Consumption Tendencies of Functional Foods Among Generation Y and Z Individuals: The Case of the Black Sea Region

Authors

DOI:

https://doi.org/10.63556/ankad.v9i4.323

Keywords:

Functional food,, generations Y and Z, consumption trends, Black Sea Region

Abstract

This study examines the functional food consumption trends, purchase intentions, and behaviors of G

purchasing behaviors of Generation Y and Z individuals residing in the Black Sea Region. Based on a relational survey model, 388 valid online survey responses collected from 19 provinces were analyzed using Structural Equation Modeling (SEM). The findings indicate significant demographic and behavioral differences between the generations. Generation Z is characterized by a younger age, lower income, and irregular consumption patterns, whereas Generation Y is predominantly married, higher-income, engages in regular consumption, and prefers a wider variety of products. The analysis revealed that consumption value (CV) significantly influences both purchase intention (PI) and purchasing behavior (PB) across both generations (p < 0.001). However, the identical beta coefficients for the direct effect (CV → PB) and the indirect effect (CV → PI → PB) indicate that purchase intention does not exhibit a mediating effect. Therefore, within this model, neither full nor partial mediation is supported. Consequently, three out of four hypotheses were accepted, while one was rejected. These findings highlight the determining role of consumption values on purchasing behavior and underscore the importance of considering generational differences in marketing strategies and product development processes.

eneration Y and Z individuals living in the Black Sea Region using quantitative methods. Based on a correlational survey model, 388 valid online survey data collected from 19 provinces were analyzed using Structural Equation Modeling (SEM). Consumption value, purchase intention, and behavior were measured using five-point Likert scales. The findings reveal demographic and behavioral differences between the generations. Generation Z exhibits a younger, single, associate/bachelor's degree-educated, and low/middle-income profile, while Generation Y consists of married, bachelor's/master's degree-educated, and higher-income individuals. Generation Y prefers regular consumption and various supply channels (pharmacies, herbalists, online platforms), while Generation Z consumes less frequently and makes do with limited resources (supermarkets, home production). In terms of product preferences, Generation Y tends toward a wider range of products, while Generation Z focuses on specific products. SEM results revealed that Consumption Value fully influences Purchase Behavior through Purchase Intention (full mediation). All effects were found to be significant at the p < 0.001 level. These results emphasize the importance of generation-based marketing strategies.

Author Biographies

Özkan ERDEM, Akdeniz Üniversitesi

He was born on August 9, 1987, in Karabük. He completed his undergraduate education in the Department of Family Economics and Nutrition Education at Gazi University. He received his master’s degree from the Institute of Educational Sciences at Gazi University in the Department of Family Economics and Nutrition Education, and his Ph.D. from the Institute of Social Sciences at Akdeniz University in the Department of Gastronomy and Culinary Arts. After completing his undergraduate studies, he worked as a Food and Beverage Services Teacher at the Ministry of National Education between 2008 and 2015. Since 2015, he has been working as a lecturer at Akdeniz University Göynük Culinary Arts Vocational School.

     

Vedat KAYIŞ, Düzce Üniversitesi

He was born on 24 January 1986 in Gerede, Bolu. He completed his undergraduate education at Gazi University in the Department of Family Economics and Nutrition Education. He completed his master's and doctoral degrees in the Department of Gastronomy and Culinary Arts. After completing his bachelor's degree, he worked as a permanent teacher at the Ministry of National Education for 10 years. He is currently working as a lecturer in the Department of Gastronomy and Culinary Arts at the Akçakoca Tourism and Hotel Management College of Düzce University.

Fuat BAYRAM, Bolu Abant İzzet Baysal Üniversitesi Otel, Lokanta ve İkram Hizmetleri Bölümü

He was born in Mengen in 1983. He graduated as the top student from Anadolu Culinary Vocational High School in 2001. In 2003, he completed his associate degree at Bolu Abant İzzet Baysal University Mengen Vocational School, also as the top student. He graduated from the Department of Family Economics and Nutrition Education at Gazi University in 2008. After completing his master’s degree in 2011 at Gazi University, Institute of Social Sciences, Department of Family Economics and Nutrition Education, he received his Ph.D. in Gastronomy and Culinary Arts from Ankara Hacı Bayram Veli University, Graduate School of Education.

He worked in various kitchen positions at Phaselis Princess Hotel, World of Wonders Hotel, Papillon Lyra Hotel, Çırağan Palace Hotel Kempinski Istanbul, and Fuego Restaurant in Berlin. Between 2003 and 2009, he served as a consulting chef in various projects in large-scale and corporate enterprises. He received language and professional training in Berlin, Germany, and participated in professional training programs and visits in France, the Netherlands, Dubai, and Kosovo.

Between 2009 and 2022, he worked as a lecturer at Bolu Abant İzzet Baysal University Mengen Vocational School. Since 2022, Fuat Bayram has been serving as an Assistant Professor at Bolu Abant İzzet Baysal University Mengen Vocational School.

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Published

2025-12-23

How to Cite

ERDEM, Özkan, KAYIŞ, V., & BAYRAM, F. (2025). Consumption Tendencies of Functional Foods Among Generation Y and Z Individuals: The Case of the Black Sea Region. Journal of Anatolian Cultural Research, 9(4), 1055–1081. https://doi.org/10.63556/ankad.v9i4.323

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