Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants

By Wim Verbeke. 2005

864 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/7a0a5ec6ea60771e10721dd533dd875c3e16eca6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. G. Ares
2. A. Giménez
3. Wim Verbeke
4. R. Nayga
5. K. Grunert
6. Vincenzina Caputo
7. Svein Ottar Olsen
8. B. Nystrand

In Public Health, Environmental and Occupational Health

1. K. Grunert
2. B. Nystrand
3. Svein Ottar Olsen
4. G. Ares
5. A. Giménez
6. Gisela Lopez
7. A. Gámbaro
8. R. Nayga

Citations in the corpus

• Consumers’ attitudes and intentions toward consuming functional foods in Norway (2020, background): “Fifth, background factors such as sociodemographic variables (Mogendi et al., 2016; Verbeke, 2005) and personality (Ajzen, 2011; Rhodes, Courneya, & Jones, 2002) have been found to influence TPB constructs and could have been incorporated into the model to further identify individual differences in ”
• Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim. (2009, background): “On the other hand, Verbeke (2005) reported that age and gender did not affect functional food acceptance for Danish consumers.”
• Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones (2010, neutral): “Consumers’ attitudes towards health have been identified as central in determining the acceptance of functional foods (Ares, Giménez, & Gámbaro, 2008a; Urala & Lähteenmäki, 2003, 2004; Verbeke, 2005).”
• Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium (2005, background): “Most studies focus on gender, age, place of residence and income or education as the main socio-demographic determinants of food choice (Shepherd, 1990; Verbeke, 2004).”
• Profiling consumers who are ready to adopt insects as a meat substitute in a Western society (2015, background): “Readiness to adopt insects was analyzed as a discrete (yes/no) decision (see also Verbeke, 2005a) by specifying the response categories ‘‘totally agree’’ and ‘‘agree’’ as a ‘‘yes’’ (19.3%), and the other response categories as a ‘‘no’’ (80.7%).”
• Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice (2012, background): “The consumption of beverages and foods that are not produced with milk is a worldwide crescent trend (VERBEKE, 2005) once vegetarianism and diets with low contents of cholesterol, lipids, and energy have been adopted by consumers.”