Role of Certifications and Labelling in Ensuring Authenticity and Sustainability of Fermented Milk Products

Magdalena Ankiel, Michał Halagarda (), Agnieszka Piekara, Sylwia Sady, Paulina Żmijowska, Stanisław Popek, Bogdan Pachołek, Bartłomiej Jefmański, Michał Kucia and Małgorzata Krzywonos
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Magdalena Ankiel: Department of Product Marketing, Institute of Marketing Poznań, University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
Michał Halagarda: Department of Food Product Quality, Institute of Quality Sciences and Product Management, Krakow University of Economics, Sienkiewcza 5, 30-033 Krakow, Poland
Agnieszka Piekara: Department of Process Management, Faculty of Management, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
Sylwia Sady: Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
Paulina Żmijowska: Department of International Management, Faculty of Management, Katowice University of Economics, ul. 1 Maja 50, 40-287 Katowice, Poland
Stanisław Popek: Department of Food Product Quality, Institute of Quality Sciences and Product Management, Krakow University of Economics, Sienkiewcza 5, 30-033 Krakow, Poland
Bogdan Pachołek: Department of Product Marketing, Institute of Marketing Poznań, University of Economics and Business, al. Niepodleglosci 10, 61-875 Poznan, Poland
Bartłomiej Jefmański: Department of Econometrics and Computer Science, Faculty of Economics and Finance, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
Michał Kucia: Department of International Management, Faculty of Management, Katowice University of Economics, ul. 1 Maja 50, 40-287 Katowice, Poland
Małgorzata Krzywonos: Department of Process Management, Faculty of Management, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland

Sustainability, 2025, vol. 17, issue 18, 1-22

Abstract: The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy.

Keywords: sustainable fermented milk products; labelling; certification; product authenticity; customer behavior; innovations in labelling (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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