Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat beta-glucan in Finland, France and Sweden

Marika Lyly (Corresponding Author), Katariina Roininen, Kaisu Honkapää, Kaisa Poutanen, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

78 Citations (Scopus)

Abstract

Factors affecting consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan were studied in Finland, France and Sweden (N = 1157).

Three beverage or soup samples were presented to each consumer: a reference sample without β-glucan/health claim, a sample containing β-glucan, without claim and a third one with β-glucan and claim (cholesterol or glucose related). Questions about liking, beneficiality, willingness to use and price estimates for purchasing were asked before and after tasting. A trained sensory panel (N = 11) also profiled the sensory characteristics of the samples.

Taste of the samples strongly affected the willingness to use them. Health claim gave a significant but small added value to beverages and soups with β-glucan. The price respondents were willing to pay for the beverages and soups containing β-glucan decreased after tasting, regardless of the health claim. No notable effect due to gender or age on the willingness to use products with health claims was found.
Original languageEnglish
Pages (from-to)242-255
JournalFood Quality and Preference
Volume18
Issue number2
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Glucans
soups
willingness to pay
Beverages
glucans
beta-glucans
Finland
Sweden
beverages
France
oats
health claims
Health
sampling
purchasing
value added
(1-3)(1-4)-beta-glucan
sensory properties
Cholesterol
cholesterol

Keywords

  • consumers
  • beta-Glucan
  • Willingness to use
  • Gender
  • Age
  • Price

Cite this

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title = "Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat beta-glucan in Finland, France and Sweden",
abstract = "Factors affecting consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan were studied in Finland, France and Sweden (N = 1157).Three beverage or soup samples were presented to each consumer: a reference sample without β-glucan/health claim, a sample containing β-glucan, without claim and a third one with β-glucan and claim (cholesterol or glucose related). Questions about liking, beneficiality, willingness to use and price estimates for purchasing were asked before and after tasting. A trained sensory panel (N = 11) also profiled the sensory characteristics of the samples.Taste of the samples strongly affected the willingness to use them. Health claim gave a significant but small added value to beverages and soups with β-glucan. The price respondents were willing to pay for the beverages and soups containing β-glucan decreased after tasting, regardless of the health claim. No notable effect due to gender or age on the willingness to use products with health claims was found.",
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Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat beta-glucan in Finland, France and Sweden. / Lyly, Marika (Corresponding Author); Roininen, Katariina; Honkapää, Kaisu; Poutanen, Kaisa; Lähteenmäki, Liisa.

In: Food Quality and Preference, Vol. 18, No. 2, 2007, p. 242-255.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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AU - Lyly, Marika

AU - Roininen, Katariina

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AU - Poutanen, Kaisa

AU - Lähteenmäki, Liisa

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AB - Factors affecting consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan were studied in Finland, France and Sweden (N = 1157).Three beverage or soup samples were presented to each consumer: a reference sample without β-glucan/health claim, a sample containing β-glucan, without claim and a third one with β-glucan and claim (cholesterol or glucose related). Questions about liking, beneficiality, willingness to use and price estimates for purchasing were asked before and after tasting. A trained sensory panel (N = 11) also profiled the sensory characteristics of the samples.Taste of the samples strongly affected the willingness to use them. Health claim gave a significant but small added value to beverages and soups with β-glucan. The price respondents were willing to pay for the beverages and soups containing β-glucan decreased after tasting, regardless of the health claim. No notable effect due to gender or age on the willingness to use products with health claims was found.

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