The Attitudes of European Consumers Toward Innovation in Bread; Interest of the Consumers Toward Selected Quality Attributes

J.L. Lambert , A. Le-Bail , R. Zuniga , I. Van-Haesendonck , E. Vnzeveren , C. Petit , M.C. Rosell , C. Collar , D. Curic , I. Colic-Baric , Marek Sikora , Rafał Ziobro


This survey concerns industrial bread making and has been carried out within the European project entitled EU‐FRESHBAKE (October 2006 to October 2009), which concerns the bake‐off technology. This technology consists in producing bread at industrial level (frozen most of the time) and to retail the bread in “baking stations” or in small vending shops. The objectives of this survey were (1) to better understand the attitude of the European innovations in bread and (2) to understand the main determinants of it. Two main categories of consumers were observed; (1) frequent (daily) buyers with a focus on quality and pleasure and (2) less frequent buyers (once a week) with a more pronounced interest in nutrition, shelf life and energy (process). The first group was named the “crust group” and the second one the “crumb group.” The “crumb group” seems to be the one that is the most interested in the outcomes of the EU‐FRESHBAKE project.
Author J.L. Lambert
J.L. Lambert,,
, A. Le-Bail
A. Le-Bail,,
, R. Zuniga
R. Zuniga,,
, I. Van-Haesendonck
I. Van-Haesendonck,,
, E. Vnzeveren
E. Vnzeveren,,
, C. Petit
C. Petit,,
, M.C. Rosell
M.C. Rosell,,
, C. Collar
C. Collar,,
, D. Curic
D. Curic,,
, I. Colic-Baric
I. Colic-Baric,,
et al.`
Journal seriesJournal of Sensory Studies, ISSN 0887-8250, e-ISSN 1745-459X, (A 30 pkt)
Issue year2009
Publication size in sheets0.75
Languageen angielski
Score (nominal)20
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2009 = 0.807; WoS Impact Factor: 2009 = 1.059 (2) - 2009=1.158 (5)
Citation count*
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Udział procentowyM. Sikora: 27%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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