Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorKrystallis, Athanasios-
dc.contributor.authorMaglaras, George-
dc.contributor.authorMamalis, Spyridon-
dc.description.abstractThe 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.en_UK
dc.relationKrystallis 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.-
dc.rightsThe 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.-
dc.subjectFunctional foodsen_UK
dc.subjectMeans-end chainsen_UK
dc.subjectPurchasing motivesen_UK
dc.subjectCognitive structuresen_UK
dc.titleMotivations and Cognitive Structures of Consumers in their Purchasing of Functional Foodsen_UK
dc.typeJournal Articleen_UK
dc.rights.embargoreasonThe publisher does not allow this work to be made publicly available in this Repository therefore there is an embargo on the full text of the work.-
dc.citation.jtitleFood Quality and Preference-
dc.type.statusPublisher version (final published refereed version)-
dc.contributor.affiliationAarhus University-
dc.contributor.affiliationMarketing and Retail Division-
dc.contributor.affiliationAristotle University of Thessaloniki-
Appears in Collections:Marketing and Retail Journal Articles

Files in This Item:
File Description SizeFormat 
Food Quality and Preference _2008.pdf551.42 kBAdobe PDFUnder Permanent Embargo    Request a copy

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 providing details and we will remove the Work from public display in STORRE and investigate your claim.