scholarly journals Consumers’ Requirements for Functional Foods

2019 ◽  
Vol 76 (2) ◽  
pp. 138
Author(s):  
Corina MAXIM ◽  
Anca FĂRCAȘ ◽  
Dan Cristian VODNAR ◽  
Maria TOFANĂ ◽  
Sonia SOCACI
Keyword(s):  
Chronic Disease ◽  
Food Consumption ◽  
Functional Food ◽  
Nutrient Intake ◽  
Scientific Community ◽  
Functional Foods ◽  
Health Benefit ◽  
Rural And Urban ◽  
Rural And Urban Area ◽  
Different Levels

Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.

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>

Making context matter: unraveling functional foods’ constructions by Tunisian consumers

2021 ◽  
Vol 24 (4) ◽  
pp. 470-496
Author(s):  
Saoussen Lakhdar ◽  
Fatma Smaoui
Keyword(s):  
Functional Food ◽  
Cultural Context ◽  
Functional Foods ◽  
Health Benefit ◽  
Well Being ◽  
Natural Setting ◽  
Mena Region ◽  
Lay Knowledge ◽  
Content Type ◽  
Health Related

Purpose This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region. Design/methodology/approach A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers. Findings Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity. Research limitations/implications The findings are specific to the Tunisian setting and may be not transferable to other settings. Practical implications The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge. Social implications The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice. Originality/value This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

scholarly journals Intention To Consume Towards Functional Foods Among Senior Citizen In Malaysia

2020 ◽  
Vol 5 (2) ◽  
pp. 56
Author(s):  
Febian Flaviana Ivy ◽  
Syed Annuar, Sharifah Nurafizah
Keyword(s):  
Food Consumption ◽  
Future Study ◽  
Functional Food ◽  
Functional Foods ◽  
Senior Citizen ◽  
Positive Influence ◽  
The Other ◽  
Shopping Mall ◽  
Perceived Susceptibility ◽  
Perceived Benefit

The trend nowadays is that when consumers prefer convenient food compared to healthy food. Due to numerous health threats, the demands for health foods are increasing. This can be seen from the number of purchases of functional foods which have improved tremendously in the market. This study was conducted to examine the influence of perceived susceptibility, perceived benefits and cue to action on intention to consume functional food among senior citizen. The respondents were 250 conveniently selected senior citizen who are visiting shopping mall. Data were collected by using a selfadministered questionnaire. The findings revealed that one factor such as perceived benefit recorded a significant and positive influence on intention to consume functional food. On the other hand, perceived susceptibility and cue to action were deemed as not significant in influencing functional food consumption intention. Future study was also proposed.

scholarly journals Functional food science: Differences and similarities with food science

2021 ◽  
Vol 11 (9) ◽  
pp. 408
Author(s):  
Danik Martirosyan ◽  
Jessica Von Brugger ◽  
Sarina Bialow
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Regulatory System ◽  
Food Product ◽  
Bioactive Compound ◽  
Well Being ◽  
The United States ◽  
Food Science ◽  
Health Claim

Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same. To progress in development and research in the field of FFS, the two must be viewed as separate. Currently, the FDA has not issued or accepted a formal definition for functional foods. In contrast, the FDA accepts and actively uses FS. This makes it difficult to regulate functional foods and weakens public trust.The FDA currently has a health claim authorization system in place, but it still fails to properly regulate functional foods. Other countries, such as Japan, have regulatory systems set in place specifically for functional foods. This increases public trust as there is a strict process that a product has to go through before it is authorized for consumption. Countries such as Japan could serve as a model for a functional foods regulatory system in the United States. The Functional Food Center (FFC) has proposed a 15 step system similar to Japan’s to authorize functional foods in the U.S. Due to a lack of governmental recognition, there is a large educational gap in secondary schools and higher educational institutions when it comes to FS and FFS. Courses and lessons regarding FS are more available to students than courses and lessons concerning FFS. In addition, the challenges that the field of FFS faces also work to separate the field from FS. Because FFS is concerned with creating functional food products (FFPs) that have a clinically proven health benefit, the scientific research in this field must meet rigorous standards to ensure that the FFP in question truly has substantial evidence for the health claim. It is important to not only acknowledge the distinction between these two fields but to also understand the benefit this will have on the well being of the general population. With FFS as an established field, research can be funded accordingly and new functional foods can be developed that can prevent or lessen the symptoms of disease. Through regular analysis and measurements through specific biomarkers, FFP can work alongside western medicine to combat disease and dysfunction. Finally, it is important that a major area that differs is the emphasis on quantity when it comes to FFS. Specific quantities must be outlined and followed in order for FFP to function as they are intended.Keywords: Functional Food Science, Food Science, Bioactive Compound, Biomarker, Functional Food Product, Foods for Specific Health Use

scholarly journals Association of Mediterranean Diet Adherence, Functional Food Consumption and Anthropometric Characteristics with Anxiety and Depression Indexes in a Sample of Healthy Greek Adults: A Cross-Sectional Study

