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European consumers' acceptance of functional foods
Author(s) -
Grunert Klaus G.
Publication year - 2010
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2009.05260.x
Subject(s) - naturalness , taste , quality (philosophy) , business , perception , perspective (graphical) , marketing , convenience food , advertising , psychology , food science , computer science , chemistry , philosophy , physics , epistemology , quantum mechanics , neuroscience , artificial intelligence
Consumer acceptance of functional foods is analyzed from the perspective of consumer quality perception of food products. Four major dimensions of food quality are identified: taste and other sensory characteristics, healthiness, convenience, and naturalness. Functional foods provide, from the consumer perspective, synergies between healthiness and convenience, but may, in the consumer mind, lead to trade‐offs between healthiness on the one side and taste and naturalness on the other side. This may explain the reluctance of European consumers to accept functional food products.