Consumer perceptions of functional foods: a scoping review focusing on non-processed foods

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The “Young” Consumer Perception of Functional Foods in Italy

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Editorial: Functional foods: adding value to food

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Consumers’ Requirements for Functional Foods

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Functional food: Supply and demand in a modern society

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Az élelmi rostokkal kapcsolatos fogyasztói ismeret – Hazai kérdőíves felmérés eredményei

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A Study on the Identification Mechanism for Revolutionary Spirit of College Students

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Artificial Intelligence-Driven Recommendations and Functional Food Purchases: Understanding Consumer Decision-Making

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Designing Functional Foods Beyond Bioactivity: Integrating Processing, Safety, and Regulatory Readiness

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Microalgae biotechnology and its role in sustainable and healthy food design

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Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties

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Eco-Friendly Packaging for Functional Food

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Consumer Psychology in Functional Beverages: From Nutritional Awareness to Habit Formation

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Non-Thermal Technologies in Beverage Processing: Advances in Quality Preservation, Safety, and Sustainability—An Updated Review

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Food-grade gel systems as emerging platforms in sports nutrition: Structure, applications, challenges, and future directions

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Consumer Attitudes and Knowledge Regarding Functional Food as an Element of the Circular Economy

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Global Trends and Innovations in Anti-Inflammatory Functional Beverages: A Bibliometric and Consumer Insights Analysis (2006–2025)

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Harnessing the benefits of seed oils: a comprehensive study on their role in functional foods

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Consumers knowledge and awareness to willingly consume functional foods in the Gambia

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Exploring the relationship between functional food perceptions and Mediterranean diet adherence in a Portuguese adult sample

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Understanding organic and functional food consumption: the role of orthorexia, health awareness, and sociodemographic determinants

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Machine Learning-Driven XR Interface Using ERP Decoding

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Eating Habits, Knowledge and Perceptions of Functional Foods Among Primary School Students in Greece: Pilot Remote Educational Intervention Involving Children and Their Parents

Votsi, I. C., & Koutelidakis, A. Ε. (2026) · Applied Sciences · doi:10.3390/app16062983 · Cited by 2 · see citing works

Magnesium-driven hydrogen production in orange juice: A process engineering approach to redox stabilization

Çiğdem, A., & Alwazeer, D. (2026) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2026.113228 · Cited by 2 · see citing works

Bioavailability of dietary polyphenols and plant bioactives in functional foods: insights and limitations from in vitro digestion models

Ibrahim, M. E. E.-D., Usta, U. B., Yıkmış, S., Demirok, N. T., Almaweed, M. N., & Mubarak, B. I. A. S. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1900532 · Cited by 2 · see citing works

From tradition to science: Regional differences in the belief in functional foods in Brazil

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Greener plates ahead: why young americans are ditching traditional meat for plant-based alternatives

Parvez, M. O., Rahman, I., Deng, D. S., & Kim, W. G. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105643 · Cited by 1 · see citing works

The Influence of Colostrum and WPC Preparations on the Quality Physicochemical, Functional and Sensory Parameters of Milk Fermented Drinks

Maciejewska, M., Nowak, M., Mandecka, A., Szołtysik, M., & Dąbrowska, A. (2026) · Foods · doi:10.3390/foods15050919 · Cited by 1 · see citing works

Mood-modulating foods: Pathways, challenges, and opportunities for mental well-being in the AI era

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Freeze-Dried Chinese Chives (Allium odorum) Powder as a Novel Functional Ingredient: Impacts on Quality and Shelf-Life of Dairy and Oil-Based Products

Tlevlessova, D., Даутканова, Д., Ussembayeva, Z., Mussayeva, S., & Mateyeva, A. (2025) · International Journal of Design & Nature and Ecodynamics · doi:10.18280/ijdne.201121 · Cited by 1 · see citing works

Bioactive compounds in goat milk as ACE-inhibitory agents: A systematic review

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Perception of Functional Foods After a Brief Educational Intervention: A Pilot Study in Portuguese Adults

Massoni, M. F., & Oliveira, L. J. G. D. (2025) · Biomedical and Biopharmaceutical Research · doi:10.19277/bbr.22.1.357 · Cited by 1 · see citing works

Perception and knowledge of functional foods in university nutrition and health students

