Exploring consumer beliefs about novel fortified foods
A focus group study with UK-based older and younger adult consumers
Bibliographic Data
| ID | 11364462 |
|---|---|
| Authors | Rochelle Embling (0000-0001-9850-9603, Swansea University), Louise Neilson, Chloe Mellor (Swansea University), Mercy Durodola (Swansea University), Natalie Rouse, Alison Haselgrove, Katharine Shipley, Andrea Tales (0000-0003-4825-4555, Swansea University), Laura L Wilkinson (0000-0002-8093-0843, Swansea University, corresponding author) |
| Year | 2024 |
| Volume | 193 |
| Pages | 107139 |
| Publication date | 2024-02-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2023.107139 |
| PMID | 38043697 |
| OpenAlex | W4389219858 |
| Language | EN |
| Citations received | 1 |
| References cited | 39 |
Consuming 'nutritionally-enhanced' food products (including those that are fortified or enriched to deliver nutritional and functional properties) may help to improve overall diet quality and combat risks associated with malnutrition. However, fortification can negatively impact consumer acceptance, particularly where expected sensory properties of 'delivery' foods are affected by target ingredients. Here, we explored factors influencing consumer acceptability for six novel food products that had been fortified, including both savoury and sweet meal components (e.g., high protein dumplings, probiotic yoghurt drink). In person focus groups (25 consumers aged between 22 and 76 years old) were conducted with two stages; firstly, participants completed a blind taste test of products without awareness of fortification. Secondly, participants discussed products with awareness of additional ingredients and food properties. Reflexive thematic analysis showed that liking of sensory properties differed between foods, but informing participants about the fortification of products highlighted potential trade-offs between taste, health, price, and familiarity. Though taste and texture were generally prioritised by participants, positive perceptions of health benefits increased consumer willingness to buy, whilst both cost and uncertainty about product use were potential barriers. Trust of information was a key concern for labelling and product claims. These results highlight product features that may be optimised to support the success of fortified foods. Greater transparency when building product brands and improving consumer knowledge of fortification may also be important for longer-term consumer acceptance
Business · Focus group · Food choice · Food products · Fortification · Fortified Food · Qualitative research · Taste · Thematic analysis · Consumer Attitudes and Food Labeling · Medicine · Nutritional Studies and Diet · Sensory Analysis and Statistical Methods · Food Science · Marketing
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| Citations per year | 1 |
|---|---|
| Citation span | 2025 - 2025 (1) |
| Highly cited | No |