DIRECTIONS OF FUNCTIONAL FOOD MARKET DEVELOPMENT IN LIGHT OF NEW CONSUMER TRENDS

Keywords: functional food, consumer trends, marketing activities, prospects for the development of functional food

Abstract

The main aim of the article is to present the directions of functional food market development in Poland and in the world against the background of changing patterns of consumer behaviour. The presentation of the concept and functions performed by this product category shall be the starting point. Consumer trends developed over the last decade are presented, with particular attention paid to changes in food consumer preferences and the role of marketing activities in this process. The last part of the study refers to the trends in the development of functional food in Poland compared to the world market.

Downloads

Download data is not yet available.

References

Bech-Larsen, T., Grunert, K.G. (2003). The perceived healthiness of functional foods. A conjoint study of Danish, Finnish and American consumers' perception of functional foods. Appetite, 40, 9-14, https://doi.org/10.1016/S0195-6663(02)00171-X

Binns, N., Howlett, J. (2009). Functional food in Europe International developments in science and health claims. Summary report of an international symposium. 9-11.05.2007 Portomaso, Malta. European Journal of Nutrition, 48. (Suppl. 1), 3-13.

Buyukkaragoz, A. ( 2014). Consumers' awareness, acceptance and attitudes towards functional foods in Turkey. International Journal of Consumer Studies, 38 (6), 628- -635, https://doi.org/10.1111/ijcs.12134

Childs, N.M., Poryzees, G.H. (1997). Foods that help prevent disease: Consumer attitudes and public policy implications. Journal of Consumer Marketing, 14, 433- -447, https://doi.org/10.1108/07363769710186015

Datamonitor.com (2004). New Developments In Global Consumer Trends. Retrieved from http://www.datamonitor.com/Products/Free/Report/DMCM2468/020DMCM2468.htm [accessed: 27.04.2018].

Del Giudice, T., Pascucci, S. (2010). The role of consumer acceptance in the food innovation process: Young consumer perception of functional foods in Italy. International Journal on Food System Dynamics, 1 (2), 111-122.

Ding, Y., Veeman, M.M., Adamowicz, W.L. (2015). Functional food choices: Impacts of trust and health control beliefs on Canadian consumers' choices of canola oil, Food Policy, 52, 92-98, https://doi.org/10.1016/j.foodpol.2014.12.002

Duy Tung Bui (2015). Consumer Acceptance of Functional Foods in Ho Chi Minh City. Eurasian Journal of Business and Economics, 8 (16), 19-34, https://doi.org/10.17015/ejbe.2015.016.02

Górecka, D. (2007). Nowe kierunki produkcji żywności funkcjonalnej i instrumenty jej promocji. Przemysł Spożywczy, 6, 20-23.

Górecka, D., Jędrusek-Golińska, A. (2019). Rozwój rynku żywności funkcjonalnej. Agroindustry, 1. Retrieved from http://www.agroindustry.pl/index.php/2019/01/28/rozwoj-rynku-zywnosci-funkcjonalnej/UP [accessed: 30.03.2019].

Hilliam, M. (1996). Functional Foods: The Western consumer viewpoint. Nutrition Reviews, 54 (11), 189-194, https://doi.org/10.1111/j.1753-4887.1996.tb03846.x

Korbutowicz, T. (2018). Żywność funkcjonalna na świecie. Uniwersytet Szczeciński, Studia i Prace WNEIZ US, 53, Vol. 2, 209-220.

Kraus, A. (2015). Factors influencing the decisions to buy and consume functional food. British Food Journal, 117 (6), 1622-1636, https://doi.org/10.1108/BFJ-08-2014-0301

Kusińska, A., Olejniczuk-Merta, A. (Eds.) (2009). Konsumpcja w Polsce. Raport roczny. IBRKK, Warszawa.

Lalor, F., Madden, C., McKenzie, K., Wall, P.G. (2011). Health claims on foodstuffs: A focus group study of consumer attitudes. Journal of Functional Foods, 3 (1), 56-59, https://doi.org/10.1016/j.jff.2011.02.001

Lindsay, R.C. (1996). Food Additives. In: O.R. Fennema (Ed.) Food Chemistry. Marcel Dekker, New York, 768-821.

Lonneker, J. (2007). Psychological impacts of health claims on consumer perception and behaviour. Paper presented on the ILSI International Symposium on "Functional Foods in Europe - International Developments in Science and Health Claims". 9-11.05.2007, Malta.

Makała, H. (2018). Żywność funkcjonalna i jej znaczenie na współczesnym rynku. Przemysł Spożywczy, 1, 18-22.

Naisbitt, J. (1982). Megatrends. Ten New Directions Transforming Our Lives. Warner Books, Nowy York.

Nielsen.com (2018). Żywność funkcjonalna - bliżej potrzeb konsumentów. FMCG and Retail. Retrieved from https://www.nielsen.com/pl/pl/insights/article/2018/functional-food [accessed: 30.03.2019].

