Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits

Biagia De Devitiis*, Domenico Carlucci, Giuseppe Nocella, Rosaria Viscecchia, Francesco Bimbo, Gianluca Nardone

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

This study aims to explore consumer acceptance of a new functional fish burger using a qualitative approach based on four focus group discussions conducted in selected major Italian cities. Results show that the development of functional fish products may bypass fish consumption barriers, combining convenience and health benefits delivered by functional ingredients. The acceptance of new functional fish products seems to be influenced positively by the enrichment of functional ingredients naturally present in fish, particularly omega-3 fatty acids. Consumer acceptance of this new product is also influenced by the use of different nutritional and health claims. Implications for marketers and policy makers and insights for further research are discussed in the conclusions.
Original languageEnglish
Pages (from-to)430-445
JournalJournal of Aquatic Food Product Technology
Volume27
Issue number4
Early online date10 Mar 2018
DOIs
Publication statusPublished - Apr 2018

Keywords

  • consumer acceptance
  • focus group
  • Functional fish
  • health claims
  • omega-3

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