Abstract:The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed tha… Show more
“…This agrees with previous studies reporting that acceptability of functional foods varies with gender in Uruguay (Ares & Gámbaro, 2007). Martins et al, 2020 showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men in Brazil. It is widely reported women are more interested in eating healthily than men (Gök et al, 2019).…”
Section: Impact Of Time On the Interest Of New Products With Different Nutritional Benefitssupporting
“…This agrees with previous studies reporting that acceptability of functional foods varies with gender in Uruguay (Ares & Gámbaro, 2007). Martins et al, 2020 showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men in Brazil. It is widely reported women are more interested in eating healthily than men (Gök et al, 2019).…”
Section: Impact Of Time On the Interest Of New Products With Different Nutritional Benefitssupporting
“…This perception is consistent with the results of a study conducted with adult consumers in Switzerland, which showed that using the label “fruit sugar” instead of “sugar” in packaged foods increased participants' perceived healthiness of the foods ( 30 ). Regarding the production type, a study analyzing adult consumers' perception of organic foods in Brazil showed that these products are perceived as healthier than the conventional and as they can improve the quality of life of the consumers ( 31 ). Other study conducted with Brazilian university students showed that food healthiness was associated with being natural and containing low amounts of additives ( 32 ), which can explain why the participants in our study valued organic sugar.…”
It is recommended to limit added sugars to below 10% of the daily energy intake, as excessive consumption has been associated with several chronic non-communicable diseases. This exploratory qualitative study used focus groups to investigate the knowledge and perception of Brazilian university students about added sugars concepts, consumption recommendations, and health effects. Focus groups were led by a moderator using a semi-structured discussion guide. The focus groups were recorded, transcribed verbatim, and subjected to thematic analysis. Five focus groups were conducted with a total of 32 participants (50% women, mean age 23 years). Participants could not distinguish added sugars from sugars naturally present in foods and were unaware of the health impacts associated with excessive added sugar consumption, except for the risk of diabetes. Although most participants reported limiting sugar consumption, they had no knowledge of official consumption recommendations. Given that current public policy agendas aim to reduce added sugar intake, there is a need to strengthen strategies for disseminating information on added sugar concepts, recommendations, health effects and how to identify them in the foods products.
“…Lastly, organic foods consumption may reduce overweight, obesity, and the risk of allergic disease ( Essoussi and Zahaf, 2008 ). In the same study by Martins et al (2020) , an increased consumers’ motivation of organic foods consumption was related to the awareness that organic foods are healthier and can improve quality of life.…”
Section: Benefits and Future Prospectsmentioning
confidence: 92%
“…A study among 274 Brazilian organic foods consumers, conducted by de Morais Watanabe, Alfinito, Curvelo and Hamza (2020) , they indicated that functional and emotional values positively affect consumers' trust and that only emotional value motivates purchase intention. Whereas in another study, which investigates gender-based behavioural pattern of GSO foods, women expressed greater interest in consuming fruits and vegetables mostly compared to men; and while both men and women agree that organic foods are produced in a sustainable manner, their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic foods ( Martins et al, 2020 ). A similar study conducted in Spain and Thailand towards consumers' perception and attitude, as well as retailers’ attitude to GSO foods showed similar results, respectively, with cost being a premium factor ( Rodríguez-Bermúdez et al, 2020 ; Kantamaturapoj and Marshall, 2020 ).…”
Section: Challenges Associated With Gso Foodsmentioning
Rapid rate of industrialization has turned our planet around in favor of fast foods, food fraud, food terrorism, food waste, food adulteration, food poisoning, food contamination and food injustice, paving the path for green, smart and organic products. Green foods are grown and harvested in the absence of any form of environmental pollution or harmful conditions. Smart foods are termed to be good for the consumers, farmers and the planet. Organic foods are regarded as “credence goods” because some of the attributes that consumers may consider are neither obvious nor easily verified. Therefore, these three terms are interconnected as they forge a substantive common denominator - healthfulness. The concepts of green, smart and organic (GSO) foods are herein recounted together with their interdependence and relationship to health and sustainability. The processes, policies and global trends of GSO foods were discussed, whilst not undermining the benefits and challenges associated with them.
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