Introduction: The trend toward healthier food choices is driving the development of innovative functional foods. Understanding consumer perceptions is crucial for effective promotional strategies. In Greece, studies indicate that while there is awareness offunctional foods’ health benefits, it remains limited. This study aims to evaluate the opinions and acceptance of Greek and Cypriot consumers regarding functional foods.
Methods: Participants were recruited through social invitations from May 2018 to January 2022. Adults who provided consent participated in personal interviews at the Human Nutrition Unit, completing a validated questionnaire on functional food opinions and acceptability, consisting of 38 questions. This study recorded sociodemographic characteristics and assessed participants' knowledge of functional foods and bioprocesses, as well as their feelings (e.g., confidence, fear) regarding novel functional foods. Factors influencing consumption decisions, along with expectations, motivations, and preferences, were evaluated. The data were analyzed using SPSS 17.0, employing descriptive statistics, chi-square, and Spearman correlation tests (significance level 0.05).
Results: In total, 1,933 volunteers (726 men and 1,207 women) participated from Greece and Cyprus. Of these, 53.3% were aware of functional foods, and 81.5% consumed them. A significant correlation (p = 0.00, rs = 0.05, 0.07) demonstrated that lower educational levels corresponded to decreased confidence and daring in trying novel foods. Health was the primary motivation for purchasing (42.3%), while 76.8% of non-consumers cited a lack of organoleptic characteristics as a barrier. Knowledge positively influenced consumption decisions (14.9%), and 1,324 participants were willing to pay more for innovative functional foods. Only 42.6% had knowledge of food bioprocesses, and 36.9% expressed neutrality toward ethical interventions in food composition.
Conclusions: While many incorporate natural functional foods into their diets, hesitation exists regarding innovative functional foods made through bioprocesses. This reticence is linked to neophobia and insufficient awareness of health benefits. Enhancing consumer knowledge is vital for fostering confidence and acceptance of novel functional foods.
