Consumer Trends and Attitudes to Functional Foods

Karelakis, Christos; Zevgitis, Panagiotis; Γαλανόπουλος, Κωνσταντίνος; Mattas, Konstadinos

doi:10.1080/08974438.2019.1599760

Cited by 64 publications

(38 citation statements)

References 42 publications

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“…Price, representing monetary cost for consumers, is a key factor influencing consumer behavior associated with food products including functional foods [16,50]. Consumers generally perceive that functional foods have high prices and such a perception often deteriorates the acceptance and the sales of these products [1,6]. Szakály et al [51] suggest that consumers' price perception of functional foods might negatively affects their attitude about such products.…”

Section: Pricementioning

confidence: 99%

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Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Nguyen

Nguyen³

et al. 2019

Foods

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The development of functional foods is key to promoting a healthy diet and preventing certain diseases. This study aims to examine several key factors that affect consumer attitude and intention with respect to purchasing functional foods in an emerging market economy. A research model was developed by extension of the Theory of Reasoned Action (TRA), and then validated through obtaining data from 596 Vietnamese consumers who were interested in functional yogurts using an interviewer-administered questionnaire. Multivariate data analysis reveals that while health consciousness and subjective norm significantly enhance consumers’ attitudes towards purchasing functional yogurts, perceived price of functional yogurts exerts a negative impact on such attitudes. Moreover, subjective norm and attitude appear to be key predictors of consumers’ intentions to buy functional yogurts. These findings extend the extant literature relating to functional food purchase and consumption in emerging markets, and they have several important practical implications for functional yogurt manufacturers, retailers, and policymakers. A major implication is that education and communication programs that aim at increasing consumers’ health consciousness and their awareness of functional foods’ health benefits play an integral role in the success of functional food products such as functional yogurts. Research limitations and future research directions are also presented.

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Section: Pricementioning

confidence: 99%

“…Functional food products have become progressively popular in many countries around the world [6]. The size of the global market for functional foods accounted for USD 161.49 billion in 2018, and it is projected to reach a value of USD 275.77 billion by 2025 [7].…”

Section: Introductionmentioning

confidence: 99%

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Nguyen

Nguyen³

et al. 2019

Foods

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show abstract

“…Actually, recent research has indicated that anticipated food waste decreased when large packs were sold as individual units (Petit, Lunardo, & Rickard, 2017), which is consistent with the current study. In addition, it has been suggested that small pack sizes resulted in impulse consumption (Eckert, Haron, Heintzelman, Lane, & McKnight, 2004). This may be another reason for participants to design the ideal products to be small package size, as this attribute may potentially increase their willingness to purchase.…”

Section: The Different Expectations Concerning Benefits Of Conventionmentioning

confidence: 99%

“…Functional foods have a strong potential to be used to help combat the effects of air pollution owing to the positive attitudes that Chinese consumers have toward functional food remedies . The Chinese functional food market with a reported value of US$37.6 billion in 2018 (Euromonitor International, 2019) is one of the largest in the world (Hu, 2016;Karelakis, Zevgitis, Galanopoulos, & Mattas, 2019). In 2013, China had the highest expenditure on health and wellness retail products, followed by Brazil, the United States, Russia, and Mexico (Bogue, Collins, & Troy, 2017).…”

Section: Introductionmentioning

confidence: 99%

Ideal Attributes of Functional Foods Helping the Immune System Recover From the Impact of Air Pollution: A Consumer-Led Product Design

Cong

Mirosa

Kaye‐Blake³

et al. 2020

Journal of International Food & Agribusiness Marketing

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Air pollution is becoming an increasing problem in many developing economies with China being one of the countries most effected. Four Consumer Idealized Design (CID) workshops were conducted in Suzhou to explore the ideal product attributes consumers require in functional foods designed to combat the adverse impact of air pollution. A tablet was the most common format in the supplement designs and the majority of conventional-foods were designed as either snacks, drinks, or dairy options. Effective health claims were considered to be "boosting immunity" for products designed for long-term use and "relieving respiratory symptoms" for products designed for use in acute situations. Supplements and conventional-format functional foods were perceived as having different health benefits and target markets. Consumers' attention to food safety suggested product producers should apply multi-methods to communicate the safety of their products to consumers. This study was the first to utilize CID workshops with Chinese consumers and will help inform industry product development.

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“…The size of the global functional foods market accounted for US$129.39 billion in 2015 and the increasing concern of consumers about their health and proper diet represents a determinant factor boosting the overall industry over the next few years. [1] Moreover, it has been estimated that probiotic foods comprise between 60% and 70% of the total functional food market. [2][3][4] Lactic acid fermentation is one of the most important food processing technologies to produce probiotic foods, available on the market mainly as dairybased products consisting of several types of fermented milks, yogurts, and cheeses.…”

Section: Introductionmentioning

confidence: 99%

Lactic fermentation of cooked navy beans by Lactobacillus paracaseiCBA L74 aimed at a potential production of functional legume‐based foods

et al. 2020

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In recent years, scientific interest in the development of non‐dairy‐based functional foods is increasing progressively and the fermentation of cereals, legumes, fruits and vegetable‐based foods is becoming an important scientific research topic for the production of new probiotic products. In particular, legumes represent a possible alternative to protein foods from animal origins and an adequate fermentation substrate as they contain high amount of nutrients, such as proteins, carbohydrates, fibres, vitamins, and minerals, which are all useful to the growth and metabolic activity of certain microorganisms. This work focuses on the feasibility of developing a dry legume‐based functional product using a fermentation process carried out on a 10% w/v navy bean suspension, in a lab‐scale stirred batch reactor. After soaking and cooking dried navy beans, the fermentation tests performed on the resulting medium using Lactobacillus paracasei CBA L74 showed a maximum bacterial count of 109 CFU/mL after 20 hours and a maximum lactic acid concentration of 1.9 g/L after 16 hours of process time. A freeze‐drying process was performed on the fermented bean suspension, showing a 2‐log microbial reduction and a bacterial viability in the resulting probiotic powder of 3.7 × 108 CFU/g.

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Consumer Trends and Attitudes to Functional Foods

Cited by 64 publications

References 42 publications

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Some Key Factors Affecting Consumers’ Intentions to Purchase Functional Foods: A Case Study of Functional Yogurts in Vietnam

Ideal Attributes of Functional Foods Helping the Immune System Recover From the Impact of Air Pollution: A Consumer-Led Product Design

Lactic fermentation of cooked navy beans by Lactobacillus paracaseiCBA L74 aimed at a potential production of functional legume‐based foods

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