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Esposito L, Casolani N, Ruggeri M, Spizzirri UG, Aiello F, Chiodo E, Martuscelli M, Restuccia D, Mastrocola D. Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product. Foods 2024; 13:2815. [PMID: 39272580 PMCID: PMC11395674 DOI: 10.3390/foods13172815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2024] [Revised: 09/02/2024] [Accepted: 09/03/2024] [Indexed: 09/15/2024] Open
Abstract
Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics.
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Affiliation(s)
- Luigi Esposito
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Nicola Casolani
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Marco Ruggeri
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy
| | | | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Emilio Chiodo
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Maria Martuscelli
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Donatella Restuccia
- Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy
| | - Dino Mastrocola
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
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2
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You Are What You Drink: Stereotypes about Consumers of Alcoholic and Non-alcoholic Beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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3
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Palmieri N, Stefanoni W, Latterini F, Pari L. Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids. Foods 2022; 11:foods11040545. [PMID: 35206022 PMCID: PMC8870929 DOI: 10.3390/foods11040545] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/07/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) a premium price for eggs enriched with omega-3-fatty acids. We performed an online survey on 312 Italian consumers. The analysis was based on the Tobit regression model. The findings showed that unmarried females were more willing to pay a premium price for functional eggs than male consumers. Furthermore, the probability of showing a higher WTP for functional eggs increased among consumers reporting a higher income. Moreover, the WTP for functional eggs increased with the growing importance that people attributed to items such as the size of eggs, rearing type, feed given to chickens, and the provenience and brand of eggs. These results suggested that consumers need to have clear information about functional eggs. As expected, WTP for functional eggs decreased with increasing neophobia and food techno-neophobia factors. In conclusion, the findings showed an interesting potential for eggs enriched with omega-3-fatty acids, which seems to be a product with high possibility to be greatly appreciated on the market, especially if accompanied by a good, informative campaign for increasing people’s knowledge level.
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Food Purchase Behavior during The First Wave of COVID-19: The Case of Hungary. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19020872. [PMID: 35055687 PMCID: PMC8775895 DOI: 10.3390/ijerph19020872] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/06/2022] [Accepted: 01/11/2022] [Indexed: 12/17/2022]
Abstract
Coronavirus disease (SARSCoV-2) appeared in 2019 was confirmed as pandemic by the WHO on 11 March 2020. Stay-at-home order had an impact on consumers’ food purchase habits, as people around the world were able to leave their homes solely in extremely severe or urgent cases. In our research, we delve into the impact of COVID-19 pandemic on consumers’ food purchase habits. The research involved 3000 consumers during the first wave of coronavirus. The sample represents the Hungarian population by gender and age. To achieve the research goals, we applied multivariate statistical tools. The findings suggest that the pandemic could not change consumer attitude significantly, but the order of factors influencing purchases changed. Consumer motivation factors were organized into four well-distinguished factors: Healthy, domestic, and environmentally friendly choice; Usual taste and quality; Reasonable price; Shelf life. Due to the lack of outstanding data during segmentation, we developed four segments by hierarchical cluster analysis: Health- and environment-conscious women; Price sensitive young people; Taste-oriented men; Quality-oriented intellectuals. The results confirm that food manufacturers and traders need to be prepared for further restrictions in the future.
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The organic diet effect on person perception. Appetite 2022; 168:105696. [PMID: 34530045 DOI: 10.1016/j.appet.2021.105696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 09/06/2021] [Accepted: 09/12/2021] [Indexed: 11/20/2022]
Abstract
The organic halo effect describes how individuals tend to ascribe positive attributes such as low-calorie content to organic food. In this contribution, we extend the organic halo effect to the inferences individuals make about organic food consumers regarding basic personality traits. In a first study (N = 608), we tested whether describing a person as a regular (vs. rare) consumer (man vs. woman) who buys and regularly (vs. rarely) consumes organic food influences inferences of the Big Six personality traits and other characteristics. Results showed that a person depicted as a regular consumer of organic food is perceived as more honest, more agreeable, more conscientious, and more open. A second study (N = 214) with a similar procedure tested whether the effects from the previous study were due to the frequency information by manipulating the type of food (organic vs. conventional) and the high-frequency information (present vs. absent). We also included a measure of the Dark Triads traits to see whether this effect only applies to positive traits. Results generally confirmed the previous pattern. However, organic consumers were also judged as more narcissistic. Merging the two studies, we also showed that the organic halo effect was stronger for participants who frequently consume organic food. We discuss results in light of the large effect sizes and the evidence suggesting that while positive valence plays a role, it cannot explain the trait inferences' extent and specificity.
