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Functional Food—Consumer Motivations and Expectations

Author

Listed:
  • Kinga Topolska

    (Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland)

  • Adam Florkiewicz

    (Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland)

  • Agnieszka Filipiak-Florkiewicz

    (Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland)

Abstract

This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers’ interest in these kinds of products.

Suggested Citation

  • Kinga Topolska & Adam Florkiewicz & Agnieszka Filipiak-Florkiewicz, 2021. "Functional Food—Consumer Motivations and Expectations," IJERPH, MDPI, vol. 18(10), pages 1-14, May.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:10:p:5327-:d:556220
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    References listed on IDEAS

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    1. Farida, Badu-Gyan & Victor, Owusu, 2017. "Consumer Willingness To Pay A Premium For A Functional Food In Ghana," APSTRACT: Applied Studies in Agribusiness and Commerce, AGRIMBA, vol. 11(1-2), September.
    2. Del Giudice, Teresa & Pascucci, Stefano, 2010. "The Role of Consumer Acceptance in the Food Innovation Process: Young Consumer Perception of Functional Food in Italy," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 1(2), pages 1-12.
    3. Filiz Bozkurt Bekoglu & Ahu Ergen & Burcu Inci, 2016. "The Impact of Attitude, Consumer Innovativeness and Interpersonal Influence on Functional Food Consumption," International Business Research, Canadian Center of Science and Education, vol. 9(4), pages 79-87, April.
    4. Armenak Markosyan & Jill J. McCluskey & Thomas I. Wahl, 2009. "Consumer Response to Information about a Functional Food Product: Apples Enriched with Antioxidants," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 57(3), pages 325-341, September.
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    Cited by:

    1. Mathew T. Baker & Peng Lu & Jean A. Parrella & Holli R. Leggette, 2022. "Consumer Acceptance toward Functional Foods: A Scoping Review," IJERPH, MDPI, vol. 19(3), pages 1-40, January.

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