Table A1.

Current key agri-food credence attributes.

Selected Credence Attributes	Selected References
Environmental sustainability of production/distribution processes (e.g., net-carbon zero, eco-friendly, organic)	[12,103,155,156]
Water management and preservation (e.g., water use efficiency during production process)	[157,158,159,160,161,162,163]
Product origin/provenance	[158,164,165,166,167,168,169,170,171,172]
Traceability (e.g., whole supply chain traceability)	[170,173,174,175,176,177,178]
Production system/feeding types (e.g., grain-fed, grass-fed, feedlot raised, 100% pasture-raised beef production systems, cage free, wild-caught, aquaculture (farm-raised) seafood production systems)	[158,173,175,179,180,181,182,183,184,185,186]
Food safety—human health risks (e.g., foodborne pathogens, residues of pesticides, naturally occurring toxins, tampering, etc.)	[14,187,188,189,190,191,192,193]
Animal health and welfare during production and slaughter	[12,13,186,187]
Biosecurity (e.g., absence of pests, invasive species, diseases)	[194,195,196,197,198,199]
Social/ethical responsibility of practices applied by producers/growers (e.g., human and labor rights, inclusive production, fair trade)	[48,174,200,201]
Food production inputs with perceived human health risks (e.g., GM, other food technologies)	[14,202,203,204,205,206,207,208]
Additive free production (e.g., hormone free, antibiotic free, pesticides free)	[173,175,177,209]
Nutritional properties (e.g., calories, vitamins, minerals, fat, fiber)	[16,106,173,210]
Descriptive food names and ingredients (e.g., traditional ingredients or preparation processes)	[106,187,211,212,213]
Animal breed (e.g., angus, wagyu)/plant variety	[214,215,216]
Religion/Cultural-based production/processing methods (e.g., halal, kosher)	[62,63,217,218,219]