Department of Management

Perceived correspondence of health effects as a new determinant influencing purchase intention for functional food

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

DOI

  • Ágoston Temesi, Szent István University
  • ,
  • Ágnes Bacsó, Szent István University
  • ,
  • Klaus G. Grunert
  • Zoltán Lakner, Szent István University

This study has revealed the role of a new factor, perceived correspondence of health effects, in consumer acceptance of functional foods. Using a web survey of 1016 people, we hypothesized and verified the following: when an ingredient does not occur naturally in the carrier but the consumer assigns the same health effect to it as to the carrier, the product’s acceptance will be more positive than it would be if an identical health effect was not associated with the carrier and the functional ingredient. Factors influencing consumer acceptance were examined via binary logistic regression models. According to the results, if a functional food developer fortifies the carrier with an ingredient that does not occur naturally in the carrier, the product can expect higher acceptance if the health effects perceived by consumers are properly matched. In general, it has been found that expected taste and awareness of the product were decisive in all demographic and income groups, whereas perceived correspondence of health effects had a lesser, but still positive influence on acceptance.

Original languageEnglish
Article number740
JournalNutrients
Volume11
Issue4
Number of pages11
ISSN2072-6643
DOIs
Publication statusPublished - 2019

    Research areas

  • Carrier foods, Consumer research, Functional ingredients, Loglinear analysis

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