Within the realms of sustainability, it is well-established that food systems increasingly appear through the components of consumption, production, and processing of (food) products. In recent years, there has been a continued debate on sustainable food systems, which has helped to strengthen various governments’ pursuits to enhance the citizenry’s health and well-being around the globe [1]. Achieving a hunger-free world is core to the well-known Goal Two (2) (of seventeen) from the 2030 Agenda for Sustainable Develop- ment, which was adopted by all United Nations members in 2015 [2]. Broadly speaking, however, it is important to understand that attracting consumers to purchase any given food product should be dependent on such factors as affordability, availability, consumer need, convenience, logistics, (food) product type, quality, as well as quantity [3]. Another instance considers when consumers are making the decision to purchase a given food product, where they would think about the concept, content, and context perspectives of agrifood product quality [4]. In such a situation, the quality of two of the same agro-food products obtained from any given batch would most likely not be exactly the same. As part of the (food) supply chain, therefore, food markets occupy a critical position, especially in attracting consumers to a given food product.