scholarly journals Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Heliyon ◽  
2020 ◽  
Vol 6 (8) ◽  
pp. e04765 ◽  
Author(s):  
Solomon Abebaw Tadesse ◽  
Shimelis Admassu Emire
Keyword(s):  
Functional Food ◽  
Driving Force ◽  
Bioactive Peptides ◽  
Food Market

scholarly journals Functional Food—Consumer Motivations and Expectations

2021 ◽  
Vol 18 (10) ◽  
pp. 5327
Author(s):  
Kinga Topolska ◽  
Adam Florkiewicz ◽  
Agnieszka Filipiak-Florkiewicz
Keyword(s):  
Functional Food ◽  
Consumer Attitudes ◽  
Evidence Based ◽  
Nutritional Knowledge ◽  
Future Perspectives ◽  
Research Papers ◽  
Adequate Knowledge ◽  
Food Market ◽  
And Behavior ◽  
Insight Into

This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers’ interest in these kinds of products.

scholarly journals Salmonids as Natural Functional Food Rich in Omega-3 PUFA

2021 ◽  
Vol 11 (5) ◽  
pp. 2409
Author(s):  
Wojciech Kolanowski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Fat Content ◽  
Salmonid Fish ◽  
Omega 3 ◽  
Pufa Content ◽  
Human Diet ◽  
Fish Fillets ◽  
Food Market

Salmonids are valuable fish in the human diet due to their high content of bioactive omega-3 very long-chain polyunsaturated fatty acid (VLC PUFA). The aim of this study was to assess the omega-3 VLC PUFA content in selected salmonid fish present on the food market regarding whether they were farm-raised or wild. It was assumed that farm-raised fish, by eating well-balanced feed enriched with omega-3 PUFA, might contain omega-3 VLC PUFA in levels similar to that of wild fish. Fat content, fatty acid composition and omega-3 VLC PUFA content in fish fillets were measured. Farm-raised salmon from Norway, wild Baltic salmon, farm-raised rainbow trout and brown trout were bought from a food market whereas wild trout (rainbow and brown) were caught alive. The fat content in fish ranged from 3.3 to 8.0 g/100 g of fillet. It was confirmed that although wild salmonid fish contain 10–25% more omega-3 VLC PUFA in lipid fraction, the farm-raised ones, due to the 60–100% higher fat content, are an equally rich source of these desirable fatty acids in the human diet. One serving (130 g) of salmonid fish fillets might provide a significant dose of omega-3 VLC PUFA, from 1.2 to 2.5 g. Thus, due to very high content of bioactive fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) in their meat, salmonid fish currently present on the food market, both sea and freshwater as well as wild and farm-raised, should be considered as natural functional food.

Production competitiveness on regional food markets of Ukraine

2015 ◽  
Vol 15 (2) ◽  
pp. 166-172
Author(s):  
Oksana Kiforenko
Keyword(s):  
Driving Force ◽  
Direct Investment ◽  
Food Production ◽  
Food Industry ◽  
Industrial Complex ◽  
Food Markets ◽  
Successful Development ◽  
Regional Food ◽  
The World ◽  
Food Market

Competitiveness is the main driving force to the stable prosperity of a country and the increase of its citizens’ welfare. Agriculture is an important part of the economy of any country. The processing industries are a powerful driving force for rural development. The necessary prerequisite to ensure food security of any country is the successful development of the food market. In Ukraine approximately 10 thousand companies are involved in the food production. The food industry is among the leaders in terms of foreign direct investment into the industry of Ukraine. Transnational corporations are actively operating in the field of food production in Ukraine. The agro-industrial complex in general and food industry in particular can guarantee a significant increase in GDP of a country and as a result improve its position in the world markets.Journal of agricultural sciences №15 (02): 166-172, 2015

scholarly journals The Impact of Attitude, Consumer Innovativeness and Interpersonal Influence on Functional Food Consumption

2016 ◽  
Vol 9 (4) ◽  
pp. 79 ◽  
Author(s):  
Filiz Bozkurt Bekoglu ◽  
Ahu Ergen ◽  
Burcu Inci
Keyword(s):  
Food Consumption ◽  
Functional Food ◽  
Functional Foods ◽  
Demographic Variables ◽  
Detailed Knowledge ◽  
Interpersonal Influence ◽  
Consumer Innovativeness ◽  
Food Market ◽  
The Impact ◽  
Expensive Process

<p>There is a growing demand towards functional foods which give the consumers a chance to have a healthier diet without changing their current habits. Due to this appealing benefit, functional food market is rapidly growing and there is a raising interest in consumer research regarding functional foods. The main purpose of this study is to explore the impact of attitude towards the necessity of functional food, interpersonal influence and consumer innovativeness on functional food consumption. The secondary purpose is to find out whether functional food consumption varies according to demographic variables. The study covers 695 consumers living in İstanbul. The results show that people who believe functional foods are necessary, who are influenced by other people and who are innovative, are more likely to consume functional foods. It is also found that functional food consumption is higher among single and lower among educated people. Developing a new functional food is an expensive process and the companies need to have detailed knowledge on the products, consumer expectations and motives. So, it is believed that this study will contribute to explore functional food market and consumers in Turkey.</p>

Potential of Novel Bioactive Peptides as Functional Food Ingredients in Preventing Cardiovascular Disease

2018 ◽  
pp. 411-431
Author(s):  
Bhagat Singh ◽  
Chand Ram ◽  
Dheer Singh ◽  
Naresh Pal Singh ◽  
Anamika Singh ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Functional Food ◽  
Bioactive Peptides ◽  
Food Ingredients

Opportunities and constraints in the functional food market

2003 ◽  
Vol 33 (5) ◽  
pp. 213-218 ◽  
Author(s):  
Jennifer Gray ◽  
Gillian Armstrong ◽  
Heather Farley
Keyword(s):  
Functional Food ◽  
Food Market

scholarly journals Potential utilisation of vegetables and mushrooms as components of functional food

2013 ◽  
Vol 25 (1) ◽  
pp. 79-88 ◽  
Author(s):  
Krzysztof Sobieralski ◽  
Marek Siwulski ◽  
Iwona Sas-Golak
Keyword(s):  
Functional Food ◽  
Well Being ◽  
Health Improvement ◽  
Fruiting Bodies ◽  
Active Components ◽  
Carcinogenic Effect ◽  
Health Promoting ◽  
Food Market ◽  
Specific Proteins ◽  
Important Position

ABSTRACT The importance of functional products on the world food market is increasing systematically. This has resulted from enhanced consumer awareness that health improvement may be attained through appropriate nutrition. Functional products are targeted to different groups of consumers who have increased nutrient requirements or are designed to improve specific functions of the organism. The market for functional food is also developing in Poland, but its growth rate is much slower than in other European countries. Moreover, knowledge on issues concerning functional food among Polish consumers is also low. Vegetables and mushrooms occupy an important position among functional food products due to their contents of many bioactive components that have a beneficial effect on human health and sense of well being. Vegetables in an everyday diet are natural sources of dietary fibre, vitamins, minerals, anthocyanin, carotenoids and substances with an anti-carcinogenic effect. The fruiting bodies of both cultivated and wild-growing mushrooms contain several active substances, including polysaccharides, triterpenoids, specific proteins and phenolic compounds. Their positive effect for humans results from the interaction of different active components contained in their fruiting bodies. Several health-promoting properties of mushrooms have been documented, including anti-cancer, immunostimulatory, antioxidant, antibacterial, antiviral and anti-diabetic effects. Consumers should have knowledge on the potential for health improvement thanks to the inclusion of vegetables and mushrooms in their everyday diets.

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