Health Awareness Toward Dairy Functional Foods in Hungary
A Review
DOI:
https://doi.org/10.33568/rbs.2912Keywords:
functional food, dairy, health awarenessAbstract
Recently, the development of functional food products has played an essential role in healthy behavior. The increase in knowledge of consumers spurs concerns about health and how diet directly impacts health status. Functional foods are a new type of product that provide consumers with improvements in targeted physiological functions and a healthy lifestyle. Twenty-first-century consumers are seeking foods that have beneficial effects on the body beyond the conventional known nutritional role of the food. However, many consumers are still unclear about what functionality a given represents and the intended purpose of a given food product. In the Hungarian dairy sector, most dairy products stand out as the largest segment of functional foods giving the diversity of Hungarian’s functional dairy market. Several studies have looked at the trends of individual perception and consumer behavior regarding new foods in the market and their functional role in health and disease. The objective of this review is to highlight how health awareness influences the acceptance and consumption of dairy functional foods in Hungary.
References
Ali, T., & Ali, J. (2020). Factors affecting the consumers’ willingness to pay for health and wellness food products. Journal of Agriculture and Food Research, 2, https://doi.org/10.1016/J.JAFR.2020.100076
Alkhatib, A., Tsang, C., Tiss, A., Bahorun, T., Arefanian, H., Barake, R., Khadir, A., & Tuomilehto, J. (2017). Functional foods and lifestyle approaches for diabetes prevention and management. Nutrients, 9(12), 1310. https://doi.org/10.3390/nu9121310
Baba, Y., Kallas, Z., Costa-Font, M., Gil, J. M., & Realini, C. E. (2016). Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. Meat Science, 111, 9–17. https://doi.org/10.1016/j.meatsci.2015.08.005
Baker, M. T., Lu, P., Parrella, J. A., & Leggette, H. R. (2022). Consumer Acceptance toward Functional Foods: A Scoping Review. International Journal of Environmental Research and Public Health 19(3), 1217. https://doi.org/10.3390/IJERPH19031217
Balogh, T., Kőszegi, I., & Hoyk, E. (2020a). Knowledge of functional foods by consumers. Gradus, 7(2), 155–160. https://doi.org/10.47833/2020.2.agr.030
Balogh, T., Kőszegi, I., & Hoyk, E. (2020b). The market of functional foods. Gradus, 7(2), 161–166. https://doi.org/10.47833/2020.2.agr.031
Carrillo-Lopez, L. M., Garcia-Galicia, I. A., Tirado-Gallegos, J. M., Sanchez-Vega, R., Huerta-Jimenez, M., Ashokkumar, M., & Alarcon-Rojo, A. D. (2021). Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. Ultrasonics Sonochemistry, 73, https://doi.org/10.1016/j.ultsonch.2021.105467
Diepeveen, S., Ling, T., Suhrcke, M., Roland, M., & Marteau, T. M. (2013). Public acceptability of government intervention to change health-related behaviours: A systematic review and narrative synthesis. BMC Public Health, 13, 1–11. https://doi.org/10.1186/1471-2458-13-756
Eliseeva, L., Kokorina, D., Zhirkova, E., Martirosyan, V., & Orobets, V. (2021). Functional foods for a healthy diet and control of their physiological activity. AIP Conference Proceedings, 2419, 020009. https://doi.org/10.1063/5.0070887
Galanakis, C. M. (2021). Functionality of Food Components and Emerging Technologies. Foods, 10(1), 128. https://doi.org/10.3390/FOODS10010128
Gallotti, F., & Lavelli, V. (2020). The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms. Foods, 9(8), 1087. https://doi.org/10.3390/foods9081087
Grochowicz, J., Fabisiak, A., & Ekielski, A. (2021). Importance of physical and functional properties of foods targeted to seniors. Journal of Future Foods, 1(2), 146–155. https://doi.org/10.1016/J.JFUTFO.2022.01.004
Gutkowska, K., & Czarnecki, J. (2020). Consumer Attitudes Towards Innovative Food Products Including Functional Products — Implications for Marketing in Terms of Nutrition and Health Claims. Marketing of Scientific and Research Organizations, 38(4), 107–128. https://doi.org/10.2478/MINIB-2020-0029
Kandylis, P. (2021). Grapes and Their Derivatives in Functional Foods. Foods, 10(3), 672. https://doi.org/10.3390/FOODS10030672
Kraus, Artur, Azzurra, A., & Riccardo, V. (2017). Sociodemographic Factors Differentiating the Consumer and the Motivations for Functional Food Consumption. Journal of the American College of Nutrition, 36(2), 116–126. https://doi.org/10.1080/07315724.2016.1228489
Macassa, G. (2021). Can sustainable health behaviour contribute to ensure healthy lives and wellbeing for all at all ages (SDG 3)? A viewpoint. Journal of Public Health Research, 10(3). https://doi.org/10.4081/JPHR.2021.2051
Madarász, T., Kontor, E., Antal, E., Kasza, G., Szakos, D., & Szakály, Z. (2022). Food Purchase Behavior during The First Wave of COVID-19: The Case of Hungary. International Journal of Environmental Research and Public Health, 19(2), 872. https://doi.org/10.3390/IJERPH19020872
