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Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
Published on: February 19, 2021
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Consumer Acceptance toward Functional Foods: A Scoping Review.
Mathew T Baker1, Peng Lu1, Jean A Parrella1
1Department of Agricultural Leadership, Education and Communications, Texas A&M University, College Station, TX 77843, USA.
International Journal of Environmental Research and Public Health
|February 15, 2022
Summary
Understanding consumer acceptance of functional foods is key to combating chronic diseases. This review synthesizes global determinants influencing the adoption of healthy food innovations.
Area of Science:
- Food Science and Technology
- Consumer Behavior Research
- Public Health Nutrition
Background:
- Chronic diseases linked to poor diet are a major public health concern.
- Increasing societal demand for healthy foods drives interest in functional foods.
- Varied research contexts challenge a unified understanding of functional food acceptance.
Purpose of the Study:
- To synthesize determinants of consumer acceptance of functional foods.
- To provide a global overview of consumer behavior towards functional foods.
- To inform product development for successful functional food launches.
Main Methods:
- Conducted a scoping review of 75 empirical studies.
- Investigated diverse global populations and functional food types.
- Identified and categorized determinants influencing consumer acceptance.
Main Results:
- Determinants fall into five main categories: product, socio-demographic, psychological, behavioral, and physical characteristics.
- Each category includes specific sub-determinants influencing acceptance.
- A wide range of factors impacting consumer choice were identified.
Conclusions:
- Consumer acceptance of functional foods is multifactorial.
- Understanding these determinants is crucial for food industry innovation.
- This synthesis offers a resource for developing successful functional food products.
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