Functional foods: Consumer willingness to compromise on taste for health?

By Wim Verbeke. 2006

658 citations recorded by the source corpus.

Subfields: Food Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/073f5e47054dfea0735b71ed01fc1048ce6018b4

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In Food Science

In Public Health, Environmental and Occupational Health

Citations in the corpus

Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges (2017, background): “However,Western cultures have a different attitude towards functional foods and acceptance of a product is more conditional, especially in respect to taste.((154)) Taste expectations and experiences were shown to be critical factors when selecting functional foods in numerous studies.”
European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments (2014, background): “, 2006) and consumers are unlikely to compromise on the taste of their foods for the promise of future health benefits (Verbeke, 2006).”
Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones (2010, neutral): “Consumer acceptance of functional foods does not only depend on trustworthiness of health claims, being sensory characteristics one of the main determinants of acceptance (Urala & Lähteenmäki, 2003;Verbeke, 2006).”
Functional food. Product development, marketing and consumer acceptance--a review. (2008, neutral): “However, qualitative researches suggest that consumers do not generally have the necessary background knowledge to evaluate specific functional claims and relate them to their personal health unless they, or a person very close to them, have been diagnosed with the disease or nutrition problem in qu”
The Effects of Health Value on Healthful Food Selection Intention at Restaurants: Considering the Role of Attitudes Toward Taste and Healthfulness of Healthful Foods (2014, neutral): “Although customers have been willing to compromise taste for healthfulness, this willingness to compromise has decreased over time (Verbeke, 2006).”
Consumer preference, behavior and perception about meat and meat products: an overview. (2014, background): “However, consumers do not seem to be ready to compromise the sensory features of their food products for potential benefits to their health (Ares, Barreiro, Deliza, Giménez, & Gámbaro, 2010; Tuorila & Cardello, 2002; Verbeke, 2006).”