Resveratrol and health from a consumer perspective: perception, attitude, and adoption of a new functional ingredient. (August 2015)

• Record Type: Journal Article
• Authors: Aschemann‐Witzel, Jessica; Grunert, Klaus G.
• Other Names: Vang Ole guestEditor.; Pezzuto John M. guestEditor.
• Is Part Of: Annals of the New York Academy of Sciences. Volume 1348(2015)
• Page Start: 171
• Page End: 179
• Publication Date: 2015-08
• Subjects: resveratrol -- health -- consumer -- perception -- attitude -- adoption; Medical sciences -- Periodicals; Medicine -- Periodicals; Science -- Periodicals; 610
• DOI: 10.1111/nyas.12867
• Languages: English
• ISSNs: 0077-8923

Abstract

Abstract : Resveratrol is an ingredient widely researched, with growing evidence of health‐promoting effects. However, the reactions of supplement or food consumers to resveratrol has not been researched, and the ingredient is yet unknown to most consumers. We used respective literature and our own resveratrol consumer studies with Danish and U.S. consumers to look at current findings and future research directions for three questions. (1) Which factors determine consumer interest in a yet unknown functional ingredient such as resveratrol? (2) How should resveratrol be marketed as a new functional ingredient to be understood and favorably perceived? (3) What could be the effects of adoption of an ingredient such as resveratrol on the healthy lifestyle of a consumer? Literature and first results indicate that personal relevance and familiarity are crucial factors; however, consumers show little interest in resveratrol and lack relevant knowledge, especially in Denmark. Favorable attitudes were explained by health outcome expectations, use of complementary and alternative medicine, and interest in the indulgence dimension of food. Nonscientifically phrased communication led to more favorable attitudes in Danish consumers; scientifically phrased communication, though, made U.S. consumers more likely to retain favorable attitudes in the presence of contradictory evidence. We discuss future research directions in different cultural backgrounds and market contexts and for different foods.