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Functional Food—Consumer Motivations and Expectations

International journal of environmental research and public health, 2021-05, Vol.18 (10), p.5327 [Peer Reviewed Journal]

2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 1660-4601 ;ISSN: 1661-7827 ;EISSN: 1660-4601 ;DOI: 10.3390/ijerph18105327 ;PMID: 34067768

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  • Title:
    Functional Food—Consumer Motivations and Expectations
  • Author: Topolska, Kinga ; Florkiewicz, Adam ; Filipiak-Florkiewicz, Agnieszka
  • Subjects: Attitudes ; Consumer attitudes ; Consumers ; Consumption ; Food ; Food products ; Functional foods & nutraceuticals ; Ingredients ; Lifestyles ; Nutrition research ; Older people ; Product development ; Review ; Scientific papers
  • Is Part Of: International journal of environmental research and public health, 2021-05, Vol.18 (10), p.5327
  • Description: 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.
  • Publisher: Basel: MDPI AG
  • Language: English
  • Identifier: ISSN: 1660-4601
    ISSN: 1661-7827
    EISSN: 1660-4601
    DOI: 10.3390/ijerph18105327
    PMID: 34067768
  • Source: Geneva Foundation Free Medical Journals at publisher websites
    AUTh Library subscriptions: ProQuest Central
    PubMed Central
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