Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden

Lyly, Marika; Roininen, Katariina; Honkapää, Kaisu; Poutanen, Kaisa; Lähteenmäki, Liisa

doi:10.1016/j.foodqual.2005.12.001

Cited by 113 publications

(106 citation statements)

References 30 publications

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“…Health claims may differ in whether the functional ingredient is mentioned or not. In general, the mere presence of a health claim has been found to increase the perceived healthiness of the product (5,14,25) , whereas the study by Lähteenmäki et al (16) reported opposite findings. However, some evidence illustrates that reduction of disease risk claims have a stronger influence on perceived healthiness than general claims (13,19) .…”

Section: Health Claim Formatmentioning

confidence: 95%

European consumers and health claims: attitudes, understanding and purchasing behaviour

et al. 2012

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Health claims on food products are often used as a means to highlight scientifically proven health benefits associated with consuming those foods. But do consumers understand and trust health claims? This paper provides an overview of recent research on consumers and health claims including attitudes, understanding and purchasing behaviour. A majority of studies investigated selective product–claim combinations, with ambiguous findings apart from consumers’ self-reported generic interest in health claims. There are clear indications that consumer responses differ substantially according to the nature of carrier product, the type of health claim, functional ingredient used or a combination of these components. Health claims tend to be perceived more positively when linked to a product with an overall positive health image, whereas some studies demonstrate higher perceived credibility of products with general health claims (e.g. omega-3 and brain development) compared to disease risk reduction claims (e.g. bioactive peptides to reduce risk of heart disease), others report the opposite. Inconsistent evidence also exists on the correlation between having a positive attitude towards products with health claims and purchase intentions. Familiarity with the functional ingredient and/or its claimed health effect seems to result in a more favourable evaluation. Better nutritional knowledge, however, does not automatically lead to a positive attitude towards products carrying health messages. Legislation in the European Union requires that the claim is understood by the average consumer. As most studies on consumers’ understanding of health claims are based on subjective understanding, this remains an area for more investigation.

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Section: Health Claim Formatmentioning

confidence: 95%

European consumers and health claims: attitudes, understanding and purchasing behaviour

et al. 2012

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“…Recently, it also has been applied to find WTP of consumer in food and beverage industry. Lyly et al [4] find factors that influencing customer WTP for RTD soup and beverage that contains β-glucan. The result shows that health claim significantly affect the decision of consumer but only on small value compared to taste of the samples.…”

Section: Introductionmentioning

confidence: 99%

Consumption Behavior and Willingness to Pay for Fruit Drinks in Bangkok Metropolitan Area

Vorasayan

Sriwachiratorn

Kessuvan

2018

KLS

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The purpose of this research was to study consumer behaviors, willingness to pay and the factors affecting willingness to pay for ready-to-drink fruit drinks less than 25%with the certified quality assurance system by using contingent valuation method (CVM) for consumers in Bangkok. The results from double-bounded dichotomous choice found that the consumers were willing to pay for fruit drinks less than 25%with GMP certification at 15.22 baht/bottle and 15.58 baht/bottle for fruit drinks less than 25% with HACCP certification. Factors that affected the consumer's willingness to pay were education, income and attitudes about product that have been certified.

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“…This kind of measure has been the most commonly used to study functional food demand. Consumption intention has been defined in two different Huotilainen et al, 2006;Cox and Bastiaans, 2007;Lyly et al, 2007;Urala and Lähteenmäki, 2007). The latter approach is chosen for this study, using a 10-point scale to measure the probability of purchase where this product to be available in the usual place where wine purchases take place.…”

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confidence: 99%

“…The latter approach is chosen for this study, using a 10-point scale to measure the probability of purchase where this product to be available in the usual place where wine purchases take place. Both individual socio-demographics as well as attitudes and believes (Verbeke, 2005) and taste (Verbeke, 2006;Lyly et al, 2007) have been identified to affect functional foods consumption intention. Reviewing the literature only two studies concerning functional foods can be found in Spain Sánchez and Barrena, 2004).…”

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confidence: 99%

Short communication. Exploring new functional markets potential: factors affecting willingness to purchase functional wines

Barreiro-Hulé

2007

Span. j. agric. res.

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Relationship between nutrition and health is gaining importance for consumers when making food purchase decisions (Chern and Rickertsen, 2003). As a response to this shift in consumer demand, and driven by technology developments, functional foods have arisen as the fastest growing food market with latest estimates forecasting an expected annual growth rate of 10% for functional foods as compared to an average 2-3% rate for food industry as a whole (Verbeke, 2005). This growth, at least in the US case, has been exponential, with functional foods evolving from a nearly nonexisting market in 1995 to a market that out-sized organic and dietary supplements in less than six years (Kinsey, 2001 AbstractConcern regarding the relationship between diet and health is growing among consumers. As an answer to this concern, the food industry has developed functional foods, a market with an increasing demand both in volume and expenditure. New functional products are being developed for which market potential must be investigated. This paper centres on one of this products, a wine with increased levels of resveratrol, a natural compound which has been found to be positively related to the reduction in the risk of inflammatory diseases. The market potential of this new product is assessed using a survey of wine consumers in the city of Granada (Spain). Consumers are asked for the probability of purchasing this new wine in order to identify «potential consumers» and factors influencing belonging to this category are identified. A significant proportion of the sample is found to belong to the «potential consumers» category with cognitive, affective and situational variables as the main factors affecting inclusion within this category.Additional key words: Andalusia, binary logistic regression, demand, functional foods, red wine, resveratrol. Resumen Comunicación corta. Nuevos mercados funcionales: factores que influyen en la probabilidad de compra de vinos funcionalesLa preocupación por la relación entre salud y dieta está creciendo entre los consumidores. Como respuesta a esta preocupación, la industria agroalimentaria ha desarrollado los denominados alimentos funcionales, un mercado que experimenta una demanda creciente tanto en volumen como en gasto. Ante el desarrollo de nuevos productos es necesario conocer su potencial de mercado. El presente trabajo se centra en uno de estos productos, un vino producido a partir de uvas con niveles incrementados de resveratrol, un compuesto que ha sido relacionado positivamente con la reducción en el riesgo de enfermedades inflamatorias. El potencial de mercado para este producto se estima a partir de una encuesta a consumidores de vino en la ciudad de Granada (España). Se pregunta a los consumidores por su probabilidad de compra de este producto para identificar a los «consumidores potenciales», así como los factores que influyen en la pertenencia a dicho grupo. Una proporción significativa de la muestra es identificada como «consu-midores potenciales», siendo factores de tipo cognitivo...

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Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden

Cited by 113 publications

References 30 publications

European consumers and health claims: attitudes, understanding and purchasing behaviour

European consumers and health claims: attitudes, understanding and purchasing behaviour

Consumption Behavior and Willingness to Pay for Fruit Drinks in Bangkok Metropolitan Area

Short communication. Exploring new functional markets potential: factors affecting willingness to purchase functional wines

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