Consumer attitude research regarding food hypersensitivity

Abstract

BackgroundFood hypersensitivity (FHS) is a growing trend among consumers who require special kinds of foods from the commercial and hospitality sectors. These expectations cause hardship for the trader and service provider. To explore the current situation and potential trends we prepared a survey. MethodThe survey was performed in Hungary in August 2022. Our sample consisted of 1000 respondents and was representative based on gender, region and type of municipality. We analysed the data with descriptive statistic methods and in addition, we focused on relationship analysis, to explore the most important relationships between the effects and background variables. ResultsIn our research, we investigated which kinds of FHS are frequent, and which of these are medically confirmed or self-diagnosed. We found that the respondents follow a diet more often than as a result of medically diagnosed FHS. The most common ingredients that may cause FHS are milk and cereals containing gluten. Consumers affected by FHS have to be more conscious, so as our research shows, they read the product label more frequently than those who are not affected. Respondents are less satisfied with the allergen information in restaurants and from the staff of food stores and it is difficult to find an appropriate hotel with FHS. Fear of health damage because of FHS means a moderate problem for the respondents and it depends on the kind of FHS and its symptoms. ConclusionWe found that providing appropriate information is essential to satisfying special needs. Since FHS is a significant trend, this HoReCa industry has to be better prepared to cater for consumers with special needs. The education of consumers is important as well as the development of the HoReCa sector too.