2020 ◽  
Vol 1 (2) ◽  
pp. 135-149
Author(s):  
Ioannis-Nektarios Elmaliklis ◽  
Elisavet Miserli ◽  
Maria Filipatou ◽  
Ioannis Tsikouras ◽  
Charalampia Dimou ◽  
...  
Keyword(s):  
Mediterranean Diet ◽  
Food Consumption ◽  
Trait Anxiety ◽  
Functional Food ◽  
Functional Foods ◽  
Anxiety And Depression ◽  
Anthropometric Indices ◽  
Diet Adherence ◽  
Mediterranean Diet Adherence ◽  
Consumption Frequency

The purpose of this randomized, retrospective study was to investigate the possible association among levels of anxiety and depression and functional food consumption frequency, Mediterranean diet adoption and anthropometric indices in a sample of Greek, mainly young, adults. One hundred twenty healthy adults, 80% of whom were 18–35 years old, were randomly recruited from the North Aegean Islands, mainly from the Aegean University campus. The degree of anxiety was evaluated using the State-Trait Anxiety Inventory (STAI-X-1,2) whereas the degree of depression was assessed using the Beck Depression Inventory (BDI). Mediterranean diet adherence was evaluated using the Med Diet Score and functional foods consumption frequency by a validated food frequency questionnaire (FFQ). According to our results, the study did not show a statistically significant association between Mediterranean diet adherence and anxiety or depression levels (p > 0.05), and a trend association was observed only for the depression grouped score. In parallel, increased depression level was significantly correlated with an increased body mass index (BMI) (p = 0.019). In addition, the consumption of specific functional foods, such as beans, nuts, pomegranate, spinach and foods enriched with β-glucans, correlated with state-trait anxiety or depression levels, as well as with anthropometric indices (p < 0.05). The results of the study may contribute to the elucidation of the possible role of the Mediterranean diet and functional food consumption on self-esteem, anxiety and depression.

scholarly journals Perception of Millennial Generation Toward Functional Food in Indonesia

2019 ◽  
Vol 1 (1) ◽  
pp. 31-40
Author(s):  
Isma Amaliah ◽  
Wahyudi David ◽  
Ardiansyah Ardiansyah
Keyword(s):  
Millennial Generation ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Future ◽  
Label Information ◽  
Media Platform ◽  
Knowledge And Attitude

Currently, functional foods trend are growing and developing in Indonesia. Consumer’s perceptions is one important factor to picture consumer knowledge and attitude in the future. The aim of this study is to determine the perception of millennial generation toward functional food in Indonesia. An online cross sectional survey was carried out among 1982 respondents (age between 18-38 years) and distributed via social media platform during two weeks on April 2018. The questionnaire measured demographic characteristics, awareness, knowledge, the priority to purchase, and future buying motivations on functional food. The result showed that 55% of respondents claimed that they had been aware of functional food. The knowledge of respondent regarding health component was still insufficient. The most important reasons for purchasing functional food were health benefit, availability, affordability, tasty, easy to consume, and clear label information. Most of millennial generation was interested in purchasing functional food in the future. In conclusion, this study provide the information how’s millennial generation perception regarding functional food in Indonesia and might be contribute to increase the development of functional food in Indonesia.

scholarly journals Consumer-Behavioural Intention Towards The Consumption Of Functional Food In Malaysia: Their Profiles And Behaviours

2015 ◽  
Vol 14 (4) ◽  
pp. 727
Author(s):  
Hayatul Safrah Salleh ◽  
Azila Mohd Noor ◽  
Nik Hazimah Nik Mat ◽  
Yusnita Yusof ◽  
Wan Norhayati Mohamed
Keyword(s):  
Life Expectancy ◽  
Food Consumption ◽  
Functional Food ◽  
Functional Foods ◽  
Eating Behaviour ◽  
Behavioural Intention ◽  
Market Opportunity ◽  
Unhealthy Eating ◽  
The World ◽  
Promising Avenue

Unhealthy eating behaviour has been linked to the risks of many chronic diseases all around the world. Functional foods and its association with health benefits and reducing the risk of diseases open a promising avenue for consumers to pursue a healthier life as well as extending their life expectancy. This provides a great market opportunity for functional foods to be developed. Consequently, it has generated considerable consumer interest in functional food consumption. This study describes the profiles and behaviours of the consumers who are willing to consume functional foods in Malaysia. By using mall intercept surveys, data were collected from consumers shopping at hypermarkets in Malaysia. From the analysis undertaken, it was found that the level of consumer-behavioural intention to consume functional food is encouraging. The results indicated that behavioural intention towards functional food tends to be different across gender, age and marital status. However this study found that the extent of consumer-behavioural intention does not vary by ethnicity, religion, income and education. Future study was also proposed.

