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| 5. |
- 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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| 6. |
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| 7. |
- Tunón, Håkan, et al.
(author)
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Forskare: Skapa inte mer polarisering mellan människa och natur, Moderaterna
- 2024
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In: Alltinget.
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Journal article (pop. science, debate, etc.)abstract
- Viljan att skydda växter och djur får ibland orimliga effekter. Det skriver flera företrädare för Moderaternas arbetsgrupp för en kommande miljöpolitik på DN debatt.Farlig polariseringDe tar bland annat upp viktiga frågor om ”människans plats i naturen”. Men konflikten mellan utveckling och miljö är en återkommande missuppfattning. Frågan om naturvården främst bör utgå från människans eller naturens behov bidrar till en farlig polarisering. I själva verket är vi beroende av biologisk mångfald för mat, energi, kläder, byggnadsmaterial, rent vatten, fungerande jordbruksmark, ren luft, skydd mot epidemier, pandemier, andra katastrofer och framtida läkemedel.
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| 9. |
- 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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| 10. |
- Wendin, Karin, 1963-, et al.
(author)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Conference paper (other academic/artistic)abstract
- IntroductionConsumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. AimTo investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers.MethodsSwedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. ResultsThe total number of participants was 434.Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less.Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men.Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price.DiscussionIn line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 11. |
- 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 Multidisciplinary Digital Publishing Institute. - 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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| 12. |
- Wendin, Karin, et al.
(author)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Conference paper (other academic/artistic)abstract
- Introduction Consumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. Aim To investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers. Methods Swedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. Results The total number of participants was 434. Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less. Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men. Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price. Discussion In line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 13. |
- Wendin, Karin, 1963-, et al.
(author)
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Heritage cereals : historical ingredients in future foods
- 2021
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Conference paper (other academic/artistic)abstract
- The project “Sustainable organic bread from heritage cereals: using history to form the future”, financed by Formas - the Swedish research council for sustainable development (project no 2018–02393), is examining potential and management of heritage cereals in comparison to modern cereals. One of the project’s aim is to investigate links between consumer preferences and nutritional quality of heritage cereals. Aiming for solid ground of the project two initial studies were performed; one literature review and one consumer study (Zamaratskaia et al., 2020, Wendin et al., 2020). The narrative literature review included 135 references and the consumer study included 434 respondents.Cereal-based food products is a large part of the daily diet and throughout history cereals have been an important source of nutrition (Valamoti et al., 2019). The literature review could point out that many varieties of heritage cereal varieties have beneficial nutritional profiles. Further, that consumers have a high acceptance of tastes and flavours of food products based on these cereals. Moreover, heritage cereals have the potential to contribute to improved sustainability and resilience of cropping systems, and indirectly, production and consumption of foods based on heritage cereals have a positive impact on biodiversity. In line with the literature review, the consumer study showed positive attitudes towards heritage cereals, and high awareness. Results showed that bread and pasta are the most popular future products based on heritage cereals. The most essential factors for the consumers are taste and flavour, followed by freshness and texture. Health aspects as well as origin of the cereal are also of importance. Most consumers were willing to pay a higher price for heritage cereal products. Based upon the results from the review and the consumer study, heritage cereals have the potential to supply the market with alternative products with an attractive cultural background. Due to the unique nutritional value and phytochemical profile as well as appreciated sensory characteristics, there is a potential for heritage cereals to become a part of a healthy diet. Delicious and nutritious products based on heritages cereals have a growing market potential.
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| 14. |
- Wendin, Karin, et al.