Rodriguez, V. A. A., Vázquez-Rodríguez, J. A., Ortega-Villarreal, A. S., de León, D. S., León, A. C. L., & González-Martínez, B. E. (2025) · RESPYN Revista de Salud Pública y Nutrición · doi:10.29105/respyn24.3-879 · Cited by 1 · see citing works

Formulation And Functional Characterization of High-Fiber, High-Protein Functional Snack Chips from Germinated Black Soybeans, Finger Millet, And Roasted Flaxseeds for Addressing Pediatric Malnutrition

Bisht, R., Shanker, N., & Sharma, S. (2025) · BIO Web of Conferences · doi:10.1051/bioconf/202517803010

Hybrid Crude Palm Oil in Brazilian Regions: Evaluation of Knowledge, Perceptions, and Consumption Potential

Alves, A. S. B., Otero, D. M., Bispo, A. M., de Jesus, F. D. E. S., da Silva, E. F., Santos, L. D. M., Nunes, I. L., Cangussú, M. C. T., Ribeiro, C. V. D. M., & Ribeiro, C. D. F. (2025) · Foods · doi:10.3390/foods14183242

Validation and Application of an Online Self-Assessment Questionnaire for the Assessment of Perception of Functional Foods: A Cross-Sectional Psychometric Study in Adults

Oliveira, L. J. G. D., Alsabih, A. O., Alfheeaid, H. A., Albaridi, N. A., Alarifi, S. N., Alqarawi, N., Alasqah, I., & Raposo, A. (2025) · Nutrients · doi:10.3390/nu17182938

Influence of Coriander Seed Powder on Texture, Rheological Properties, and Sensory Quality of Spoonable Yoghurt

Zhang, W., Sun, Y., Lu, H.-B., Lu, Y.-Y., Du, G.-J., Song, C., Ren, J., Bo, L.-Y., An, J., & Wang, M. (2025) · Foods · doi:10.3390/foods14244315

Influence of health claim formats on consumer perception in supplement and yoghurt products: a randomized controlled study in Japan

Tanemura, N. (2025) · Nutrition & Food Science · doi:10.1108/nfs-03-2025-0091

Future Perspectives and Research Directions

Hamad, A. M. A., Tayel, A., Zaky, Y. A., Abdo, M., El-Hack, M. E. A., & Sabeq, I. I. (2026) · Springer eBooks · doi:10.1007/978-3-032-15798-0_15

Livestock Nutrition and Functional Food Production

Youssef, I. M., Abdellatif, M. M., Abdelmonem, R., & El-Hack, M. E. A. (2026) · Springer eBooks · doi:10.1007/978-3-032-15798-0_4

Development and Evaluation of a Functional Food Consumption Index (FunFoCI) in Adults

Arman, G., & Akyol, A. (2026) · Nutrients · doi:10.3390/nu18060895

Development of functional cold tea with the addition of lyophilized cornelian cherry (Cornus mas L.): Sensory evaluation and consumer acceptance

Bahçekapılı, D., Ulu, E. K., Karahan, T. Ö., & Kenger, E. B. (2026) · Frontiers in Life Sciences and Related Technologies · doi:10.51753/flsrt.1760104

Maple water (Acer saccharum sap), a traditional North American beverage: anti-inflammatory activity and potential functional relevance for skin health

You, Y.-L., Byun, H.-J., Han, K., An, H. C., & Choi, H.-S. (2026) · Journal of Ethnic Foods · doi:10.1186/s42779-026-00309-6

Beyond the Prescription: An Analysis of Patient Intentions Toward Functional Nutrition using Theory of Planned Behavior

Agarwal, S., & Sinha, B. (2026) · International Journal of Drug Delivery Technology · doi:10.25258/ijddt.16.50s.17

Mapping the Path to Functional Food Acceptance: A Framework Based on the Value-Attitude-Behavior Model and Theory of Planned Behavior

Lu, P., Parrella, J. A., & Leggette, H. R. (2025) · Journal of Applied Communications · doi:10.4148/jac.4156

A Qualitative Exploration of Consumer Acceptance of Valorised Sesame Functional Noodles in Bangkok

Tandhanskul, A., Chantokul, D., Li, L., Guo, J., & Zhu, B. (2026) · BIO Web of Conferences · doi:10.1051/bioconf/202623901001

