Table A1.
Characteristics and key findings of included studies.
| Authors | Year | Research Method | Functional Foods | Continent | Sample Size | Key Findings | Categories (Determinants) | Outcomes |
|---|---|---|---|---|---|---|---|---|
| Ares et al. [33] | 2009 | Conjoint study | Functional milk desserts’ images | Europe | 82 | (a) Providing health claims was necessary for consumers to link health benefits to functional foods’ effect on their health, and eventually increase their purchase intentions; Compared to using scientific names (b-glucan or flavonoids), the use of common names (fiber or antioxidants) could increase consumers’ health perceptions and their willingness to try functional food. (b) Older people and females were more willing to try functional foods. | (a) Product characteristics (health information). (b) Socio-demographic characteristics (age, gender) | Willingness to try |
| Ahn et al. [72] | 2016 | Choice experiment | Red ginseng concentrates | Asia | 240 | (a) Not fully understanding health attributes of functional foods was one of the major barriers for consuming functional foods. | (a) Product characteristics (health information) | Preferences and willingness to pay |
| Ares et al. [53] | 2007 | Survey | Functional food concept | Europe | 200 | (a) Consumers were more likely to accept functional foods if they perceived the carrier to be healthy. (b) Different socio-demographic (age, gender) groups had different preferences toward functional foods. | (a) Product characteristics (carrier/ingredient combination). (b) Socio-demographic characteristics (age, gender) | Willingness to try |
| Ares et al. [48] | 2010 | Conjoint study | Yogurts enriched with antioxidants and fiber | Europe | 103 | (a) Price had a significantly negative effect on consumers’ consumption of functional yogurts. (b) Consumers were more likely to accept functional foods if the brand was familiar to them. | (a) Product characteristics (price). (b) Product characteristics(brand) | Functional foods choice |
| Barauskaite et al. [99] | 2018 | Survey | 18 functional products | Europe | 900 | (a) Conspicuous consumption was positively associated with functional foods purchase rate. | (a) Psychological characteristics (motivation) | Purchase rate of functional foods |
| Barreiro-Hurlé et al. [36] | 2008 | Choice experiment | Resveratrol-enriched red wine | Europe | 300 | (a) The more consumers cared about their health and a healthy diet, the more likely they were to buy functional foods. (b) Consumers who trusted food technology development and food safety control were more willing to buy functional foods. | (a) Psychological characteristics (health consciousness). (b) Psychological characteristics (trust in food technology) | Willingness to buy |
| Bech-Larsen & Grunert [34] | 2003 | Conjoint study | 24 standard full-profile stimuli | Europe | 1553 | (a) Denmark and U.S. consumers were less inclined to accept functional foods compared to Finnish consumers. (b) Consumers considered inherently wholesome foods (e.g., orange juice, yogurt) as being healthier carriers than unwholesome foods (e.g., spreads). | (a) Socio-demographic characteristics (nationality). (b) Product characteristics (carrier/ingredient combination) | Functional foods perceptions |
| Bechtold & Abdulai [37] | 2014 | Choice experiment | Functional dairy product | Europe | 1309 | (a) Consumers with different attitudes (skeptics, advocates, and neutrals) had different preferences toward functional food attributes. | (a) Psychological characteristics (attitude) | Willingness to pay |
| Bekoglu et al. [85] | 2016 | Survey | Concepts about different types of functional foods | Asia | 695 | (a) Consumers with a higher educational level and who were single were more likely to use functional foods. (b) Consumers’ attitudes toward the necessity of functional foods positively influenced their functional food consumption. (c) Innovative consumers who had the tendency to seek novelty products were likely to consume functional foods. | (a) Socio-demographic characteristics (education, marital status). (b) Psychological characteristics (attitude). (c) Behavioral characteristics (seeking innovativeness) | Functional food consumption |
| Bimbo et al. [68] | 2018 | Choice experiment | Functional probiotic yogurts | Europe | 229 | (a) There was a negative correlation between consumers’ body image dissatisfaction and the number of functional yogurts they purchased. (b) Consumers who had more knowledge regarding functional yogurt brands purchased more functional foods. | (a) Physical characteristics (body mass index). (b) Product characteristics (brand) | Functional food purchased |
