Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods
Year: 2025
Type: article
Abstract: Functional foods have gained prominence since the 1980s, fueled by their potential to promote health and prevent diseases. However, despite market growth and consumer interest, perceptions remain narrow, often limited to industrialized products. This misconception leads to the undervaluation of fresh and minimally processed options. Bridging this knowledge gap is essential to fostering wider adoption of these foods in everyday diets. With this , the objective of this study is to identify the key determinants that influence the acceptance of functional foods, with a focus on those that are fresh or minimally processed. To achieve this, an scoping review was conducted, including 36 articles, and six factors were identified: (a) demographic and socioeconomic factors, (b) health and safety factors, (c) cognitive and emotional factors, (d) behavioral and social factors, (e) food characteristics, and (f) ethical and sustainable factors. The findings reveal that sociodemographic factors and sensory attributes, such as taste and texture, play an important role in acceptance. However, price and convenience can act as barriers. Additionally, sustainability and ethical production practices are becoming increasingly important to consumers, though confusion surrounding the nature of functional foods continues to limit the adoption of fresh, naturally functional options. To overcome these challenges, it is crucial to improve communication and educational strategies that enhance consumer understanding of the benefits of natural functional foods. Transparent labeling, reliable certifications, and targeted awareness campaigns can build trust and encourage healthier, more sustainable food choices.
Source: Food Reviews International
Authors: Luis Gustavo Saboia Ponte, Suliene França Ribeiro, João Carlos Valdivino Pereira, Adriane Elisabete Costa Antunes, Rosangela Maria Neves Bezerra, Diogo Thimoteo da Cunha
Language: English
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W4406673675