Consumer Perceptions of “Functional Food” in the United States

Urala, Nina; Schütz, Holger; Spinks, Julie

doi:10.1080/10454446.2011.583181

Cited by 17 publications

(15 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As the acceptance of functional food can be increased by nutrition knowledge, it is often suggested that health claims are critical for manufacturers to provide nutrition information about the health benefits of functional food to support potential consumers' decision (Williams, 2005;Hasler, 2002;Urala et al, 2011, Childs, 1998Cockbill, 1994). Indeed, studies showed that the health claim and nutrition content claim, if being trusted, generally demonstrated effects of encouraging the consumption of functional foods (Kozup et al, 2003;Markovina et al, 2011).…”

Section: Nutrition Knowledge and Health Claimmentioning

confidence: 99%

The effect of perceived carrier-ingredient fit on purchase intention of functional food moderated by nutrition knowledge and health claim

2015

British Food Journal

View full text Add to dashboard Cite

Purpose -The purpose of this paper is to examine how the purchase intention of functional food is influenced by the perception of carrier-ingredient fit, that is, to what extent the carrier product and functional ingredient are intuitively perceived to be matched, and how such influence is moderated by consumers' prior nutrition knowledge and provided health claim. Design/methodology/approach -Through two phases of experimental studies on 30 hypothetical functional foods, this paper analyzed the relationship between perceived carrier-ingredient fit and purchase intention which were reported by participants with different nutrition knowledge levels and in conditions that differed in the content of health claim. Findings -Phase 1 (n ¼ 62) found that the positive influence of perceived fit on purchase intention of functional products was moderated by one's prior nutrition knowledge; compared to those knowledgeable in food/nutrition fields, consumers with less knowledge relied more heavily on the perceived carrieringredient fit when making purchase decision. The results of study 2 Phase 2 (n ¼ 93) revealed that the perceived fit was more important to predict purchase intention in the condition without health claim. A further analysis revealed that health claim increased the purchase intention particularly for functional foods receiving poor perceived carrier-ingredient fit. Practical implications -For innovative functional foods, the product development and market penetration may be benefit from fine-grained segmentation and positioning strategies that are based on the understanding of interaction between intuitive perception and cognitive knowledge. Originality/value -The present work highlights consumers' perception of the carrier-perception fit, interacting with nutrition knowledge and health claim, as a critical factor determining the acceptance of functional foods.

show abstract

Section: Nutrition Knowledge and Health Claimmentioning

confidence: 99%

The effect of perceived carrier-ingredient fit on purchase intention of functional food moderated by nutrition knowledge and health claim

2015

British Food Journal

View full text Add to dashboard Cite

show abstract

“…Urala et al (2011) argue that consumers are unlikely to pay extra for a functional food, compared to an equivalent "conventional" one unless there are clear and salient perceived benefits. Empirical evidence supports this - Labrecque et al (2006) found that knowledge had a positive impact on acceptance of functional foods.…”

Section: Functional Foodsmentioning

confidence: 99%

Understanding variations in the consumption of functional foods – evidence from Croatia

Brečić

Gorton

Barjolle

2014

British Food Journal

View full text Add to dashboard Cite

Access to this document was granted through an Emerald subscription provided by emerald-srm:573577 [] For AuthorsIf you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -Drawing on a representative survey, this paper aims to identify the determinants of functional food consumption in Croatia. The objective is to introduce and test a conceptual model that four sets of factors (food choice motivations, demographic and socio-economic characteristics, knowledge of functional food and health status) underpin variations in functional food consumption. Design/methodology/approach -Data were collected via face-to-face interviews conducted in respondents' homes. Consumption of functional foods is modelled as a bootstrapped ordered probit model. Findings -Results confirm the significant influence of all four sets of factors for explaining variations in functional food consumption. Heavier users of functional food are those that place a greater weighting on health and convenience in food choice. In contrast, the salience of familiarity in food choice is negatively related with functional food consumption. Females and those with higher levels of educational attainment are heavier consumers of functional food. While perceived health status appears not to have any significant relationship with functional food consumption, there is a link with body mass index. Functional foods appeal most to those concerned about their health and desire convenient, "quick fixes". Such "quick fixes" may however be employed at the expense of more fundamental adjustments to diet and fitness, which may provide the basis for superior overall disease prevention/health promotion. Originality/value -The study represents one of the first assessments of functional food consumption in Central and Eastern Europe, introducing and testing a comprehensive conceptual model.

show abstract

“…Research on functional foods have been widely conducted, and the results were shown with different attitudes in each region, depending on the geographical area in which the research was conducted (Urala et al, 2011;Carrillo et al, 2013). The behaviour of functional foods consumption was influenced by demographic factors that contribute to attitudes and behaviours of acceptance of functional foods (Gilbert, 2000;Bech-Larsen & Grunert, 2003;Urala & Lähteenmäki, 2003;.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Afina

Retnaningsih

2018

JCS

View full text Add to dashboard Cite

Abstract. The objectives of this research was to analyze the influence of student's knowledge and attitude toward functional foods consumption behaviour. This research used cross-sectional study design and took place at Bogor Agricultural University. Samples of this research were 204 undergraduate students that chosen using simple random sampling method. The data were collected by a selfadministered technique using questionnaires. The results showed that the average of functional foods consumption frequency was 47 times a month and the number of types consumed was 7 kinds. The results of Pearson correlation test showed that student's allowance, attitudes, and frequency of functional foods consumption were correlated significant and positive. Factors that have a significant positive influence toward consumption frequency were the allowance and student's attitude. The number of functional foods types consumed was influenced by student's attitude.Keywords: attitude, consumption behaviour, functional foods, knowledge, young consumer Abstrak. Penelitian ini bertujuan menganalisis pengaruh pengetahuan dan sikap mahasiswa terhadap perilaku konsumsi pangan fungsional. Penelitian ini menggunakan desain cross sectional study dengan lokasi penelitian di Institut Pertanian Bogor. Contoh dalam penelitian ini adalah 204 mahasiswa Institut Pertanian Bogor yang dipilih secara acak sederhana. Pengambilan data dilakukan dengan teknik self-administered menggunakan alat bantu kuesioner. Hasil penelitian menunjukkan bahwa mahasiswa mengonsumsi pangan fungsional ratarata 47 kl/bl dan 7 jenis. Hasil uji korelasi Pearson menunjukkan uang saku dan sikap mahasiswa berhubungan positif signifikan dengan frekuensi konsumsi pangan fungsional. Faktor yang berpengaruh positif signifikan terhadap frekuensi konsumsi pangan fungsional adalah uang saku dan sikap. Jumlah jenis pangan fungsional yang dikonsumsi hanya dipengaruhi oleh sikap.Kata kunci: konsumen muda, pangan fungsional, pengetahuan, perilaku konsumsi, sikap

show abstract

Consumer Perceptions of “Functional Food” in the United States

Cited by 17 publications

References 16 publications

The effect of perceived carrier-ingredient fit on purchase intention of functional food moderated by nutrition knowledge and health claim

The effect of perceived carrier-ingredient fit on purchase intention of functional food moderated by nutrition knowledge and health claim

Understanding variations in the consumption of functional foods – evidence from Croatia

The Influence of Students’ Knowledge and Attitude toward Functional Foods Consumption Behavior

Contact Info

Product

Resources

About