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Sammanfattning Titel: En studie om hur Front-of-packaging påverkar konsumenters attityder. Nivå: C-uppsats, examensarbete i ämnet företagsekonomi. Författare: Alexandra Ekstrand och Jasmine Wiberg. Handledare: Jonas Kågström och Benny Berggren. Datum: 2019-05-24. Syfte: Vårt syfte är att skapa en djupare förståelse för hur konsumenter värderar sötnings-relaterade hälsopåståenden på livsmedelsförpackningar. Metod: I denna studie har en kvantitativ metod använts där 186 enkätsvar samlades in via en webbaserad undersökning som publicerades på sociala medier. Enkätsvaren analyserades i data- och statistikprogrammet Jamovi där deskriptiva analyser samt faktoranalyser genomfördes. Resultat & diskussion: Ett genomgående drag för i stort sett alla faktoranalyser är att WTP inte påvisar något starkt samband gentemot övriga variabler. Det finns dock ett tydligt samband mellan köpintention och de specifika påståendena i samtliga av faktoranalyser. Det vi funnit är främst att natur- och närvarofokuserade sötningspåståenden på produktförpackningar genererar högst WTP samt att vetenskaps- och närvarofokuserade påståenden ger lägst WTP hos konsumenterna inom denna produktkategori när sötning är i fokus. Uppsatsens bidrag: Undersökningen har främst bidragit genom att utveckla och fördjupa det teoretiska ramverk som André et al. (2018) skapat. Studien har även skapat en djupare inblick i huruvida FOP:ers utformning och karaktär påverkar konsumenters preferenser och WTP samt givit granola-producenter viss vägledning kring vilken karaktär hos påståenden som preferens. Förslag till vidare forskning: Ett exempel på vidare forskning är att ge studien en ny vinkel genom att följa Bonilla (2010, s. 11) tes om att utföra experimentella studier för ett mer verklighetsförankrat resultat. T.ex. genom att utföra ett experiment som innefattar respondenternas interaktion med verkliga produkter och verkliga pengar.

The functional food industry has expanded yet research into consumer perceptions of functional foods is limited. Among consumers, older adults could benefit from functional foods due to age-related health concerns. This thesis aimed to generate information about the consumption of functional foods among community-dwelling older adults (>60 years old, n=200) using a researcher-administered questionnaire. Prevalence of functional food consumption was 93.0% and yogurt with probiotics (56.0%) was the top product consumed. The primary functional food matrix consumed was yogurt (51.5%) and dietary fibre was the primary functional food bioactive consumed (79.5%). Most participants (86.2%) consume functional foods to improve health and osteoporosis/bone health (67.5%), heart disease (61.0%) and arthritis (55.0%) were the primary health areas identified. Participants wanted more information about functional foods (63.5%) with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). These results inform stakeholders regarding the potential of functional foods to promote improved health among older adults. / Canadian Foundation for Dietetic Research

THE QUALITY OF TOP SELLING DIETARY SUPPLEMENT INFORMATION ON THE INTERNET IN THE CZECH REPUBLIC Student: Lenka Baudischová Tutor: PharmDr. Jitka Pokladníková, Ph.D. Specialist: Ing. Katka Kvízová Dept. Of Social and Clinical Pharmacy, Faculty of Pharmacy in Hradec Králové, Charles University in Prague, Czech republic CONTEXT: Dietary supplements in recent years become part of the daily diet considerable part of the population of all European countries. According to the survey of 2015 internet purchases through OTC drugs and dietary supplements people buys more than two fifths of the internet population aged 15-59. The internet is often used by consumers as a source of information. If people buy a dietary supplement on the internet they get all information about a dietary supplement is from the web sites. OBJECTIVE: To assess quality of information presented on the Internet for the top selling dietary supplements from the clinical and regulatory point of view. METHODS: We searched the Internet using the 3 most commonly used search engines in the Czech Republic - Seznam, Google and Centrum starting July of 2015 till November of 2015. One-hundred top selling dietary supplements in the Czech Republic in 2014 were extracted from IMS Health database. Dietary supplement information was evaluated from the...