Melovic, B., Cirovic, D., Dudic, B., Vulic, T. B., & Gregus, M. (2020). The Analysis of Marketing Factors Influencing Consumers’ Preferences and Acceptance of Organic Food Products—Recommendations for the Optimization of the Offer in a Developing Market. Foods, 9(3), 259. https://doi.org/10.3390/FOODS9030259
Menrad, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56(2-3), 181–188. https://doi.org/10.1016/S0260-8774(02)00247-9
Meyerding, S. G. H., Kürzdörfer, A., & Gassler, B. (2018). Consumer preferences for superfood ingredients-the case of bread in Germany. Sustainability, 10(12), 4667. https://doi.org/10.3390/su10124667
Musina, O., Rashidinejad, A., Putnik, P., Barba, F. J., Abbaspourrad, A., Greiner, R., & Roohinejad, S. (2018). The use of whey protein extract for manufacture of a whipped frozen dairy dessert. Mljekarstvo, 68(4), 254–271. https://doi.org/10.15567/mljekarstvo.2018.0402
Németh, A., Szabó, E., Kasza, G., & Ózsvári, L. (2020). Development of lactose free, functional dairy foods based on consumer survey. Gradus, 7(1), 26–29. https://doi.org/10.47833/2020.1.agr.006
Novák, A., Rázsó, Z., Sótér, A., & Nyakas, C. (2022). Changes in the health status of the Hungarian Defence Forces in an ageing society. Developments in Health Sciences, 4(2), 42–47. https://doi.org/10.1556/2066.2022.00052
Ogori, A. F., Amove, J., Aduloju, P., Sardo, G., Okpala, C. O. R., Bono, G., & Korzeniowska, M. (2021). Functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations. Foods, 10(3), 1–15. https://doi.org/10.3390/foods10030525
Plasek, B., Lakner, Z., Kasza, G., & Temesi, Á. (2020). Consumer evaluation of the role of functional food products in disease prevention and the characteristics of target groups. Nutrients, 12(1), 69. https://doi.org/10.3390/nu12010069
Putnik, P., Bezuk, I., Barba, F. J., Lorenzo, J. M., Polunić, I., & Kovačević, D. B. (2020). Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener. In Barba, F. J., Putnik, P., & Kovačević, D. B. (Eds.) Agri-Food Industry Strategies for Healthy Diets and Sustainability (pp. 123–152). Academic Press. https://doi.org/10.1016/b978-0-12-817226-1.00005-9
Putnik, P., & Kovačević, D. B. (2021). Sustainable functional food processing. Foods, 10(7), 1–4. https://doi.org/10.3390/foods10071438
Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456–467. https://doi.org/10.1016/j.appet.2008.05.060
Šojić, B., Tomović, V., Kocić-Tanackov, S., Kovačević, D. B., Putnik, P., Mrkonjić, Ž., Đurović, S., Jokanović, M., Ivić, M., Škaljac, S., & Pavlić, B. (2020). Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties. LWT, 130, https://doi.org/10.1016/j.lwt.2020.109661
Szabó, E., Szakos, D., Kasza, G., & Ózsvari, L. (2021). Analysis of the target group of lactose-free functional foods for product development. Acta Alimentaria, 50(3), 153–161. https://doi.org/10.1556/066.2020.00168
Szabó-Szentgróti, E., Szabó-Szentgróti, G., & Szakály, Z. (2017). Empirical research on corporate strategies in Hungarian dairy industry. Applied Studies in Agribusiness and Commerce, 11(3–4), 169–179. https://doi.org/10.19041/apstract/2017/3-4/23
Szakály, Z., Szente, V., Kövér, Gy., Polereczki, Zs., & Szigeti, O. (2012). The influence of life-style on health behavior and preference for functional foods. Appetite, 58(1), 406–413. https://doi.org/10.1016/j.appet.2011.11.003
Szakály, Z., Kiss, M., & Jasák, H. (2014). Functional foods, consumer attitudes and personalized nutrition. The Hungarian Journal of Nutrition Marketing, 1(1–2), 3–17.
Szakály, Z., Kovács, S., Pető, K., Huszka, P., & Kiss, M. (2019). A modified model of the willingness to pay for functional foods. Appetite, 138, 94–101. https://doi.org/10.1016/j.appet.2019.03.020
Szakos, D., Ózsvári, L., & Kasza, G. (2020). Consumer demand analysis in the Hungarian functional food market focused on the main health problems. Gradus, 7(1), 62–66. https://doi.org/10.47833/2020.1.agr.015
Topolska, K., Florkiewicz, A., & Filipiak-Florkiewicz, A. (2021). Functional food—consumer motivations and expectations. International Journal of Environmental Research and Public Health, 18(10), https://doi.org/10.3390/ijerph18105327
Verneau, F., La Barbera, F., & Furno, M. (2019). The role of health information in consumers’ willingness to pay for canned crushed tomatoes enriched with lycopene. Nutrients, 11(9), https://doi.org/10.3390/nu11092173
Villaño, D., Gironés-Vilapana, A., García-Viguera, C., & Moreno, D. A. (2022). Development of functional foods. In Galanakis C. M. (Ed) Innovation Strategies in the Food Industry (Second Edition) (pp.193–207). Academic Press. https://doi.org/10.1016/B978-0-323-85203-6.00017-7
Vőneki, É., Mándi-Nagy, D., & Stark, A. (2015). Prospects for the Hungarian and European Union dairy sectors after the abolition of the milk quota. Studies in Agricultural Economics, 117(1), 1–9. https://doi.org/10.7896/j.1424
WHO. (2016). World Health Statistics 2016: Monitoring Health for the SDGs, Sustainable Development Goals. https://apps.who.int/iris/handle/10665/206498
WHO. (2021). Noncommunicable diseases. https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Mohammad Mohammad
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
