Consumer Perceptions of Food-Related Risks and Benefits

Kaptan, Gülbanu

doi:10.1016/b978-0-08-100596-5.21416-9

Reference Module in Food Science 2018

DOI: 10.1016/b978-0-08-100596-5.21416-9

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Consumer Perceptions of Food-Related Risks and Benefits

Gülbanu Kaptan¹

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2024

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Cited by 2 publications

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References 37 publications

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“…Research on consumer perceptions, expectations, and attitudes towards food-related products is important to understand consumer views regarding food; it is also essential for understanding dietary choices (Kaptan, 2018) in the context of new product development (Horvat, Granato, Fogliano, & Luning, 2019), food technology processing (Martins, Oliveira, Rosenthal, Ares, & Deliza, 2019), and perceptions on environment and food as sustainable development of the food sector (Aschemann-Witzel, Ares, Thøgersen, & Monteleone, 2019) and food waste (Richter, 2017).…”

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What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Alencar

Araújo

Faggian

et al. 2021

Journal of Sensory Studies

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As a result of increased research and development, people suffering from celiac disease have more options for gluten-free (GF) products; but we still lack information about celiac consumer's opinions on GF food and whether their requirements are met by currently available products. In this study, we analyzed celiac consumers' opinions and perceptions on commercially available GF products-particularly bread-and provided insights for food scientists and producers. To this end, we applied projective techniques of sentence completion task, word association, freelisting, and open-ended questions. A total of 205 celiac consumers completed the online survey. Despite the rise of the GF market, celiac patients are dissatisfied with the taste, texture, price, and availability of GF products. Bread is a staple GF product, consumed daily by 93% of the participants. Results show that consumers expect improvements that result in the production of soft, moist, and tasty GF bread, with lower price and better availability. Practical ApplicationsThis study provides understanding about the celiac consumers' opinions, expectations and perceptions about gluten free products using projective techniques. Its results will help: (a) define strategies to improve sensory aspects, especially taste, texture and price of gluten-free breads; (b) increase awareness and understanding of the food industry with information on perceptions that can be used when developing or enhancing commercially available products on the market. This study shows the effectiveness of projective techniques in obtaining consumer opinions on quality aspects of gluten-free bread. | INTRODUCTIONThere has been an increase in the number of gluten-free (GF) diet followers in recent years, partly due to an increased prevalence and awareness of gluten-related disorders-especially celiac disease, which has become a notorious public health issue worldwide-but mainly due to the widespread belief that a GF diet is healthier and more suitable for weight management (el Khoury, Balfour-

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confidence: 99%

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Alencar

Araújo

Faggian

et al. 2021

Journal of Sensory Studies

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Using Citizen Science to Explore Plant Breeding and Investigate Food-Chain Transparency for Novel Breeding Methods

Kaptan,

Jones,

Meyer

et al. 2024

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Consumer Perceptions of Food-Related Risks and Benefits

Cited by 2 publications

References 37 publications

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Using Citizen Science to Explore Plant Breeding and Investigate Food-Chain Transparency for Novel Breeding Methods

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