Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants

2005 ◽  
Vol 16 (1) ◽  
pp. 45-57 ◽  
Author(s):  
Wim Verbeke
Keyword(s):  
Functional Foods ◽  
Consumer Acceptance

scholarly journals Consumer Acceptance of Fermented Drinks in Malaysia

2021 ◽  
Vol 6 (11) ◽  
pp. 306-314
Author(s):  
Norzalila Kasron ◽  
Musaalbakri Abdul Manan ◽  
Mohd Nur Hafiz Mat Azmin ◽  
Nor Azlina Saari ◽  
Malisah Abd Latip
Keyword(s):  
Willingness To Pay ◽  
Functional Foods ◽  
Raw Materials ◽  
Value Added ◽  
Sampling Technique ◽  
Peninsular Malaysia ◽  
Market Potential ◽  
Government Support ◽  
Consumer Acceptance ◽  
Underlying Structure

Fermented beverages have become a powerful player in the global beverage sector because of the increased demand for health products and their nutritional benefits to societies. This study aimed to identify consumer acceptance and willingness to pay for fermented drinks developed by MARDI. It also will evaluate the market potential of products among industry players. In this study, the data was collected using structured questionnaire and face-to-face interviews focused on the population in Peninsular Malaysia. The population's selection by stratified random sampling technique and the major survey locations included mall and hypermarket. Exploratory factor analysis (EFA) was used to discover the underlying structure of observed variables. A total of 400 respondents had participated in the study. A field survey conducted showed that 54% of respondents knew about functional foods and 55% of these are aware of functional foods based on fruits were in the market. The survey found that 30% of respondents had taken fermented drinks before, while the rest had never known this drink. Age and income have a significant influence on consumers' willingness to pay fermented drinks at a reasonable price if this product is available in the Malaysian market. Government support is needed to encourage the cultivation of indigenous fruit in Malaysia. It can be done through the provision of seed subsidies and financial resources to farmers in expanding and increasing the supply of these raw materials for the production of value-added products.

scholarly journals Marketing strategies for functional food products

2021 ◽  
Vol 11 (8) ◽  
pp. 335
Author(s):  
Stella Chen ◽  
Danik Martirosyan
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Food Products ◽  
Marketing Strategies ◽  
Consumer Acceptance ◽  
Perceived Fit ◽  
Intent To Purchase ◽  
Food Center ◽  
Information Channels

Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

scholarly journals Daya terima konsumen terhadap jelly drink belimbing wuluh

2021 ◽  
Vol 12 (1) ◽  
pp. 131-139
Author(s):  
Romadhiyana Kisno Saputri ◽  
Akhmad Al-Bari ◽  
Ria Indah Kusuma Pitaloka
Keyword(s):  
Functional Foods ◽  
Storage Capacity ◽  
Economic Value ◽  
Fruit Production ◽  
Mean Value ◽  
Consumer Acceptance ◽  
Selling Price ◽  
Random Group ◽  
Nonparametric Statistical Methods ◽  
Nonparametric Statistical

Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit causes not many people to consume the fruit fresh, in addition, have a low selling price and economic value. Therefore to increase the storage capacity, selling price, and economic value it is necessary to process into functional foods such as jelly drinks. This study aims to determine consumer acceptance of Belimbing wuluh (Averrhoa bilimbi L.) jelly drink products. The method of this research was the design of random group. The first factor is the concentrate of carrageenans (1%; 1,5%; 2%) and the second factor is the concentrate of sugars (13%, 15%). Observations on Belimbing wuluh (Averrhoa bilimbi L.) jelly drink (taste, color, aroma, suction power, and mouthfeel) by 25 untrained panelists. Organoleptic test data were analyzed by nonparametric statistical methods using the Friedman test. The results showed that the best treatments on consumer acceptance of jelly drink Belimbing wuluh (Averrhoa bilimbi L.) in an organoleptic manner was obtained from treatment with 1,5% carrageenan and 15% sugar with a product value of 2,39 with a mean value of panelist favorability to taste on 6,23; the color on 7,76; aroma on 7,19; suction power on 8,5; mouthfeel on 7,54.

