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Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers

ROCHELLE EMBLING, Louise Neilson, Chloe Mellor, Mercy Durodola, Natalie Rouse, Alison Haselgrove, Katharine Shipley, Andrea Tales Orcid Logo, Laura Wilkinson Orcid Logo

Appetite, Volume: 193, Start page: 107139

Swansea University Authors: ROCHELLE EMBLING, Chloe Mellor, Mercy Durodola, Andrea Tales Orcid Logo, Laura Wilkinson Orcid Logo

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DOI (Published version): 10.1016/j.appet.2023.107139

Abstract

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,...

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Published in: Appetite
ISSN: 0195-6663
Published: Elsevier BV 2024
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URI: https://cronfa.swan.ac.uk/Record/cronfa65078
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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. 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spelling v2 65078 2023-11-23 Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers a0d7d0039309f263f038943015c4ba8a ROCHELLE EMBLING ROCHELLE EMBLING true false 2f4547938a17a5f2fcecc30b082962d8 Chloe Mellor Chloe Mellor true false f4a8eff094311e7300de23df93192f0c Mercy Durodola Mercy Durodola true false 9b53a866ddacb566c38ee336706aef5f 0000-0003-4825-4555 Andrea Tales Andrea Tales true false 07aeb47532af5a8421686d4f22f4a226 0000-0002-8093-0843 Laura Wilkinson Laura Wilkinson true false 2023-11-23 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. Journal Article Appetite 193 107139 Elsevier BV 0195-6663 Fortification, Enrich, Consumer acceptance, Functional food, Qualitative, Older adult, Younger adult 1 2 2024 2024-02-01 10.1016/j.appet.2023.107139 COLLEGE NANME COLLEGE CODE Swansea University SU Library paid the OA fee (TA Institutional Deal) Welsh Government 2024-02-28T10:45:52.0060306 2023-11-23T09:58:00.5756461 Faculty of Medicine, Health and Life Sciences School of Psychology ROCHELLE EMBLING 1 Louise Neilson 2 Chloe Mellor 3 Mercy Durodola 4 Natalie Rouse 5 Alison Haselgrove 6 Katharine Shipley 7 Andrea Tales 0000-0003-4825-4555 8 Laura Wilkinson 0000-0002-8093-0843 9 65078__29286__ce43f96992cb4efbbaf92858bbf8cd94.pdf 65078.VOR.pdf 2023-12-19T11:04:29.6054848 Output 2620276 application/pdf Version of Record true © 2023 The Authors. Published by Elsevier Ltd. Distributed under the terms of a Creative Commons Attribution 4.0 International License (CC BY 4.0). true eng https://creativecommons.org/licenses/by/4.0/
title Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
spellingShingle Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
ROCHELLE EMBLING
Chloe Mellor
Mercy Durodola
Andrea Tales
Laura Wilkinson
title_short Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
title_full Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
title_fullStr Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
title_full_unstemmed Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
title_sort Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
author_id_str_mv a0d7d0039309f263f038943015c4ba8a
2f4547938a17a5f2fcecc30b082962d8
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9b53a866ddacb566c38ee336706aef5f
07aeb47532af5a8421686d4f22f4a226
author_id_fullname_str_mv a0d7d0039309f263f038943015c4ba8a_***_ROCHELLE EMBLING
2f4547938a17a5f2fcecc30b082962d8_***_Chloe Mellor
f4a8eff094311e7300de23df93192f0c_***_Mercy Durodola
9b53a866ddacb566c38ee336706aef5f_***_Andrea Tales
07aeb47532af5a8421686d4f22f4a226_***_Laura Wilkinson
author ROCHELLE EMBLING
Chloe Mellor
Mercy Durodola
Andrea Tales
Laura Wilkinson
author2 ROCHELLE EMBLING
Louise Neilson
Chloe Mellor
Mercy Durodola
Natalie Rouse
Alison Haselgrove
Katharine Shipley
Andrea Tales
Laura Wilkinson
format Journal article
container_title Appetite
container_volume 193
container_start_page 107139
publishDate 2024
institution Swansea University
issn 0195-6663
doi_str_mv 10.1016/j.appet.2023.107139
publisher Elsevier BV
college_str Faculty of Medicine, Health and Life Sciences
hierarchytype
hierarchy_top_id facultyofmedicinehealthandlifesciences
hierarchy_top_title Faculty of Medicine, Health and Life Sciences
hierarchy_parent_id facultyofmedicinehealthandlifesciences
hierarchy_parent_title Faculty of Medicine, Health and Life Sciences
department_str School of Psychology{{{_:::_}}}Faculty of Medicine, Health and Life Sciences{{{_:::_}}}School of Psychology
document_store_str 1
active_str 0
description 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.
published_date 2024-02-01T10:45:49Z
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