FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Consumers’ interest in functional sweets and consumer preferences


The objective of the study was to verify to what degree the preferences of consumers for sweets impacted their interest in functional sweets represented by the chocolate products with labels containing the declaration of a manufacturer about “special pro-health properties” of the products. The empiric survey was carried out in autumn 2010 and comprised 1000 consumers constituting a representative sample of the Polish residents aged 18 and more, and whose socio-demographic profile was diversified. To analyse the empirical material, a frequency analysis was applied, as well as cross tables; the data were compared using a Chitest and a one-way ANOVA analysis. To select homogenous clusters of consumers based on their preferences for sweets, first, a factor analysis was applied to reduce variables, and, next, a cluster analysis. A statistical package ‘SPSS for Windows PL. 14’ was utilized. It was found that the consumers’ interest in the new chocolate products having special pro-health properties was low. The vitamins were the most accepted component improving the pro-health properties of sweets; next, the fibre and the minerals. The declared preferences for sweets did not show any statistically significant correlation with the consumers’ interest in the sweets showing special pro-health properties.


functional food, novel food, sweets, consumer, consumer preferences