Interest of functional foods for low-income countries

Das, Arpita; Chakraborty, Runu

doi:10.1097/mco.0000000000000111

Cited by 3 publications

(2 citation statements)

References 30 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low education levels indicate less awareness, which could be magnified by low-income structures and old age (Clark et al, 2019). Educating consumers about the nutritional relevancy of food can enhance their understanding of its complex relation with disease (Das and Chakraborty, 2014). A similar phenomenon can be observed with novel foods (Metcalf et al, 2021) and food technologies (Chen et al, 2013).…”

Section: Innovative Food and Consumer Approachmentioning

confidence: 98%

Food product quality, environmental and personal characteristics affecting consumer perception toward food

Rai,

Wai,

Koirala

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Food industries are developing new processing technologies, resulting in the emergence of new product categories, including ready-to-eat meals, functional foods and beverages, and plant-based foods, etc. Rapid globalization, changes in lifestyle, consumer awareness, and perception toward food drive further technical advancements. However, consumer perception remains the prime factor for food marketing and technological development. Consumer perception is a trifecta of sensory properties, personal and environmental factors. Sensory and personal factors include consumer age, attitude, health condition, nutrition awareness, and religion which directly influence consumer choice. Whereas environmental factors consist of regional variation in the food process, national economic status, and consumer purchasing power. All these factors affect consumers’ decisions to accept or reject foods. Additionally, consumers are more willing to taste innovative food products that assure the safety and quality of the product.

show abstract

Section: Innovative Food and Consumer Approachmentioning

confidence: 98%

Food product quality, environmental and personal characteristics affecting consumer perception toward food

Rai,

Wai,

Koirala

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…Several beneficial effects can be derived from the novel design of consumer-focused cereal food products or their ingredients. Cereals can be utilized as a fermentable substrate for probiotic microorganisms to grow on, as well as a source of nondigestible carbohydrates to increase the growth of lactobacilli and bifidobacteria in the colon (Das and Chakraborty, 2014). Their prebiotic action is due to the presence of water-soluble fibers such as β-glucan and arabinoxylan, oligosaccharides such as galacto-and fructo-oligosaccharides, and resistant starch.…”

Section: Cereals and Cereal Components' Application In Functional Foodsmentioning

confidence: 99%

Development of plant based functional food products: a review

Chala

Emire

2022

AUDJG - Food Technology

View full text Add to dashboard Cite

The aging population, the increasing prevalence of lifestyle-related diseases, and the need for improved life status have changed attention from only nutrition to a demanding diet maintaining optimal health, opening export opportunities for countries. In response to this demand, companies are developing technologies for processing novel health and wellness products with a globally expanding market. The development and supply of competitive plant-based functional food products, considering consumers’ needs and market conditions, accompanied by consumer research as a crucial trigger for the development of these products, will continue to be essential. Multidisciplinary action is crucial for the development of innovative and high-quality functional food products compared to conventional foods, focusing on the maintenance of well-being. Innovation and the introduction of products with well-substantiated health claims are also expected, along with evidence to assist consumers in making the right choice of functional food products to achieve the promised health benefits. Furthermore, the validation of health claims, the discovery of new bioactive compounds, and the development of consumer-focused plant-derived functional products all require continued attention.

show abstract

Análisis de las oportunidades de aumento de consumo de carne de pavo (Meleagris gallopavo) en Colombia

2015

View full text Add to dashboard Cite

Interest of functional foods for low-income countries

Abstract: In general, the health benefit of functional food is well established and the attitude both to functional food and to their low socioeconomic consumers is positive.

Cited by 3 publications

References 30 publications

Food product quality, environmental and personal characteristics affecting consumer perception toward food

Food product quality, environmental and personal characteristics affecting consumer perception toward food

Development of plant based functional food products: a review

Análisis de las oportunidades de aumento de consumo de carne de pavo (Meleagris gallopavo) en Colombia

Contact Info

Product

Resources

About