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• W2936838427 abstract "High consumption of bread provides a lot of salt, but it can also provide a lot of fiber to the diet. The use of labels on bread could encourage consumers to choose bread with improved nutritional value, i.e., with reduced salt and increased fiber content. The aim of the study was to explore the impact of the different nutritional information on preferences regarding bread (wheat plain roll) with reduced sodium content and bread enriched with fiber. The survey was carried out among a group of 330 adult consumers in 2015 in the southern part of Poland. The conjoint analysis design included four product attributes – two nutritional claims (“Low salt content” and “Source of dietary fiber”), fiber content, and salt content. The mean part-worth utilities of individual product attributes and the relative importance of attributes within the sample were calculated using SAS procedures. Next, cluster analysis, based on the individual utilities, was undertaken to identify groups (clusters) of consumers with similar preferences. Salt content had higher relative importance for the participants in comparison with both claims, while the relative importance of dietary fiber content was the lowest. The relative importance of both nutritional claims was almost equal, namely 25.5% for the fiber claim and 25.4% for the salt claim. The results of cluster analysis showed strong heterogeneity in consumer reactions to the attributes of the tested product. To conclude, providing information about the salt and fiber content of bread is necessary to encourage a healthy choice, but the claims placed on bread packaging seem to be insufficient as they contribute to the avoidance of the product. Increasing consumer awareness of nutrition claims of foods is required." @default.
• W2936838427 created "2019-04-25" @default.
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• W2936838427 date "2019-09-01" @default.
• W2936838427 modified "2023-10-16" @default.
• W2936838427 title "Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content" @default.
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• W2936838427 doi "https://doi.org/10.1016/j.foodqual.2019.03.012" @default.
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