| Brečić et al. [25] | 2014 | Survey | Functional food concept | Europe | 424 | (a) Female consumers, older consumers, and consumers with higher levels of education were likely to consume functional foods; Consumers with a larger family were willing to consume functional foods. (b) Consumers who believed functional foods were healthy and convenient were willing to consume them. (c) There was a positive correlation between consumers’ self-reported body mass index and their functional food consumption. (d) Nutrition knowledge positively influenced consumers’ functional food acceptance. | (a) Socio-demographic characteristics (gender, age, education, household size). (b) Psychological characteristics (health motivations). (c) Physical characteristics (body mass index). (d) Psychological characteristics (nutrition knowledge) | Functional food consumption |
| Bruschi et al. [30] | 2015 | Experimental auction | Anthocyanin-containing bakery | Europe | 207 | (a) Young Russian consumers were concerned about the naturalness and health properties of functional foods. (b) Taste was the most important attribute of functional foods. | (a) Product characteristics (carrier/ingredient combination). (b) Product characteristics (taste) | Willingness to pay |
| Bui et al. [38] | 2015 | Survey | Functional food concept | Asia | 217 | (a) Consumers’ high level of acceptance was associated with more perceived benefits from functional foods. (b) The presence of an ill family member may increase consumers’ functional food consumption. | (a) Psychological characteristics (beliefs). (b) Psychological characteristics (health consciousness) | Consumer acceptance |
| Büyükkaragöz et al. [60] | 2014 | Survey | 12 functional food items | Asia | 808 | (a) Female consumers, older consumers, and well-educated consumers are more likely to consume functional foods. (b) Price influences consumers’ functional food consumption. (c) Consumers who took vitamin supplements were likely to accept functional foods. | (a) Socio-demographic characteristics (gender, age, educational level). (b) Price. (c) Behavioral characteristics (health related behavior) | Functional food consumption |
| Çakiroğlu & Uçar [81] | 2018 | Survey | Functional milk and dairy products; cereal product; beverages; other functional products | Asia | 1182 | (a) Consumers between the ages of 18 and 25, female consumers, and university graduates were likely to purchase functional foods. | (a) Socio-demographic characteristics (age, gender, educational level) | Purchase intention |
| Carrillo et al. [83] | 2013 | Survey | Functional food concept | Europe | 197 | (a) Consumers between the ages of 18 and 35 tended to consume more functional foods; Female consumers were more interested in functional foods. (b) Consumers’ positive attitudes (reward, necessity, confidence) and novelty positively influenced their functional food consumption. (c) Healthiness and natural content were motives for consumers to consume functional foods. | (a) Socio-demographic characteristics (age, gender). (b) Psychological characteristics (attitude). (c) Psychological characteristics (motivations) | Functional food consumption |
| Chang et al. [44] | 2020 | Survey | Functional beverages | Asia | 213 | (a) Consumers who were health-oriented, valued health, and interested in eating healthy food had higher purchase intentions for functional beverages products. | (a) Psychological characteristics (motivations) | Purchase intention |
| Chen [92] | 2011a | Survey | Eight functional foods | Asia | 533 | (a) Consumers who had a positive attitude toward functional foods were willing to buy functional foods. (b) Health consciousness had a positive influence on consumers’ functional food preferences. (c) Healthy lifestyle positively influenced consumers’ functional foods preferences. | (a) Psychological characteristics (attitude). (b) Psychological characteristics (health consciousness). (c) Behavioral characteristics (lifestyle) | Willingness to use |
| Chen [106] | 2011b | Survey | Eight functional foods | Asia | 633 | (a) Consumers who were health consciousness had more positive attitudes toward functional foods and were willing to use functional foods; Consumers who had modern health worries had more positive attitudes toward functional foods and were willing to consume functional foods. (b) Consumers who lived a healthier lifestyle were willing to consume functional foods; (c) Consumers who reported more subjective health complaints had more positive attitudes toward functional foods and were willingness to use them. | (a) Psychological characteristics (attitude, health consciousness). (b) Behavioral characteristics (lifestyle). (c) Physical characteristics (subjective health complaints) | Willingness to use |
| Corso et al. [87] | 2018 | Survey | Soluble coffee enriched with antioxidants | South America | 270 | (a) Older consumers who had a higher educational level and a higher income were more likely to accept functional foods. (b) Consumers who believed in the health benefits were more inclined to accept antioxidant-enriched soluble coffee. (c) Consumers’ knowledge positively influenced their functional food acceptance. | (a) Socio-demographic characteristics (age, educational level, income). (b) Psychological characteristics (beliefs). (c) Psychological characteristics (knowledge) | Consumer acceptance |
