Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 416905
Title Consumer Acceptance of Functional Foods and Their Ingredients: Positioning Options for Innovations at the Borderline Between Foods and Drugs
Author(s) Bornkessel, S.; Bröring, S.; Omta, S.W.F.
Source In: Proceedings of the International Food and Agribusiness Management Association, 20-23 June 2011, Frankfurt, Germany. - - p. 12 - 26.
Event The 21st Annual World Food and Agribusiness Forum and Symposium- The Road to 2050: Sustainability as a Business Opportunity, Frankfurt, Germany, 2011-06-20/2011-06-23
Department(s) Business Management & Organisation
Publication type Contribution in proceedings
Publication year 2011
Keyword(s) functionele voedingsmiddelen - houding van consumenten - consumenten - innovaties - voedselacceptatie - functional foods - consumer attitudes - consumers - innovations - food acceptability
Categories Novel Foods / Consumer Studies (General)
Abstract Consumer acceptance is pivotal for the market success of new functional food products. Thereby, the acceptance is mainly influenced by three factors: consumer characteristics, purchasing situation and products characteristics. The study at hand analyses these influence factors using the example of joint health ingredients (e.g. glucosamine). Consumer acceptance of functional ingredients seems to be influenced by the degree to which consumers know and understand the functional benefit of certain ingredients. Moreover, consumer knowledge depends on the consumers’ individual health status, as this determines the specific involvement of consumers as regards information searching for a specific functional nutrition. A deeper understanding of between consumer characteristics like the health status and consumer knowledge can be used to advice for successful product positioning of new functional food products in the emerging new industry segment between foods and drugs.
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