Background. Cereal products, including bread, play a very important role in everyday diet.
As bread consumption has decreased significantly in Poland in recent years, it is very important to know consumers’ current preferences concerning bread consumption and purchase decisions.
Material and methods. The aim of the study was to evaluate consumers’ preferences concerning bread. The study was based on a questionnaire with 21 questions concerning bread consumption and purchase decisions.
Results. According to the respondents’ opinion, dark rye bread is the most frequently consumed bakery product. The largest number of respondents declared that they consumed bread several times a day. Sunflower, flaxseed and sesame seeds are the most preferable functional ingredients for fortification of bakery products. The most important factors affecting consumers’ purchase decisions are the sensory attractiveness of bread (taste and smell), its energy and dietetic value.
Conclusions. The comparison of the results of our research and the findings of earlier studies showed that in the last few years consumers have been less satisfied with bakery products available on the market. According to the respondents, between 2005 and 2015 the persistent decrease in bread consumption was chiefly caused by consumers’ following the trend of healthy nutrition and reduced consumption of cereal products. In view of the fact that more than a half of the respondents still recognise bread as a basic ingredient in their diet, it seems crucial for bread producers to continuously monitor their customers’ preferences and meet their expectations.
|MLA||Ciecierska, Marta, et al. "Preferencje konsumenckie na rynku pieczywa." Nauka Przyr. Technol. 12.1 (2018): 55-63. http://dx.doi.org/10.17306/J.NPT.00230|
|APA||Marta Ciecierska, Agata Warszycka, Jolanta Kowalska, Dorota Derewiaka, Beata Drużyńska, Ewa Majewska, Rafał Wołosiak (2018). Preferencje konsumenckie na rynku pieczywa. Nauka Przyr. Technol. 12 (1), 55-63 http://dx.doi.org/10.17306/J.NPT.00230|
|ISO 690||CIECIERSKA, Marta, et al. Preferencje konsumenckie na rynku pieczywa. Nauka Przyr. Technol., 2018, 12.1: 55-63. http://dx.doi.org/10.17306/J.NPT.00230|
Mikrobiologii i Oceny Żywności
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159