Labelling

Labelling alerts consumers to qualities of the food that are not apparent from its intrinsic appearance.  these qualities are referred to variously as imperceptible, intrinsic or unobservable--and may include statuses such as 'organic' or 'genetically modified'. Concern about these qualities is termed "ethical preference". In the absence of labelling or other information that informs ethical choices, consumer are likely to feel less trust in the product. (Michalopoulos et al, 2008).

Understandably, makers of products that many consumers have an ethical aversion (e.g. GM salmon) to tend to resist providing or allowing others to provide labelling relating to the underlying imperceptible quality.

Michalopoulos, T., Korthals, M., & Hogeveen, H. (2007). Trading “Ethical Preferences” in the Market: Outline of a Politically Liberal Framework for the Ethical Characterization of Foods Journal of Agricultural and Environmental Ethics, 21 (1), 3-27 DOI: 10.1007/s10806-007-9059-4