Attitudes behind consumers' willingness to use functional foods

Urala, Nina; Lähteenmäki, Liisa

doi:10.1016/j.foodqual.2004.02.008

Cited by 353 publications

(281 citation statements)

References 11 publications

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“…The Italian consumers do not consider health and nutritional claims of particular interest in this class of beverages. Urala and Lähteenmäki 43 indicated that some products may have a strong health claim, while others may not. As of today's writing, NAB falls into the latter category in Italy.…”

Section: Discussionmentioning

confidence: 99%

“…Nobody knows if the Italian consumer's attitude derives from driving factors of acceptability for functional foods as reported in the literature 6,16,25,42,43 . These factors are taste expectation, personal experience, lack of awareness, misunderstanding of the functional food concept, or a general belief that health claims on labels are to be attributed to the company's advertising.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

Porretta

Donadini

2008

Journal of the Institute of Brewing

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The aim of this paper is to understand the consumer's attitude towards alcohol free beers in Italy by using a quantitative concept analysis. The method uses conjoint analysis with consumers of Italian beer, living in different geographical areas. Results show that packaging (RI = 56.24%) is the main attribute considered, followed by price, flavour, claims and colour. As far as part-worths are concerned, glass and twist-off caps are the utilities that most increase the preference. They are followed by malty and fruity characters, a price of less than 0.80 Euros, a remarkable body and intended for young adults. In contrast, plastics, a price of over 1.25 Euros, organic raw materials and imports showed the greatest negative impact on preference. These findings can be used as a base for new product development and for media communication purposes.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

Porretta

Donadini

2008

Journal of the Institute of Brewing

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“…However, their addition might contribute to distinct flavor and texture characteristics (Urala and Lähteenmäki 2004), although several studies have shown that probiotic cultures did not considerably affect the sensory quality of cheeses (Gobbetti and others 1997;Gardiner and others 1998;Ryhanen and others 2001). Therefore, it is important to compare probiotic food products with nonprobiotic controls through sensory evaluation when developing new products (de Souza and others 2008).…”

Section: Introductionmentioning

confidence: 99%

Review Article: Sensory Characteristics of Probiotic Cheese

Karimi¹,

Sohrabvandi²,

Mortazavian³

2012

Comp Rev Food Sci Food Safe

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Cheese has a good potential for delivery of probiotic microorganisms into the human intestine. In addition, the very wide variety of cheese types all over the world, consumption of cheese by almost everybody, as well as the high nutritional value of cheese constitute growing market for probiotic cheese. Probiotic microorganisms must survive in food products above a standard level until the time of consumption without adversely changing their sensory attributes. Since probiotic microorganisms could affect the flavor, texture, and appearance of dairy products, the sensory attributes of these products have been the subject of numerous studies. This article reviews the sensory characteristics of cheese as affected by probiotic microorganisms.

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“…Consumer research has so far mainly focused on consumer beliefs and attitudes of the functional food consumer. Several dimensions were found to describe consumers' attitudes towards functional foods: healthiness, taste, pleasure, security and familiarity (Urala and Lahteenmaki, 2004;Urala et al, 2003;Poulsen, 1999). Studies confirmed the importance of 'knowledge' when choosing functional foods (Verbeke, 2005), but socio-demographic factors were also found to be important determinants.…”

Section: Introductionmentioning

confidence: 99%