| Cox & Bastiaans [93] | 2007 | Survey | Se-enriched foods | Asia | 200 | (a) Consumers who feared cancer were willing to purchase selenium-enriched foods. (b) Consumers’ self-efficacy was an important motivator for consuming functional foods. | (a) Psychological characteristics (health consciousness). (b) Psychological characteristics (motivation) | Likelihood to purchase |
| de Jong et al. [80] | 2003 | Survey | Functional food concept | Europe | 1552 | (a) Female consumers, older consumers, and consumers with higher levels of education had a higher preference for functional foods. (b) There was a correlation between consumers’ moderate or high vegetable intake and functional food consumption; Smokers were more likely to consume cholesterol-lowing margarines. (c) Consumers with poor subjective health were more inclined to use cholesterol-lowering margarine. | (a) Socio-demographic characteristics (gender, age, educational level). (b) Behavioral characteristics(lifestyle). (c) Physical characteristics (poor subjective health) | Use of functional foods |
| Dean et al. [41] | 2012 | Survey | Foods with health-related claims | Europe | 2385 | (a) Consumers’ purchase intentions toward functional foods increased if their perceived healthiness of the products were personally relevant to their health status. | (a) Psychological characteristics (perceptions) | Functional food perceptions |
| Devcich et al. [42] | 2007 | Survey | Synthetic additives in margarine and yoghurt | Oceania | 390 | (a) Consumers having modern health worries expressed a more positive attitude toward functional foods and included to consume functional foods. | (a) Psychological characteristics (health consciousness) | Functional food consumption |
| Huang et al. [45] | 2019 | Survey | Functional food concept | Asia | 1144 | (a) Price negatively affected consumers’ purchase intentions, but this negative effect could be intervened by health consciousness. (b) Consumers who were more health conscious expressed more positive attitudes toward functional foods and were likely to purchase them. (c) Chinese consumers who trusted the food system were likely to purchase functional foods. | (a) Product characteristics (price). (b) Psychological characteristics (health consciousness). (c) Psychological characteristics (trust) | Purchase intention |
| Huang et al. [54] | 2020 | Survey | Yogurt, non-alcoholic beverage, and biscuits | Asia | 1144 | (a) The functional foods carrier influenced consumers’ perceptions and purchase intentions. (b) Consumers’ perceived trust in mass media influenced their purchase intentions; Consumers preferred to purchase functional foods if they received health information from credible channel. | (a) Product characteristics (carrier/ingredient combination). (b) Psychological characteristics (trust) | Perceived attractiveness and purchase intention |
| Jahn et al. [46] | 2019 | Survey | Vitamin D-fortified food | Europe | 1263 | (a) Positive attitudes toward functional foods, population nutrient deficiency awareness, and perceived appropriateness of fortified-products influenced consumers’ decisions to purchase Vitamin D-fortified foods. | (a) Psychological characteristics (attitude). (b) Psychological characteristics (health consciousness). (c) Product characteristics (carrier/ingredient combination) | Purchase intention |
| Jeżewska-Zychowicz & Królak [96] | 2015 | Survey | Cereal fortified with fiber | Europe | 1000 | (a) Consumers who placed a high-level of importance on food quality as a guarantee of health were willing to consume fiber-enriched functional foods. (b) Consumers who had positive attitudes toward food technologies were willing to consume functional foods. | (a) Psychological characteristics (motivation). (b) Psychological characteristics (attitude) | Consumption intentions |
| Jezewska-Zychowicz [39] | 2009 | Survey | Cholesterol-lowering spreads, probiotic yoghurt, juice with added calcium, low-fat mayonnaise, and energetic beverages | Europe | 275 | (a) Consumers’ beliefs in functional foods health benefits positively influenced their acceptance. (b) Consumers’ attitude positively influenced their willingness to buy. | (a) Psychological characteristics (beliefs). (b) Psychological characteristics (attitude) | Willingness to buy |
| Jung et al. [47] | 2020 | Survey | Antioxidant-infused sugar-free chewing gum | North America | 368 | (a) Perceived taste was positively correlated with U.S. consumers’ attitudes toward functional foods. (b) Consumers who were more health consciousness had more positive attitudes toward functional foods and were more likely to purchase them. | (a) Product characteristics (taste). (b) Psychological characteristics (health consciousness). (c) Psychological characteristics (attitude) | Intention to purchase |
