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Article
Publication date: 7 March 2019

Romy Chammas, Jessy El-Hayek, Mira Fatayri, Reine Makdissi and Christelle Bou-Mitri

The development and commerce of functional foods (FF) is complex, expensive and risky. Besides technological obstacles and legislative aspects, consumer demands also need to be…

Abstract

Purpose

The development and commerce of functional foods (FF) is complex, expensive and risky. Besides technological obstacles and legislative aspects, consumer demands also need to be considered. The purpose of this study is to assess the Lebanese consumer’s knowledge, attitudes and acceptance of FF and functional ingredients.

Design/methodology/approach

A cross-sectional study recruited a convenience sample of adults living in Mount Lebanon in 2015. An interviewer-based questionnaire assessed socio-demographic factors, medical status, consumption and knowledge of FF and FI ingredients. The data were analyzed using statistical package for social sciences.

Findings

Out of 251 respondents, 40.6 and 32.0 per cent were knowledgeable about FF and FI, respectively, and 67.3 per cent consumed them. Calcium (48.0 per cent) and omega-3 (38.6 per cent) were identified as the most important FI. The consumption of FF was mainly owing to their nutritional benefits beyond basic nutrition (44.2 per cent); however, fearing artificial additives and their side effects (33.4 per cent) were reasons for rejecting them. FF knowledge was higher among young (p = 0.005) and single individuals (p = 0.002) and those going to the gym (p = 0.001), whereas willingness to learn about them was only associated with higher education (p < 0.001). Prebiotic yogurt consumption was higher among gym visitors (p = 0.017) and knowers of FF (p < 0.001). The consumption of protein bars and shakes was higher among males and those going to the gym (p < 0.001). The consumption of cereal bars was higher among young individuals, single, with high income, going to the gym and knowledgeable about FF (p < 0.05).

Originality/value

The findings are useful for market orientation, development and successfully negotiating new market opportunities of FF for both food industries and policymakers.

Details

Nutrition & Food Science, vol. 49 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 January 2020

Christelle Bou-Mitri, Lama Khnaisser, Mira Bou Ghanem, Samar Merhi, Jessy El-Hayek Fares, Jacqueline Doumit and Antoine G. Farhat

This study aims to assess the exposure of Lebanese consumers to nutrition and health claims (NHCs) on pre-packed bread.

Abstract

Purpose

This study aims to assess the exposure of Lebanese consumers to nutrition and health claims (NHCs) on pre-packed bread.

Design/methodology/approach

Bread samples (n = 354) from all the bakeries (n = 44) located in Mount Lebanon, between 2017 and 2018, were assessed. Breads with nutrition claims were analyzed using standard methods. A cross-sectional study was also conducted among 400 supermarket shoppers.

Findings

Results showed that among the collected samples of bread (n = 354), 59.6 per cent carried at least one claim, 47.2 per cent had non-nutrient claims, 32.5 per cent had nutrition claims and 15.3 per cent presented health claims. Claims related to sugar, salt and fiber content were the most commonly used (28.8 , 16.4 and 14.7 per cent, respectively). NHCs were mostly present on whole wheat bread. Breads with claims were more expensive. Half of the participants (49.8 per cent) relied on NHCs whenever purchasing bread, especially females (OR = 2.35, 95 per cent CI = 1.44-3.84, p = 0.001), those following a specific diet (OR = 4.56, 95 per cent CI = 2.02-10.25, p < 0.001) and those with the lowest household income (OR = 0.795, 95 per cent CI = 0.639-0.989, p = 0.040).

Originality/value

The overall findings showed that Lebanese consumers are highly exposed to NHCs, especially those at higher risk which could lead to serious public health issues if their use is not strictly regulated and controlled. Moreover, NHCs could be used as a tool to increase consumers’ awareness and help them make healthier choices during shopping.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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