|Appears in Collections:||Marketing and Retail Journal Articles|
|Peer Review Status:||Refereed|
|Title:||Motivations and Cognitive Structures of Consumers in their Purchasing of Functional Foods|
|Citation:||Krystallis A, Maglaras G & Mamalis S (2008) Motivations and Cognitive Structures of Consumers in their Purchasing of Functional Foods, Food Quality and Preference, 19 (6), pp. 525-538.|
|Abstract:||The present study initially fulfils a two-fold aim: first, to identify the functional foods most frequently purchased by a homogeneous group of well-educated consumers; and second, to define the most important functional food attributes that affect consumers’ purchasing decisions when examined in two separate age groups (young adults and early-middle-aged). By employing the MEC analysis methodology, the study further fulfils two additional aims: third, to obtain insights into the functional food-related buying motives of consumers; and fourth, to design a MEC hierarchy of consumption-relevant cognitive structures per age group in order to explain their functional food-related purchasing behaviour. The results of the study highlight health enhancement and health risk prevention through appropriate dietary choices as the most important motives of functional food purchasing for the two age groups, respectively. A special interest in eating enjoyment that results from functional food consumption and in trust that must surround those foods also emerge from both age groups. Moreover, some differences among the two age groups are prominent, such as that the early-middle-aged consumers show a great interest in knowing the origin of the functional product; while the young adults emphasize on functional foods’ convenience and (low) price. These results lead to the conclusion that functional foods should deliver their health benefits above and beyond the standard (high) perceived quality required by consumers from any common food product.|
|Rights:||The publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study.|
Marketing and Retail Division
Aristotle University of Thessaloniki
|Food Quality and Preference _2008.pdf||551.42 kB||Adobe PDF||Under Embargo until 31/12/2999 Request a copy|
Note: If any of the files in this item are currently embargoed, you can request a copy directly from the author by clicking the padlock icon above. However, this facility is dependant on the depositor still being contactable at their original email address.
This item is protected by original copyright
Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.
If you believe that any material held in STORRE infringes copyright, please contact email@example.com providing details and we will remove the Work from public display in STORRE and investigate your claim.