scholarly journals An Epidemiological Study Report on the Antioxidant and Phenolic Content of Selected Mediterranean Functional Foods, Their Consumption Association with the Body Mass Index, and Consumers Purchasing Behavior in a Sample of Healthy Greek Adults

2021 ◽  
Vol 11 (17) ◽  
pp. 7818
Author(s):  
Aikaterini Kandyliari ◽  
Ioannis-Nektarios Elmaliklis ◽  
Olga Kontopoulou ◽  
Marianna Tsafkopoulou ◽  
Georgios Komninos ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Food Consumption ◽  
Functional Food ◽  
Weight Control ◽  
Functional Foods ◽  
Phenolic Content ◽  
Purchasing Behavior ◽  
Red Peppers ◽  
Positive Effect ◽  
Greek Adults

Functional food consumption is shown to have a positive effect on anthropometric parameters and human health promotion. In addition, consumers seem to be more interested in food choices, that may have a positive effect on their health. The current study aimed to identify the antioxidant and phenolic content of naturally functional foods from the Mediterranean diet and to investigate consumer behavior towards their consumption in terms of their weight control, as well as their purchasing behavior and knowledge of functional foods. For this purpose, blueberries, cranberries, pomegranate, grapefruit, red peppers, almonds and mountain tea were analyzed for their phenolic content and antioxidant capacity, using the Folin-Ciocalteau and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, nine hundred forty-nine healthy Greek adults participated in an epidemiological study, by completing a validated food frequency questionnaire, for the consumption of the above investigated functional foods. Five hundred and fifty participants also completed an online questionnaire investigating factors that consumers evaluate when purchasing functional foods. Study results showed that the analyzed functional foods were high in antioxidants and phenolic compounds, especially the mountain tea. The increased consumption of cranberries, pomegranate, grapefruit, red peppers and mountain tea was significantly correlated with a decreased Body Mass Index, suggesting a possible positive role, in weight control. Participants seemed to be aware of the beneficial role of these specific investigated Mediterranean functional foods to human health. They evaluated the price, taste and nutritional value, as critical factors to buy these food products. A combination of factors seems to lead them to purchase and consume these functional foods. Future epidemiological and clinical studies should be conducted in order to further evaluate consumer preferences and bioactivity mechanisms related to Mediterranean functional food consumption.

scholarly journals Purchasing functional foods to stay fit

2020 ◽  
Vol 2 (1) ◽  
pp. 3-18
Author(s):  
Hasliza Hassan ◽  
Abu Bakar Sade ◽  
Lohan Selva Subramaniam
Keyword(s):  
Social Media ◽  
Food Consumption ◽  
Functional Food ◽  
Functional Foods ◽  
Overweight And Obesity ◽  
Primary Data ◽  
Small Scale ◽  
Media Influence ◽  
Content Type ◽  
Willingness To Purchase

Purpose Health fitness has become a major issue in Malaysia since the population of overweight and obesity is becoming critical. One of the ways to achieve optimum health fitness is by consistently consuming balanced diet meals. Hence, this paper aims to focus on the willingness of society to purchase functional foods as an alternative for their daily meals to stay fit. Design/methodology/approach The research framework was developed based on a combination of findings by other research scholars within a similar field. The willingness to purchase functional foods to stay fit is positioned as the dependent variable, while lifestyle adaptation, social media influence and food consumption awareness are placed as the independent variables. Quantitative research was conducted by collecting primary data from respondents in Kuala Lumpur, Malaysia. The collected data were analysed using descriptive and regression analyses. Findings The willingness to purchase functional foods to stay fit is dependent on the lifestyle adaptation, social media influence and food consumption awareness. Research limitations/implications Although the current market for functional foods in Malaysia is still at a small scale, the market for this industry seems very promising. Nevertheless, greater awareness on functional food is still needed. Practical implications Functional food producers should make an effort to gain the untapped market by focussing on the lifestyle adaptation, social media influence and food consumption awareness. Originality/value This research is a breakthrough to discover the willingness of Malaysians to purchase functional food to stay fit, which is influenced by lifestyle adaptation, social media and food consumption awareness.

An Overview and Therapeutic Applications of Nutraceutical and Functional Foods

2016 ◽  
pp. 160-201
Author(s):  
Raj K. Keservani ◽  
Anil K. Sharma ◽  
Rajesh K. Kesharwani
Keyword(s):  
Health Care ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Food Product ◽  
Good Health ◽  
Human Beings ◽  
Global Industry ◽  
Healthy Nutrition ◽  
Care Costs

Healthy nutrition is important for human beings for good health provided by global industry. Nutraceutical and functional food provide a prospect to reduce health care costs and improve the human health. Researchers carried out plenty of work for the preparation of nutraceutical and functional food product. This article also focused on recent advances on the nutraceutical and functional foods product on health benefits and their application in prevention of disease. Here we discussed about the health benefit of recently introduced nutraceutical and functional food products. With the modernised, competitive lifestyle and ever increasing stressful conditions this product is the need of the day.

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