UK – Facebook and e-Bay pledge to curb on fake reviews on online products

In a win for online shoppers, Facebook and eBay have signed up to agreements to better identify, investigate and respond to fake and misleading reviews after the Competition and Markets Authority UK (CMA) told them to address this issue. Facebook and e-Bay pledge to the UK CMA (Competition and Market Authority) to curb on fake reviews on online products.
On 8th January 2020, in response to CMA concerns, Facebook and eBay have taken action to tackle the trade of fake and misleading reviews on their websites.
The websites:
– promptly took down the content that the CMA had identified and brought to their attention
– removed similar content that they identified themselves
-agreed to put measures in place that will help prevent this content from appearing on their websites in the future.
A recent research from the Federation of Small Businesses (FSB) has revealed that small businesses use online platforms for cross-border trade because they help to promote their products in untapped markets at a reduced risk, raise brand awareness, foster consumer trust, and reduce the associated costs with internationalisation. But this is not coming without problems. with the most commonly reported problems being fake reviews (21%) and sudden changes to terms and conditions (19%).

Six Top Trends in B2B Food and Nutrition PR for 2014

NutriPR identifies six top trends of B2B public relations for the nutraceutical and food ingredient industries for 2014. A panel of three leading food and beverage B2B editors was engaged in the survey: David Feder, RD, executive editor of Prepared Foods/NutraSolutions.com; Robin Wyers, Chief Editor of The World of Food Ingredients and www.foodingredientsfirst.com; and Caroline Scott-Thomas, Editor of www.FoodNavigator.com.

Among the top trends are “real-time” and “relevance/new angle.” These reflect the media anticipation for accurate, quick response and on-time releases that consist of relevant and useful data.

“We initiated this research to help our clients to better understand how to improve their PR campaigns according to media expectations and needs,” explains Liat Simha, PR expert at NutriPR. “Part of our job is to advise not just what to do, but also what not to do in developing a PR campaign that helps clients build their brands in the marketplace; our challenge is to build a bridge over this gap.”

1.     Real time – “I’d expect to see much faster reaction times, with press releases issued as soon as news occurs. There is still a big gap from an event or product launch to when a release is issued. This is less acceptable in a world of instant news sourcing, with social media and rumors making headlines before companies can craft a press release,” says Scott-Thomas.

2.     Sharper PR – Writing a good press release is no longer enough. “Our readers expect high-value information, backed up by marketing data and statistics. Sharper and more focused information is essential to get more impact in B2B food and beverage media,” indicates Wyers. Feder expects to see more “ready-made” pieces in the form of comprehensive and technical article releases.

3.     Video splash/video interview – “I anticipate a lot more links to videos or even video clips embedded in product samples; releases more individualized to the publication and its editors; and whole web pages and articles ready to fold into a site directly, rather than merely link to the client’s site,” predicts Feder. “Videos should be between 1 and 2 minutes and filled with info—not fluff—plus lead to resources that go deeper.”

4.     Relevance & “new angle”– Feder, Scott-Thomas and Wyers avoid repeat coverage of the same topics and products. “I look for the new angle in each story we post,” notes Wyers. “Our readers expect to find stories that can help them to develop new product or solve technical problems.”

“I hope to see more press releases that put the news in context of other events affecting the industry,” says Scott-Thom

Hot trends in B2B food and nutrition PRas. ”For example, making the most of ingredient waste streams, and tackling public health problems such as diabetes and obesity, rather than simply announcing a new product or report.”

5.     Enhance your media relations – Reporters get hundreds of press releases daily. To be chosen from

all this noise, it’s vital to build sincere media relations. “Companies will return to engaging

more actively with the press through press trips and desk-side visits. They will thus rely on expert and knowledgeable outside PR contacts to act as more than liaisons, rather, as client partners in interacting directly with the press and providing enhanced objectivity for their clients, closing the gap between corporate needs and press needs without compromising fairness in coverage,” notes Feder.

6.     The Social media impact  Food ingredient companies need to develop a social media strategy to gain better buzz for their PR campaign and to become more accessible to reporters and potential customers alike. “Social media, particularly Twitter, can provide leads for stories,” says Scott-Thomas. “Apart from publicizing our articles on Twitter, Facebook is emerging as an interesting platform for us, helping reach a new audience with stories that have a more ‘human’ angle.”