Acceptance and willingness to pay for health-enhancing bakery products – Empirical evidence for young urban Russian consumers

Bruschi, Viola María; Teuber, Ramona; Dolgopolova, Irina

doi:10.1016/j.foodqual.2015.07.008

Cited by 47 publications

(43 citation statements)

References 50 publications

(61 reference statements)

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“…There are several study limitations due to the use of a convenience sample. The majority of participants were between 18 and 22 years of age, and younger consumers are typically less interested in foods with health benefits because they have not experienced any significant health problems (Bruschi, Teuber, & Dolgopolova, ). The majority of the focus group participants were female; therefore, results may represent the viewpoints of a female consumer better than a male consumer.…”

Section: Discussionmentioning

confidence: 99%

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Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

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One‐third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers’ Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

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“…In previous research, Bitzios, Fraser, and Haddock-Fraser (2011) and Bruschi, Teuber, and Dolgopolova (2015) realized that sometimes the base product is given more importance than the functional ingredient [1,38]. Respondents typically select bread based on its type [1].…”

Section: Discussionmentioning

confidence: 99%

Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany

2018

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Although there is no legal definition of the word 'superfood', in recent years exotic foods and ingredients have become popular in German food retailers. The aim of the study was to determine consumer preferences for superfood ingredients in different types of bread; to accomplish this, a choice experiment was set up with a representative sample of 503 German consumers. Respondents had to choose between products with varying attributes such as type of bread, superfood ingredient, nutritional information, production method, durability, and price. The results indicate that consumers value bread that serves a functional purpose through superfood ingredients such as linseed or chia. Using latent class segmentation, the respondents were divided into four segments, of which three groups valued bread with superfood ingredients. All in all, the type of bread is the most important factor when choosing a bread. Further market research could take into account different types of superfoods (processed/unprocessed), as well as regional deviations in Germany and the EU member states to analyze differences regarding the market potential of staple foods such as bread that serve a functional purpose through superfood ingredients.

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“…This agrees with the findings of the literature review (Liu, ; Taylor et al ., ; Graf et al ., ; Sharma et al ., ) and the initial focus groups as consumers consider alternative grains to be sources of fibre and reduce the risk of CVD. These results have been found in many studies and have been reinforced by the media (Bruschi et al ., ). Participants disliked the gluten‐free (−18.8) and source of zinc (−12.7) claims.…”

Section: Resultsmentioning

confidence: 97%

Consumers’ attitudes towards alternative grains: a conjoint analysis study

Gosine

McSweeney

2019

Int J of Food Sci Tech

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Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice-based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.

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Acceptance and willingness to pay for health-enhancing bakery products – Empirical evidence for young urban Russian consumers

Cited by 47 publications

References 50 publications

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany

Consumers’ attitudes towards alternative grains: a conjoint analysis study

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