Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention
作者： Rasa Krutulyte , Klaus G. Grunert , Joachim Scholderer , Liisa Lähteenmäki , Kit S. Hagemann
DOI: 10.1016/J.FOODQUAL.2010.06.001
关键词:
摘要: Abstract Scientific research that can support the consumer-oriented development of functional food products is still scarce. Up until now, only few studies have investigated consumer acceptance different carrier–ingredient combinations in products. The present study aims to identify which ingredients are accepted by consumers selected product categories such as yoghurt, muesli bars, fish balls, tuna salad, baby meals, rye bread and bacon liver pâte. Intentions purchase explained perceived fit a particular combination, well respondents’ general attitudes towards foods their health concerns. A sample Danish ( n = 959) participated survey. Results show strongly related intentions. In addition, small effects were found. Perceived was familiarity with combination healthiness carrier food.
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