Consumer perceptions of healthy cereal products and production methods |
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| Authors: | M Dean R Shepherd A Arvola M Vassallo M Winkelmann E Claupein L Lähteenmäki MM Raats A Saba |
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| Institution: | 1. Department of Psychology, University of Surrey, Guildford, Surrey GU2 7XH, UK;2. VTT, P.O. Box 1000, FIN-02044 VTT, Finland;3. Istituto Nationale di Ricerca per gli Alimenti e la Nutrizione, via Ardeatina 546, 00178 Roma, Italy;4. Federal Research Centre for Nutrition and Food, Haid-und-Neu-Straße 9, D-76131 Karlsruhe, Germany |
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| Abstract: | Using a survey, this study investigated public perceptions relating to different healthy grain foods (bread, pasta and biscuits) and how these perceptions are influenced by gender, nationality, base product (staple vs. fun food), type of health claim (general vs. specific) and people's perceptions associated with different production methods. Two thousand and ninety-four (50.4% women, 49.5% men) members of the public from the UK, Italy, Finland and Germany completed the survey questionnaire. The participants were over 18 years of age and were solely or jointly responsible for the family's grocery shopping. |
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| Keywords: | Functional food Cereal products Public perceptions |
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