Food Safety
Food Safety Communication: From 1976 to World Food Safety Day
by Erasmo Salazar • June 08, 2025 • 4 min read
In an age of influencers, clickbait headlines, and viral TikTok food hacks, it’s tempting to think that food misinformation is a uniquely modern issue. Today’s consumers are bombarded with conflicting claims about GMOs, “natural” ingredients, seed oils, and ultra-processed foods—often unsure what or whom to believe. Social media accelerates the spread of opinions and half-truths, while headlines often favor drama over clarity.
But here’s the surprise: these challenges aren’t new.
In 1976, Paul F. Hopper published an article titled Consumer Credibility—Closing the Gap Between Reality and Perception in Food Technology. Nearly 50 years ago, Hopper warned of a growing disconnect between the food industry and the public. What’s striking is how familiar his concerns still sound.
He identified:
- The speed at which information—and misinformation—travels,
- The rise of self-appointed experts,
- And the use of advertising that prioritized persuasion over clarity.
“We are exposed to a continuing litany of half-truths and incomplete information,” Hopper wrote. He noted the rise of “food quackery” and the confusion that comes when scientific complexity meets public uncertainty.
Fast-forward to today, and that “litany” hasn’t gone away, it’s just gone digital. Viral videos suggest avoiding seed oils without context. Supplements and “detoxes” are marketed with bold promises and vague evidence. Food fears are sometimes shaped more by emotion than by facts. Despite enormous progress in food science and safety, the trust gap remains stubbornly wide.
Hopper’s insight remains essential: when people don’t understand the science, fear fills the void. —Can I pronounce this ingredient, and if I can’t, should I trust it?
That hesitation is understandable. In the absence of context, unfamiliar terms can feel unsafe, even when they refer to perfectly safe or beneficial components. As a result, people often retreat to what feels “clean,” “simple,” or “natural,” whether or not those terms are clearly defined.
Hopper observed the same reflex decades ago: “Consumers react by drawing a barricade around themselves and retreating to the warmth and comfort of the good old days.” Ironically, for today’s consumers, those “good old days” are the 1970s.
We now live in an era where more information is available than ever before, but information alone isn’t enough. Without clarity, context, and credible sources, facts can be misused, ignored, or weaponized. Hopper called for closer collaboration between scientists, government, industry, and the public—a call that still resonates today.
In that spirit, this year’s World Food Safety Day, observed on June 7, delivered a timely message: “Science in Action.” Corinna Hawkes, Director of the Division of Food Systems and Food Safety at the Food and Agriculture Organization of the United Nations, captured it well:
“Consumers rely on science-based advice from governments and food providers when they make decisions about the food they eat.”
That reliance comes with responsibility. Transparency in communication, consistency in messaging, and a commitment to truth over trends matter deeply. This includes how we present information on food labels. While marketing has its place, clarity and honesty are essential if we want consumers to trust not just what’s in the food—but who’s behind it.
As professionals in the food industry, educators, and informed consumers, we have a shared responsibility. Rebuilding and maintaining trust isn’t just about countering misinformation. It’s about listening, respecting concerns, and speaking clearly—even when the truth isn’t flashy.
Misinformation will continue to evolve. Our communication strategies must evolve too.
A Final Note
You might be wondering, “Where did you even find a food article from 1976?”
You might be wondering, “Where did you even find a food article from 1976?”
Well, it happened by chance. While driving from my home in North Houston to visit a client in Waco, Texas, I made an unplanned stop at the Texas A&M University Library. I wasn’t searching for anything specific—just browsing through old publications on food production and manufacturing. That’s when I stumbled upon a section filled with decades-old journals and articles.
One thing became clear as I turned those pages: we’ve made enormous progress in food safety. And those old publications? They don’t just document the challenges—they remind us how far we’ve come.
One thing became clear as I turned those pages: we’ve made enormous progress in food safety. And those old publications? They don’t just document the challenges—they remind us how far we’ve come.