Consumer Acceptance toward Functional Foods: A Scoping Review.

Holli R Leggette,Peng Lu,Mathew T Baker,Jean A Parrella

doi:10.3390/ijerph19031217

Holli R Leggette, Peng Lu + Show 2 more

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https://doi.org/10.3390/ijerph19031217

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Abstract

Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products have increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. Therefore, the purpose of our scoping review was to synthesize the possible determinants of consumer acceptance toward functional foods and provide a resource that describes global trends regarding consumers’ functional foods behavior. We identified 75 articles published with varying populations around the globe that empirically investigated consumers’ acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.

Highlights

Accepted: 20 January 2022Chronic diseases are of major public concern.Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol [1]
To achieve the study’s purpose of synthesizing possible determinants of consumer acceptance toward functional foods and providing a resource that describes global trends, the three objectives were as follows: (1) to outline the included studies’ characteristics, (2) to identify and categorize the determinants investigated in reviewed studies, and (3) to provide implications for future social and behavioral scientists who work in the domain of consumer acceptance of functional foods
Given the competitive nature of the functional foods market and consumers’ complex process of accepting novel foods, an understanding of the determinants that influence consumer acceptance and their relationships is key to a successful product launch and development of marketing strategies for the novel functional foods industry

Summary

Introduction

Chronic diseases (e.g., heart disease, cancer, and diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol [1]. Older persons are at an increasingly higher risk of developing chronic diseases, which is becoming a significant problem as the world population continues to age [2]. In addition to an aging population and the increased development of chronic diseases, the steady increase in life expectancy and quality coupled with severe side effects caused by drugs and pharmaceuticals have driven the need for developing safety-affirmed foods enriched with adequate nutrients [3,4]. Between 1995 and 1998, more than 100 experts in nutrition and related sciences reached a consensus on the definition of functional foods as part of the European

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