Consumer perceptions of healthy cereal products and production methods

M. Dean, R. Shepherd, Anne Arvola, M. Vassallo, M. Winkelmann, E. Claupein, Liisa Lähteenmäki, M. M. Raats, A. Saba

Research output: Contribution to journalArticleScientificpeer-review

74 Citations (Scopus)

Abstract

Using a survey, this study investigated public perceptions relating to different healthy grain foods (bread, pasta and biscuits) and how these perceptions are influenced by gender, nationality, base product (staple vs. fun food), type of health claim (general vs. specific) and people's perceptions associated with different production methods.
Two thousand and ninety-four (50.4% women, 49.5% men) members of the public from the UK, Italy, Finland and Germany completed the survey questionnaire.
The participants were over 18 years of age and were solely or jointly responsible for the family's grocery shopping.

Results confirmed that similar to other functional foods, there were gender and country differences in people's perceptions of benefits relating to functional grain products.
Men perceived more benefit in products with specific health claims and women in products with general health claims. However, when it was personally relevant, men's levels of perceived benefit in products with general health claims were equally high as women's. Further, modification of staple foods was perceived as more beneficial than fun foods and people preferred processes such as fortification and traditional cross-breeding to others such as genetic modification.
In addition, the differences in perceived benefits between foods with general and specific health claims were largest for staple foods than for hedonistic foods.
Original languageEnglish
Pages (from-to)188-196
JournalJournal of Cereal Science
Volume46
Issue number3
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Cereal products
consumer attitudes
health claims
grain products
Food
Health
staple foods
groceries
grain foods
methodology
biscuits
pasta
gender
staples
genetic engineering
functional foods
breads
Finland
Functional Food
Bread

Keywords

  • cereal fiber
  • cereal foods
  • cereals
  • human health
  • whole grain
  • food
  • food choice
  • functional foods
  • consumer attitudes
  • consumers

Cite this

Dean, M., Shepherd, R., Arvola, A., Vassallo, M., Winkelmann, M., Claupein, E., ... Saba, A. (2007). Consumer perceptions of healthy cereal products and production methods. Journal of Cereal Science, 46(3), 188-196. https://doi.org/10.1016/j.jcs.2007.06.007
Dean, M. ; Shepherd, R. ; Arvola, Anne ; Vassallo, M. ; Winkelmann, M. ; Claupein, E. ; Lähteenmäki, Liisa ; Raats, M. M. ; Saba, A. / Consumer perceptions of healthy cereal products and production methods. In: Journal of Cereal Science. 2007 ; Vol. 46, No. 3. pp. 188-196.
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Dean, M, Shepherd, R, Arvola, A, Vassallo, M, Winkelmann, M, Claupein, E, Lähteenmäki, L, Raats, MM & Saba, A 2007, 'Consumer perceptions of healthy cereal products and production methods', Journal of Cereal Science, vol. 46, no. 3, pp. 188-196. https://doi.org/10.1016/j.jcs.2007.06.007

Consumer perceptions of healthy cereal products and production methods. / Dean, M.; Shepherd, R.; Arvola, Anne; Vassallo, M.; Winkelmann, M.; Claupein, E.; Lähteenmäki, Liisa; Raats, M. M.; Saba, A.

In: Journal of Cereal Science, Vol. 46, No. 3, 2007, p. 188-196.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Consumer perceptions of healthy cereal products and production methods

AU - Dean, M.

AU - Shepherd, R.

AU - Arvola, Anne

AU - Vassallo, M.

AU - Winkelmann, M.

AU - Claupein, E.

AU - Lähteenmäki, Liisa

AU - Raats, M. M.

AU - Saba, A.

PY - 2007

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N2 - Using a survey, this study investigated public perceptions relating to different healthy grain foods (bread, pasta and biscuits) and how these perceptions are influenced by gender, nationality, base product (staple vs. fun food), type of health claim (general vs. specific) and people's perceptions associated with different production methods. Two thousand and ninety-four (50.4% women, 49.5% men) members of the public from the UK, Italy, Finland and Germany completed the survey questionnaire. The participants were over 18 years of age and were solely or jointly responsible for the family's grocery shopping.Results confirmed that similar to other functional foods, there were gender and country differences in people's perceptions of benefits relating to functional grain products. Men perceived more benefit in products with specific health claims and women in products with general health claims. However, when it was personally relevant, men's levels of perceived benefit in products with general health claims were equally high as women's. Further, modification of staple foods was perceived as more beneficial than fun foods and people preferred processes such as fortification and traditional cross-breeding to others such as genetic modification. In addition, the differences in perceived benefits between foods with general and specific health claims were largest for staple foods than for hedonistic foods.

AB - Using a survey, this study investigated public perceptions relating to different healthy grain foods (bread, pasta and biscuits) and how these perceptions are influenced by gender, nationality, base product (staple vs. fun food), type of health claim (general vs. specific) and people's perceptions associated with different production methods. Two thousand and ninety-four (50.4% women, 49.5% men) members of the public from the UK, Italy, Finland and Germany completed the survey questionnaire. The participants were over 18 years of age and were solely or jointly responsible for the family's grocery shopping.Results confirmed that similar to other functional foods, there were gender and country differences in people's perceptions of benefits relating to functional grain products. Men perceived more benefit in products with specific health claims and women in products with general health claims. However, when it was personally relevant, men's levels of perceived benefit in products with general health claims were equally high as women's. Further, modification of staple foods was perceived as more beneficial than fun foods and people preferred processes such as fortification and traditional cross-breeding to others such as genetic modification. In addition, the differences in perceived benefits between foods with general and specific health claims were largest for staple foods than for hedonistic foods.

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KW - functional foods

KW - consumer attitudes

KW - consumers

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JO - Journal of Cereal Science

JF - Journal of Cereal Science

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