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Promoting Fast Food Ingredient Awareness Essay

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Updated: Jul 1st, 2022

Technological progress, which has spread to the food industry, has led to many tools that facilitate human life in nutrition. The result of this progress has been the spread of the concept of fast food, meals for those who are busy and do not want to burden themselves with cooking. However, in pursuit of brighter taste sensations and cheaper cost, almost all manufacturers began to use various chemical additives. While their use can achieve the restaurant chain’s goals, many of these ingredients can be hazardous to consumers. Therefore, there is a clear need for a detailed listing of fast food ingredients when selling it. The introduction of such an initiative will benefit both individuals, society, and entrepreneurs. This essay aims to research this issue and collect arguments in defense of the above position.

Without a doubt, fast-food is an attractive choice for many people due to the lack of time and the need to get calories quickly. However, when consuming food, it is necessary to consider both the total amount of energy obtained from consuming a given product and its detailed composition. Although not all people read the list of ingredients in detail, for many people with specific diseases, considering the elements is extremely important. For such individuals, long chemical names are not embarrassing, as many fast-food manufacturers believe (Schlosser 127). Research shows that ingredients that make processed foods appealing can lead to obesity, addiction, diabetes and insulin resistance, and other metabolic problems (Zagorsky and Smith 1) human health. The person should be aware of the possible adverse effects of consuming a particular product, and responsibility for this should lie with the manufacturer as the person providing the product.

The health risks and the need for awareness illuminate the moral issue of opening the ingredient list. However, manufacturers often have little concern for their customers’ health due to a mismatch between industry and consumer interests (Schlosser 216). While the former are concerned with sales and economic benefits, buyers are concerned with the final product’s quality. However, recent research shows that it makes sense for manufacturers to be involved with integrity and morality issues. According to Namin (78), providing restaurants with details of the food they serve can help them divide their services according to food quality, leading to increased customer satisfaction. Since it is often difficult to motivate companies through an emphasis on moral values, the prospect of increasing the benefits of fair trade with a varied menu can be an alternative approach to raising awareness of this issue.

Finally, a detailed listing of ingredients by manufacturers opens up additional service delivery options. At the moment, fast food chains often use a policy that allows the client to customize the dishes they receive. However, this list is often minimal, and the selection mechanic usually consists of rejecting certain products. This practice not only does not provide enough information about the composition of the dish but also leads to an increase in the harmfulness of the food consumed (Besharat 1). However, specifying a detailed list of ingredients can be incorporated into this system, which will benefit both the customer and the manufacturer. In the first case, the consumer will visually see the consequences of including or excluding each dish’s ingredients. Thus, they will be able to form a healthier diet on their own, positively impacting their health. In the second case, this policy on the part of the manufacturer will continue the honesty policy described in the previous paragraph.

Thus, there is a clear need for detailed lists of ingredients, dictated by many of them potentially harmful effects on the human body. The client should be able to independently weigh the dish’s danger to his health and make a choice to purchase more consciously. Besides, the detailed indication of the ingredients provides new possibilities. Manufacturers, for example, can thereby increase their reputation through an honest approach to the industry. In turn, customers are given a choice to eat healthier or more unhealthy foods at their discretion.


Besharat, Ali, et al. “Customizing calories: How Rejecting (vs. Selecting) Ingredients Leads to Lower Calorie Estimation and Unhealthier Food Choices.” Journal of Retailing, 2020, pp. 1-15.

Namin, Aidin. “Revisiting Customers’ Perception of Service Quality in Fast Food Restaurants.” Journal of Retailing and Consumer Services, vol. 34, 2017, pp. 70-81.

Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Houghton Mifflin Harcourt, 2001.

Zagorsky, Jay L., and Patricia K. Smith. “The Association Between Socioeconomic Status and Adult Fast-Food Consumption in the US.” Economics & Human Biology, vol. 27, 2017, pp. 12-25.

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IvyPanda. "Promoting Fast Food Ingredient Awareness." July 1, 2022. https://ivypanda.com/essays/promoting-fast-food-ingredient-awareness/.


IvyPanda. 2022. "Promoting Fast Food Ingredient Awareness." July 1, 2022. https://ivypanda.com/essays/promoting-fast-food-ingredient-awareness/.


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