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6
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Bazhan M, Kalantari N, Keshavarz-Mohammadi N. Health-enhancing foods: barriers to consumers' choice in Iran. Health Promot Int 2021; 36:796-810. [PMID: 33111937 DOI: 10.1093/heapro/daaa088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Given the growing market for health-enhancing or functional foods in Iran, the consumption rate is low. Identifying and understanding the causes is key for future decisions and interventions in the market. So, the present study was designed to provide this knowledge in Iran. The study was conducted in Tehran, the capital of Iran, between May and September 2014. In total, 105 people participated in this qualitative research, including 40 production/supply/health authority stakeholders and 65 consumer stakeholders (44 housewives and 21 employed women). The sampling strategy was the purposive method with maximum diversity, and snowball sampling was used to identify key stakeholders. The social marketing framework was used for analyzing the participants' views and experiences. To collect data, semi-structured focus group discussions and in-depth interviews were conducted. Data collection and content analysis were performed simultaneously, using MAXQDA® software. Categorization of the findings based on social marketing mix showed that the most important barriers to the consumption of functional dairy products were undesirable sensory and non-sensory characteristics, lack of physical and economic access to the product, the existence of product competitors in the market and inappropriate promotion strategies. Furthermore, personal barriers identified as a new dimension and included lack of knowledge about the product and its benefits, a negative attitude toward the product and personal taste and preference. Understanding these barriers might contribute to design and implement effective and appropriate interventions to increase the consumption of these products among consumers.
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Affiliation(s)
- Marjan Bazhan
- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, West Arghavan, Farahzadi Blvd, Shahrak Gharb, Tehran, IR Iran 19816195732
| | - Naser Kalantari
- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, West Arghavan, Farahzadi Blvd, Shahrak Gharb, Tehran, IR Iran 19816195732
| | - Nastaran Keshavarz-Mohammadi
- Department of Public Health, School of Health and Safety, Shahid Beheshti University of Medical Sciences, Velenjak St., Shahid Chamran Highway, Tehran, IR Iran 1983535511
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Topolska K, Florkiewicz A, Filipiak-Florkiewicz A. Functional Food-Consumer Motivations and Expectations. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18105327. [PMID: 34067768 PMCID: PMC8156986 DOI: 10.3390/ijerph18105327] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/09/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022]
Abstract
This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers’ interest in these kinds of products.
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Affiliation(s)
- Kinga Topolska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
- Correspondence:
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
| | - Agnieszka Filipiak-Florkiewicz
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
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Palmieri N, Suardi A, Stefanoni W, Pari L. Opuntia ficus-indica as an Ingredient in New Functional Pasta: Consumer Preferences in Italy. Foods 2021; 10:foods10040803. [PMID: 33917970 PMCID: PMC8068382 DOI: 10.3390/foods10040803] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Opuntia ficus-indica is a source of minerals and vitamins and has recently been used as ingredient to make a new functional variety of pasta. Italy was the first country in the world to produce pasta and is also the second largest producer of Opuntia in the world. According to an Italian sample, this study considers the main factors that could influence consumers when choosing functional pasta (featuring Opuntia) and characterizes distinct hypothetical consumer segments in terms of their food habits, pasta choices, and perceptions toward functional pasta featuring Opuntia. Data were collected using a web-based survey and with 328 respondents. Factor analysis (FA) with orthogonal rotation (varimax) was used to simplify the observed variables and hierarchical cluster analysis was performed with the FA results. Seven clusters were identified and the main results show that the level of education plays an important role in the perception of functional pasta. In fact, the perceptions of well-educated people differed from poorly-educated people. Moreover, the results showed significant respondent interest regarding health benefits and the nutritional and environmental aspects of functional pasta, which should encourage people's acceptance and consumption of this new functional food. In addition, the respondent preferences reflect a value of experience towards the pasta, i.e., the belief of cooking typical Italian pasta. This means that Opuntia used for the production of functional pasta should maintain the organoleptic and physical properties of durum wheat-based pasta. In addition, respondent preferences for pasta featuring Opuntia could also be driven by its price.