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Made available in DSpace on 2016-04-28T20:13:48Z (GMT). No. of bitstreams: 1 2008 - Marco Antonio Ferreira de Souza.pdf: 2114565 bytes, checksum: 0c343463353326e5371d4a8d0734a377 (MD5) Previous issue date: 2008-04-28 / Functional foods and nutraceuticals represent a kind of food that provides physiological and health benefits beside basic nutrition. Far from being conventional food, they are positioned as an alternative for some traditional and complimentary medicinal products. The first appearance of this novel type of food occurred in Japan in the 80?s, when some food were researched and used to tackle the progressive increase of health related diseases that promoted drastic drop in public health indices. This experience lead to the creation of a new product category initially called functional food, renamed later as food for special health use or FOSHU. The USA amplified this experience giving to it a remarkable visibility. Although they had not formalized a new product category this food begin to be called as nutraceutical. This new perspective of tackling the diet and health relation meant a significative change in the institutional environment of producing and promoting public health since it offers to agro food system players a primacy up to now permitted only to Pharmaceuticals Company. This thesis searched to provide a wide visibility panel of the raising of this novel type of food and an analysis of its repercussion on the agro food system. It began with the characterization of food provisioning modes considering the centrality exerted by quality over the agro food system competition dynamics. Convention economy concepts were applied to uncover different food quality justifications. An institutionalization approach was assumed in order to provide a deep compreenhension of the meaning of these novel types of food and of its raising. It resulted in a framework that accounted for three different arenas in that the process itself develops: scientific, regulatory and market. The analysis involved the experiences of Brasil, Japan, USA and European Union. Even though this process represent a new momentum for the agro food question, it favors most those player concerned with the industrial mode of food provisioning, mainly the ingredient and final food industry giants. Those players concerned with alternative food initiatives face obstacles related to complex regulatory framework and scientific requirements. These reflect the trend of regulatory framework in focusing on functional substances rather than products, even those in natura. To come into reality functional foods and nutraceuticals demands truly value systems based on the complex coordination of expensive and time-consuming scientific and productive activities. All of them completely adverse for small and medium size companies to cope with. / Alimentos funcionais e nutrac?uticos s?o apresentados como alimentos que, al?m de suas fun??es b?sicas nutricionais, demonstram benef?cios fisiol?gicos e/ou reduzem o risco de doen?as cr?nicas. Eles se afastam dos alimentos ditos convencionais e ficam posicionados como produtos diferenciados e uma alternativa para o processo de cuidado com a sa?de. Tais alimentos acabam dividindo com alguns produtos da medicina tradicional e alternativa o importante espa?o simb?lico de produ??o de sa?de. A primeira experi?ncia pr?tica ocorreu no Jap?o nos anos 80, quando o governo estimulou a pesquisa e uso de alimentos como aliados na melhoria dos ?ndices de sa?de publica do pa?s. O esfor?o originou o conceito de alimentos funcionais e estimulou a cria??o de uma categoria de alimentos classificada como alimentos funcionais, mais tarde modificada para FOSHU ou food for special health purpose. Nos EUA essa experi?ncia foi amplificada e esses alimentos s?o mais conhecidos como nutrac?uticos, por?m sem reconhecimento formal. Esta nova perspectiva para abordar a rela??o dieta e sa?de representa uma mudan?a significativa no ambiente institucional relativo a produ??o e promo??o de sa?de p?blica, pois concede aos atores do sistema agroalimentar uma primazia at? ent?o permitida apenas ?s empresas de medicamentos. Esta tese teve como objetivo a constru??o de um amplo painel de visibilidade da ascens?o desses novos alimentos, baseado na descri??o da trajet?ria desses termos e na an?lise das repercuss?es dessa transforma??o institucional sobre a quest?o agroalimentar. A quest?o agroalimentar foi caracterizada a partir da an?lise das modalidades correntes de fornecimento de alimento, objetivo alcan?ado atrav?s do uso dos conceitos da Economia das Conven??es. Para fins de conceitua??o e descri??o da trajet?ria procurou-se caracterizar o processo de institucionaliza??o dos novos alimentos, explorando os aspectos cient?ficos, regulamentares e mercadol?gicos. Al?m do Brasil foram analisadas as experi?ncias japonesa, americana e europ?ia. Embora represente um novo momento para a quest?o agroalimentar, verificou-se que a institucionaliza??o favorece principalmente aos atores associados ? modalidade industrial de fornecimento de alimentos: ind?stria processadora e fabricantes de alimentos finais. Em detrimentos aos interesses de projetos alternativos de fornecimento de alimentos com qualidade diferenciada, como os org?nicos e a produ??o local. Os pa?ses que aderiram a esta reclassifica??o dos alimentos t?m privilegiado a cria??o de complexas estruturas regulamentares para avaliar e liberar o uso de alega??es de sa?de para alimentos e o foco sobre subst?ncias e n?o sobre os alimentos, mesmo aqueles in natura. Para se tornarem realidade, tais alimentos demandam a cria??o de verdadeiros sistemas de valor que implicam a coordena??o de atividades cient?ficas e produtivas bastante onerosas para pequenas e m?dias empresas.