Market potential of lignans and omega-3 functional cookies

British Food Journal

Volumn 118, Issue 10, 2016, Pages 2420-2433

  Cukelj, Nikolina ^a   Putnik, Predrag ^a   Novotni, Dubravka ^a   Ajredini, Saša ^a   Voucko, Bojana ^a   Curic, Duška ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Consumer preferences; Flaxseed; Functional; Lignans; Omega 3 fatty acids; Purchase intentions

Indexed keywords

EID: 84987845538     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/BFJ-03-2016-0117     Document Type: Article

References (33)

1. Chao, A.M., Grilo, C.M. and Sinha, R. (2016), “Food cravings, binge eating, and eating disorder psychopathology: exploring the moderating roles of gender and race”, Eating Behaviors, Vol. 21, pp. 41-47.
2. Cooke, R. and Papadaki, A. (2014), “Nutrition label use mediates the positive relationship between nutrition knowledge and attitudes towards healthy eating with dietary quality among university students in the UK”, Appetite, Vol. 83, pp. 297-303.
3. da Silva, V.M., Minim, V.P.R., Ferreira, M.A.M., de Paula Souza, P.H., da Silva Moraes, L.E. and Minim, L.A. (2014), “Study of the perception of consumers in relation to different ice cream concepts”, Food Quality and Preference, Vol. 36, pp. 161-168.
4. Dean, M., Shepherd, R., Arvola, A., Vassallo, M., Winkelmann, M., Claupein, E., Lähteenmäki, L., Raats, M.M. and Saba, A. (2007), “Consumer perceptions of healthy cereal products and production methods”, Journal of Cereal Science, Vol. 46 No. 3, pp. 188-196.
5. Euromonitor International (2015), “Biscuits and snack bars: trends, prospects and competitive landscape”, available at: www.euromonitor.com/biscuits-and-snack-bars-trends-prospects-and-competitive-landscape/report/ (accessed 15 February 2016).
6. Geaney, F., Fitzgerald, S., Harrington, J.M., Kelly, C., Greiner, B.A. and Perry, I.J. (2015), “Nutrition knowledge, diet quality and hypertension in a working population”, Preventive Medicine Reports, Vol. 2, pp. 105-113.
7. Grunert, K.G. and Wills, J.M. (2007), “A review of European research on consumer response to nutrition information on food labels”, Journal of Public Health, Vol. 15 No. 5, pp. 385-399.
8. Grunert, K.G., Wills, J.M. and Fernández-Celemín, L. (2010), “Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK”, Appetite, Vol. 55 No. 2, pp. 177-189.
9. Hanf, V. and Gonder, U. (2005), “Nutrition and primary prevention of breast cancer: foods, nutrients and breast cancer risk”, European Journal of Obstetrics, Gynecology and Reproductive Biology, Vol. 123 No. 2, pp. 139-149.
10. Jackson, P. and Viehoff, V. (2016), “Reframing convenience food”, Appetite, Vol. 98, pp. 1-11.
11. Kraus, A. (2015), “Development of functional food with the participation of the consumer. Motivators for consumption of functional products”, International Journal of Consumer Studies, Vol. 39 No. 1, pp. 2-11.
12. Kuijsten, A., Arts, I.C.W., Vree, T.B. and Hollman, P.C.H. (2005), “Pharmacokinetics of enterolignans in healthy men and women consuming a single dose of secoisolariciresinol diglucoside”, The Journal of Nutrition, Vol. 135 No. 4, pp. 795-801.
13. Lalor, F., Kennedy, J. and Wall, P.G. (2011), “Impact of nutrition knowledge on behaviour towards health claims on foodstuffs”, British Food Journal, Vol. 113 No. 6, pp. 753-765.
14. Lambert, J.L., Le-Bail, A., Zuniga, R., Van-Haesendonck, I., Vnzeveren, E., Petit, C., Rosell, M.C., Curic, D., Colic-Baric, I., Sikora, M. and Ziobro, R. (2009), “The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes”, Journal of Sensory Studies, Vol. 24 No. 2, pp. 204-219.
15. Landete, J.M. (2012), “Plant and mammalian lignans: a review of source, intake, metabolism, intestinal bacteria and health”, Food Research International, Vol. 46 No. 1, pp. 410-424.
