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The effect of gender on the perception of functional foods

The effect of gender on the perception of functional foods

 

Key words:
functional foods, consumer attitudes, health, health-promoting effects.

 

Summary
The development of functional foods is a multistage process that requires conducting research at various stages of placing them on the market. An important element is the consumer research to establish the factors that determine the acceptance of functional foods. The requirements of modern food market, and consumer’s preferences relate to elements such as pro-health, health security, stability and sensory attributes. The paper presents, the results of a study based on determination of the effect of gender on the perception of functional foods. There are presented  differences in the identification of functional foods, depending on the gender of the respondents, their impact on health and their consumption motives which guided men and women. There were also examined the availability of his kind of products, reasons for the introduction of functional foods to the market. The opinions of respondents regarding the comparison of the organoleptic and  nutritional value of functional foods to conventional food were ollected. On the basis of the results, it can be concluded that: there are dependencies between gender  of functional foods consumers and its consumption, perceptions of the impact of such foods on health and the motives for consumption of such foods. There was no relation between the gender of the respondents and the identification of functional foods, their availability and the reasons for introduction of functional foods to the market.  

 

dr inż. IwonaBATYK
prof. dr hab. Elżbieta GUJSKA
dr inż. Aneta Z. DĄBROWSKA
University of Warmia and Mazury in Olsztyn
Faculty of Food Science
Chair of Commodity Science and Food Analysis
Plac Cieszynski 1, 10-726 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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