Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread

Teuber, Ramona; Dolgopolova, Irina; Nordström, Jonas

doi:10.1016/j.foodqual.2016.05.002

Cited by 64 publications

(52 citation statements)

References 47 publications

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“…There are various beliefs focus group participants had that impacted their view of the nutritional value of a product including processing or refinement, ingredient statement length, and health claims such as organic, all natural, or non‐Genetically Modified Organisms (GMO). These findings are supported by previous research showing consumers considered natural functional foods as healthy compared to nonnatural functional foods (Teuber, Dolgopolova, & Nordström, ).…”

Section: Discussionsupporting

confidence: 88%

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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: Discussionsupporting

confidence: 88%

“…These findings are supported by previous research showing consumers considered natural functional foods as healthy compared to nonnatural functional foods (Teuber, Dolgopolova, & Nordström, 2016).…”

Section: Discussionsupporting

confidence: 88%

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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“…Furthermore, the renewed interest of consumers in ancient grains has promoted an increase in their cultivation and use, expanding the number of products offered by the baking industry [14]. This has also contributed to the safeguarding of biodiversity and to the development of a local micro-economy, which allows local producers to increase their profits by differentiating their products [15]. The planet protection policy has induced many national and international organizations to support sustainable development, production, and consumption strategies with business support policies [16].…”

Section: Of 16mentioning

confidence: 99%

Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

et al. 2019

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Major pasta industries have started to evaluate the environmental footprint of their productions exploiting both Life Cycle Assessment (LCA) and, in some cases, Environmental Product Declaration (EPD) methodologies. In this research, two different pasta production chains were considered: a “high-quality pasta” chain (referred here as “local or regional scenario”), which follows traditional procedures in a Tuscan farm that uses only ancient wheat varieties; and a “conventional pasta” one (referred here as “global or industrial scenario”), in which pasta is produced using national and international grains, following industrial processes. An integrated methodology based on both an Environmental Impacts ANalysis (EIAN) approach and the LCA has been developed, analyzing five environmental compartments (i.e., soil, water, air, resources, climate change) and a total number of ten expected environmental pressures. As a result, the high-quality pasta chain shows a better performance in terms of risk reduction of soil degradation and agrobiodiversity loss, as well as the consumption of non-renewable resources; this is mainly due to the use of lower quantity of chemicals, a lower mechanization level in the agricultural phase, and the use of ancient grains. However, the conventional pasta chain prevails in terms of a more efficient exploitation of land and water resources, due to higher yields and the use of more efficient sprayers, and also in reducing noise emitted by the overall production equipment.

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“…The organic label, as an indicator of a nonsensory attribute, is an important basis for consumers to identify organic food (Probst et al, 2012;Teuber, Dolgopolova, & Nordström, 2016). Janssen and Hamm (2012) designed a choice experiment to investigate consumers' willingness to pay (WTP) for different organic labels in six European countries, and found that consumers' WTP for those labels varied greatly.…”

Section: Literature Reviewmentioning

confidence: 99%

Consumer preference for infant milk‐based formula with select food safety information attributes: Evidence from a choice experiment in China

Yin

Chen

et al. 2018

Canadian J Agri Economics

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The melamine milk powder incident in China undermined consumers' confidence in dairy products including infant milk-based formula (IMF). In this study, three quality IMF product attributes are considered in a choice experiment survey in China including organic label, traceability information, and country of origin (COO). Results reveal that consumers have the highest willingness to pay (WTP) for an organic label from the United States. Traceability information regarding milk production was preferred the most. Consumers prefer IMF originated from the United States and New Zealand over China. Consumer heterogeneity was revealed through a latent class model. Compared to price-sensitive consumers, certification-inclined consumers had significantly higher WTP for organic labels. Origin-preferred consumers displayed higher WTP for IMF produced in the United States and New Zealand, and concerned consumers had higher WTP for all food safety informational attributes. The conclusions of this paper should not only aid Chinese domestic producers and policy makers, they should also provide references for organic certification bodies and dairy enterprises from around the world for their business decision making.

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Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread

Cited by 64 publications

References 47 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

Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

Consumer preference for infant milk‐based formula with select food safety information attributes: Evidence from a choice experiment in China

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