| Kavoosi-Kalashami et al. [76] | 2017 | Contingent valuation | Dietary sugar | Asia | 125 | (a) Consumers’ age, educational level, family size, and income affected their willingness to pay for functional foods. (b) Consumers who had a record of diabetes in their family were willing to pay for functional foods with dietary sugar. (c) Consumers’ attitudes toward health benefits had a significant direct effect on their willingness to pay for functional foods with dietary sugar. | (a) Socio-demographic characteristics (age, educational level, family size, income). (b) Psychological characteristics (health consciousness). (c) Psychological characteristics (attitude) | Willingness to pay |
| Kljusuric, et al. [49] | 2015 | Survey | Functional food concept | Europe | 687 | (a) Consumers’ age, gender, educational level, income, and geographic location affected their functional foods consumption. | (a) Socio-demographic characteristics (age, gender, educational level, income, geography) | Functional foods choice |
| Kraus et al. [26] | 2017 | Survey | Functional food concept | Europe | 200 | (a) Consumer groups that differ by gender and age had different preferences for functional foods carriers. Female consumers and older male consumers preferred cereal products as functional foods carriers, whereas young males preferred meat products as functional foods carriers; Female consumers were more health-conscious toward functional food carriers and they were quality-oriented, whereas young male consumers were less health-consciousness toward functional foods carriers; Consumers with a university education were more interested in functional foods. | (a) Socio-demographic characteristics (age, gender, education) | Purchase intention |
| Kraus [95] | 2015 | Survey | Functional food concept | Europe | 200 | (a) Consumers who were more motived to improve their health and prevent the risk of becoming less healthy were inclined to consume functional foods. | (a) Psychological characteristics (motivation) | Functional foods consumption |
| Krutulyte et al. [55] | 2011 | Survey | Seven different functional foods categories | Europe | 999 | (a) Consumers preferred to purchase functional food product combinations that were more familiar to them. (b) Consumers who were more concerned about their health had a higher intention to purchase functional foods. (c) Consumers who had positive attitudes toward functional foods were more willing to purchase them. | (a) Product characteristics (carrier/ingredient combination). (b) Psychological characteristics (health consciousness). (c) Psychological characteristics (attitude) | Purchase intention |
| La Barbera et al. [116] | 2016 | Experimental auction | A crushed tomato enriched with lycopene | Europe | 100 | (a) Consumers with a higher level of knowledge about lycopene tended to pay a high premium price for functional foods. (b) Food neophobia had a direct negative effect on consumers’ attitudes toward adopting functional foods. | (a) Psychological characteristics (knowledge). (b) Psychological characteristics (food neophobia) | Willingness to pay |
| Labrecque et al. [89] | 2006 | Survey | Eggs with Omega-3, milk with calcium, and orange juice with calcium | North America | 545 | (a) French Canadian students had positive attitudes toward functional foods compared to French students who trusted the health information on functional foods less. (b) Believing in the credibility of information positively affected consumers’ functional food acceptance. (c) A high level of knowledge positively influenced consumers’ functional food acceptance. (d) Food neophobia was negatively related to consumers’ attitudes toward functional foods. | (a) Socio-demographic characteristics (geography and nationality). (b) Psychological characteristics (beliefs). (c) Psychological characteristics (knowledge). (d) Psychological characteristics (food neophobia) | Purchase intention |
| Landström et al. [86] | 2007 | Survey | Seven functional food items | Europe | 972 | (a) Well-educated consumers had a greater intention to purchase functional foods. (b) Consumers who tended to adopt healthy behavior (i.e., taking nutraceuticals, taking dietary supplements) were more likely to accept functional foods. (c) Consumers’ beliefs in the health effect of functional foods were positively correlated to their functional food acceptance. (d) Swedish consumers who had a diet-related problem were likely to consume cholesterol-lowering functional foods. | (a) Socio-demographic characteristics (education). (b) Behavioral characteristics (health related behavior). (c) Psychological characteristics (beliefs). (d) Physical characteristics (presence of diet-related problem) | Functional food consumption |
