Consumer knowledge and attitudes toward functional foods in Lebanon

Abstract

Purpose The development and commerce of functional foods (FF) is complex, expensive and risky. Besides technological obstacles and legislative aspects, consumer demands also need to be considered. The purpose of this study is to assess the Lebanese consumer’s knowledge, attitudes and acceptance of FF and functional ingredients. Design/methodology/approach A cross-sectional study recruited a convenience sample of adults living in Mount Lebanon in 2015. An interviewer-based questionnaire assessed socio-demographic factors, medical status, consumption and knowledge of FF and FI ingredients. The data were analyzed using statistical package for social sciences. Findings Out of 251 respondents, 40.6 and 32.0 per cent were knowledgeable about FF and FI, respectively, and 67.3 per cent consumed them. Calcium (48.0 per cent) and omega-3 (38.6 per cent) were identified as the most important FI. The consumption of FF was mainly owing to their nutritional benefits beyond basic nutrition (44.2 per cent); however, fearing artificial additives and their side effects (33.4 per cent) were reasons for rejecting them. FF knowledge was higher among young (p = 0.005) and single individuals (p = 0.002) and those going to the gym (p = 0.001), whereas willingness to learn about them was only associated with higher education (p < 0.001). Prebiotic yogurt consumption was higher among gym visitors (p = 0.017) and knowers of FF (p < 0.001). The consumption of protein bars and shakes was higher among males and those going to the gym (p < 0.001). The consumption of cereal bars was higher among young individuals, single, with high income, going to the gym and knowledgeable about FF (p < 0.05). Originality/value The findings are useful for market orientation, development and successfully negotiating new market opportunities of FF for both food industries and policymakers.

Making context matter: unraveling functional foods’ constructions by Tunisian consumers

“…In summary, the findings of the cross-cultural comparative studies indicate that there are cultural differences between American and European consumers, and between different European countries regarding functional foods behaviour. Foods studies conducted in the emerging countries context showed results in accordance with Western functional foods studies when it comes to the effect of some socio-demographic (gender, age, education) (Ares et al , 2010; Bilgiç and Yüksel, 2012) or some drivers, such as health motivation (Ares et al , 2008; Chammas, 2019). However, differences were found in functional foods social representations.…”

“…Most of the studies on functional foods are focused on developed Western countries, mainly in North America and Europe, leaving out potential emerging markets. Only a few studies, on functional foods acceptance, have been conducted in emerging countries: Ares et al (2008, 2010, Uruguay); Schnettler and Grunert (2016, Chile); Bilgiç and Yüksel (2012) and Gok and Ulu (2019, Turkey); Siegrist et al (2015, China); de Dienes et al (2011, Venezuela); Hassan, (2011a, 2011b) and Salleh et al (2015, Malaysia); and Chammas et al (2019, Lebanon – MENA region).…”

“…In the MENA context, Chammas et al (2019) demonstrated that health motives, including health benefits and the belief that they improve health, are the most important for Lebanese consumers’ functional foods acceptance, whilst the fear of artificial additives and their side effects appeared as the most important barriers.…”

“…Furthermore, most of the functional food studies are conducted in Western developed countries, leaving out potential emerging ones such as the MENA region (Lages et al , 2015). To the best of our knowledge, only one published study was conducted in this region (Lebanon) (Chammas et al , 2019).…”

What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods?

“…Probably any natural, beneficial compounds for both therapy and health, they involved dietary fibers, polyphenols, antioxidants, spices, flavonoids, vitamins, probiotics, and polyunsaturated fatty acids [ 17 ]. Believing that functional components will assist in the prevention of diseases leads to a positive attitude towards free fatty acid [ 18 ].…”