Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread

Boni, Annalisa De; Pasqualone, Antonella; Roma, Rocco; Acciani, Claudio

doi:10.1016/j.jclepro.2019.02.261

Cited by 54 publications

(56 citation statements)

References 68 publications

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“…Such complexity might be assigned to various determinants, however consumers' perceived relevance of determinants for their own food choices are not necessarily the most important explaining factors [82,83]. Habits related to eating and acquiring foods explain a large number of choices, which is also of particular importance when the saltiness in food is concerned [84], followed by food experiences by culture, age, gender and taste phenotype [75,77,85]. Certainly, the process of bread reformulation should be managed by considering the related eating habits and individual differences in this respect.…”

Section: Discussionmentioning

confidence: 99%

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar

Korošec

Bolha

et al. 2020

Foods

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Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

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Section: Discussionmentioning

confidence: 99%

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar

Korošec

Bolha

et al. 2020

Foods

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“…Regardless of their definitions, "local" foods are perceived as valuable products because of a wide range of benefits [59,60]. Local foods are perceived as having the capability to improve the environmental and economic sustainability of food supply chain: they have a positive effect on the carbon footprint due to the low transport carbon emission [27,32]; they offer new market opportunities for local farms thus supporting the local economy and playing a strategic role in promoting sustainable territorial management and rural development because of their ability to satisfy consumers' demand with food from local and natural resources; preserve traditional food culture; and increase local employment [52,61].…”

Section: Conceptual Frameworkmentioning

confidence: 99%

Pulses for Healthy and Sustainable Food Systems: The Effect of Origin on Market Price

et al. 2020

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Pulses are widely acknowledged for their high nutritional value due to high protein content, low content in calories, and low glycemic index; they are a good alternative to animal proteins thus offering a considerable number of social, environmental, and health benefits. Despite pulses being widely acknowledged as healthy and sustainable food, in mainly European countries, consumption is growing but still lower than the recommended level, production is unprofitable in comparison to the current market prices level, and a reduction in harvested area has led to a strong dependence on import for pulses supply. Pulses are particularly fitting to the feature of local food because they can be suitably grown in any context, even in the most complex areas, and consumer interest and awareness of food origin has strongly increased in recent years. Lentils were selected as a case study in this paper that aims to define which features are effective on market price and, in particular, the role of origin declaration on label plays in defining the market price and how the origin attributes may enhance market price and farms competitiveness. The methodological tool for this investigation is the hedonic price model, useful to explain the effects of attributes of pulses affecting the market price. Results contribute to a better understanding of the pulse market, emphasizing that the “origin declaration” on label may have a positive effect on market price.

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“…Bread has been a staple food in Human diets for millennia, dating its consumption to Mesopotamia, with scriptures linking bread to the delays in the construction of the great pyramids of Egypt. Bread is consumed throughout the World in many shapes and forms, averaging a consumption of 70 kg per year per capita, although Europe consumes less bread, averaging only 59 kg (De Boni, Pasqualone, Roma, & Acciani, 2019;Edwards, 2007;Gębski, Jezewska-Zychowicz, Szlachciuk, & Sosicka-Gębski, 2019). Two of the most important details behind breads' success as a staple food are its simplicity in terms of ingredients and preparation, as well as the multiplicity of cereals that can be used to bake it.…”

Section: Introductionmentioning

confidence: 99%

Comparison of different bread types: Chemical and physical parameters

et al. 2020

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In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.

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Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread

Cited by 54 publications

References 68 publications

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Pulses for Healthy and Sustainable Food Systems: The Effect of Origin on Market Price

Comparison of different bread types: Chemical and physical parameters

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