| Lu [56] | 2015 | Experimental study | The descriptions of 30 hypothetical functional foods (six carriers*five functional ingredients) | North America | Study 1 = 62; Study 2 = 93 | (a) Consumers who cared about carrier–ingredient fitness were more willing to purchase functional foods. (b) Knowledge was a moderator between consumers’ perception of the carrier–ingredient combination and their purchase intentions. | (a) Product characteristics (carrier/ingredient combination). (b) Psychological characteristics (knowledge) | Purchase intention |
| Lyly et al. [66] | 2007 | Experimental study | B-glucan soup | Europe | 1157 | (a) Consumers were unwilling to compromise on the taste for health benefits. | (a) Product characteristics (taste) | Use of functional foods |
| Marette et al. [70] | 2010 | Experimental study | Yoghurts with added plant sterols | Europe | 97 | (a) Information that details the health benefits of cholesterol had a positive influence on consumers’ willingness to pay. | (a) Product characteristics (health information) | Willingness to pay |
| Markosyan et al. [73] | 2009 | Survey | Apples with a coating that contains specific flavonoids and antioxidants | North America | 730 | (a) Information about the potential health benefits of antioxidants positively influenced consumers’ willingness to pay for functional foods. (b) Consumers living in Seattle were less likely to pay a premium for functional products compared to consumers living in Spokane. | (a) Product characteristics (health information). (b) Socio-demographic characteristics (geography) | Willingness to pay |
| Markovina et al. [40] | 2011 | Survey | Functional food concept | Europe | 1035 | (a) Consumers between the ages of 19 and 30 were inclined consume functional food; female consumers living in a smaller household with high incomes were willing to purchase functional foods. (b) Health awareness, trust, and perceived price influenced young Croatian consumers’ attitudes toward functional food. | (a) Socio-demographic characteristics (age, gender, size of household, and income). (b) Psychological characteristics (attitude) | Willingness to buy |
| Melbye et al. [112] | 2015 | Experimental study | Milk-based meal replacement drink | Europe | 100 | (a) The feature of functional energy drink advertising influences the product credibility for consumers and product consumption. If consumers communicate through a person with lean figure (sportier, leaner), consumers consider the health benefits more credible. | (a) Psychological characteristics (trust) | Purchase intention |
| Mirosa & Mangan-Walker [61] | 2018 | Mixed methods | Juice; milk with added calcium; muesli bar with added protein and vitamin D | Oceania | 193 | (a) Chinese consumers were not willingness to pay more than 40% extra for functional foods. (b) Brand highly influenced consumers’ choice of functional foods. (c) Consumers who placed great importance on their mobility health were more willing to purchase functional foods to prevent mobility-related illnesses. (d) Consumers trusted information about functional foods advertised or publicized through authoritative figures. | (a) Product characteristics (price). (b) Product characteristics (brand). (c) Psychological characteristics (motivations). (d) Psychological characteristics (trust) | Willingness to purchase |
| Moons et al. [65] | 2018 | Survey | Spirulina-enhanced food | Europe | 1325 | (a) Health consciousness and taste were major determinants of consumers’ functional foods adoption. (b) Food neophobia negatively influenced foodies’ functional food adoption but not that of sporting individuals or vegetarians. | (a) Psychological characteristics (health consciousness). (b) Products characteristics (taste). (c) Psychological characteristics (food neophobia) | Functional food adoption intention |
| Moro et al. [77] | 2015 | Choice experiment | A hypothetical yogurt with two functional attributes (probiotics and catechin enrichment) | Europe | 600 | (a) Consumers between the ages of 45 and 64 were willing to pay for catechin-enriched yogurt; female consumers had slightly higher intentions to pay for catechin-enriched yogurts; consumers’ who completed the middle and tertiary educational levels, who were married or widowed, who were part of the second lowest and second highest income brackets, and who lived in a larger household reported a higher willingness to pay for functional foods. (b) Consumers’ health status (BMI) may be related to their willingness to pay for catechin-enriched functional foods. (c) Consumers’ lifestyle could influence their willingness to pay for functional foods. | (a) Socio-demographic characteristics (i.e., age, gender, educational level, marital status, income, and household size). (b) Physical characteristics. (c) Behavioral characteristics (lifestyle) | Willingness to pay |
| Narayana et al. [50] | 2020 | Survey | Functional dairy product | Asia | 307 | (a) Consumers from Sri Lanka were concerned about the price of products rather than their health benefits. (b) Taste was one of the most important motives for functional food consumption among Sri Lankan consumers. | (a) Product characteristics (price; taste) | Functional food choice |
