Functional Food—Consumer Motivations and Expectations

Topolska, Kinga; Florkiewicz, Adam; Filipiak‐Florkiewicz, Agnieszka

doi:10.3390/ijerph18105327

Cited by 107 publications

(77 citation statements)

References 37 publications

(71 reference statements)

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“…Although most of the studies focus on its beneficial effects on human health, these properties also allow us to envisage the use of these compounds in human nutrition, particularly their inclusion in so-called functional foods [ 47 ]. These foods are increasingly present in consumers’ minds, thus pressuring the food industry to offer innovative solutions which are safe and have proven benefits [ 48 ]. Studies indicate that the incorporation of fucoxanthin in foods should preferably be carried out via encapsulation or incorporation, in solutions with a pH range of 5 to 7, with storage at 4 °C or room temperature, in the dark [ 23 ].…”

Section: Discussionmentioning

confidence: 99%

Optimal Nitrate Supplementation in Phaeodactylum tricornutum Culture Medium Increases Biomass and Fucoxanthin Production

Afonso

Bragança

Rebelo

et al. 2022

Foods

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Phaeodactylum tricornutum is a model diatom with numerous potential applications in the industry, including the production of high-value carotenoid pigments such as fucoxanthin. This compound is a potent antioxidant currently extracted mainly from brown macroalgae. Fucoxanthin exhibits several biological properties with well-known beneficial effects in the treatment and prevention of lifestyle-related diseases. P. tricornutum offers a valuable alternative to macroalgae for fucoxanthin production as it has a specific productivity that is 10-fold higher as compared with macroalgae. However, production processes still need to be optimised to become a cost-effective alternative. In this work, we investigated the optimal supplementation of nitrate in a cultivation medium that is currently used for P. tricornutum and how this nitrate concentration affects cell growth and fucoxanthin production. It has previously been shown that the addition of sodium nitrate increases productivity, but optimal conditions were not accurately determined. In this report, we observed that the continuous increase in nitrate concentration did not lead to an increase in biomass and fucoxanthin content, but there was rather a window of optimal values of nitrate that led to maximum growth and pigment production. These results are discussed considering both the scale up for industrial production and the profitability of the process, as well as the implications in the cell’s metabolism and effects in fucoxanthin production.

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Section: Discussionmentioning

confidence: 99%

Optimal Nitrate Supplementation in Phaeodactylum tricornutum Culture Medium Increases Biomass and Fucoxanthin Production

Afonso

Bragança

Rebelo

et al. 2022

Foods

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“…Adequate nutrition knowledge could change dietary attitudes and habits, and ultimately influence their acceptance [89,118]. According to a review about consumer motivations and expectations about functional foods, nutritional knowledge severs as the most important factor influencing consumer acceptance of functional foods [119]. In addition, Stojanovic et al [63] found that higher levels of knowledge about health informa-tion positively affected consumers' frequency of consuming functional foods.…”

Section: Nutrition Knowledgementioning

confidence: 99%

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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“…According to other authors [ 2 ], instead, the most influencing factors concerning the purchasing decisions of consumers were messages such as “functional foods are necessary” and “functional foods are a part of healthy diet”. In other words, the longing for health as well as a longer life are very effective factors, which drive consumers’ acceptance [ 35 ]. Moreover, the image of a healthy lifestyle is an important factor for consumers of functional foods [ 36 ].…”

Section: Research Background: Consumer Motivations and Expectations T...mentioning

confidence: 99%

Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

Palmieri¹,

Stefanoni²,

Latterini³

et al. 2022

Foods

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This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) a premium price for eggs enriched with omega-3-fatty acids. We performed an online survey on 312 Italian consumers. The analysis was based on the Tobit regression model. The findings showed that unmarried females were more willing to pay a premium price for functional eggs than male consumers. Furthermore, the probability of showing a higher WTP for functional eggs increased among consumers reporting a higher income. Moreover, the WTP for functional eggs increased with the growing importance that people attributed to items such as the size of eggs, rearing type, feed given to chickens, and the provenience and brand of eggs. These results suggested that consumers need to have clear information about functional eggs. As expected, WTP for functional eggs decreased with increasing neophobia and food techno-neophobia factors. In conclusion, the findings showed an interesting potential for eggs enriched with omega-3-fatty acids, which seems to be a product with high possibility to be greatly appreciated on the market, especially if accompanied by a good, informative campaign for increasing people’s knowledge level.

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Functional Food—Consumer Motivations and Expectations

Cited by 107 publications

References 37 publications

Optimal Nitrate Supplementation in Phaeodactylum tricornutum Culture Medium Increases Biomass and Fucoxanthin Production

Optimal Nitrate Supplementation in Phaeodactylum tricornutum Culture Medium Increases Biomass and Fucoxanthin Production

Consumer Acceptance toward Functional Foods: A Scoping Review

Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

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