| 1. |
- Kristofers, Hannah, et al.
(author)
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Liking and willingness to eat of landrace porridges : a comparison between consumer groups
- 2023
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In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 35, s. 4
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Journal article (peer-reviewed)abstract
- Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.
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| 2. |
- Wendin, Karin, et al.
(author)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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In: Foods. - : MDPI. - 2304-8158. ; 9:6, s. 1-13
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Journal article (peer-reviewed)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 3. |
- Wendin, Karin, et al.
(author)
-
Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
-
In: Foods. - : MDPI Multidisciplinary Digital Publishing Institute. - 2304-8158. ; 9:6, s. 1-13
-
Journal article (peer-reviewed)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 4. |
- Zamaratskaia, Galia, et al.
(author)
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Biochemical characteristics and potential applications of ancient cereals : an underexploited opportunity for sustainable production and consumption
- 2021
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In: Trends in Food Science & Technology. - : Elsevier BV. - 0924-2244. ; 107, s. 114-123
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Research review (peer-reviewed)abstract
- Background: There is currently renewed interest in foods based on ancient cereals because consumers oftenconsider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers andin the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity.Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrientsand bioactive compounds in ancient cereals and their potential impact on human health in comparison withmodern varieties. A literature review was conducted by collecting, evaluating and analysing data from publicationsin peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficialnutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cerealshave the potential to contribute to the improved sustainability and resilience of cropping systems. Inaddition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity,which has become a priority in environmental and organic farming circles. In conclusion, due to their uniquenutritional value and phytochemical profile as well as their sensory characteristics, there is good potential forancient cereals and associated products to become a part of a healthy diet.
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