Effect of fibre information on consumer willingness to pay for French baguettes

Ginon, Émilie; Lohéac, Youenn; Martin, Christophe; Combris, Pierre; Issanchou, Sylvie

doi:10.1016/j.foodqual.2009.01.002

Cited by 54 publications

(56 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The present study did not show statistically signifi cant differences in the declared intentions of eating cereal products enriched with fi bre between different age groups, whereas in other studies such differences were reported. It was found that older consumers who paid attention to the content of fi bre in the diet showed higher acceptance towards the product labelled as containing fi bre and greater willingness for purchase as well [Ginon et al, 2009]. This confi rmed the research of Tuorila et al [1998], which showed that older people declared greater willingness to buy the product labelled as a source of fi bre, while young consumers have shown no intention of buying it.…”

Section: Discussionsupporting

confidence: 76%

“…However, they still underline the importance of sensory aspects in addition to the nutritional information in the evaluation of a food product. The implication for public health would be that bread containing more fi bre could be accepted not only by health-concerned consumers, at least as far as the sensory characteristics were to be elevated to the satisfactory level [Ginon et al, 2009]. However, the potential barriers for novel, functional food consumption still exist.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?

Jeżewska-Zychowicz¹,

Królak²

2015

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?

Jeżewska-Zychowicz¹,

Królak²

2015

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

“…In Poland and elsewhere bread is still often sold to consumers without packaging. Thus, the ability to use a packaging label as a source of information about any modifications to the composition of a product is limited (8).…”

mentioning

confidence: 99%

Impact of Consumer Eating Habits and Fiber Content on Acceptance of Plain Wheat Rolls

2017

View full text Add to dashboard Cite

This study explored the sensory acceptance of plain wheat rolls with different fiber contents; particular emphasis was placed on the impact of fiber content and the frequency with which plain wheat rolls were eaten habitually on consumer acceptance of the sensory attributes of sample rolls. Two sample rolls were evaluated in a blind taste session: one was a roll made from plain wheat flour (standard roll), and the second was a roll made from plain wheat flour enriched with 12% dietary fiber (b-glucan). Participants (N = 176) were consumers who ate rolls at least once every two weeks. The sensory attributes of the fiber-enriched roll received higher ratings than the attributes of the standard roll. An important effect of eating frequency on sensory attribute rating was observed for flavor. Interaction effects of fiber content and eating frequency were observed, except for flavor. The results indicate that plain wheat rolls enriched with fiber would be accepted by many consumers, not only by those who frequently eat such rolls, but also by those who do not generally eat whole grain products.

show abstract

“…The scientific articles we have analysed -with the supervision of experts in agrifood -include: [21], [22], [23], [24], [25]. [21] compares the different types of flour from a nutritional point of view.…”

Section: A Use Case Real Datamentioning

confidence: 99%

“…[22] explores the link between fiber and satiety. [23], [24] deal with consumer behaviour and willingness to pay. They focus on French baguette when information concerning the level of fibers is provided, and they base their results on statistical studies of consumer panels.…”

Section: A Use Case Real Datamentioning

confidence: 99%

Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology

Thomopoulos

Chadli

Croitoru

et al. 2015

2015 IEEE 9th International Conference on Research Challenges in Information Science (RCIS)

View full text Add to dashboard Cite

Abstract-This paper deals with the process of decision making in the reverse engineering mode and highlights the need for polyvalent information. Three aspects are considered. 1) Reverse engineering implies a preliminary assumption: having defined a desired outcome of the decision process. Defining goals on the possible outcomes is a complex, multi-actor process based on ubiquitous information. Once identified at best, several alternative scenarios may lead to the desired outcome. The first issue consists in evaluating these alternative scenarios. 2) While taking into consideration the positive consequences that the different alternatives will generate, the decision process has to allow for possible negative impacts, which are not explicitly expressed in the defined goals. We thus consider the reverse engineering process has to be bipolar and take rejections into account. 3) Finally, the simultaneous achievement (respectively, avoidance) of several goals (respectively, rejections) is not always possible and depends, in particular, on whether the actions leading to each of these goals (respectively avoiding these rejections) are compatible or not. We thus seek the "best" compatible set of actions and propose to define it as optimizing the bipolar preferences expressed on the outcomes. The approach is both graphical and logical and is focused on a case study in breadmaking technology.

show abstract

Effect of fibre information on consumer willingness to pay for French baguettes

Cited by 54 publications

References 18 publications

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?

Impact of Consumer Eating Habits and Fiber Content on Acceptance of Plain Wheat Rolls

Information for decision-making is ubiquitous: Revisiting the reverse engineering mode in breadmaking technology

Contact Info

Product

Resources

About