Consumer acceptance of functional foods: issues for the future.
Consumer acceptance of functional foods: issues for the future.
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DOI：
10.1108/00070700310506263
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发表时间：
2003-01-01
影响因子：
3.3
通讯作者：
Lambert, N.
中科院分区：
文献类型：
--
作者：
Frewer, L.;Scholderer, J.;Lambert, N.
在过去，人们一直认为，消费者会接受新的食品，如果有一个具体和有形的消费者利益与他们相关，这意味着功能性食品将很快被接受。然而，有证据表明，个人可能会在多大程度上他们可能会购买具有特定功能特性的产品。各种跨文化和人口统计学差异的接受文献中发现的审查，以及饮食变化的障碍。最后，有人认为，了解消费者对加工技术、新兴科学创新及其自身健康状况的风险认知和关切，可能有助于制定与人口中更广泛群体相关的信息战略，并为面临重大退行性疾病风险或患有此类疾病的人带来真实的健康益处。
In the past, it has been assumed that consumers would accept novel foods if there is a concrete and tangible consumer benefit associated with them, which implies that functional foods would quickly be accepted. However, there is evidence that individuals are likely to differ in the extent to which they are likely to buy products with particular functional properties. Various cross-cultural and demographic differences in acceptance found in the literature are reviewed, as well as barriers to dietary change. In conclusion, it is argued that understanding consumers' risk perceptions and concerns associated with processing technologies, emerging scientific innovations and their own health status may enable the development of information strategies that are relevant to wider groups of individuals in the population, and deliver real health benefits to people at risk of, or suffering from, major degenerative illnesses.