Impact of perceived risk on functional food development

  • Kamil Pícha University of South Bohemia in České Budějovice
  • Olivier Brunel Université Jean Moulin Lyon III
Keywords: perception of the risk, consumption, functional foods, risk reduction strategies


Confronted to the more and more alarming information published by all the media, the consumer notifies increasingly potential risks issued from his alimentation. The article aims to explore conswners' attitudes to these risks and mode of solution of the problems related with the risks. It could give an instruction to the producers for introduction of functional foods in their markets.