title: Consumers' acceptance and preferences for nutrition-modified and functional dairy products: A systematic review.
abstract: This systematic literature review collects and summarizes research on consumer acceptance and preferences for nutrition-modified and functional dairy products, to reconcile, and expand upon, the findings of previous studies. We find that female consumers show high acceptance for some functional dairy products, such as yogurt enriched with calcium, fiber and probiotics. Acceptance for functional dairy products increases among consumers with higher diet/health related knowledge, as well as with aging. General interest in health, food-neophobia and perceived self-efficacy seem also to contribute shaping the acceptance for functional dairy products. Furthermore, products with "natural" matches between carriers and ingredients have the highest level of acceptance among consumers. Last, we find that brand familiarity drives consumers with low interest in health to increase their acceptance and preference for health-enhanced dairy products, such as probiotic yogurts, or those with a general function claim.
authors.affiliation: Business Economics Group, School of Social Sciences, Wageningen University, Hollandseweg 1, Room 6.040, P.O. box 8130, 6706 KN, Wageningen, The Netherlands; Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, Foggia, 71122, Italy. Electronic address: francesco.bimbo@wur.nl.
authors.forename: Francesco
authors.initials: F
authors.lastname: Bimbo
authors.affiliation: Department of Agricultural and Resource Economics, Colorado State University, Clark Building, Room B327, Fort Collins, CO, 80524, USA; Department of Agricultural Economics Sociology and Education, The Pennsylvania State University, Armsby Building, University Park, PA, 16802, USA. Electronic address: alessandro.bonanno@colostate.edu.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Bonanno
authors.affiliation: School of Agricultures, Policy and Development, University of Reading, Reading, RG6 6AR, UK. Electronic address: g.nocella@reading.ac.uk.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Nocella
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, Foggia, 71122, Italy. Electronic address: rosaria.viscecchia@unifg.it.
authors.forename: Rosaria
authors.initials: R
authors.lastname: Viscecchia
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, Foggia, 71122, Italy. Electronic address: gianluca.nardone@unifg.it.
authors.forename: Gianluca
authors.initials: G
authors.lastname: Nardone
authors.affiliation: Università degli Studi di Foggia, Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Via Napoli 25, Foggia, 71122, Italy. Electronic address: biagia.dedevitiis@unifg.it.
authors.forename: Biagia
authors.initials: B
authors.lastname: De Devitiis
authors.affiliation: Department of Agricultural and Environmental Sciences, via Giovanni Amendola, 165/a, 70126, Bari, Italy. Electronic address: domenico.carlucci@uniba.it.
authors.forename: Domenico
authors.initials: D
authors.lastname: Carlucci
mesh_terms: D000328:Adult; D003258:Consumer Behavior; D003611:Dairy Products; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D055951:Functional Food; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D020377:Self Efficacy
keywords: Attitudes; Consumers' acceptance and preferences; Nutrition-modified and functional dairy products; Perceived healthiness; Systematic review