| Nguyen et al. [100] | 2020 | Survey | Functional yogurts | Asia | 596 | (a) Subjective norm was positively correlated with consumers’ intention to purchase functional yogurts. (b) Health consciousness influenced consumers’ attitudes and was a significant determinant of consumers’ willingness to use functional foods. (c) The perceived price of functional yogurts had a negative influence on consumers’ purchase intentions. | (a) Psychological characteristics (motivation). (b) Psychological characteristics (health consciousness). (c) Product characteristics (price) | Purchase intention |
| Nystrand & Olsen [97] | 2020 | Survey | Milk and other dairy products with added vitamin D | Europe | 810 | (a) Norwegian consumers’ attitudes toward eating functional foods were positively influenced by utilitarian values and negatively influenced by hedonic values. (b) Consumers’ self-efficacy and social pressure were important motivators for their consumption of functional foods. | (a) Psychological characteristics (attitude). (b) Psychological characteristics (motivations) | Purchased intention |
| Ozen et al. [43] | 2013 | Survey | Skimmed milk, fiber-rich bread/cookies, probiotics, breakfast cereals and tea with functional components | Europe | 1386 | (a) Female consumers preferred consuming soymilk, fiber-rich bread/cookies, and tea, whereas male consumers preferred consuming functional breakfast cereals; consumers’ consumption of functional foods was significantly correlated with their increasing age; consumers who completed a medium education level preferred consuming fiber-rich bread/cookies; consumers who had a medium income preferred to consume breakfast cereals. (b) Physically active consumers were likely to consume soymilk, breakfast cereals, probiotics, and red wine, whereas obese consumers were less inclined to use breakfast cereals and fiber-rich bread/cookies. | (a) Socio-demographic characteristics (gender, age, educational level, and income). (b) Behavioral characteristics (health-related behavior) | Functional food consumption |
| Pappalardo & Lusk [31] | 2016 | Experimental auction | A new functional snack made with white lupine and citrus fiber | Europe | 156 | (a) Consumers who believed in the values of functional foods and the benefits on their personal health were more likely to accept functional foods. (b) Consumers who were concerned about their health were willing to compromise on the price of functional foods for the health benefits. | (a) Psychological characteristics (Beliefs). (b) Psychological characteristics (health consciousness) | Willingness to pay |
| Patch et al. [105] | 2005 | Survey | Novel foods enriched with Omega-3 fatty acids | Oceania | 129 | (a) Consumers’ attitudes significantly influenced their intention to consume them | (a) Psychological characteristics (attitude) | Intention to consume |
| Peng et al. [88] | 2006 | Survey | CLA-enriched dairy products | North America | 803 | (a) Families with teenagers were more likely to purchase functional foods. (b) Consumers who perceived the health benefits of functional foods were likely to consume functional foods. (c) Consumers who had previously purchased functional foods were interested in purchasing functional foods. | (a) Socio-demographic characteristics (household standard). (b) Psychological characteristics (perceptions). (c) Behavioral characteristics (health-related behavior) | Consumer acceptance |
| Phuong & Dat [102] | 2017 | Survey | Functional yogurts | Asia | 242 | (a) Consumers with positive attitudes toward functional foods had higher purchase intentions. (b) Consumers with a higher level of social prestige were more likely to purchase functional foods. | (a) Psychological characteristics (attitude). (b) Psychological characteristics (motivation) | Purchase intention |
| Rezai et al. [82] | 2012 | Survey | Synthetic functional foods | Asia | 439 | (a) Young consumers were more interested in purchasing functional foods; consumers with a higher income level had higher purchase intentions toward functional foods. (b) Consumers who subscribed to cooking or health magazines, who were vegetarians, and who had experience working for a food production company were more aware of functional foods. | (a) Socio-demographic characteristics (age, income). (b) Behavioral characteristics (lifestyle) | Purchase intention |
| Rezai et al. [101] | 2014 | Survey | Synthetic functional foods | Asia | 2004 | (a) Subjective norms had a positive effect on consumers’ intentions to accept synthetic functional foods. (b) Consumers who perceived the benefits of functional foods tended to accept synthetic functional foods. | (a) Psychological characteristics (motivation). (b) Psychological characteristics (perceptions) | Intention to purchase |
