Information Effects on Consumers' Preferences and Willingness to Pay for a Functional Food Product: The Case of Red Ginseng Concentrate*

Ahn, Byeong-il; Bae, Mo Se; Nayga, Rodolfo M.

doi:10.1111/asej.12090

Cited by 13 publications

(12 citation statements)

References 25 publications

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“…The results have provided support for said hypothesis with values estimate= .183, S.E= .039, C.R= 4.752 and P-value 0.000. The results are same with earlier studies conducted by [37,38]. Thus, it can be argued that availability of organic food products can significantly influence consumers' WTP for organic food products.…”

Section: Resultssupporting

confidence: 87%

Willingness-to-pay for Organic Food in Pakistan: The Effect of Motivational Factors and Mediated Role of Attitude

Ullah¹,

Latif²,

Ahmad³

et al. 2018

dtem

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The consumers are becoming more conscious about the increasingly harmful effects of chemicals in food. The trend towards buying organic food is increasing worldwide including Pakistani consumers. It is a dire need of time to understand what factors persuade consumers to turn towards organic food. This empirical study is aimed at explaining the factors that influence willingness to pay (WTP) for organic food of urban consumers in Pakistan. This study used survey data collected from 600 consumers in the Central Punjab Pakistan during September to November 2017. Structured questionnaires were randomly distributed among the academic staffs, students of different universities and customers in different fruit and vegetable markets. Structural equation modeling was used to evaluate the data. Results indicate that consumers who were interested in buying the organic food products were likely to buy a more significant quantity of those products. The willingness to buy (WTB) organic food depends upon the attitudes, subjective norms, organic food knowledge, availability and labeling & certification. However, the health concern is ranked 1 st among all these. Moreover, perceived expensiveness, culture, and environmental concerns have less effect or negative impact on WTP. A contribution of this paper lies in providing marketing strategies for organic food vendors to cut down the barriers which consumers face while purchasing organic food in the country. Further research may explore the role of more motivating factors to have a better understanding about consumer's more WTP for safe food.

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Section: Resultssupporting

confidence: 87%

Willingness-to-pay for Organic Food in Pakistan: The Effect of Motivational Factors and Mediated Role of Attitude

Ullah¹,

Latif²,

Ahmad³

et al. 2018

dtem

View full text Add to dashboard Cite

show abstract

“…In addition to providing this information on product labels, as previously noted, further efforts should be made to inform and educate consumers about health benefits that result from consuming functional foods. It can be assumed that consumers are more likely to purchase functional foods if appropriate information about the health benefits is provided [32,[70][71][72][73].…”

Section: Discussionmentioning

confidence: 99%

“…Specifically, González-Díaz et al [71] found that health information, such as the type of added functional ingredients and how they benefit human health, may lead to higher purchase intentions. Ahn et al [72] explained that less informed consumers who did not fully understand the health attributes of functional products were unwilling to consume functional foods. Furthermore, Marette et al [70] found that health information about the benefits of lowering cholesterol increased consumers' purchase intentions for a fortified yogurt drink, and Markosyan et al [73] found that potential health benefits information about antioxidants positively influenced consumers' willingness to purchase functional foods.…”

Section: Health Informationmentioning

confidence: 99%

Consumer Acceptance toward Functional Foods: A Scoping Review

Baker

Parrella

et al. 2022

IJERPH

162

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Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products have increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. Therefore, the purpose of our scoping review was to synthesize the possible determinants of consumer acceptance toward functional foods and provide a resource that describes global trends regarding consumers’ functional foods behavior. We identified 75 articles published with varying populations around the globe that empirically investigated consumers’ acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.

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“…The effect of information on consumers' preferences and willingness to pay for a functional food product (red ginseng concentrate) in Asia were investigated by Ahn et al [124]. The results suggested that objective information can lead to discrepant changes in consumers' valuation of different product attributes and increase willingness to pay for the functional product [124].…”

Section: Willingness To Pay For Innovation In Npdmentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

164

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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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Information Effects on Consumers' Preferences and Willingness to Pay for a Functional Food Product: The Case of Red Ginseng Concentrate*

Cited by 13 publications

References 25 publications

Willingness-to-pay for Organic Food in Pakistan: The Effect of Motivational Factors and Mediated Role of Attitude

Willingness-to-pay for Organic Food in Pakistan: The Effect of Motivational Factors and Mediated Role of Attitude

Consumer Acceptance toward Functional Foods: A Scoping Review

The Link between the Consumer and the Innovations in Food Product Development

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