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Consumer perception of the functional dairy food market in Northern Ireland *
Author(s) -
Gray Jennifer
Publication year - 2002
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1046/j.1470-6431.2002.00228.x
Subject(s) - functional food , perception , consumer awareness , psychology , marketing , food science , business , biology , neuroscience
The aim of this study was to investigate consumer perception and sensory quality of functional dairy produce in Northern Ireland. Consumer awareness and perception of functional foods were investigated using a structured questionnaire ( n = 93). A descriptive profiling test 1 was used to evaluate the sensory characteristics of selected margarines within the functional dairy food sector ( n = 4). The research findings indicate that the categorical variables of gender ( P < 0.001), age ( P < 0.01), education level ( P < 0.05) and occupation ( P < 0.05) are significantly related to the level of consumer awareness to the concept of functional food. Hence, consumer awareness of functional foods is a key factor influencing future acceptance of functional produce. This study also suggests that there is a strong need for clinical trials to support the role of functional ingredients in achieving optimal health.