| Saba et al. [35] | 2010 | Conjoint study | Cereal-based products or non-cereal products containing beneficial compounds from grains | Europe | 2392 | (a) The effect of consumers’ perceptions about the health benefits of health information on their likelihood to buy functional foods differed across different European countries (i.e., Finland, Germany, Italy, and the UK). | (a) Product characteristics (health information) | Likelihood to buy |
| Sandmann et al. [91] | 2015 | Mixed methods | Vitamin D-fortified food | Europe | 1051 | (a) Health awareness had a positive effect on consumers’ acceptance of vitamin D-fortified food. (b) Consumers trusted professional health care organization as credible source of information. | (a) Psychological characteristics (health consciousness). (b) Psychological characteristics (trust) | Consumer acceptance |
| Schnettler et al. [78] | 2015 | Survey | Functional food concept | South America | 400 | (a) Consumers’ educational level, socio-economic status, and the presence of children influenced their functional food acceptance. (b) Consumers’ knowledge affected their functional foods acceptance. | (a) Socio-demographic characteristics (educational level, socio-economic status, and presence of children). (b) Psychological characteristics (knowledge) | Willingness to purchase |
| Shan et al. [111] | 2017 | Survey | Enriched processed meat | Europe | 486 | (a) Consumers were uncertain and negative about the health benefits of enriched processed meat products. | (a) Psychological characteristics (trust) | Purchase intention |
| Siegrist et al. [75] | 2008 | Survey | Functional food concept | Europe | 248 | (a) Older consumers were the primary consumers of functional foods. (b) Consumers were more inclined to purchase functional foods with physiological health claims compared to psychological health claims. (c) Consumers who trusted the food industry tended to accept functional foods. | (a) Socio-demographic characteristics (age). (b) Product characteristics (health information). (c) Psychological characteristics (trust) | Willingness to buy |
| Siegrist et al. [27] | 2015 | Survey | Four functional foods carriers with functional health benefits statements | Europe | 945 | (a) Chinese consumers showed a higher purchase intention toward functional foods than Germans. (b) Consumers who were more trusting of the food industry were willing to buy functional foods. (c) Food neophobia had a negative effect on consumers’ willingness to buy functional foods among Chinese consumers, whereas it did not influence German consumers. (d) Health benefits claims on functional food products increased Chinese consumers’ willingness to buy them. | (a) Socio-demographic characteristics (nationality). (b) Psychological characteristics (trust). (c) Psychological characteristics (food neophobia). (d) Product characteristics (health information) | Willingness to buy |
| Stojanovic et al. [62] | 2013 | Survey | Four product categories | Europe | 479 | (a) Consumers’ level of knowledge (information) affected their frequency of functional food consumption. (b) Consumers’ household standard (accompanied by children) affected their frequency of functional food consumption; consumers who had a higher educational level and higher income tended to buy functional foods. (c) The perception of functional foods’ goodness (good/bad) influenced their frequency of functional food consumption. (d) A higher perceived price decreased consumers’ (good/bad) influenced their frequency. | (a) Psychological characteristics (knowledge). (b) Socio-demographic characteristics (household standard, education, and income). (c) Psychological characteristics (perceptions). (d) Product characteristics (price) | Functional food consumption |
| Szakály et al. [121] | 2012 | Survey | Functional food enriched with vitamins, minerals, low sugar, low fact, and higher fiber | Europe | 1000 | (a) Lifestyle and health behavior influenced consumers’ preferences for functional food products. | (a) Behavioral characteristics (lifestyle) | Functional food preferences |
| Szakály et al. [18] | 2019 | Survey | Probiotic (functional) yoghurt | Europe | 500 | (a) Consumers with higher educational levels and higher incomes were more willing to purchase functional foods. (b) Consumers who had more positive attitudes toward functional foods (i.e., believing functional foods’ health benefits) were more willing to pay a premium for functional foods. | (a) Socio-demographic characteristics (education, income). (b) Psychological characteristics (attitude) | Willingness to pay |
| Temesi et al. [28] | 2019 | Survey | 28 functional food carrier/ingredient combinations | Europe | 1016 | (a) Consumers were unwilling to compromise on the taste of functional foods for health benefits. (b) The perceived correspondence of health effects and carriers-ingredients combinations positively influenced consumers’ functional food acceptance. | (a) Product characteristics (taste). (b) Product characteristics (carrier/ingredient combination) | Intention to buy |
