Consumers’ Requirements for Functional Foods
Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically prove...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2019-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13507 |
| _version_ | 1797296427133566976 |
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| author | Corina MAXIM Anca FĂRCAȘ Dan Cristian VODNAR Maria TOFANĂ Sonia SOCACI |
| author_facet | Corina MAXIM Anca FĂRCAȘ Dan Cristian VODNAR Maria TOFANĂ Sonia SOCACI |
| author_sort | Corina MAXIM |
| collection | DOAJ |
| description | Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors. |
| first_indexed | 2024-03-07T22:04:34Z |
| format | Article |
| id | doaj.art-bd3c66fa693c4708b62778a53860eb16 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-03-07T22:04:34Z |
| publishDate | 2019-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-bd3c66fa693c4708b62778a53860eb162024-02-23T22:03:21ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002019-11-0176213814410.15835/buasvmcn-fst:2019.003213507Consumers’ Requirements for Functional FoodsCorina MAXIM0Anca FĂRCAȘ1Dan Cristian VODNAR2Maria TOFANĂ3Sonia SOCACI4Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaAlthough there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.https://journals.usamvcluj.ro/index.php/fst/article/view/13507bioactive compoundsconsumers` perceptionfunctional foodhealth properties. |
| spellingShingle | Corina MAXIM Anca FĂRCAȘ Dan Cristian VODNAR Maria TOFANĂ Sonia SOCACI Consumers’ Requirements for Functional Foods Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology bioactive compounds consumers` perception functional food health properties. |
| title | Consumers’ Requirements for Functional Foods |
| title_full | Consumers’ Requirements for Functional Foods |
| title_fullStr | Consumers’ Requirements for Functional Foods |
| title_full_unstemmed | Consumers’ Requirements for Functional Foods |
| title_short | Consumers’ Requirements for Functional Foods |
| title_sort | consumers requirements for functional foods |
| topic | bioactive compounds consumers` perception functional food health properties. |
| url | https://journals.usamvcluj.ro/index.php/fst/article/view/13507 |
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