CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 93-100
Author(s):  
M. Y. Ulozhynоva ◽  
Y. S. Usenia
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Omega 3 ◽  
Foreign Markets ◽  
Healthy Nutrition ◽  
Risk Of Disease ◽  
Main Determinants ◽  
Functional Purpose

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.

CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 93-100
Author(s):  
M. Y. Ulozhynоva ◽  
Y. S. Usenia
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Consumer Preferences ◽  
Marketing Research ◽  
Omega 3 ◽  
Foreign Markets ◽  
Healthy Nutrition ◽  
Risk Of Disease ◽  
Main Determinants ◽  
Functional Purpose

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes were considered. The most significant criteria for choosing functional products were established: «usefulness» — 18.33 %, «safety» — 16.72 %, «taste» — 15.56 %. Taking into account the results obtained, a line of food concentrates enriched with linseed fiber, which is a source of omega-3 PUFA, has been developed.

Potentiality of probiotic yoghurt as a functional food – a review

2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Cultural Tradition ◽  
Healthy Foods ◽  
Content Type ◽  
Quality Life ◽  
The World ◽  
Risk Of Disease

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit

2014 ◽  
Vol 39 (5) ◽  
pp. 600-603
Author(s):  
Alison M. Duncan ◽  
Hilary A. Dunn ◽  
Laura M. Stratton ◽  
Meagan N. Vella
Keyword(s):  
Older Adults ◽  
Functional Food ◽  
Healthy Aging ◽  
Functional Foods ◽  
Disease Risk ◽  
Food Product ◽  
Health Claims ◽  
Omega 3 ◽  
Age Related ◽  
Demand For Health

The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada’s aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

scholarly journals Production of poultry meat and eggs as functional food: Challenges and opportunities

2011 ◽  
Vol 27 (3) ◽  
pp. 511-520 ◽  
Author(s):  
L. Peric ◽  
V. Rodic ◽  
N. Milosevic
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Developed Countries ◽  
Normal Diet ◽  
Poultry Meat ◽  
Omega 3 ◽  
Beneficial Effects ◽  
Poultry Products ◽  
High Level ◽  
Meat And Eggs

In the last decades people became highly aware of the connection between food and health, especially in developed countries of Europe and USA. Food can only be considered functional if together with its basic nutritional impact it has beneficial effects on human health. It must improve general conditions and/or decrease the risk of the disease. Functional foods should be enhanced with added ingredients not normally found in the product, providing health benefits beyond their nutritional value. Functional foods are intended to be consumed as part of the normal diet but offer the potential of enhanced health or reduced risk of disease. Functional food could be rich in vitamins, omega-3 fatty acids or antioxidants. Poultry meat and eggs have a potential to be considered as a functional food because of the high level of conversion of beneficial nutrients from feed to poultry products. Enrichment of eggs is more pronounced than enrichment of meat because of the higher fat content. Current position and future opportunities of poultry products in production of functional food will be consider in this paper.

scholarly journals Potential Functional Food Ingredients in Bread and their Health Benefits

2021 ◽  
Vol 12 (5) ◽  
pp. 6533-6542
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Omega 3 ◽  
Active Ingredients ◽  
Beta Glucan ◽  
Food Ingredients ◽  
Functional Bread ◽  
Technological Advances

In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.

scholarly journals Preferences of People of Advanced and Gerontic Age in Diet Formation

2020 ◽  
Vol 50 (1) ◽  
pp. 176-184
Author(s):  
Natalya Ruban ◽  
Irina Reznichenko
Keyword(s):  
Functional Food ◽  
Dairy Products ◽  
Consumer Preferences ◽  
Scientific Information ◽  
Marketing Research ◽  
Decisive Role ◽  
Food Products ◽  
Survey Method ◽  
Female Population ◽  
Age Related

Introduction. Currently, the food market is replenished with new types of specialized food products intended for nutrition of certain population categories. Gerodietetic products are important in forming the diet for senior citizens. Therefore, gerodietetic foods are a factor of healthy lifestyle and active longevity. Functional food products should be based on age-related issues and consumer preferences. Aging weakens assimilative processes in organs and tissues, slows down the rate of redox reactions, and restructures the system of metabolism and body functions. Thus, people of advanced and gerontic age need to consume appropriate amount of vitamins and minerals, as their deficiency plays a decisive role in the development of age-related diseases. As a result, scientific justification and development of functional food products for this category is extremely important. The research objective was to study consumer preferences in relation to gerodietetic food products by collecting, processing, and analyzing marketing data. Study objects and methods. The research featured statistical data, as well as information obtained from consumers aged 60–77, residents of the Kemerovo region. The study involved methods of analysis, systematization of statistical and scientific information, comparison and generalization, as well as a marketing survey method. Results and discussion. The research started with an analysis of the structure and dynamics of the age-sex composition of the population in 2017–2019. The number of the elderly increased by 5% compared to 2017. The analysis also showed a stable quantitative prevalence of female population, i.e. 64.9% in 2017 and 64.8% in 2019. The daily diet of most survey participants included cereals, dairy products, and vegetables. The survey helped to identify the purchase factors. Price proved to be the main factor when choosing dairy products (72%). Most respondents (47%) consume dairy products daily. Conclusion. The marketing research defined the purchase factors for people of advanced and gerontic age in choosing food products. The obtained data can help to improve the gerodietetic products on the consumer market of Kemerovo.

scholarly journals Comparison of the functional food knowledge-awareness levels and consumption frequencies of university students

2019 ◽  
Vol 6 (08) ◽  
pp. 4530-4538
Author(s):  
Hülya Demir ◽  
Başak Karakaya
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Private University ◽  
First Year ◽  
Academic Education ◽  
First Year Students ◽  
Healthy Nutrition ◽  
Frequency Judgments ◽  
Food Knowledge ◽  
Nutrition And Dietetics

Aim: The increase in the level of education brings with it many behavioral changes such as healthy nutrition in food purchasing behavior, flexibility against new products. The aim of this study is to create a perspective on whether nutrition and dietetics students' knowledge and awareness levels and functional frequencies are changed with theoretical knowledge. Material and Method: The study consists of 1st and 4th year students in Nutrition and Dietetics Department studying in Private University. The number of students willing to participate voluntarily is 99. 55 (55.6%) of the students were in the 1st grade and 44 (44.4%) were in the 4th grade. The questionnaire used in the study was composed of parts such as demographic characteristics of the students and questions about functional food, functional food sections and the section on measuring the consumption frequency, judgments about functional foods, opinions about whether to prefer functional foods. Results: When the study is examined according to educational level, 16,4% of 1st year students and 77.3% of 4th grade students have previously heard and are familiar with the term functional food.  In this case, the rate of hearing the term functional food of 4th grade students was found to be statistically significantly higher than the first year students who have not yet received sufficient academic education. When the percentages of the 1st grade students were not aware of the functional foods and they did not know enough about the function of the product, the rate of not choosing was significantly higher than the 4th grade students.

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.

An Overview and Therapeutic Applications of Nutraceutical and Functional Foods

2019 ◽  
pp. 125-166
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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