Due to the high proportion of impulse purchases and the short time devoted to purchase
decisions, packaging and other extrinsic attributes are becoming increasingly important in …

The aims of the present study were to study the effect of different carriers and enrichments
on the perceived healthiness and willingness to try functional foods; and to evaluate the …

The interest of consumers is the consumption of healthy food, whereas the interest of food
manufacturers is that consumers recognize the produced “healthier” food items on the …

New foods development is always challenging, and including consumers' opinion during the
design process is crucial to increase a successful welcome of the product in the market …

Functional foods can be defined as foods that have a positive effect on health, beyond
satisfying basic nutritional needs. These products have been developed in an attempt to …

Purpose–Functional foods, also known controversially as “phoods,” are perceived by many
as the food industry's response to consumers' increasing desire to make healthier eating …

A conjoint study was carried out in order to study the influence of two functional ingredients
(antioxidants and fiber), the name used to declare the addition of the ingredient (common vs …

This study has revealed the role of a new factor, perceived correspondence of health effects,
in consumer acceptance of functional foods. Using a web survey of 1016 people, we …

The aim of the present work was to study the interaction between sensory and non-sensory
characteristics that influence the overall acceptance and perceived healthiness of enriched …

Making benefit cues explicitly available to consumers can mitigate the impacts of added
product attributes, such as nutrition claims, from which consumers often infer negative …