16. Lorente-Cebrian, S., Costa, A.G.V., Navas-Carretero, S., Zabala, M., Martinez, J.A. and Moreno-Aliaga, M.J. (2013), “Role of omega-3 fatty acids in obesity, metabolic syndrome, and cardiovascular diseases: a review of the evidence”, Journal of Physiology and Biochemistry, Vol. 69 No. 3, pp. 633-651.
17. Lowcock, E.C., Cotterchio, M. and Boucher, B.A. (2013), “Consumption of flaxseed, a rich source of lignans, is associated with reduced breast cancer risk”, Cancer Causes and Control, Vol. 24 No. 4, pp. 813-816.
18. McKinnon, L., Giskes, K. and Turrell, G. (2013), “The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices”, Public Health Nutrition, Vol. 17 No. 8, pp. 1814-1824.
19. Markovina, J., Cacic, J., Gajdoš Kljusuric, J. and Kovacic, D. (2011), “Young consumers’ perception of functional foods in Croatia”, British Food Journal, Vol. 113 No. 1, pp. 7-16.
20. Miklavec, K., Pravst, I., Grunert, K.G., Klopcic, M. and Pohar, J. (2015), “The influence of health claims and nutritional composition on consumers’ yoghurt preferences”, Food Quality and Preference, Vol. 43, pp. 26-33.
21. Obranović, M., Škevin, D., Kraljić, K., Pospišil, M., Nederal, S., Blekić, M. and Putnik, P. (2015), “Influence of climate, variety and production process on tocopherols, plastochromanol-8 and pigments in flaxseed oil”, Food Technology and Biotechnology, Vol. 53 No. 4, pp. 496-504.
22. Oomah, B.D. (2001), “Flaxseed as a functional food source”, Journal of the Science of Food and Agriculture, Vol. 81 No. 9, pp. 889-894.
23. Parmenter, K., Waller, J. and Wardle, J. (2000), “Demographic variation in nutrition knowledge in England”, Health Education Research, Vol. 15 No. 2, pp. 163-174.
24. Pickford, E.F. and Jardine, N.J. (2000), “Functional confectionery”, in Gibson, G.R. and Williams, C.M. (Eds), Functional Foods – Concept to Product, Woodhead Publishing Limited, Cambridge, pp. 259-286.
25. Pidgeon, A., Lacota, K. and Champion, J. (2013), “The moderating effects of mindfulness on psychological distress and emotional eating behaviour”, Australian Psychologist, Vol. 48 No. 4, pp. 262-269.
26. Ree, M., Riediger, N. and Moghadasian, M.H. (2008), “Factors affecting food selection in Canadian population”, European Journal of Clinical Nutrition, Vol. 62 No. 11, pp. 1255-1262.
27. Rejman, K. and Kasperska, A. (2011), “Nutritional and health benefits as the determinants of food choice in Polish consumers”, Perspectives in Public Health, Vol. 131 No. 6, pp. 262-266.
28. Research and Markets (2014), “Biscuits and cakes market update 2014”, Research and Markets, Dublin, available at: www.researchandmarkets.com/reports/2871555/biscuits-and-cakes-market-update-2014/ (accessed 15 February 2016).
29. Siro, I., Kapolna, E., Kapolna, B. and Lugasi, A. (2008), “Functional food. Product development, marketing and consumer acceptance-a review”, Appetite, Vol. 51 No. 3, pp. 456-467.
30. Tallarini, A., Zabeo, A. and Ferraretto, A. (2014), “Nutritional knowledge in an Italian population of children, pre-adolescents and adolescents”, Public Health Nutrition, Vol. 17 No. 3, pp. 708-714.
31. US Department of Health and Human Services and US Department of Agriculture (2015), “2015-2020 Dietary Guidelines for Americans”, US Department of Health and Human Services and US Department of Agriculture, Washington, DC.
32. Vella, M.N., Stratton, L.M., Sheeshka, J. and Duncan, A.M. (2014), “Functional food awareness and perceptions in relation to information sources in older adults”, Nutrition Journal, Vol. 13 No. 1, pp. 44.
33. Verbeke, W. (2005), “Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants”, Food Quality and Preference, Vol. 16 No. 1, pp. 45-57.