The Market of Functional Foods

Balogh, Tímea and Kőszegi, Irén and Hoyk, Edit (2020) The Market of Functional Foods. GRADUS, 7 (2). pp. 161-166. ISSN 2064-8014

Preview

Text 2020_2_AGR_031_Balogh.pdf Download (398kB) | Preview

Abstract

In our work, we compare conventional foods with functional foods in terms of consumer perception. Nowadays, in addition to conventional foods, the production of functional foods is becoming more and more widespread globally, including in Hungary. Recently, there is a growing interest in so-called functional foods, hoping that these products are guaranteed to contain a slightly healthier nutrient composition than products made from conventionally (traditionally) grown ingredients. AIT this opens a new chapter in today s agricultural production and food production. Consumers are looking for functional foods that inspected and certified, can provide greater safety for consumers, as opposed to conventional foods. But like most healthy foods, functional foods represent a higher price than products that are considered the same in the category but are not "medicinal".

Actions (login required)

Edit Item