European consumers' acceptance of functional foods

被引：39
|
作者：
Grunert, Klaus G. [1 ]
机构：
[1] Aarhus Univ, MAPP Ctr Res Customer Relat Food Sector, DK-8210 Aarhus V, Denmark
来源：
FOODS FOR HEALTH IN THE 21ST CENTURY: A ROAD MAP FOR THE FUTURE | 2010年 / 1190卷
关键词：
functional foods; consumers; quality perception; PLANNED BEHAVIOR; PERCEPTION; QUALITY; DANISH;
D O I：
10.1111/j.1749-6632.2009.05260.x
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
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.
引用
收藏
页码：166 / 173
页数：8
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