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Consumer Perception of Bread Quality

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  • Gellynck, Xavier
  • Kuhne, Bianka
  • Van Bockstaele, F.
  • Van de Walle, D.
  • Dewettinck, K.

Abstract

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades. This is due to factors such as changing eating patterns and a increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer’s quality perception of bread towards sensory, health and nutrition attributes. Consumer’s quality perception of bread seams to be determined by sensory and health attributes. Three clusters of consumers are identified based on these attributes. In the first cluster, consumers’ quality perception of bread is not dependent on the health attributes it embraces, but to some extent on sensory attributes. For the second cluster, both health and sensory attributes appear to influence quality perception. In the third cluster only sensory attributes appear to be important in determining quality perception, though in a negative direction. The results of this study will possibly help health professionals and policy makers to systematically inform the consumers about the positive effects of bread and its components. Furthermore, firms can use the result to build up a tailor-made marketing strategy.

Suggested Citation

  • Gellynck, Xavier & Kuhne, Bianka & Van Bockstaele, F. & Van de Walle, D. & Dewettinck, K., 2008. "Consumer Perception of Bread Quality," 2008 International Congress, August 26-29, 2008, Ghent, Belgium 43544, European Association of Agricultural Economists.
    • Handle: RePEc:ags:eaae08:43544
    DOI: 10.22004/ag.econ.43544
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    References listed on IDEAS

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    1. Roux, Cecile & Le Couedic, Philippe & Durand-Gasselin, Sabine & Luquet, Francois-Marie, 2000. "Consumption patterns and food attitudes of a sample of 657 low-income people in France," Food Policy, Elsevier, vol. 25(1), pages 91-103, February.
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