Development and consumer acceptability of a pearl millet-based savory porridge premix using I-optimal mixture design

Kumar, A., Mishra, S. S., Kaushik, R., Mehra, R., Prajapati, B. G., & Kumar, S. (2026) · Exploration of Foods and Foodomics · doi:10.37349/eff.2026.1010167

Technological Innovation and Consumer Trust: Understanding Safety Perceptions in Next Generation Probiotic Development

Bogueva, D., Danova, S., Yerer, M. B., & Choi, S. (2026) · Microorganisms · doi:10.3390/microorganisms14071479

Drivers of functional food acceptance: Functional vs. social values in consumer decision-making

Potala, V. S., Khan, A., Kirmani, M. D., & Vilčeková, L. (2026) · Journal of International Food & Agribusiness Marketing · doi:10.1080/08974438.2026.2707525

The yuck factor: the effect of functional food product categories and information cues on consumer disgust

Ourabi, H. E., Tomiuk, M. A., & Ayed, A. K. B. (2026) · Journal of Foodservice Business Research · doi:10.1080/15378020.2026.2714038

Synergistic potential of natural sweeteners and functional ingredients in enhancing human health

Gouri Nandana, M., & Jaddu, S. (2026) · Nutrition & Food Science · doi:10.1108/nfs-03-2026-0125

FRUTAS NATIVAS DO BIOMA PAMPA: UMA ABORDAGEM ETNOBOTÂNICA E SOCIOAMBIENTAL

Ozório, J. D. R., Almeida, J. K., Soares, C. G., Theisen, E. P., Gabbardo, M., Rombaldi, C. V., & Raphaelli, C. D. O. (2026) · Aurum Editora eBooks · doi:10.63330/livroautoral782026-001

DO CAMPO À MESA: PREPARAÇÕES CULINÁRIAS DO BIOMA PAMPA E SEU POTENCIAL FUNCIONAL E GASTRONÔMICO

Almeida, J. K., Pereira, E. D. S., Ozório, J. D. R., Soares, C. G., Gandra, T. K. V., Radünz, M., & Raphaelli, C. D. O. (2026) · Aurum Editora eBooks · doi:10.63330/livroautoral782026-011

Nutritional, Functional, Microbiological and Sensory Quality of Wheat Crackers Fortified with Sprouted Pearl Millet and Soybean Flour

Nartey, J. E. A., Bigson, K., & Fuseini, C. (2026) · Direct Research Journal of Agriculture and Food Science · doi:10.4314/drjafs.v14i3.6

From Vine-to-Jar: Nutritional, Physicochemical and Sensory Properties of Chickpea Chocolate Spreads Fortified with Grape-Derived Ingredients

Shareef, S., Dermiki, M., & Jamshidvand, M. (2026) · Gastronomy · doi:10.3390/gastronomy4040022

An observational retrospective study of online owner perceptions of diet-related health signs in dogs using social media listening

Kaur, J. P., Hollands, T., Clarke, C., Tarrant, G., Rai, T., Street, T., Wells, K., & Armstrong, S. K. (2026) · Journal of Veterinary Internal Medicine · doi:10.1093/jvimsj/aalag245

Psycho-emotional state and dietary preferences as a basis for personalized neurodietology: Results of a sociological study

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Revisiting the Ultra-Processed Food Concept: A Critical Review of Its Scientific Basis and Implications for Food Classification

Torres, C. F., & Chabni, A. (2026) · Applied Sciences · doi:10.3390/app162110657

The Impact of Socio-Demographic Profile and Product Identity on Functional Food Acceptance: A Review

Mohammad, M. (2022) · International Journal of Applied Research in Business and Management · doi:10.51137/ijarbm.2022.3.2.4 · Cited by 6 · see citing works

Consumer Awareness and Acceptance of Functional Foods

Seo, Y. (2026) · CRC Press eBooks · doi:10.1201/9781003659808-10

ASSESSMENT OF KNOWLEDGE, ATTITUDES AND PRACTICES TOWARDS FUNCTIONAL FOODS

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Consumer Acceptance toward Functional Foods: A Scoping Review

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The consumer perspective in functional foods research - a categorization scheme regarding consumer and market determinants of functional food acceptance.

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