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Nystrand BT, Olsen SO, Tudoran AA. Individual differences in functional food consumption: The role of time perspective and the Big Five personality traits. Appetite 2020; 156:104979. [PMID: 32979428 DOI: 10.1016/j.appet.2020.104979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 09/17/2020] [Accepted: 09/21/2020] [Indexed: 11/19/2022]
Abstract
Prior research suggests inconsistent relationships between individuals' personality traits, time perspective, and specific behavior. In a large representative sample of Norwegian consumers (N = 810), we investigated the relationships between the Big Five personality traits, domain-specific consideration of future consequences (CFC), and consumption of functional foods. Structural equation modeling was employed to test the hypothesized associations. Both CFC-Future and CFC-Immediate were positively related to the consumption of functional foods, whereas personality traits exerted no direct influence on consumption. Several significant associations between personality traits and CFC-Future and CFC-Immediate were found, and three of the five personality traits-Conscientiousness, Agreeableness, and Neuroticism-exerted indirect effects on consumption frequency via CFC-Future. Results support an integrative and hierarchical understanding of how personality traits and time perspective interact in explaining variation in functional food consumption. The findings support the notion that (domain-specific) CFC is better conceptualized as two distinct-albeit related constructs-that are shaped, in part, by broader personality traits.
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Affiliation(s)
- Bjørn Tore Nystrand
- Møreforsking, 6021, Ålesund, Norway; School of Business and Economics, UiT the Arctic University of Norway, 9037, Tromsø, Norway.
| | - Svein Ottar Olsen
- School of Business and Economics, UiT the Arctic University of Norway, 9037, Tromsø, Norway.
| | - Ana Alina Tudoran
- Department of Economics and Business Economics, Aarhus University, 8210, Aarhus V, Denmark.
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10
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Gámbaro A, McSweeney MB. Sensory methods applied to the development of probiotic and prebiotic foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:295-337. [PMID: 32892836 DOI: 10.1016/bs.afnr.2020.06.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Food containing probiotics and prebiotics is one of the top-selling functional foods around the world. For the foods containing probiotics and prebiotics to be successful, their inclusion can not detract from a consumers' liking of the food product or impart negative sensory properties in the food product. Sensory analysis must be completed to ensure the inclusion of prebiotics and probiotics does not detract from the food item. Sensory analysis allows food product developers to make educated decisions and evaluate the sensory properties of new food products, including functional foods containing probiotics and prebiotics. Additionally, food product developers need a clear understanding of which method or technique should be used based on the objective of the testing, experimental design, validity and reliability of the method. This chapter focuses on the importance of sensory evaluation techniques in the development of functional food containing prebiotics and probiotics. Examples of sensory methodologies and their application to the production of food containing probiotics and prebiotics will be presented.
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Affiliation(s)
- Adriana Gámbaro
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry, Universidad de la República (UdelaR), Montevideo, Uruguay.
| | - Matthew B McSweeney
- Centre for the Sensory Research of Food, School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
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11
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Get some respect - buy organic foods! When everyday consumer choices serve as prosocial status signaling. Appetite 2019; 145:104492. [PMID: 31654656 DOI: 10.1016/j.appet.2019.104492] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 08/30/2019] [Accepted: 10/13/2019] [Indexed: 11/22/2022]
Abstract
Status considerations have recently been linked to prosocial behaviors. This research shows that even everyday consumer behaviors such as favoring organic foods serve as prosocial status signaling. Key ideas from the continuum model of consumer impression formation and the theories of costly signaling and symbolic consumption are synthetized to make sense of this phenomenon. Two web-surveys (Ns = 187, 259) and a field study (N = 336) following experimental designs are conducted. This approach allows the analysis of both the more and less conscious reactions of consumers. Study 1 shows that the image of consumers favoring organic product versions is marked by characteristics consistent with prosocial status signaling. Study 2 replicates these findings with another sample and a wider range of products and demonstrate that observers' conservative values influence the image formed of organic food users. Study 3 establishes that similar image effects also emerge through a less conscious formation process and that they extend to how organic food users are socially treated. This research advances the current understanding concerning the interlinkages between organic food usage, prosocial status signaling, consumer impressions and reputation management. Substantively, the studies provide novel compelling empirical evidence for the ability of non-luxurious everyday consumer behaviors to qualify as prosocial status signaling. Conceptually, the integration of evolutionary and sociocultural perspectives represents a major contribution. More specifically, this research yields new understanding as regards the role of individual variation in sensing and interpreting status symbols.
