information about symptomology, treatment and prevention. Regulators need information from risk assessors regarding issues key to the implementation of an effective regulatory framework, at a more detailed level of technicality than that required by other stakeholders (for example, consumers).

Targeted information strategies may be the most resource‐efficient way to effectively communicate to different stakeholders about food allergy. However, information channels best suited to specific stakeholder needs remain to be investigated and exploited.

Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that drive acceptance of such potential food hazards, and define people's risk‐taking or self‐protective behaviours. As such, it is necessary to understand exactly what consumers are worried about. Food issues of concern to consumers were identified in a previous exploratory focus group study. A list of 18 food safety issues was developed for the purpose of the study reported here, with the aim of comparing worry about the different issues and investigating any demographic differences. Factor analysis indicated that attitudes to the 18 food safety issues reflected two underlying constructs, the first relating to technological food issues and the second to lifestyle food issues. In general, people were more worried about technological food hazards compared to lifestyle hazards. Demographic differences were observed for gender, age and social class, but not for geographical region, or having children; furthermore, experience of food allergy or intolerance increased worry about technological issues.

A marked increase in the incidence of microbial food poisoning parallels increasing scientific and public concern about microbiological hazards. This literature review highlights the important pathogens involved in the increase and issues salient to developing effective risk‐benefit communication with the public about microbial food poisoning. Research into public perceptions of microbiological food hazards is reviewed, together with public attitudes towards one of the technologies that could combat food poisoning: food irradiation. Suggestions for reducing the incidence of microbial food poisoning through effective communication strategies are provided.

The following bibliography focuses mainly on programs which can run on IBM microcomputers and compatibles under the operating system PC DOS/MS DOS, and which can be used in online information and documentation work. They fall into the following categories: