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Updated: Sep 16, 2026
Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
Published on: February 19, 2021
Development and Validation of a Multidimensional Consumer Assessment Framework for Alternative-Ingredient Bakery and
Anca Mihaela Dicu1, Ruxandra-Cristina Marin2,3, Călin Muntean4
1Faculty of Food Engineering, Tourism and Environmental Protection, Aurel Vlaicu University of Arad, 310025 Arad, Romania.
Background/Objectives:
The transition toward healthier and more sustainable diets has increased the need for reformulated bakery and confectionery products formulated with alternative ingredients. However, validated instruments for assessing consumer acceptance of these products remain limited. This study aimed to develop and psychometrically validate a multidimensional assessment framework integrating food choice motives, green (environmental) values, health consciousness, perceived nutritional value, willingness to pay a premium, and purchase intention.
Methods:
A cross-sectional survey was conducted among 504 consumers in Romania using an online questionnaire. The instrument was developed by adapting established scales and by developing a new Perceived Nutritional Value scale. Dimensionality was evaluated using exploratory (EFA) and confirmatory (CFA) factor analyses. Temporal stability was assessed in an independent test-retest subsample (n = 30; 14-day interval), and the proposed conceptual model was evaluated using Partial Least Squares Structural Equation Modeling (PLS-SEM) with 5000 bootstrap resamples. Robustness was examined through a sensitivity analysis excluding respondents younger than 18 years (N = 441).
Results:
EFA (KMO = 0.933) and CFA (CFI = 0.965, TLI = 0.959, RMSEA = 0.061, SRMR = 0.033) supported the proposed six-factor structure. All constructs demonstrated excellent internal consistency (Cronbach's α: 0.898-0.938), convergent validity (AVE: 0.790-0.889), discriminant validity (HTMT < 0.77), and good-to-excellent test-retest reliability (ICC: 0.82-0.91). Perceived nutritional value was positively and significantly associated with both willingness to pay and purchase intention, and willingness to pay partially mediated the association between perceived nutritional value and purchase intention. The structural model explained 46.1% of the variance in purchase intention; all hypothesized relationships were supported, and the findings remained stable in the sensitivity analysis.
Conclusions:
The proposed framework demonstrated good psychometric performance and provides a theory-informed measurement framework for assessing consumer acceptance of reformulated bakery and confectionery products. It may support future nutrition research, consumer studies, and the evaluation of food reformulation strategies aimed at promoting healthier and more sustainable dietary choices.