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12
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Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients. Meat Sci 2019; 155:91-101. [DOI: 10.1016/j.meatsci.2019.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 03/11/2019] [Accepted: 05/01/2019] [Indexed: 11/22/2022]
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13
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Domínguez Díaz L, Fernández-Ruiz V, Cámara M. The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Crit Rev Food Sci Nutr 2019; 60:1738-1746. [PMID: 30924346 DOI: 10.1080/10408398.2019.1592107] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The link between diet and human health status has been repeatedly proved by strong scientific evidence, and developed societies demand food products with an added value beyond the satisfaction of hunger and the provision of nutrients. Functional foods, food supplements and nutraceuticals are at the interface between nutrition and pharma and opens the doors for seeking new therapeutic alternatives for the prevention of nutrition-related diseases. The present review is aimed at clarifying the differences between functional foods, food supplements and nutraceuticals as well as describing its regulatory framework in Europe, United States and Japan. Specific harmonized regulation for these products is needed. Functional foods, food supplements and nutraceuticals exert health-promoting properties and could be considered as potential candidates in the management of chronic diseases in combination with prescribed medication. Further research is essential for establishing which nutrition-pharma combinations are most favorable and suitable for each chronic disease.
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Affiliation(s)
- Laura Domínguez Díaz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Madrid, Spain
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Madrid, Spain
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Madrid, Spain
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14
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Brave, health-conscious, and environmentally friendly: Positive impressions of insect food product consumers. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.02.001] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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15
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Eating healthy to impress: How conspicuous consumption, perceived self-control motivation, and descriptive normative influence determine functional food choices. Appetite 2018; 131:59-67. [PMID: 30114492 DOI: 10.1016/j.appet.2018.08.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 07/22/2018] [Accepted: 08/11/2018] [Indexed: 11/22/2022]
Abstract
Functional foods are promoted as products that provide specific health benefits beyond basic nutrition. While a number of studies show that the motivation behind the purchase of such products is oriented towards health concerns, we argue that consumers' choice of functional food can also be driven by less health-related hedonic or social motives, such as a tendency for indulgence vs. self-control or the motivation to impress and show off. This proposition has not been systematically and empirically tested before. Hence, the aim of the present study is to reveal the relationship between conspicuous consumption, perceived self-control motivation, susceptibility to descriptive normative influence and the consumption of functional foods. Our results (N = 900) suggest that conspicuous consumption and susceptibility to descriptive normative influence are positively associated with functional food distinctiveness evaluation while perceived self-control motivation is negatively associated with such evaluation. Moreover, results further revealed the indirect effects of susceptibility to descriptive normative influence, conspicuous consumption and perceived self-control motivation on self-reported purchase rates of functional foods via the functional food distinctiveness evaluation. The findings support the relevance of social and hedonic motives for policy makers and marketers in the functional foods industry for marketing and health promotion.
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Pinto LDPF, Silva HLA, Kuriya SP, Maçaira PM, Cyrino Oliveira FL, Cruz AG, Esmerino EA, Freitas MQ. Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association. J SENS STUD 2018. [DOI: 10.1111/joss.12326] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Letícia de Paula F. Pinto
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Hugo L. A. Silva
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Shigeno P. Kuriya
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação do Rio de Janeiro (IFRJ); Rio de Janeiro Brazil
| | - Paula M. Maçaira
- Departamento de Engenharia Industrial; Pontifícia Universidade Católica do Rio de Janeiro (PUC-RJ); Rio de Janeiro Brazil
| | - Fernando L. Cyrino Oliveira
- Departamento de Engenharia Industrial; Pontifícia Universidade Católica do Rio de Janeiro (PUC-RJ); Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação do Rio de Janeiro (IFRJ); Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
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French consumers’ perceptions of nutrition and health claims: A psychosocial-anthropological approach. Appetite 2016; 105:618-29. [DOI: 10.1016/j.appet.2016.06.026] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 05/13/2016] [Accepted: 06/21/2016] [Indexed: 02/02/2023]
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18
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Kim MK, Kwak HS. Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12627] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mina K. Kim
- Department of Food Science and Biotechnology; Dongguk University; Seoul 100-715 Korea
| | - Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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Ozen AE, Bibiloni MDM, Pons A, Tur JA. Sociodemographic and Lifestyle Determinants of Functional Food Consumption in an Adult Population of the Balearic Islands. ANNALS OF NUTRITION AND METABOLISM 2013; 63:200-7. [DOI: 10.1159/000354559] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Accepted: 07/18/2013] [Indexed: 12/27/2022]
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20
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Jacquot L, Berthaud L, Sghaïr A, Diep C, Brand G. The Influence of “Tastiness” and “Healthiness” Labels in Cheese Flavor Perception. CHEMOSENS PERCEPT 2013. [DOI: 10.1007/s12078-013-9146-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Chen MF. Influences of health consciousness on consumers' modern health worries and willingness to use functional foods. JOURNAL OF APPLIED SOCIAL PSYCHOLOGY 2013. [DOI: 10.1111/jasp.12033] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mei-Fang Chen
- Department of Business Management; Tatung University; Taipei Taiwan
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22
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Why buying functional foods? Understanding spending behaviour through structural equation modelling. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.045] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
The present systematic review was performed to assess differences in the worldwide consumption of functional foods. The Medline and Scopus databases were used to search the existing literature. A total of 23 studies that examined functional food consumption and included information on the country, gender, and age of participants were identified for inclusion. The studies investigated a variety of functional foods, and analysis of the findings indicates it is not possible to reach generalized conclusions about consumer choices regarding functional food consumption. Gender, age, level of education, and personal health status may each predict consumption of one or more functional foods. Further studies aimed at gaining a better understanding of the factors that influence consumption of functional foods are needed.
