• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.572-584
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• 2014

The purpose of this study was to investigate the levels of recognition, practice and information acquisition behaviors regarding food additives of university students for development of educational programs. The data were collected from 283 students in the Yeungnam region through a self-administered questionnaire. The level of concern about food additives was intermediate. The level of checking labels for food additives when buying processed foods was not high. The main reason for not checking labels for food additives was "Buying the special brand products repeatedly". In the factor analysis for perception of food additives, three factors were categorized; effect of food additives on human health, administration and regulation of food additives, and necessity of food additives. According to regression analyses, grade, concern about food additives and perception of amount of food additives had significant effects on human health. The significant variables for administration and regulation of food additives were gender, grade, major, monthly allowance and concern about food additives. In addition, major was a significant variable for the necessity of food additives. Many respondents did not reduce intake of food additives; males did less than females. Most respondents answered they did not acquire sufficient information about food additives. Regarding needs for information content on food additives, respondents wanted information about safety of food additives the most, followed by items of labels for food additives, and ways to reduce intake of food additives.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.126-135
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• 2005

The purpose of this study was to examine the consumer awareness and information seeking behaviors towards food additives. The data were collected from 506 adults living in Seoul, Daegu and Rusan by self-administered questionnaires. Frequencies and chi-square tests were conducted with SPSS. The results of the survey were as follows: (1) The consumers' concerns towards food additives were high, (2) Especially, many consumers were highly concerned about preservatives among food additives, (3) Two-fifths of the respondents thought the use of food additives had nothing to do with the quality of food, (4) Many respondents tried to consume the food containing less food additives, (5) Most respondents were not satisfied with the labeling of food additives, and (6) Many consumers needed the information about food additives, especially safety of food additives.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.67-70
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• 2001

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.249-261
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• 2014

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

• Safe Food
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• v.7 no.2
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• pp.16-20
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• 2012

• Nutrition Research and Practice
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• v.15 no.3
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• pp.346-354
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• 2021

BACKGROUND/OBJECTIVES: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.641-644
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• 2001

This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC, $^{1}H-NMR$ and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows : $0.01{\sim}3.31\;{\mu}g/g$ item in massal, $0.05{\sim}0.10\;{\mu}g/g$ in mixed fish sausage, and $0.34{\sim}0.35\;{\mu}g/g$ in semi-dried sausage. But the quantitative results of ankaflavin were as follows: $0.02{\sim}0.89\;{\mu}g/g$ in massal, ankaflavin were not founded in other samples.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.398-407
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• 2009

In modern diet relying heavily on processed food, it is difficult to live without food additives, added to food regardless of whether consumers want or not. This poses the following questions: Are food additives really safe? Are they toxic? Are they cancerous? Are they still good to eat? Are there any concerns on excessive intake and interactions? Is toxicity testing adequate? Is ADI evaluation being set up properly? In this article, I discuss a desirable management strategy for food additives, by addressing these questions and concerns and analyzing and reviewing current status of food additive management.

• Food Science and Industry
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• v.40 no.4
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• pp.55-60
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• 2007

식품에 사용되는 식품첨가물의 지정 확대화 및 국제적 조화를 위한 사업으로 한시적 기준규격으로 기 인정된 효소제인 탄나아제, 알파갈락토시다아제, 베타글리코시다아제, 글루타미나아제와 증점안정제의 용도로 사용되는 롤리감마글루탐산 등 총 5품목에 대하여 기준 규격을 신설하였으며, 식품 중 알루미늄 저감화 방안 마련의 일환으로 화학적합성품 중 염기성알루미늄탄산나트륨 1품목을 지정취소하고, 글루콘산칼슘 등 40 품목의 사용기준을 개정하였으며, 황산칼슘 등 6품목의 성분규격을 개정하였다. 또한, 식품첨가물로 인한 통상무역 마찰을 해소하고 식품첨가물 수출입관련 종사자의 편의를 도모하고자 식품첨가물 수출입관련 종사자의 편의를 도모하고자 식품첨가물 영문공전에 미 반영된 품목에 대해 영문화작업을 수행하였으며, 식품첨가물의 국제기준과 조화를 위해 CCFAC(식품첨가물및오염물질분과회의) 및 CCCPL(곡류및두류분과위원회)에서 논의중인 즉석면(instant noodle) 등의 식품첨가물 국제기준 작성 및 제안을 위한 작업을 수행하고 아국의 최종안을 만들어 Codex회의에 즉석면 식품첨가물 목록을 총회에 8단계로 상정하였으며, 즉석면 식품첨가물 목록에서 감미료(아세설팜칼륨, 알리타임 등)삭제 및 타르색소(Tartrazine, Sunset Yellow FCF, amaranth, Fast Green FCF, curcurmin, carmines) 최대허용기준 설정에 대한 아국의 의견을 반영하였으며, CCNFSDU(영양 및 특수용도식품 분과위원회)의 영양강화제와 관련하여 식품첨가물에 관한 내용검토 및 의견 제출, CCASIA(아시아지역 조정위원회)에서 논의 중인 고추장 및 발효 콩제품의 식품 첨가물 내용을 검토하여 아국의 검토의견을 반영하였다.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.240-252
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• 2010

The purpose of this research was to develop risk communication (RC) strategy and educational web-site on food additives for elementary students and their parents to improve their perception on food additives and dietary life. First of all, a survey was conducted from 1,200 elementary children and their parents to diagnose the perception and information needs on food additives. The survey revealed that most children and their parents did not have enough knowledge on food additives and demanded the safety information on food additives. Second, previous researches on food communication were analyzed to develop a risk communication model, and it was directly applied in this study. Third, a web site (www.foodnara.go.kr/foodaddy) was developed to upload the education materials along with up-to-date information and classroom activities for teachers on food additives. Fourth, the developed homepage was evaluated by applying to about 100 children and parents each, and majority of them showed high levels of understanding (children 85.7%, parents 79%) and satisfaction (children 77.2%, parents 64%), and the effect of getting over the prejudice against food additives was observed. The RC model developed in this study could be applied to any food risk communication, and the content and materials in this web site including booklets, animations, and quiz could be used effectively to promote the communication on food additives. In the future, it will be necessary to advertise the web site to be utilized by various consumer levels and to update the contents continuously by developing consumer-friendly communication materials.