Why buying functional foods? Understanding spending behaviour through structural equation modelling

The market for functional foods has been growing steadily in recent years, as it is linked to a healthier diet and adds value to food products. However, more information regarding aspects that influence functional food (FF) spending behaviour is needed to gain a better understanding of what underlie...

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Bibliographic Details
Published in:Food research international 2013-01, Vol.50 (1), p.361-368
Main Authors: Carrillo, E., Prado-Gascó, V., Fiszman, S., Varela, P.
Format: Article
Language:English
Subjects:
Attitudes
attitudes and opinions
Biological and medical sciences
Construction
decision making
diet
Diets
equations
food choices
Food industries
Foods
Functional foods
Fundamental and applied biological sciences. Psychology
Gain
gender
markets
Mathematical analysis
Mathematical models
purchasing
questionnaires
Spending behaviour
Structural equation modelling
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Summary:The market for functional foods has been growing steadily in recent years, as it is linked to a healthier diet and adds value to food products. However, more information regarding aspects that influence functional food (FF) spending behaviour is needed to gain a better understanding of what underlies FF choice and avoid product failure. The objective of this study was to build a structural equation model of Spaniards' FF spending behaviour, based on individual characteristics such as satisfaction with life, decision-making styles, gender, age and some attitudes towards food choice. This required prior validation of the functional food questionnaire for a Spanish context, which was another objective of the present work. The findings suggest that a positive attitude (reward, necessity, confidence) and novelty are good predictors of FF spending. ► Healthiness and natural content are motives for consuming functional foods. ► Positive attitudes towards FF influence FF spending behaviour. ► Women show more interest in FF.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2012.10.045