Consumer attitudes and opinions toward functional foods: A focus group study

Acceptance of foods with specific health characteristics depends largely on the consumers' opinion. The objective of this work was to investigate Spanish consumers' opinions, attitudes and beliefs regarding functional foods in general, and one of the most popular foods, yogurt, in particular. Six consumer focus group interviews were conducted, involving a total of 59 participants. Each group profile was chosen to either complement or contrast the other groups according to previously established criteria (gender, age and educational level). The youngest consumers (18-30 years old) proved, in general, to have a fairly negative attitude toward these types of products, although this attitude varied according to the type of food. For the consumers participating in this study, the most acceptable functional foods were low-fat foods and some fermented dairy products. Purchase and consumption of yogurt were more dependent on its sensorial qualities and its price than on the nutritional information printed on the label.