| Title: | Consumers’ preferences towards bread characteristics based on food-related lifestyles : insights from Slovenia |
|---|
| Authors: | ID Kušar, Anita (Author)
ID Pravst, Igor (Author)
ID Pivk Kupirovič, Urška (Author)
ID Grunert, Klaus G. (Author)
ID Kreft, Ivan (Author)
ID Hristov, Hristo (Author) |
|---|
| Files: |  URL - Source URL, visit https://www.mdpi.com/2304-8158/12/20/3766
 PDF - Presentation file, download (639,75 KB)
MD5: 0716EFC3A74C5F934D7D1F1CAF2C96B1
|
|---|
| Language: | English |
|---|
| Typology: | 1.01 - Original Scientific Article |
|---|
| Organization: |  NUTRIS - Institute of Nutrition
|
|---|
| Abstract: | Consumers’ recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The study included a conjoint experiment on a representative sample of 547 adult consumers in Slovenia. The following bread attributes: functional ingredients (chia seeds, linseed, quinoa, and Tartary buckwheat); nutritional claims (low salt, high fibre, and high protein); and other claims (organic, free from additives, flour from Slovenia, and wholegrain) were studied. The results showed the strongest relative importance for functional ingredients (a mean relative importance of 83.9%). In addition, a deeper insight into consumer preference was investigated by a recently developed modular instrument for foodrelated lifestyles. Latent class cluster analysis (LCA) enabled the identification of four consumer segments (uninvolved, conservative, health-conscious, and moderate) with different preferences toward selected functional ingredients, nutrition, and other claims. The results provide insights that allow for a better understanding of consumer preferences for functional ingredients and claims, and new perspectives for bread marketing to different consumer segments based on food-related lifestyles. Identifying the drivers that affect bread purchasing and consumption can support reformulation activities and product promotion in the direction of reinforcing healthier food choices. |
|---|
| Keywords: | bread, functional ingredients, nutrition claims, choice-based conjoint, food-related lifestyles, latent class analysis, segmentation |
|---|
| Publication status: | Published |
|---|
| Publication version: | Version of Record |
|---|
| Publication date: | 01.10.2023 |
|---|
| Year of publishing: | 2023 |
|---|
| Number of pages: | str. [1]-18 |
|---|
| Numbering: | Vol. 12, [article no.] 3766, iss. 20 |
|---|
| PID: | 20.500.12556/DiRROS-24030  |
|---|
| UDC: | 613.2 |
|---|
| ISSN on article: | 2304-8158 |
|---|
| DOI: | 10.3390/foods12203766 |
|---|
| COBISS.SI-ID: | 178692611 |
|---|
| Copyright: | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. |
|---|
| Note: | Nasl. z nasl. zaslona;
Nasl. in besedilo povzetka v slov. podal avtor;
Opis vira z dne 22. 12. 2023;
Prepoznavanje in razumevanje značilnosti hrane s strani potrošnikov lahko igra pomembno vlogo pri odločitvah o nakupu. Analizirali smo potrošniške preference glede kruha, pomembne prehranske sestavine v državah Srednje Evrope. Študija je vključevala »conjoint« metodo na reprezentativnem vzorcu 547 odraslih potrošnikov v Sloveniji. Raziskane so bile naslednje lastnosti kruha: funkcionalne sestavine (chia semena, laneno seme, kvinoja in tatarska ajda); prehranske trditve (povezane z vsebostjo soli, prehranskih vlaknin in beljakovin); in druge trditve (ekološko, brez dodatkov, moka iz Slovenije, polnozrnato). Rezultati so pokazali največjo relativno pomembnost funkcionalnih sestavin (83,9%). Poleg tega smo podrobneje raziskali potrošniške preference s pomočjo nedavno razvitega modularnega instrumenta za vrednotenje s hrano povezanega življenjskega sloga. S pomočjo analiza skupin latentnih razredov (LCA) smo identificirali štirih potrošniške segmente (neangažirani, konzervativni, zdravstveno osveščeni in zmerni potrošniki) z različnimi preferencami glede izbranih funkcionalnih sestavin in drugih lastnosti kruha. Rezultati omogočajo boljše razumevanje potrošniških preferenc ter nove pristope trženja kruha različnim segmentom potrošnikom, prilagojeno njihovim potrebam. Z identifikacijo dejavnikov vliva na nakup in uživanje kruha lahko podpiramo preoblikovanje in promocije živil v smeri spodbujanja zdravih prehranskih izbir.;
|
|---|
| Publication date in DiRROS: | 10.11.2025 |
|---|
| Views: | 190 |
|---|
| Downloads: | 68 |
|---|
| Metadata: |    |
|---|
|
:
|
Copy citation |
|---|
| | | | Share: |  |
|---|
Hover the mouse pointer over a document title to show the abstract or click
on the title to get all document metadata. |
