Awareness and preference for functional foods: the perspective of older <scp>I</scp>talian consumers

Annunziata, Azzurra; Vecchio, Riccardo; Kraus, Artur

doi:10.1111/ijcs.12202

Cited by 51 publications

(35 citation statements)

References 54 publications

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“…Table 1 clearly shows that numerous factors influence consumers when assessing the healthiness of a product. In our literature analysis, we categorized these factors as follows: Communicated information [ 26 , 27 , 34 , 35 , 37 , 47 , 60 , 62 , 65 , 73 , 74 , 77 ]; The shape and colour of the product packaging [ 23 , 25 , 28 , 32 , 33 , 43 , 61 , 66 , 70 , 71 ]; The ingredients of the product [ 24 , 29 , 39 , 40 , 49 , 57 , 64 , 76 ]; Product category [ 54 , 61 , 69 , 70 , 75 , 78 ]; Organic origin of the product [ 5 , 31 , 42 , 45 , 46 , 48 , 51 , 55 , 68 ]...…”

Section: Resultsmentioning

confidence: 99%

“…When companies provide consumers with information related to nutritional value or to health effects in some way on the product packaging, it has a positive effect on perceived healthiness [ 26 , 34 , 35 , 36 , 47 ]. At the same time, care must be taken that consumers comprehend this information correctly, so that they do not evoke undesired associations [ 62 ], and consumer scepticism related to health claims must also be taken into account [ 74 ], as in this case information may even have a negative effect on assessing healthiness.…”

Section: Resultsmentioning

confidence: 99%

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Factors that Influence the Perceived Healthiness of Food—Review

2020

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The interest of consumers is the consumption of healthy food, whereas the interest of food manufacturers is that consumers recognize the produced “healthier” food items on the shelves, so they can satisfy their demands. This way, identifying the factors that influence the perceived healthiness of food products is a mutual interest. What causes consumers to consider one product more beneficial to health than another? In recent years, numerous studies have been published on the topic of the influence of several health-related factors on consumer perception. This analysis collected and categorized the research results related to this question. This review collects 59 articles with the help of the search engines Science Direct, Wiley Online Library, MDPI and Emerald Insight between 1 January 2014 and 31 March 2019. Our paper yielded six separate categories that influence consumers in their perception of the healthiness of food items: the communicated information—like FoP labels and health claims, the product category, the shape and colour of the product packaging, the ingredients of the product, the organic origin of the product, and the taste and other sensory features of the product.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Factors that Influence the Perceived Healthiness of Food—Review

2020

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“…Previous studies reported different findings regarding impact of food labels on the consumers' acceptance of FF. Some of them reported positive effects [18,42] and some others released negative ones due to distrust to labels and health claims on the consumption of these products [43,44]. It should be noted that reliable information on the food label is a noteworthy point.…”

Section: Discussionmentioning

confidence: 99%

Assessment of attitudes toward functional foods based on theory of planned behavior: validation of a questionnaire

Salmani¹,

Norozi²,

Moodi³

et al. 2020

Nutr J

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Background: The objectives of this study are to construct a cultural adopted questionnaire for evaluation of consumer's attitudes toward functional foods among Iranian's population according to Theory of Planned Behavior (TPB) and to investigate the attitudes toward vitamin enriched foods (VEF). Methods: Participants were students of Birjand University of Medical Sciences (BUMS). Exploratory factor analysis (EFA), Confirmatory Factor Analysis (CFA) and reliability assessment were performed. The construct validity of questionnaire determined by EFA and confirmed by CFA. Results: The overall Cronbach's alpha of questionnaire was 0.78. The three domains of TPB model were significantly associated with the total score of attitude toward functional foods questionnaire (AFFQ). Attitudes and subjective norms could successfully predict the consumption of VEF (p < 0.023 and p < 0.001, respectively), but perceived control construct could not perform the prediction (p < 0.219). Conclusion: AFFQ is a valid and reliable instrument to measure the attitudes of consumers toward consumption of functional foods in Iran.

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“…There has been little research specifically into older consumers’ views and use of functional foods (e.g., Vella, Stratton, Sheeshka, & Duncan, ; van der Zanden, van Kleef, de Wijk, & van Trijp, ; Annunziata, Vecchio, & Kraus, ). Furthermore, there has not been research on consumers’ attitudes towards innovative non‐edible products with health effects.…”

Section: Introductionmentioning

confidence: 99%

Older consumers’ perceptions of functional foods and non‐edible health‐enhancing innovations

Puhakka

Valve

Sinkkonen

2017

Int J Consumer Studies

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Increasing interest in health and well-being is likely to drive a growth in demand for products that have positive effects on health. Consumers' acceptance of and willingness to buy functional foods has been widely studied, but there has not been research on consumers' attitudes towards innovative non-edible products with health effects. This study examines how older consumers perceive functional foods and novel non-edible health-enhancing products, how willing they are to purchase such products, and how health orientation influences their views. As an example of a 'radical' innovation, consumers' acceptance of rubbing their hands in a specific soil-based mixture to modulate the immune system is explored. The research material, 13 thematic interviews, was collected in Lahti region, Finland, in 2015. The study indicates that the older consumers' market is not homogeneous. Based on a qualitative, in-depth approach, the study distinguishes four consumer segments with different lay understandings of health and attitudes towards health-enhancing products, which influence people's willingness to purchase such products. The segments are health-seeking consumers, cautious consumers, critical consumers and natural health consumers. Various motives and barriers for using products with health claims are also identified. The case of rubbing hands in organic soil-based mixture indicates the difficulty of predicting which consumer segment will first adopt this kind of 'radical' innovation. The results highlight that the credence qualities of a novel product must be communicated and advertised before entering the market while also taking into account the sensory properties of the product. 'Radical innovations' must be in a form that consumers can easily accept. K E Y W O R D Sconsumer behaviour, Finland, functional foods, health, radical innovation, segments

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Awareness and preference for functional foods: the perspective of older Italian consumers

Cited by 51 publications

References 54 publications

Factors that Influence the Perceived Healthiness of Food—Review

Factors that Influence the Perceived Healthiness of Food—Review

Assessment of attitudes toward functional foods based on theory of planned behavior: validation of a questionnaire

Older consumers’ perceptions of functional foods and non‐edible health‐enhancing innovations

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