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Emerging Trends in Consumer Preferences: Leveraging Products Derived from Food Industry By-Products

Author

Listed:
  • Carmen Nastase

    (Stefan cel Mare” University of Suceava, Suceava, Romania)

  • Adriana Dabija

    (Stefan cel Mare” University of Suceava, Suceava, Romania)

  • Ancuta Chetrariu

    (Stefan cel Mare” University of Suceava, Suceava, Romania)

  • Dadiana Dabija

    (Stefan cel Mare” University of Suceava, Suceava, Romania)

Abstract

This study explores market opportunities for sustainable products, using functional wafers with added malt-used grains, a by-product of the fermentation industry, as a case study. Unlike other research focused on the use of by-products in food, this study adopts an integrated approach, evaluating both consumer acceptability, by identifying factors influencing purchasing decisions, and economic viability reflected from the generated added value and the application of a circular business model. The methodology combined physico-chemical, sensory analysis with a quantitative approach based on questionnaires administered to a sample of 133 respondents and the Analytic Hierarchy Process (AHP), thus providing a comprehensive assessment of the product's impact. Consumers value sustainability (45%), nutritional value (30%) and the story of the product (25%). Furthermore, 79% of participants expressed willingness to recommend functional wafers, confirming the high consumer interest in sustainable products and suggesting their commercial potential. The contribution of this study lies in identifying an opportunity for wafer manufacturers to diversify their product portfolios and differentiate in the market through marketing strategies focused on sustainability, nutrition, and local origin, thus supporting the circular economy and reducing food waste.

Suggested Citation

  • Carmen Nastase & Adriana Dabija & Ancuta Chetrariu & Dadiana Dabija, 2025. "Emerging Trends in Consumer Preferences: Leveraging Products Derived from Food Industry By-Products," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 27(69), pages 470-470, April.
    • Handle: RePEc:aes:amfeco:v:27:y:2025:i:69:p:470
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    More about this item

    Keywords

    circular economy; hierarchical analytical method; food sustainability; consumer preferences; functional products; valorisation of by-products from the food industry.;
    All these keywords.

    JEL classification:

    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • O31 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights - - - Innovation and Invention: Processes and Incentives
    • O44 - Economic Development, Innovation, Technological Change, and Growth - - Economic Growth and Aggregate Productivity - - - Environment and Growth
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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