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Functional food consumption preference in Culiacán, Mexico.
Fernando López-Cardoso1, Noe Ontiveros-Apodaca2, Erick Paul Gutiérrez-Grijalva3
1Departamento de Ciencia y Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo AC. Culiacán, Sinaloa, Mexico.. flopez222@estudiantes.ciad.mx.
Salud Publica De Mexico
|February 20, 2025
Summary
Functional food consumption is low in Culiacán, Mexico. Beverages, bars, and yogurt are preferred, with taste being key for consumer acceptance of functional foods.
Area of Science:
- Nutritional Science
- Consumer Behavior Studies
Background:
- Functional foods offer health benefits beyond basic nutrition.
- Understanding consumer preferences is crucial for market success.
Purpose of the Study:
- To determine functional food consumption preferences in Culiacán, Mexico.
- To identify factors associated with functional food awareness and consumption.
Main Methods:
- A validated survey was used to collect data on functional food consumption.
- The Borda count methodology identified preference rankings.
- Statistical analyses explored associations between health conditions, demographics, and consumption patterns.
Main Results:
- Awareness of functional foods was associated with diagnosed illness, medical treatment, and sex.
- No association was found between diagnosed illness and potential functional food consumption.
- Preferred functional food formats were beverages, bars, and yogurt, with taste as the primary driver.
Conclusions:
- Functional food consumption is currently low in the studied population.
- Product development should prioritize preferred formats (beverages, bars, yogurt) and emphasize taste.
- Addressing factors influencing consumption is essential for increasing market penetration.
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