A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels
Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and their perception of label reading awareness. For this purpose, field research an...
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| Format: | Article |
| Language: | English |
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IPEAK ACADEMY LTD
2022-03-01
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| Series: | International Journal of Gastronomy Research |
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| Online Access: | https://gastronomyresearch.com/index.php/ijgr/article/view/3 |
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| author | Murat Dogan Pelin Olgay |
| author_facet | Murat Dogan Pelin Olgay |
| author_sort | Murat Dogan |
| collection | DOAJ |
| description | Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and their perception of label reading awareness. For this purpose, field research and focus group interviews were used, and content analysis was applied to the research data. With the focus group interview data analysis, we determined the awareness of pastry chefs towards synthetic food colorings under two main headings (understanding the health effects of synthetic food colorings and food labels reading habit) and two sub-headings. We examined the food colorings used in many boutique pastry products, and, as a result, we observed that the food colorings that are common in the sector are synthetic. In addition, food colorings have been proven to cause behavioral disorders such as sleeping problems and hyperactivity in children, and some food coloring brands also state this information on their labels. As a result of our focus interviews with five pastry chefs who use synthetic food coloring directly in their workplaces, we observed that the knowledge on synthetic food coloring causes behavioral disorders in children is not very common among pastry chefs. We also determined that pastry chefs do not consider the health warnings on food coloring labels. In conclusion, the general knowledge of pastry chefs about food colorings and their awareness of label reading is insufficient. |
| format | Article |
| id | doaj-art-dc88acd9ef6e4b24bbcf4e23f794924d |
| institution | Matheson Library |
| issn | 2980-1532 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | IPEAK ACADEMY LTD |
| record_format | Article |
| series | International Journal of Gastronomy Research |
| spelling | doaj-art-dc88acd9ef6e4b24bbcf4e23f794924d2025-07-15T18:27:26ZengIPEAK ACADEMY LTDInternational Journal of Gastronomy Research2980-15322022-03-011191510.56479/ayed.2022.032313A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading LabelsMurat Doganhttps://orcid.org/0000-0001-6391-4887Pelin Olgayhttps://orcid.org/0000-0003-1768-3613Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and their perception of label reading awareness. For this purpose, field research and focus group interviews were used, and content analysis was applied to the research data. With the focus group interview data analysis, we determined the awareness of pastry chefs towards synthetic food colorings under two main headings (understanding the health effects of synthetic food colorings and food labels reading habit) and two sub-headings. We examined the food colorings used in many boutique pastry products, and, as a result, we observed that the food colorings that are common in the sector are synthetic. In addition, food colorings have been proven to cause behavioral disorders such as sleeping problems and hyperactivity in children, and some food coloring brands also state this information on their labels. As a result of our focus interviews with five pastry chefs who use synthetic food coloring directly in their workplaces, we observed that the knowledge on synthetic food coloring causes behavioral disorders in children is not very common among pastry chefs. We also determined that pastry chefs do not consider the health warnings on food coloring labels. In conclusion, the general knowledge of pastry chefs about food colorings and their awareness of label reading is insufficient.https://gastronomyresearch.com/index.php/ijgr/article/view/3food additivesfood coloringgastronomyhyperactivitypastry chefs |
| spellingShingle | Murat Dogan Pelin Olgay A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels International Journal of Gastronomy Research food additives food coloring gastronomy hyperactivity pastry chefs |
| title | A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels |
| title_full | A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels |
| title_fullStr | A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels |
| title_full_unstemmed | A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels |
| title_short | A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels |
| title_sort | research on the general knowledge of pastry chefs about food colorings and their awareness of reading labels |
| topic | food additives food coloring gastronomy hyperactivity pastry chefs |
| url | https://gastronomyresearch.com/index.php/ijgr/article/view/3 |
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