Niva, M. (2000). Consumers, functional foods and everyday knowledge. Paper presented on conference "Nutritionists meet Food Scientists and Technologists". 12-14.04.2000 Porto.

Nowalska, D. (2007). Rekonstrukcja wzorów zachowań konsumpcyjnych wśród kobiet na przykładzie województwa śląskiego. Instytut Socjologii Uniwersytetu Śląskiego, Katowice [typescript].

Olędzka, R. (2007). Nutraceutyki, żywność funkcjonalna - rola i bezpieczeństwo stosowania. Bromatologia i Chemia Toksykologiczna, 40, 1-8.

Olejniczuk-Merta, A., Garbarski, L. (2017). Segmentacja rynku - analiza krytyczna. In: M. Bartosik-Purgat (Ed.) Zachowania konsumentów. Globalizacja. Nowe technologie. Aktualne trendy. Otoczenie społeczno-kulturowe. Wydawnictwo Naukowe WN PWN, Warszawa.

portalspozywczy.pl (2017). Rynek żywności funkcjonalnej w Polsce wart 3,7 mld Euro. Retrieved from http://www.portalspozywczy.pl/handel/artykuly/rynek-zywnosci-funkcjonalnej-w-polsce-wart-3-7-mld-euro,150905.html [accessed: 30.10.2017].

Racz, G. (2013). Az ertekek valtozasanak es a fenntarthato fejlodes trendjenek hatasa a hazai elelmiszerfogyasztasra. PhD thesis. Szent István Egyetem, Gödöllő [typescript]. Retrieved from https://szie.hu/file/tti/archivum/Racz_Georgina_ertekezes.pdf [accessed: 30.03.2019].

Sandmann, A., Brown, J., Mau, G., Saur, M., Amling, M., Barvencik, F. (2015). Acceptance of vitamin D-fortified products in Germany. A representative consumer survey. Food Quality and Preferences, 43, 53-62, https://doi.org/10.1016/j.foodqual.2015.02.011

Shamal, S., Mohan, B.C. (2015). Functional food Acceptance in India: Socio-Demographic and Lifestyle Determinants. Paper presented on the 1st IIMA International Conference on Advances in Healthcare Management Services. Indian Institute of Management. 6-7.06.2007 Ahmedabad.

Siegrist, M., Shi, J., Giusto, A., Hartman, C. (2015). Worlds apart: Consumer acceptance of functional foods and beverages in Germany and China. Appetite, 92, 87-93, https://doi.org/10.1016/j.appet.2015.05.017

Siro, I., Kapolna, E., Kapolna, B., Lugasi, A. (2008). Functional Food. Product development, marketing and consumer acceptance - A review. Apetite, 51 (3), 456-467, https://doi.org/10.1016/j.appet.2008.05.060

Sirtori, C.R., Anderson, J.W., Sirtori, E., Arnoldi, A. (2009). Functional Food for dyslipidemia and cardiovascular system risk prevention. Nutrition Research Reviews, 22, 244-261.

Świderski, F., Kolanowski, W. (2006). Żywność funkcjonalna i dietetyczna. In: Żywność wygodna i żywność funkcjonalna. WTN, Warszawa.

Szwacka-Mokrzycka, J. (2018). Paradygmaty rozwoju żywności funkcjonalnej w Polsce. Wydawnictwo Naukowe PWN, Warszawa.

Verbeke, W. (2005). Consumer acceptance of functional foods: Sociodemographic, cognitive and attitudinal determinants. Food Quality and Preferences, 16, 45-57, https://doi.org/10.1016/j.foodqual.2004.01.001

Verbeke, W. (2006). Functional foods: Consumer willingness to compromise on taste for health? Food Quality and Preferences, 17, 126-131, https://doi.org/10.1016/j.foodqual.2005.03.003

Woźniak, W., Kamiński, E. (2006). Żywność funkcjonalna i wzbogacona w turystyce i sporcie. In: Zarządzanie i usługi w obszarze kultury fizycznej i hotelarstwa. WSHiG, Poznań.

Zalega, T. (2013). Nowe trendy i makrotrendy w zachowaniach konsumenckich gospodarstw domowych w XXI wieku. Konsumpcja i Rozwój, 2 (5), 3-21.

Žeželj, I., Milosević, J., Stojanović, Ž., Ognjanov, G. (2012). The motivational and informational basis of attitudes toward foods with health claims. Appetite, 59 (3), 960- -967, https://doi.org/10.1016/j.appet.2012.09.008

Published
2019-12-30
How to Cite
Szwacka-Mokrzycka, J., & Kociszewski, M. (2019). DIRECTIONS OF FUNCTIONAL FOOD MARKET DEVELOPMENT IN LIGHT OF NEW CONSUMER TRENDS. Acta Scientiarum Polonorum. Oeconomia, 18(4), 103-111. https://doi.org/10.22630/ASPE.2019.18.4.50