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Autor
Kraszewska Magdalena (Collegium Civitas), Chudzian Joanna (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie)
Tytuł
Postawy młodych polskich konsumentów względem żywności funkcjonalnej
Attitudes and Preferences Toward Functional Foods among Young Polish Consumers
Źródło
Przedsiębiorczość i Zarządzanie, 2016, t. 17, z. 4, cz. 3, s. 103-117, tab., bibliogr. 32 poz.
Entrepreneurship and Management
Tytuł własny numeru
Nowe trendy w zarządzaniu - perspektywa marketingowa i personalna
Słowa kluczowe
Żywność funkcjonalna, Zachowania konsumenta, Rynek żywności
Functional food, Consumer behaviour, Food market
Uwagi
summ.
Abstrakt
Celem badania było ustalenie poziomu wiedzy o ŻF oraz wyszczególnienie najważniejszych względem niej postaw. Kolejnym celem było zbadanie akceptacji oraz intencji zakupu tego rodzaju produktów wśród młodych polskich konsumentów. Jesteśmy też zainteresowani postrzeganiem tego rodzaju żywności przez młodych polskich konsumentów, a w szczególności oceną jej poszczególnych atrybutów. (fragment tekstu)

Functional foods is a well-established food category in the advanced markets. However, only a few studies in this area were reported in Poland. In this study PAPI surveys were conducted in four Polish cities resulting in a sample of N=657 of adolescents and young consumers. The aim of the study was to gain an insight into awareness, perception, acceptance and purchase behaviour of young consumers of functional foods. Results suggest that functional foods are well-known in Polish market and have a segment of loyal customers among young consumers. Consumers appreciate the qualities of those foods, particularly its healthiness and high quality, moreover, they are willing to pay extra for this additional value. Sensory characteristics, still play a central role during a functional food choice. Three components of the overall attitude toward functional foods were identified: health orientation, preference for functional foods and preference for natural foods. (original abstract)
Pełny tekst
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Bibliografia
Pokaż
  1. Annunziata A., Vecchio, R. (2013), Consumer perception of functional foods: A conjoint analysis with probiotics, "Food Quality and Preference" z. 28.
  2. Ares, G. and Gambaro, A. (2007), Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods, "Appetite", z. 49 nr. 1.
  3. Bech-Larsen, T., Grunert, K.G. (2003), The perceived healthiness of functional foods. A conjoint study of Danish, Finnish and American consumers' perception of functional foods. "Appetite", z. 40.
  4. Bhaskaran, S., Hardley, F. (2002), Buyer beliefs, attitudes and behaviour: foods with therapeutic claims. "Journal of Consumer Marketing", z.19 nr.7.
  5. Bornkessel, S., Broring, S., Omta, S.W.F. and van Trijp, H. (2014), What determines ingredient awareness of consumers? A study on ten functional food ingredients, "Food Quality and Preference", z. 32, cz. C.
  6. Block, L. G., Grier, S.G., Childers, T.L., Davis, B., Ebert, J.E.J., Kumanyika, S., Laczniak, R.N., Machin, J.E., Motley, C.M., Peracchio L., Pettigrew, S., Scott, M., van Ginkel Bieshaar, M.N.G. (2011), From Nutrients to Nurturance: A Conceptual Introduction to Food Well - being, "Journal of Public Policy & Marketing", z. 30 nr. 1.
  7. Brecic, R., Gorton, M., Barjolle, D. (2014), Understanding variations in the consumption of functional foods - evidence from Croatia, "British Food Journal", z. 116 nr 4.
  8. Brunso, K., Bredahl, L., Grunert, K. G., and Scholderer, J. (2005), Consumer perception of the quality of beef resulting from various fattening regimes. "Livestock Production Science", z. 94 nr. 1.
  9. Cornish L.S. (2012), It's good for me: It has added fibre! An exploration of the role of different categories of functional foods in consumer diets, "Journal of Consumer Behaviour", nr. 11.
