Marketing attitudes towards the functional food and implications for market segmentation

Horská, Elena; Sparke, Kai

doi:10.17221/1148-agricecon

Cited by 14 publications

(11 citation statements)

References 6 publications

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“…A possible explanation for these attitudes might be that consumer types with a rational accentuation are reported to be mostly present in Germany (Horska and Sparke, ).…”

Section: Resultsmentioning

confidence: 99%

Consumers' perceptions of functional foods: trust and food‐neophobia in a cross‐cultural context

Dolgopolova

Teuber

Bruschi

2015

Int J Consumer Studies

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Consumers' perceptions of functional foods are complicated by perceived risks and complexity that appear from growing and sometimes confusing information flow. Social trust can serve as a mean for the reduction of risk and complexity. It is thus vital to understand the sources of distrust and food‐neophobia as well as coping mechanisms used by consumers to ensure food provision and safety. We discuss the results of a qualitative inquiry in the form of focus groups into consumers' perceptions of functional foods in Russia and Germany. Altogether eight focus group interviews were carried out in different parts of Russia and Germany in December–January 2012–2013. A total of 59 people participated in the discussions. Different perspectives provided by the discussions in the two countries indicate different levels of trust. Deeper culturally embedded and wider‐spread distrust in formal institutions in Russia pushes consumers towards developing informal networks to ensure food provision and safety. It leads to high levels of food‐neophobia as consumers perceive traditions as the most important guarantee for healthy food. On the other hand, German participants indicate a number of formal institutions that are trustworthy and through which information concerning novel and healthy attributes in foods can be communicated. We provide exploratory views on the importance of social trust in consumers' perceptions of functional foods and lay out mechanisms that consumers develop to deal with increasing risk and complexity in food choices.

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“…A possible explanation for these attitudes might be that consumer types with a rational accentuation are reported to be mostly present in Germany (Horska and Sparke, ).…”

Section: Resultsmentioning

confidence: 99%

Consumers' perceptions of functional foods: trust and food‐neophobia in a cross‐cultural context

Dolgopolova

Teuber

Bruschi

2015

Int J Consumer Studies

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“…A theoretical model of the modern food consumption is presented built on the assumption that the utility from different food characteristics is accumulated over time. The characteristics considered include energy content, taste, health, status and environmental (as well as political and ethical) proprieties, time and financial costs (Horská and Sparke 2007).…”

Section: Resultsmentioning

confidence: 99%

Microeconomic aspects of government subsidies in the agricultural market

Severová¹,

Chromý²,

Sekerka³

et al. 2012

Agric. Econ. - Czech

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It is known from the Czech practice that a very actual problem of economic policy is created by the subsidies on the prices of agricultural products. A price subsidy of agricultural product causes the price to be kept above its equilibrium level. We will use the microeconomic knowledge about the behaviour of average and marginal costs curves in the shortrun and long-run. We assume two agricultural fi rms in a perfect competition market. Th e agricultural large-scale company reaches a normal profi t, but the small family fi rm has higher costs, therefore it runs at a loss. Using the subsidy can ensure that the prices of agricultural products are set at a level, at which the farmers have appropriate incomes. However, a loss of effi ciency can occur because of the subsidy as the surplus, which is purchased by the government, and actually stays unused.

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“…Over the years, a competent body of research in the field of consumer behaviour towards functional foods has approached the topic largely in terms of the following four areas: the characteristics of functional food consumers (Childs and Poryzees, 1997; Anttolainen et al , 2001; de Jong et al , 2003; Saher et al , 2004; Verbeke, 2005; Huotilainen et al , 2006; Horska and Sparke, 2007; Herath et al , 2008); the relationship between health claims and base food products (carriers) (Bech-Larsen and Grunert, 2003; van Kleef et al , 2005; van Trijp and van der Lans, 2007; Siegrist et al , 2008; Lähteenmäki et al , 2010; Saba et al , 2010; Grunert et al , 2011); consumers’ knowledge, understanding and attitudes towards functional foods (Bhaskaran and Hardley, 2002; Bech-Larsen and Grunert, 2003; Ares et al , 2007; Niva, 2007; Barrios et al , 2008; Landström et al , 2009; Annunciata and Vecchio, 2011; Cornish, 2012); and motivational and other factors influencing willingness to use/try or intention to consume functional foods (Cox et al , 2004; Jonas and Bechmann, 1998; Patch et al , 2005a and 2005b; Verbeke, 2005; Urala and Lähteenmäki, 2003, 2004, 2007; Krystallis et al , 2008; Siegrist et al , 2008; O’Connor and White, 2010). …”

Section: Previous Researchmentioning

confidence: 99%

Consumer decision-making for functional foods: insights from a qualitative study

Anninou

Foxall

2017

JCM

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PurposeThis study examines functional foods, a relatively recent development in the food industry, from the perspective of consumer decision-making. It deals specifically with consumers' attitudinal dispositions towards such products and seeks an overall comprehension of the elements of decision-making factors that precede their purchase. Design/ MethodologyThis exploratory work methodologically utilises several elements of a grounded theoretical approach, in-depth interviews with consumers (and food industry experts) and, more importantly, the constant comparative method of analysis. FindingsThe analysis indicates that three levels of decision-making processing form Originality/ValueThe paper proposes a decision-making framework that takes choice issues into consideration. It builds on (connecting and challenging) some of the existing consumer literature on functional foods. The findings indicate the dynamic nature of consumers' decision-making which is shaped by motivational and other personal factors. The study identifies the concept of perceived efficacy of such foods, a concept discussed widely in previous literature, as a subordinate aspect when compared to consumers' consumption motivation, perceived importance and perceptions of pricing. The paper discusses the implications for theory, research and practice.

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Marketing attitudes towards the functional food and implications for market segmentation

Cited by 14 publications

References 6 publications

Consumers' perceptions of functional foods: trust and food‐neophobia in a cross‐cultural context

Consumers' perceptions of functional foods: trust and food‐neophobia in a cross‐cultural context

Microeconomic aspects of government subsidies in the agricultural market

Consumer decision-making for functional foods: insights from a qualitative study

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