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Related Experiment Video

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Preparation of High-Quality Fermented Fish Product

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Published on: August 23, 2019

Consumer perception of bread quality.

Xavier Gellynck¹, Bianka Kühne, Filip Van Bockstaele

¹Ghent University, Faculty of Bioscience Engineering, Department of Agricultural Economics, Coupure Links 653, B-9000 Gent, Belgium.

|May 19, 2009

Summary

Bread consumption is declining despite its health benefits. This study identifies consumer segments based on perceptions of bread

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Area of Science:

Food Science
Consumer Behavior
Nutrition Science

Background:

Bread consumption has decreased due to changing dietary habits and increased availability of substitutes.
Nutritional components in bread offer significant health benefits.
Understanding consumer perception is crucial for addressing declining bread intake.

Purpose of the Study:

To investigate consumer quality perception of bread focusing on sensory, health, and nutrition attributes.
To identify distinct consumer segments based on these perceptions.
To determine factors influencing these perceptions.

Main Methods:

Consumer segmentation analysis based on sensory, health, and nutrition attributes.
Identification of factors influencing bread quality perception.

Main Results:

Four consumer segments were identified: 'enthusiastic' (positive on all attributes), and those perceiving bread as 'tasteless', 'non-nutritious', or 'unhealthy'.
Key factors influencing consumer perception were identified.
Distinct consumer segments exhibit varying attitudes towards bread's quality.

Conclusions:

Consumer perception of bread is multifaceted, influenced by sensory, health, and nutritional factors.
Tailored marketing strategies and targeted health communication can help revitalize bread consumption.
Addressing negative perceptions is key to promoting bread's health benefits.