Reasons behind consumers’ functional food choices

Nutrition & Food Science

Volumn 33, Issue 4, 2003, Pages 148-158

  Urala, Nina ^a   Liisa, Lähteenmäki ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Consumer behaviour; Food and drink; Product attributes

Indexed keywords

EID: 84993077316     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650310488499     Document Type: Article

References (21)

1. Bech-Larsen, T., Grunert, K.G. and Poulsen, J.B. (2001), “The acceptance of functional foods in Denmark, Finland and United States”, MAPP Working Paper No. 73, Aarhus School of Business, Aarhus.
2. Carrigan, M. and Attalla, A. (2001), “The myth of the ethical consumer – do ethics matter in purchase behaviour?”, Journal of Consumer Marketing, Vol. 18 No. 7, pp. 560-577.
3. Diplock, A.T., Agget, P.J., Ashwell, M., Bornet, F., Fern, E.B. and Roberfroid, M.B. (1999), “Scientific concepts of functional foods in Europe: consensus document”, British Journal of Nutrition, Vol. 81, Supplement 1, pp. 1-27.
4. Gengler, C.E. and Thomas, J.R. (1993), LadderMap: A Software for Analysing Laddering Data, User Manual.
5. Grunert, K.G. (1995), “Food quality: a means-end perspective”, Food Quality and Preference, Vol. 6 No. 3, pp. 171-176.
6. Grunert, K.G., Lähteenmäki, L., Nielsen, N.A., Poulsen, J.B., Ueland, O. and Åström, A. (2001), “Consumer perceptions of food products involving genetic modification – results from a qualitative study in four Nordic countries”, Food Quality and Preference, Vol. 12 No. 8, pp. 527-542.
7. Jonas, M.S. and Beckmann, S.C. (1998), “Functional foods: consumer perceptions in Denmark and England”, MAPP Working Paper No. 55, Aarhus School of Business, Aarhus.
8. Lappalainen, R., Kearney, J. and Gibney, M. (1998), “A pan European survey of consumer attitudes to food, nutrition, and health: an overview”, Food Quality and Preference, Vol. 9 No. 6, pp. 467-478.
9. Miles, S. and Frewer, L.J. (2001), “Investigating specific concerns about different food hazards”, Food Quality and Preference, Vol. 12 No. 1, pp. 47-61.
10. New Nutrition (2002), “So how big is the market for functional foods and beverages”, New Nutrition, available at: www.new-nutrition.com/archive/37/htmldecjan02/decjan0211a.htm.
11. Nielsen, N.A., Bech-Larsen, T. and Grunert, K.G. (1998), “Consumer purchase motives and product perception: a laddering study on vegetable oil in three countries”, Food Quality and Preference, Vol. 9 No. 6, pp. 455-466.
12. Poulsen, J.B. (2000), “Danish consumers’ attitudes towards functional foods”, MAPP Working Paper No. 62, Aarhus School of Business, Aarhus.
13. Reynolds, T.J. and Gutman, J. (1988), “Laddering theory, method, analysis, and interpretation”, Journal of Advertising Research, Vol. 28 No. 1, pp. 11-31.
14. Roininen, K., Lähteenmäki, L. and Tuorila, H. (2000), “An application of means-end chain approach to consumers’ orientation to health and hedonic characteristics of foods”, Ecology of Food and Nutrition, Vol. 39, pp. 61-81.
15. Shepherd, R. (1990), “Attitudes and beliefs as determinants of food choice”, in Ed. McBride, R.L. and Ed. MacFie, H.J.H. (Eds), Psychological Basis of Sensory Evaluation, Elsevier Applied Science, London, pp. 346-363.
16. Shepherd, R. and Farleigh, C.A. (1986), “Attitudes and personality related to salt intake”, Appetite, Vol. 7, pp. 343-354.
17. Steptoe, A., Pollard, T.M. and Wardle, J. (1995), “Development of a measure of the motives underlying the selection of food: the food choice questionnaire”, Appetite, Vol. 25 No. 3, pp. 267-284.
18. Tepper, B.J. and Trail, A.C. (1998), “Taste or health: a study on consumer acceptance of corn chips”, Food Quality and Preference, Vol. 9 No. 4, pp. 267-272.
19. Wardle, J. (1993), “Food choices and health evaluation”, Physiology and Behaviour, Vol. 8, pp. 65-75.
20. Young, J. (2002), “What's new for functional foods in 2002?”, Functional foods & Nutraceuticals, Vol. 1, pp. 20-21.
21. Zanoli, R. and Naspetti, S. (2002), “Consumer motivations in the purchase of organic food. A means-end approach”, British Food Journal, Vol. 8 No. 8, pp. 643-653.