The Association of Demographic Characteristics and Food Choice Motives with the Consumption of Functional Foods in Emerging Adults

Vorage, Lieke; Wiseman, Nicola; Graça, Joana; Harris, Neil

doi:10.3390/nu12092582

Cited by 32 publications

(24 citation statements)

References 65 publications

(147 reference statements)

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“…Regarding reasons to buy, the authors of [40] found that price, sensory appeal, convenience, and health were strong motives contributing to food choices. These authors also reported that young adults who value the food choice motives of weight control and natural content are likely to have a very positive attitude towards functional food.…”

Section: Figurementioning

confidence: 99%

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Curutchet¹,

Trías²,

Tárrega

et al. 2021

Foods

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The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers’ response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground. APF is high in carbohydrates (47.47%) and fibre (38.48%), and it was used to partially substitute wheat flour and sugar in a cake premix. Acceptability, health, and nutrition questions were evaluated with and without information in terms of regular and fibre-enriched cake. The regular cake score was not affected by information, while the enriched cake’s score increased with information. Three clusters were identified. Cluster 1 (29%) showed high liking scores for regular cake, cluster 2 (31%) for the fibre-enriched cake, and cluster 3 (40%) showed similar liking for both. Consumers described the samples and ideal cake using a check-all-that-apply (CATA) questionnaire. Penalty analyses explained differences in acceptability among consumers. Healthiness, tastiness, and fibre content were the main reasons to buy the enriched cake for cluster 2; taste for consumers in cluster 1; and healthiness and taste for consumers in cluster 3. APF as a functional ingredient may be a consumers’ choice as a sustainable use of apple pomace.

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Section: Figurementioning

confidence: 99%

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Curutchet¹,

Trías²,

Tárrega

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Our research also aimed to assess the differences between consumer groups in terms of their perception of health impacts. Research has highlighted the relationship between consumer characteristics (gender, age, level of education) and the assessment of functional foods [55][56][57]. Several studies have concluded that women are more open to functional foods than men, and those with a higher education level and the older age group have a completely different attitude towards the perception of functional foods than those with a lower education level or those who are younger in age [56][57][58][59][60][61].…”

Section: Aim Of Researchmentioning

confidence: 99%

I Believe It Is Healthy—Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products

2021

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Due to the high proportion of impulse purchases and the short time devoted to purchase decisions, packaging and other extrinsic attributes are becoming increasingly important in demonstrating the health benefits of a functional food item to consumers as plausibly as possible. Our research aims at identifying the role of extrinsic features (claims related to ingredients and health claims, organic or domestic origin, as well as the shape and color of packaging), gathered in the course of in-depth literature analysis, in the case of a functional smoothie. Our online consumer questionnaire was completed by 633 respondents, and the answers were assessed by choice based conjoint analysis. Our results show that each examined attribute plays a role in the assessment of health effects. The color blue has the biggest impact on making the consumer believe in the health benefits of the product. This is followed by the indication of organic origin, then the statement emphasizing the natural quality of the ingredients. The assessment of the specific extrinsic attributes is affected by consumers’ general health interest level, their involvement with food items, and their various demographic features.

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“…Young university students who belong to the young adults segment represent the population core in transition to the adult stage marked by the independence of their homes and the responsibility for shopping [66,70]. Moreover, they are especially willing to buy functional products [64,65]. Young adults, will do so not only for themselves and/or their children, but perhaps for their parents as well [67,69].…”

Section: Discussionmentioning

confidence: 99%

“…As far as the dimensioning of specific populations is concerned, research on the university population is of particular interest. This segment of the population is known as young adults [64]. Young adults are especially willing to buy foods that reduce the risk of disease or help them to be healthier [65].…”

Section: Introductionmentioning

confidence: 99%

“…Young adults are especially willing to buy foods that reduce the risk of disease or help them to be healthier [65]. They value products with natural contents that help them to control their weight and show greater interest in buying functional products [64]. Furthermore, this is an important segment for various reasons: first, because young adults are in the process of forming lifelong food consumption habits [66].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How Is Functional Food Advertising Understood? An Approximation in University Students

2020

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In functional food advertising, messages are not always easily understandable for the target audience. Current European legislation, enforced through Regulation 1924/2006, specifies that such messages should be clear and precise so as not to mislead the consumer. The objective of this study was to observe consumers’ understanding of messages in functional food advertisements. The methodology used was a self-administered survey filled out by 191 students enrolled in a Degree in Advertising and Public Relations at the University of Alicante (Spain). The results suggest that a large number of students do not know what functional food is and obtain information about these products mainly from labelling/packaging. The major means of communication through which they learn about health benefits via advertising is the internet, followed by television. Most respondents indicated that they understood related advertisements and found it helpful to be given additional information on health benefits. Worthy of note, the greater their level of understanding of the messages, the higher their level of distrust of advertising messages, which they considered to be deceptive or misleading.

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The Association of Demographic Characteristics and Food Choice Motives with the Consumption of Functional Foods in Emerging Adults

Cited by 32 publications

References 65 publications

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

I Believe It Is Healthy—Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products

How Is Functional Food Advertising Understood? An Approximation in University Students

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