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| 2. |
- Sandvik, Pernilla, et al.
(author)
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Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
- 2014
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In: Food & Nutrition Research. - : SNF Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 58, s. 24024-
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Journal article (peer-reviewed)abstract
- Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed.Design: Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail.Results: One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total.Conclusions: Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies and product development of more sensorily attractive rye or whole-grain-rich bread should be younger age groups (18–30 years), families with children, and groups with lower educational levels.
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| 3. |
- Sandvik, Pernilla, et al.
(author)
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Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity
- 2016
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In: Journal of sensory studies. - : Wiley. - 0887-8250 .- 1745-459X. ; 31:4, s. 283-295
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Journal article (peer-reviewed)abstract
- Rye bread is often considered healthy, especially regarding its potential beneficial effect on blood glucose and insulin regulation, but the characteristics of Swedish rye bread have not previously been described. The aim was to characterize commercial rye bread (n = 24) using sensory descriptive analysis (11 panelists, 15 attributes, 2 replicates), fluidity index (FI; an in vitromeasurement to predict glycemic properties), chemical acidity and selected package information. The associations between sensory and chemical measurements were explored to identify the opportunities and challenges of increased consumption of rye bread with potential health benefits.Six categories of rye bread were identified on the basis of their sensory profiles. The FI indicated that bread from three of the categories possessed beneficial glycemic properties (FI 50–75). These categories contained 31–100% rye, displaying pH 4.3–4.8. Sensory attributes, foremost textural (e.g., chewiness), but also flavor (e.g., sourness), were highly correlated with FI values, thereby revealing their potential to aid consumers, in that they can serve as quality indicators of the glycemic properties of commercial rye bread. However, this also highlights potential sensory barriers to consumption. Front-of-package rye and sourdough labels on some samples could potentially mislead consumers given the low content of rye/sourdough, despite the labels.
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| 4. |
- Sandvik, Pernilla, et al.
(author)
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Consumers' health-related perceptions of bread - Implications for labeling and health communication
- 2018
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In: Appetite. - : Elsevier BV. - 0195-6663 .- 1095-8304. ; 121, s. 285-293
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Journal article (peer-reviewed)abstract
- There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.
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| 5. |
- Sandvik, Pernilla, et al.
(author)
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Consumers’ perception of bread from a health perspective- an exploratory study among a Swedish population
- 2014
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Conference paper (other academic/artistic)abstract
- Background For strategies to increase the consumption of healthier bread one aspect to explore is consumers’ quality perceptions of bread from a health perspective. Method Survey, response rate 38 % n=1134. Open-ended questions regarding perceptions of healthy bread were content analyzed. Statistics: Correspondence analysis, Mann-Whitney U test and Chi-square. Findings 1/3 had decreased their intake of bread, mainly to maintain/improve health. 1/5 did not know any bread that they considered healthy. Among respondents who did know healthy bread, 1/3 found it hard to identify. Most frequent descriptions of healthy bread were coarse, fiber, wholegrain, sourdough, dark. Most listed health effects were: good for stomach, fiber content, bowel health and satiating. Discussion Increasing consumers’ awareness of different types of breads contribution to a healthy diet is a challenge. The general health perception of bread was in line with recommendations but cues used may be misleading. Health is a credence quality attribute, but health effects that to some extent can be evaluated by the consumer after consumption are more relevant forming health related quality expectation of bread.
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| 6. |
- Sandvik, Pernilla
(author)
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Designing healthy foods - : A dietetic marketing perspective
- 2018
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In: The International Journal of Food Design. - : Intellect. - 2056-6522 .- 2056-6530. ; 3:2, s. 125-134
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Journal article (peer-reviewed)abstract
- Research in natural sciences often demonstrates health potential of specific foods. However, for these foods to have a beneficial effect in reality, they also need to be available, chosen, liked and eaten by consumers. To find strategies to enable an increased consumption of foods with potential health benefits, a perspective described as dietetic marketing will be elaborated upon. This is done by using the example of rye bread as a potential health beneficial component in the Swedish diet. Several potential health benefits have been shown for rye, but less research has been focused on bread from a consumer perspective. Dietetic marketing draws upon ideas from social marketing but focuses specifically on a food with potential health benefits. Here, consumers are thought to more easily adopt a behaviour if they receive benefits they consider valuable or if relevant barriers are removed. Food quality is a useful concept in identifying barriers to and opportunities for consumption. Objective quality represents, e.g., what is described as healthy and recommended by authorities as well as what is made available to consumers by food industry. Subjective quality is related to consumer perceptions of these qualities. Taste is a crucial quality criterion for consumers’ evaluation of food products. Sensory analysis is therefore used as a key methodology to bridge the gap between the product and the person. In the case of healthier rye breads, the taste was shown to be a major barrier for consumption among Swedish consumers. With the aim to increase consumption of foods with potential health benefits, a dietetic marketing perspective gives interdisciplinary insights into how industry may design products and communication in line with consumer perceptions and preferences as well as how authorities may design recommendations and guidelines to aid consumers in their food choice and guide industry in product development.