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Affiliation(s)
- Asli E Ozen
- Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, 07122 Palma de Mallorca, Spain
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Dean M, Lampila P, Shepherd R, Arvola A, Saba A, Vassallo M, Claupein E, Winkelmann M, Lähteenmäki L. Perceived relevance and foods with health-related claims. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.10.006] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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28
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The mediating role of subjective health complaints on willingness to use selected functional foods. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.08.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Landström E, Hursti UKK, Magnusson M. “Functional foods compensate for an unhealthy lifestyle”. Some Swedish consumers’ impressions and perceived need of functional foods. Appetite 2009; 53:34-43. [DOI: 10.1016/j.appet.2009.04.219] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2008] [Revised: 04/23/2009] [Accepted: 04/24/2009] [Indexed: 11/17/2022]
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30
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Hailu G, Boecker A, Henson S, Cranfield J. Consumer valuation of functional foods and nutraceuticals in Canada. A conjoint study using probiotics. Appetite 2008; 52:257-65. [PMID: 19007828 DOI: 10.1016/j.appet.2008.10.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2007] [Revised: 10/15/2008] [Accepted: 10/16/2008] [Indexed: 11/25/2022]
Abstract
This paper applied conjoint analysis to elicit consumer preferences over attributes of functional foods and nutraceuticals using probiotics as the functional compound of interest. Data were gathered through a mall intercept survey in Guelph, Canada. Cluster analysis and chi-square tests were used to examine the relationship between respondents' characteristics and preferences for product variants. On the basis of cluster analysis of the part-worth scores from the conjoint analysis, three clusters were identified. Clusters differed predominantly according to the preferred mode of delivery and source of health claims. The value attached to health claims related to probiotics was also explored. The results suggested that consumers place a strong premium on claims verified by government, but little value on 'non-verified' claims made by product manufacturers.
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Affiliation(s)
- Getu Hailu
- Department of Food, Agricultural and Resource Economics, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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31
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Siró I, Kápolna E, Kápolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance--a review. Appetite 2008; 51:456-67. [PMID: 18582508 DOI: 10.1016/j.appet.2008.05.060] [Citation(s) in RCA: 629] [Impact Index Per Article: 39.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2008] [Revised: 05/21/2008] [Accepted: 05/27/2008] [Indexed: 11/25/2022]
Abstract
It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional foods are found virtually in all food categories, however products are not homogeneously scattered over all segments of the growing market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be taken into consideration when developing functional food. In particular, consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. This paper offers a brief overview of the current functional food market situation in USA, Japan and some European countries completed with some comments on functional food future potential. It explores the main challenges of such product development focusing on the different factors determining the acceptance of functional food. Furthermore it discusses some prominent types of these food products currently on the market.
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Affiliation(s)
- István Siró
- Department of Food Preservation, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 45, Budapest, Hungary.
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32
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Exercise enthusiasts’ perceptions and beliefs of functional foods in Trinidad, West Indies. ACTA ACUST UNITED AC 2007. [DOI: 10.1108/00346650710828370] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ronteltap A, van Trijp J, Renes R. Expert views on critical success and failure factors for nutrigenomics. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2006.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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