(author)
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Heritage cereals : historical ingredients in future foods
- 2021
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Conference paper (other academic/artistic)abstract
- The project “Sustainable organic bread from heritage cereals: using history to form the future”, financed by Formas - the Swedish research council for sustainable development (project no 2018–02393), is examining potential and management of heritage cereals in comparison to modern cereals. One of the project’s aim is to investigate links between consumer preferences and nutritional quality of heritage cereals. Aiming for solid ground of the project two initial studies were performed; one literature review and one consumer study (Zamaratskaia et al., 2020, Wendin et al., 2020). The narrative literature review included 135 references and the consumer study included 434 respondents. Cereal-based food products is a large part of the daily diet and throughout history cereals have been an important source of nutrition (Valamoti et al., 2019). The literature review could point out that many varieties of heritage cereal varieties have beneficial nutritional profiles. Further, that consumers have a high acceptance oftastes and flavours of food products based on these cereals. Moreover, heritage cereals have the potential to contribute to improved sustainability and resilience of cropping systems, and indirectly, production and consumption of foods based on heritage cereals have a positive impact on biodiversity. In line with the literature review, the consumer study showed positive attitudes towards heritage cereals, and high awareness. Results showed that bread and pasta are the most popular future products based on heritage cereals. The most essential factors for the consumers are taste and flavour, followed by freshness and texture. Health aspects as well as origin of the cereal are also of importance. Most consumers were willing to pay a higher price for heritage cereal products. Based upon the results from the review and the consumer study, heritage cereals have the potential to supply the market with alternative products with an attractive cultural background. Due to the unique nutritional value and phytochemical profile as well as appreciated sensory characteristics, there is a potential for heritage cereals to become a part of a healthy diet. Delicious and nutritious products based on heritages cereals have a growing market potential.
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| 15. |
- Wendin, Karin, et al.
(author)
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Heritage cereals : historical ingredients in future foods
- 2022
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In: Communicating and presenting food from the past to the future. - : Örebro universitet. ; , s. 30-32
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Book chapter (pop. science, debate, etc.)abstract
- The aim was to investigate links between consumer preferences and nutritional quality of heritage cereals. This was done by two initial studies within a project on heritage cereals (Formas, 2018). The studies were one literature review and one consumer study (Zamaratskaia et al., 2020; Wendin et al., 2020). The narrative literature review included 135 references and the consumer study included 434 respondents
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| 17. |
- Wendin, Karin, et al.
(author)
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Swidden rye : an ancient crop and a future food candidate
- 2022
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Conference paper (pop. science, debate, etc.)abstract
- Today consumer trends are moving towards local and regional production of crops, especially those with a history, i.e., ancient crops. The aim of this study was to investigate sensory aspects, analytical and hedonic, of swidden rye grown at different Swedish locations. The study included both swidden rye as flour and products based on swidden rye. Results showed a variation between the flours, mainly in texture and appearance attributes. Addition of fat and sugar increased the differences between the samples and significant differences were observed also in the taste and flavour attributes. TThe results form a ground for healthy and tasty future innovations.
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| 19. |
- 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. - 0924-2244 .- 1879-3053. ; 107, s. 114-123
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Journal article (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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| 20. |
- 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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| 21. |
- Zamaratskaia, Galia, et al.
(author)
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BOVETE DEN URGAMLA GRÖDAN MED STOR HÄLSOPOTENTIAL
- 2024
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Other publication (other academic/artistic)abstract
- Bovete, ett pseudosädesslag, har en rik historia och är känt för sin förmåga att växa under olika förhållanden. Det är en anpassningsbar växt som kräver kort växtsäsong och ställer måttliga krav på odlingsförhållandena. I Sverige har odlingen av bovete ökat, speciellt i södra delarna där den historiskt varit populär. Bovete är inte bara näringsrikt med höga halter av protein, fibrer, vitaminer och mineraler, utan också naturligt glutenfritt, vilket gör det till en utmärkt ingrediens i glutenfria produkter.
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| 22. |
- Zamaratskaia, Galia, et al.
(author)
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Buckwheat : An underutilized crop with attractive sensory qualities and health benefits
- 2023
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In: Critical Reviews in Food Science and Nutrition. - : Taylor and Francis Ltd.. - 1040-8398 .- 1549-7852. ; , s. 1-16
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Research review (peer-reviewed)abstract
- The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the present review was to outline the potential of buckwheat as an agricultural crop and brings studies on buckwheat into a new larger perspective combining current knowledge in agricultural history and practice, nutritional and sensory properties, as well as possible benefits to human health. Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including flavonoids. Moreover, it contains no gluten and can be used in the production of gluten-free foods for individuals diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties. Further research is needed to optimize buckwheat-based food development and understand the mechanism of the health effects of buckwheat consumption on human well-being.
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