Consumer Acceptance Toward Functional Foods: A Scoping Review

2021 ◽  
Author(s):  
Mathew Thomas Baker ◽  
Peng Lu ◽  
Jean Perrella ◽  
Holly Leggette
Keyword(s):  
Chronic Diseases ◽  
Scoping Review ◽  
Functional Foods ◽  
Influential Factors ◽  
Consumer Acceptance ◽  
Clear Understanding ◽  
Research Attention ◽  
Technology Innovations ◽  
Wide Range ◽  
Significant Research

Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products has increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. This scoping review identified 75 articles published with varying populations around the globe that empirically investigated consumers’ acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.

Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China

Appetite ◽  
2015 ◽  
Vol 92 ◽  
pp. 87-93 ◽  
Author(s):  
Michael Siegrist ◽  
Jing Shi ◽  
Alice Giusto ◽  
Christina Hartmann
Keyword(s):  
Functional Foods ◽  
Consumer Acceptance

Consumer acceptance of functional foods: issues for the future

2003 ◽  
Vol 105 (10) ◽  
pp. 714-731 ◽  
Author(s):  
Lynn Frewer ◽  
Joachim Scholderer ◽  
Nigel Lambert
Keyword(s):  
Functional Foods ◽  
Consumer Acceptance ◽  
The Future

scholarly journals Phenolic-driven sensory changes in functional foods

2019 ◽  
Vol 5 ◽  
pp. 6-7 ◽  
Author(s):  
Adriano Costa de Camargo ◽  
Andres R. Schwember
Keyword(s):  
Phenolic Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Consumer Acceptance ◽  
Sensory Effects ◽  
Bioactive Ingredients ◽  
Bioactive Phytochemicals ◽  
Diabetes And Obesity ◽  
Quick Search

The functional food, bioactive ingredients and nutraceutical industries are focused primarily on developing and validating the bioactivity of their products. Furthermore, the scientific community is pretty much moving in the same direction. A quick search in the literature demonstrates that phenolic compounds are perhaps the most studied bioactive phytochemicals due to their myriad of health benefits, including antioxidant and anti-inflammatory effects. In fact, due to their role in preventing cardiovascular disease, certain types of cancer, and enzyme inhibition in connection with type 2 diabetes and obesity, phenolic compounds are gaining attention of the industry. However, many phenolic compounds can influence the sensory characteristics of the final product and hence consumer acceptance must be considered. Therefore, in this contribution we summarize the potential sensory effects of phenolic compounds by focusing on their structuctural features.

scholarly journals Study of Consumer Acceptance About the Possible Commercialization of a Cheese with Berries

2019 ◽  
Vol 15 (2) ◽  
pp. 185-195
Author(s):  
Ana Cristina Ferrão ◽  
Raquel P.F. Guiné ◽  
Paula M.R. Correia
Keyword(s):  
Functional Foods ◽  
Cardiovascular Health ◽  
Dairy Product ◽  
Cross Sectional Study ◽  
Consumer Acceptance ◽  
Sectional Study ◽  
Portuguese Population ◽  
Cross Sectional ◽  
Adult Participants ◽  
Probabilistic Sample

Background: Nowadays, consumers are more concerned about the issues related to the maintenance and promotion of health, trying to combine the pleasure in the consumption of certain foods with health benefits. Therefore, there has been an increase in the marketing of functional foods. </P><P> Objective: The present study was carried out in order to explore the consumers’ acceptance regarding the possibility of introducing in the market a new dairy product with functional properties, namely a cheese with berries. </P><P> Methods: A descriptive cross-sectional study was conducted on a non-probabilistic sample of 335 adult participants. The questionnaires were applied online after informed consent only to adults (aged 18 or over) and the data were collected from August 2016 to March 2017 among the Portuguese population. </P><P> Results: The results obtained showed that approximately 92% of the participants consumed cheese of any type regularly and 50% consumed cheese two or three times per week. Most of the participants (~62%) revealed that they did not consume any type of cheese with additional benefits. Nevertheless, they indicated that they might be potential consumers of a cheese with berries (~73%) and would like the product to have the ability to improve cardiovascular health (~73%) and have high antioxidant capacity (~51%). The participants involved considered important the addition of ingredients such as blackberry, raspberry, gooseberry, blueberry, strawberry or cherry, and suggested that all the ingredients tested might combine well with cheese. </P><P> Conclusion: This work showed that the introduction in the market of this new dairy product, a cheese with berries, might be a successful strategy.

Sign in / Sign up

Export Citation Format

Share Document