Certain designations labelled on food products suggest a positive image that may give products added value in the eyes of consumers. Producers and processors therefore use these designations to attribute value to products.

By mentioning a specific production method (e.g. organic production method), referring to an origin or a geographical indication in the product name (e.g. Agneau de Charlevoix), or by using a designation often referring to a specificity, often traditional, these designations reflect the authenticity of a product by highlighting its specific characteristics.