| Urala & Lähteenmäki [7] | 2004 | Survey | Eight different types of functional foods concepts | Europe | 1158 | (a) Consumers’ attitudes toward the perceived reward from using functional foods and their confidence in functional foods were major determinants of their willingness to use functional foods. | (a) Psychological characteristics (attitude) | Willingness to use |
| Van Kleef et al. [57] | 2005 | Reanalyzed existing data | 10 different health claims systematically combined with 10 different food carriers | Europe | 50 | (a) Consumers preferred margarine and yoghurt products as attractive carriers compared to chewing gum, ice cream, and chocolate. (b) Consumers preferred functional foods that communicate the health benefits of reducing the risk of physiologically based illnesses more than psychologically based illnesses. | (a) Product characteristics (carrier/ingredient combination). (b) Product characteristics (health information) | Intention to try |
| Vecchio et al. [98] | 2016 | Experimental auction | Omega-3-enriched mozzarella cheese | Europe | 150 | (a) Consumers were more willing to pay for Omega-3-enriched mozzarella if they believed in the health benefits of preventing cardiovascular and rheumatic diseases. (b) Consumers’ self-efficacy was an important motivator for their functional food consumption. | (a) Psychological characteristics (beliefs). (b) Psychological characteristics (motivation) | Expectations of functional food consumption |
| Verbeke et al. [58] | 2009 | Experimental study | Calcium-enriched fruit juice; Omega-3-enriched spread; fiber-enriched cereals | Europe | 341 | (a) Consumers preferred functional foods to have a healthier image and a natural combination of ingredients. (b) Consumers may prefer functional foods with health and nutrition claim compared to a reduction of disease risk claim. (c) Consumers’ purchase intentions were negatively influenced by the presence of children under the age of 12 and positively influenced by the presence of teenagers. | (a) Product characteristics (carrier/ingredient combination). (b) Product characteristics (health information). (c) Socio-demographic characteristics (household standard) | Purchase intention |
| Verbeke [79] | 2005 | Survey | Functional food concept | Europe | 215 | (a) The presence of an ill family member may increase consumers’ functional food consumption. (b) Consumers who believed the health benefits of functional foods were more likely to accept functional foods. (c) Consumers with a higher level of knowledge were less likely to accept functional foods. | (a) Psychological characteristics (health consciousness). (b) Psychological characteristics (beliefs). (c) Psychological characteristics (knowledge) | Consumer acceptance |
| Verneau et al. [32] | 2019 | Experimental auction | Canned tomatoes enriched with lycopene | Europe | 100 | (a) Older consumers and female consumers were more likely to consume functional foods. (b) Consumers with less knowledge about functional foods were more likely to buy functional foods after they received functional foods’ health benefits information. (c) Food neophobia had a direct negative effect on consumers’ attitudes toward adopting functional foods. (d) Consumers who trusted science were more willing to pay for functional foods. (e) There was a positive correlation between information about the benefit of lycopene and consumers’ willingness to pay for lycopene-enriched functional foods. | (a) Socio-demographic characteristics (age, gender). (b) Psychological characteristics (knowledge). (c) Psychological characteristics (food neophobia). (d) Psychological characteristics (trust). (e) Product characteristics (health information) | Willingness to pay |
| Wortmann et al. [29] | 2018 | Survey | Selenium-biofortified apples | Europe | 356 | (a) Consumers with a high school or university degree were less accepting of functional foods. (b) Perceived health effects increased consumers’ acceptance of functional foods. | (a) Socio-demographic characteristics (educational level). (b) Psychological characteristics (perceptions) | Consumer acceptance |
| Xin & Seo [103] | 2019 | Survey | Imported Korean functional foods | Asia | 361 | (a) Consumers’ positive attitude toward functional foods positively influenced their purchase intention. (b) Consumers’ perceived behavioral control positively influenced their purchase intentions. (c) Consumers’ subjective knowledge and health consciousness positively influenced their intention to purchase functional foods. | (a) Psychological characteristics (attitude). (b) Psychological characteristics (perceived behavioral control). (c) Psychological characteristics (knowledge). (d) Psychological characteristics (health consciousness) | Purchase intention |