Uwarunkowania akceptacji konsumenckiej pieczywa jasnego wzbogaconego w błonnik

• Autorzy: Marzena Jeżewska-Zychowicz

Warianty tytułu

Determinants of Consumers' Acceptance of White Bread Enriched with Dietary Fibre

• Języki publikacji: PL

Abstrakty

Celem badania było określenie akceptacji konsumenckiej pieczywa jasnego wzbogaconego w błonnik i jej uwarunkowań. W 2011 roku zrealizowano badanie ankietowe na próbie reprezentatywnej dla ogółu populacji Polski, obejmującej 1000 dorosłych osób. Ponad 2/5 badanych znało i spożywało pieczywo jasne wzbogacone w błonnik. Około 1/5 badanych nie wykazywała zainteresowania spożywaniem pieczywa jasnego wzbogaconego w błonnik. Zainteresowanie badanych osób pieczywem jasnym wzbogacanym w błonnik było warunkowane przede wszystkim akceptacją błonnika jako dodatku do żywności, znajomością pieczywa jasnego wzbogaconego w błonnik, poglądami na temat korzyści i ryzyka związanego z taką zmianą w produkcie. Wzrost spożycia produktu wymaga zatem dostarczenia informacji konsumentowi o produkcie i jego wpływie na zdrowie. (abstrakt oryginalny)

EN

An aim of the study was to define consumer acceptance of white bread fortified with dietary fibre and its determinants. A survey was carried out in 2011 on a nationwide representative sample of 1000 adult Poles. More than two-fifths of them were familiar and consumed white bread enriched with dietary fibre. Approximately one-fifth of respondents did not show an interest in its consumption. More positive opinions confirming the greater acceptance of food fortified with dietary fibre, perception of benefits and being familiar and experienced with product were accompanied by a greater acceptance of white bread fortified with fibre. Consumers' interest in white bread enriched with dietary fibre was determined by acceptance of fibre as the ingredient added to food, familiarity and experiences with product, opinions on benefits and risks associated with such a change in white bread. The increase of consumption of the product might be achieved by delivering to the consumer information on the product and its impact on health. (original abstract)

Słowa kluczowe

PL

Piekarnictwo; Żywność funkcjonalna; Informacja konsumencka; Świadomość konsumenta

EN

Bakery; Functional food; Consumer information; Consumer awareness

• Czasopismo: Handel Wewnętrzny
• Rocznik: 2013
• Numer: nr 4
• Strony: 61--70

Twórcy

autor

Marzena Jeżewska-Zychowicz

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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