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| 7. |
- Sandvik, Pernilla, et al.
(author)
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Different liking but similar healthiness perceptions of rye bread among younger and older consumers
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Journal article (peer-reviewed)abstract
- Rye breads, especially those with a chewy texture and sour flavor, have shown several health benefits but their consumption is lower among younger consumers than older. This study explored liking of commercial rye bread in younger and older consumers in relation to socio-demographics, childhood bread-eating habits and food choice motives. Further, sensory attributes are explored in relation to the consumers’ concepts of a rye bread and healthiness in bread. Nine commercial rye breads previously profiled by descriptive analysis were tasted by 225 younger (18-44 years) and 173 older (45-80 years) consumers. Internal preference mappings by principal component regression for each age group showed low liking for rye bread with a chewy texture and sour flavor in the younger group. Based on the preference mappings, the age groups were separately clustered. Associations between clusters and background variables were studied using discriminant partial least squares regression. Liking of rye bread with a chewy texture and sour flavor in the younger consumer group was associated with higher education, females and the food choice motives health, ethical concern and natural content. In the older consumer group, it was especially related to higher education and background in another Nordic country. Partial least regression-1 showed that the combination of sensory attributes such as a light color and soft texture led to the perception of bread being less healthy and not a rye bread, and a dark brown color, tough texture, sour and bitter flavor to the perception of a healthier bread and rye bread.
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| 8. |
- Sandvik, Pernilla, et al.
(author)
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Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden
- 2017
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In: Food Quality and Preference. - Uppsala : Elsevier BV. - 0950-3293 .- 1873-6343. ; 61, s. 26-37
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Journal article (peer-reviewed)abstract
- Rye breads, especially those with a chewy texture and sour flavor, have shown several health benefits but their consumption is lower among younger consumers than older. This study explores liking of commercial rye bread in younger and older consumers in relation to socio-demographics, childhood bread-eating habits and food choice motives. Further, sensory attributes are explored in relation to the consumers’ concepts of a rye bread and healthiness in bread.Nine commercial rye breads, previously profiled by descriptive sensory analysis were tasted by 225 younger (18–44 years) and 173 older (45–80 years) consumers. Internal preference mappings by principal component regression for each age group showed low liking for rye bread with a chewy texture and sour flavor in the younger consumer group. Based on the preference mappings, the age groups were separately clustered. Associations between clusters and background variables were studied using discriminant partial least squares regression. Liking of rye bread with a chewy texture and sour flavor in the younger consumer group was associated with e.g., more education, females, childhood bread consumption and the food choice motive health. In the older consumer group, it was related to e.g., more education and childhood bread consumption. Partial least squares regression 1 showed that the combination of sensory attributes such as a light color and soft texture led to the perception of bread being less healthy and not a rye bread, and a dark brown color, chewy texture, sour and bitter flavor to the perception of a healthier bread and rye bread.
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| 9. |
- Sandvik, Pernilla, et al.
(author)
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Healthiness mapping The sensory quality of healthy bread according to consumers
- 2015
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Conference paper (peer-reviewed)abstract
- Healthiness is a central credence consumer quality dimension that needs to be communicated, but the use of health claims is highly controlled. The present study explores how sensory attributes influence consumer perceptions of bread healthiness. Sensory and health-related properties of rye bread (n=24) on the Swedish market were described and a representative subset of 9 samples (varying in whole-grain, rye flour, added sugar and sourdough content) were included in a consumer test. Consumers (n=401) tasted the samples blindly in random order and rated their perceived healthiness by indicating degree of agreement with the statement “This bread seems healthy” on a 9-point scale. Background questions regarding socio-demographics and bread consumption habits were also included.Overall, the consumers classified the breads into four groups with significantly different perceived healthiness. This classification corresponded well with the objective health-related measurements of the samples. Healthiness mapping was performed using Principal Component Regression. Perceived healthiness were positively correlated to brown colour, sourness, rye flavour and texture, such as heterogeneity and chewiness while negatively correlated to sweetness, deformability and plasticity. Hierarchical cluster analysis followed by K-means clustering identified three consumer clusters, with different healthiness perceptions. Internal healthiness mapping by Principal component analysis showed that cluster 1 (36%, n=156) clearly and correctly differentiated between the samples while cluster 2 (37%, n=167) discriminated less between the samples and mainly used colour as a cue, cluster 3 (20%, n=78) rated healthiness lower for all samples. Cluster 2 displayed a lower educational level, ate mainly white bread and was more interested in general information about a breads health effects. This study can help facilitate identification of healthy bread in different consumer segments. Based on only intrinsic sensory information 36% discriminated well between the samples while in other segments, the discrimination could be improved by comprehensible extrinsic health-related cues.
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