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

    76 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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    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.",
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    author = "M. Dean and R. Shepherd and Anne Arvola and M. Vassallo and M. Winkelmann and E. Claupein and Liisa L{\"a}hteenm{\"a}ki and Raats, {M. M.} and A. Saba",
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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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    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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    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 - whole grain

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    KW - food choice

    KW - functional foods

    KW - consumer attitudes

    KW - consumers

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    DO - 10.1016/j.jcs.2007.06.007

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    JF - Journal of Cereal Science

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