Awareness and Attitude towards Functional Dairy Products among Consumers in Western Province of Sri Lanka

Narayana, Narayana Mudiyanselage Nayana Kumari; Fernando, Sudarshana; Samaraweera, G C

doi:10.24925/turjaf.v8i6.1308-1314.3326

Cited by 4 publications

(4 citation statements)

References 11 publications

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“…Each of the categories are more fully described by individual determinants (see Figure 3). Consumer acceptance is defined as outcome measurements in our scoping review, which includes general acceptance [38], willingness to pay [30,37], willingness to buy [39,40], willingness to try [33], perceptions of functional foods [34,41], consumption of functional foods [42,43], purchase intention [44][45][46][47], and choice of functional foods [48][49][50]. Based on our consensus, the determinants were classified into five categories.…”

Section: Resultsmentioning

confidence: 99%

“…Ares et al [48] found that price had a significant negative effect on consumers' consumption of functional yogurts. Similarly, Narayana et al [50] found many Sri Lankan consumers were more concerned about the price of functional foods rather than the health benefits associated with consuming them. However, Ares et al [48] argued that if consumers were more interested in combatting health issues, they could be less sensitive to a higher price.…”

Section: Pricementioning

confidence: 99%

“…Taste or expected taste strongly influences consumers' functional food choices [30,47]. For example, a study conducted in 2020 by Narayana et al [50] found that taste was one of the most important motives for consuming functional foods among Sri Lankan consumers. In many cases, the influence of taste might surpass the influence of health benefits [65] as several studies have confirmed consumers' unwillingness to compromise on taste for health benefits [28,65,66].…”

Section: Tastementioning

confidence: 99%

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Consumer Acceptance toward Functional Foods: A Scoping Review

Baker

Parrella

et al. 2022

IJERPH

104

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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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Section: Resultsmentioning

confidence: 99%

Section: Pricementioning

confidence: 99%

Section: Tastementioning

confidence: 99%

See 1 more Smart Citation

Consumer Acceptance toward Functional Foods: A Scoping Review

Baker

Parrella

et al. 2022

IJERPH

104

View full text Add to dashboard Cite

show abstract

“…Consumer acceptance is defined as outcome measurements in our scoping review, which includes general acceptance [38], willingness to pay [30,37], willingness to buy [39,40], willingness to try [33], functional foods perceptions [34,41], functional foods consumption [42,43], purchase intention [44,45,46,47], and functional foods choice [48,49,50].…”

Section: Resultsmentioning

confidence: 99%

Consumer Acceptance Toward Functional Foods: A Scoping Review

Baker¹,

Lu²,

Perrella³

et al. 2021

Preprint

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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 has 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. This scoping review 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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