Food quality

Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards. A food's origin, and even its branding, can play a role in how consumers perceive the quality of products. Consumer acceptability of foods is typically based upon flavor and texture, as well as its color and smell.