  10. Chen, M. F. (2011), The mediating role of subjective health complaints on willingness to use selected functional foods. "Food Quality and Preference", z. 22 nr 1.
  11. Diplock AT, Agget PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB. (1999), Scientific Concepts of Functional Foods in Europe: Consensus Document. "British Journal of Nutrition" z. 81.
  12. Frewer L, Scholderer J, Lambert N. (2003), Consumer Acceptance of Functional Foods: Issues for the Future. "British Food Journal", z. 105.
  13. Grunert, K. G. (1997), What's in a steak? A cross-cultural study on the quality perception of beef. "Food Quality and Preference" z. 8.
  14. Jeżewska-Zychowicz M. (2009), Impact of Beliefs and Attitudes on Young Consumers' Willingness to use Functional Food. "Polish Journal of Food and Nutrition Science" z. 59 nr 2.
  15. Kraszewska, M. and Bartels, J. (2008), A theoretical framework for consumer willingness to adopt novel food products. "Scripta Horticulturae", z. 8.
  16. Lahteenmaki, L. (2013), Claiming health in food products: Ninth Pangborn Sensory Science Symposium. "Food Quality and Preference", z. 27 nr 2.
  17. Makinen-Aakula, M. (2006), Trends in functional foods dairy market. In Proceedings of the third functional food net meeting.
  18. Markovina, J., Cacic, J., Gajdos Kljusuric, J. and Kovacic, D. (2011), Young consumers perception of functional foods in Croatia, "British Food Journal", z. 113 nr. 1.
  19. Menrad, K. (2003), Market and marketing of functional food in Europe. "Journal of Food Engineering", z. 56.
  20. Di Monaco R, Ollila S, Tuorila's H. (2005), Effect of Price on Pleasantness Ratings and Use Intentions for a Chocolate Bar in the Presence of a Health Claim. "Journal of Sensory Studies" z. 20.
  21. Pliner, P., Hobden, K. (1992), Development of a scale to measure the trait of food neophobia in humans. "Appetite", z. 19.
  22. Roberfroid, M. B. (2000), Concepts and strategy of functional food science. The European perspective. "The American Journal of Clinical Nutrition", z. 71.
  23. Rozin, P., Fischler, C., Imada, S., Sarubin, A., & Wrzesniewski, A. (1999), Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France. Possible implications for the diet-health debate. "Appetite", z. 33.
  24. Siegriest, M., Stampfli, N., Kastenholz, H. (2008), Consumers' willingness to buy functional foods. The influence of carrier, benefit and trust. "Appetite", z. 51 nr 3.
  25. Siro, I., Kapolna, E., Kapolna, B., & Lugasi, A. (2008), Functional food. Product development, marketing and consumer acceptance-A review. "Appetite", z. 51.
  26. Sorensen L, Moller P, Flint A, Martens M, Raben A. (2003), Effect of Sensory Perception of Foods on Appetite and Food Intake: a Review of Studies on Humans. "International Journal of Obesity", z. 27.
  27. Steptoe, A., Pollard, T. and Wardle, J. (1995), Development of a measure of the motives underlying the selection of food: the food choice questionnaire, "Appetite", z. 25 nr. 3.
  28. Stevenson C, Doherty G, Barnett J, Muldoon O.T., Trew K. (2007), Adolescents' views of Food and Eating: Identifying Barriers to Healthy Eating. "Journal of Adolescence", z. 30.
  29. Tuorila, H. (1997). Attitudes as determinants of food consumption. [2nd ed.]. Encyclopedia of Human Biology tom 1.
  30. Tuorila, H., Cardello, A. V. (2002). Consumer response to an off-flavor in juice in the presence of specific health claims. "Food Quality and Preference", z. 13.
  31. Urala, N., Lahteenmaki, L. (2003), Reasons behind consumers' functional food choices, "Nutrition and Food Science", z. 33 nr. 4.
  32. Urala, N., Lahteenmaki, L. (2004), Attitudes behind consumers' willingness to use functional foods, "Food Quality and Preference", z. 15.
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ISSN
1733-2486
Język
pol
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