# Exploring Demand: Challenges and Opportunities for Free-From and Organic Foods in Portuguese Market
## 1 Introduction
While satiation, nutrient content, flavor, and price remain fundamental drivers, modern food consumption in industrialized societies is increasingly influenced by health concerns, sustainability, and convenience [4]. Health concerns are driven not only by affluence but also by the rising incidence of food- and lifestyle-related diseases such as diabetes and obesity [4]. **Organic products**  
The demand for OPs has been notably shaped by health and environmental considerations. Portuguese consumers increasingly seek healthier food choices that support long-term health and well-being and reduce the risk of disease [11, 12]. Additionally, sustainability has become a crucial factor, largely due to the growing awareness of environmental pollution associated with conventional agricultural practices [13]. This awareness has fueled the expansion of organic agriculture and its associated markets, as consumers demonstrate a preference for organic and environmentally friendly products, even when these are sold at higher prices [4, 14]. OPs are derived from agricultural systems that prioritize natural inputs and processes, minimizing or excluding synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilizers, supplements, preservatives, flavoring agents, aromatic substances, and genetically modified organisms [15]. These practices aim to maintain and enhance the soil fertility and quality through methods like crop rotation, polyculture, intercropping, ecosystem management, cover crops, legumes, organic and bio-fertilizers, mechanical cultivation, and biological control methods [15]. As a result, organic farming is often perceived as more environmentally friendly and sustainable than conventional farming, leading to the production of foods that many consumers view as healthier and more natural [15, 16, 17]. The demand for organic products has been rapidly increasing worldwide, driven by consumers' growing awareness of health, environmental safety, and the perceived harmfulness of pesticides [2; 18]. Consumers perceive organic foods as healthier, safer, and more environmentally friendly, which often leads them to pay a premium for these products [2; 14; 15]. Factors influencing consumer preferences for organic products include personal health motivations, concerns about synthetic pesticide residues, and the desire for foods produced through more sustainable and ethical farming practices [2; 14; 16]. Considerations, including animal welfare and local origin, are also increasingly significant in consumer decision-making [14]. However, the sustainability and environmental benefits of organic farming are complex and context-dependent. While some studies suggest that organic farming practices may result in lower nitrate levels, fewer pesticide residues, and reduced exposure to antibiotics and other pollutants [15], there are also significant challenges associated with organic agriculture. For instance, organic farming typically yields lower crop outputs compared to conventional farming, requiring more extensive land use to produce the same quantity of food. This increased land use can have far-reaching environmental consequences, including the potential for greater deforestation, loss of biodiversity, and increased greenhouse gas emissions due to land use changes [19; 20]. Additionally, while some studies suggest that organic foods may contain slightly higher or comparable levels of certain mineral elements, vitamins, secondary metabolites, phenolic compounds, and antioxidants, the overall nutritional differences between organic and conventional foods are generally modest and not consistently significant [13; 15]. Furthermore, there is some evidence suggesting that organic food consumption may reduce the risk of allergic diseases, overweight, and obesity, although these findings are not conclusive due to potential confounding factors such as healthier lifestyle choices among organic food consumers [17].