Consumers’ attitudes towards alternative grains: a conjoint analysis study
Summary Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conduc...
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| Veröffentlicht in: | International journal of food science & technology 2019-05, Vol.54 (5), p.1588-1596 |
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| container_title | International journal of food science & technology |
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| creator | Gosine, Laura McSweeney, Matthew B. |
| description | Summary
Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice‐ based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.
This study investigated the attributes that drive consumer liking of alternative grains. Sweet and nutty flavours, as well as products made from quinoa, had a positive effect on consumer liking. |
| doi_str_mv | 10.1111/ijfs.14126 |
| format | Article |
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Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice‐ based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.
This study investigated the attributes that drive consumer liking of alternative grains. Sweet and nutty flavours, as well as products made from quinoa, had a positive effect on consumer liking.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14126</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>baked goods ; Cardiovascular diseases ; Conjoint analysis ; Consumers ; consumers’ behaviours ; Diabetes mellitus ; Diabetes mellitus (non-insulin dependent) ; Flavor ; Flavors ; food preferences ; Food production ; gluten‐free ; gluten‐free grains ; Grain ; Health risks ; Literature reviews ; Millet ; Quinoa ; Risk management ; Sorghum</subject><ispartof>International journal of food science & technology, 2019-05, Vol.54 (5), p.1588-1596</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2019 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3546-8b7c5dc764a1e0d1e86e756efc9bc2544213cd329de3ebe3ba8be62f141e55f73</citedby><cites>FETCH-LOGICAL-c3546-8b7c5dc764a1e0d1e86e756efc9bc2544213cd329de3ebe3ba8be62f141e55f73</cites><orcidid>0000-0002-8937-5639</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14126$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14126$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Gosine, Laura</creatorcontrib><creatorcontrib>McSweeney, Matthew B.</creatorcontrib><title>Consumers’ attitudes towards alternative grains: a conjoint analysis study</title><title>International journal of food science & technology</title><description>Summary
Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice‐ based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.
This study investigated the attributes that drive consumer liking of alternative grains. Sweet and nutty flavours, as well as products made from quinoa, had a positive effect on consumer liking.</description><subject>baked goods</subject><subject>Cardiovascular diseases</subject><subject>Conjoint analysis</subject><subject>Consumers</subject><subject>consumers’ behaviours</subject><subject>Diabetes mellitus</subject><subject>Diabetes mellitus (non-insulin dependent)</subject><subject>Flavor</subject><subject>Flavors</subject><subject>food preferences</subject><subject>Food production</subject><subject>gluten‐free</subject><subject>gluten‐free grains</subject><subject>Grain</subject><subject>Health risks</subject><subject>Literature reviews</subject><subject>Millet</subject><subject>Quinoa</subject><subject>Risk management</subject><subject>Sorghum</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEqWw4QsssUNK8SN2EnaoojxUiQWwtpxkghylSfE4VNnxG_weX0JKWDOb2Zx7NXMIOedswce5cnWFCx5zoQ_IjEutIqEFPyQzlikWqVjIY3KCWDPGhEziGVkvuxb7DXj8_vyiNgQX-hKQhm5nfYnUNgF8a4P7APrmrWvxmlpadG3duTZQ29pmQIcUx9hwSo4q2yCc_e05eV3dvizvo_XT3cPyZh0VUsU6SvOkUGWR6NhyYCWHVEOiNFRFlhdCxbHgsiilyEqQkIPMbZqDFtX4FyhVJXJOLqbere_ee8Bg6q4fr2zQCMFFlmYZYyN1OVGF7xA9VGbr3cb6wXBm9rbM3pb5tTXCfIJ3roHhH9I8PK6ep8wPsM9u4w</recordid><startdate>201905</startdate><enddate>201905</enddate><creator>Gosine, Laura</creator><creator>McSweeney, Matthew B.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-8937-5639</orcidid></search><sort><creationdate>201905</creationdate><title>Consumers’ attitudes towards alternative grains: a conjoint analysis study</title><author>Gosine, Laura ; McSweeney, Matthew B.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3546-8b7c5dc764a1e0d1e86e756efc9bc2544213cd329de3ebe3ba8be62f141e55f73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>baked goods</topic><topic>Cardiovascular diseases</topic><topic>Conjoint analysis</topic><topic>Consumers</topic><topic>consumers’ behaviours</topic><topic>Diabetes mellitus</topic><topic>Diabetes mellitus (non-insulin dependent)</topic><topic>Flavor</topic><topic>Flavors</topic><topic>food preferences</topic><topic>Food production</topic><topic>gluten‐free</topic><topic>gluten‐free grains</topic><topic>Grain</topic><topic>Health risks</topic><topic>Literature reviews</topic><topic>Millet</topic><topic>Quinoa</topic><topic>Risk management</topic><topic>Sorghum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gosine, Laura</creatorcontrib><creatorcontrib>McSweeney, Matthew B.</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gosine, Laura</au><au>McSweeney, Matthew B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Consumers’ attitudes towards alternative grains: a conjoint analysis study</atitle><jtitle>International journal of food science & technology</jtitle><date>2019-05</date><risdate>2019</risdate><volume>54</volume><issue>5</issue><spage>1588</spage><epage>1596</epage><pages>1588-1596</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice‐ based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.
This study investigated the attributes that drive consumer liking of alternative grains. Sweet and nutty flavours, as well as products made from quinoa, had a positive effect on consumer liking.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14126</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-8937-5639</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2019-05, Vol.54 (5), p.1588-1596 |
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| language | eng |
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| source | Access via Oxford University Press (Open Access Collection); Access via Wiley Online Library |
| subjects | baked goods Cardiovascular diseases Conjoint analysis Consumers consumers’ behaviours Diabetes mellitus Diabetes mellitus (non-insulin dependent) Flavor Flavors food preferences Food production gluten‐free gluten‐free grains Grain Health risks Literature reviews Millet Quinoa Risk management Sorghum |
| title | Consumers’ attitudes towards alternative grains: a conjoint analysis study |
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