Level of Knowledge and Awareness of Consumers About Food Additives in Türkiye

Authors : Eren Yalçın, Erdi Eren, Aybuke Ceyhun Sezgin

Pages : 265-282

View : 96 | Download : 96

Publication Date : 2025-07-10

Article Type : Research Paper

Abstract :In modern times, individuals\\\' health is significantly influenced by their consumption habits and behaviors. This study was designed to examine the knowledge levels and awareness of consumers in different regions of Türkiye regarding food additives. A stratified sampling method focusing on the seven geographical regions of the country was employed. Using a correlational design, the study examined relationships between acceptability, risk perception, and benefit perception, as well as key factors influencing consumer behavior. The findings revealed no significant difference between genders and the perception of food additives. Additionally, no significant relationship was found between consumers\\\' regions of residence and their acceptability of additives, risk perception, trust in legal regulations, or knowledge of these regulations. Participants residing in the Mediterranean region showed greater sensitivity to natural products, highlighting the importance of considering regional differences in product ingredients and production processes. The study results indicated colorants were the most well-known additives, while starch, agar-agar, and gelatin were recognized as the most familiar thickeners. Furthermore, the study concluded that participants perceived corn starch, agar-agar, pectin, and BHA as harmful additives, while aspartame was regarded as the least harmful additive. Findings underscore the need for consumer education on food additives to foster informed decision-making.
Keywords : Gıda katkı maddeleri, renklendiriciler, tatlandırıcılar, tüketici, algı, farkındalık

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