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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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Molnar D, Velickova E, Prost C, Temkov M, Ščetar M, Novotni D. Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia. Foods 2023; 12:3932. [PMID: 37959051 PMCID: PMC10650571 DOI: 10.3390/foods12213932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/22/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers' interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success.
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Affiliation(s)
- Dunja Molnar
- University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (D.M.); (M.Š.)
| | - Elena Velickova
- Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudger Boskovic 16, 1000 Skopje, North Macedonia; (E.V.); (M.T.)
| | - Carole Prost
- ONIRIS, Nantes Université, CNRS, GEPEA, UMR 6144, F-44322 Nantes, France;
| | - Mishela Temkov
- Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudger Boskovic 16, 1000 Skopje, North Macedonia; (E.V.); (M.T.)
| | - Mario Ščetar
- University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (D.M.); (M.Š.)
| | - Dubravka Novotni
- University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia; (D.M.); (M.Š.)
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