Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages

Puerta, Patricia; Carrillo, Elizabeth; Badia‐Olmos, Celia; Laguna, Laura; Rosell, Cristina M.; Tárrega, Amparo

doi:10.1016/j.lwt.2022.113622

Cited by 5 publications

(1 citation statement)

References 44 publications

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“…Various factors such as availability, quality, brand, novelty, packaging, and pricing have been identified to affect the behavior of cookies consumers. [15,31]. However, only a limited number of studies have investigated the market potential of functional and sustainable cookies.…”

Section: Introductionmentioning

confidence: 99%

Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia

Molnar,

Velickova,

Prost

et al. 2023

Foods

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The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers’ interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success.

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Section: Introductionmentioning

confidence: 99%