Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Area of Science:

• Food Science
• Consumer Behavior
• Nutrition

Background:

• High glycemic index (GI) of rice is a health concern for consumers.
• Developing low GI rice products is an industry priority, especially in high-consumption regions.
• Understanding consumer perceptions is key for successful product development.

Purpose of the Study:

• To assess consumer perceptions of "rice" and "rice with low GI".
• To evaluate how consumer rice consumption profiles influence these perceptions.
• To provide insights for developing consumer-oriented low GI rice products.

Main Methods:

• A structured, self-administered electronic questionnaire was used with 256 Portuguese consumers.
• Free word association technique and hierarchical cluster analysis were applied.
• Response words were categorized, and associations with demographics and consumption profiles were analyzed.

Main Results:

• Consumers associate "rice" with dishes, sensory attributes, and nutrition, meeting hedonic and nutritional needs.
• Positive expectations exist for the functionality of "rice with low GI".
• Consumer profiles, demographics (sex, age, education) significantly influenced perceptions of both rice types.

Conclusions:

• Consumer perceptions of rice and low GI rice are shaped by consumption habits and demographics.
• Industry can leverage these insights to create targeted low GI rice products.
• Further research into consumer-driven low GI rice development is warranted.