Abstract
Introduction
Wheat represents a major human food contributor and is one of the largest and economically most important crops in Sweden, as well as globally, contributing to national food and nutritional security through providing high physical (e.g. taste, flavor, aroma, and color) and nutritional (e.g. protein, minerals, phytochemicals, and amino acids) value. Eating food produced by wheat is undoubtedly very common, but in recent times both cultivation and sales have been affected by several aggravating circumstances. Examples are connected to ongoing climate change and arising problems related to weather conditions and plant protection, as well as a growing number of consumers experiencing allergic reactions to wheat (due to the presence of antinutrients). Consequently, there is now a growing demand for varieties that can not only cope with new climate conditions but also meet a multitude of consumer demand for more health promoting wheat products with enhanced and/or modified physical and nutritional qualities that reduces negative health consequences.
The aim of this study is thus to explore Swedish consumers´ awareness, attitudes and preferences towards using plant breeding in developing cereals in general and the special case of ancient cereals.
Material and method
Data was collected during september 2023 in Sweden by using an online questionnaire in Swedish and answered by a consumer panel. In total 1000 complete datasets were registered and used for the analysis. Demographics (gender, age and level of education) and consumption frequencies of cereal products was collected. The questionnaire did also cover awareness of ancient cereals, sour dough, sprouting and whole grain, as well as data for plant breeding neophobia and attitudes towards plant breeding.
Results
Preliminary results show that bread is the cereal/wheat product that is eaten most, followed by pasta and cereals/müsli. Awareness of sourdough and wholegrain is high, whrereas awareness of sprouting is lower. Additional results and conclusions will be presented and discussed during the conference.
Wheat represents a major human food contributor and is one of the largest and economically most important crops in Sweden, as well as globally, contributing to national food and nutritional security through providing high physical (e.g. taste, flavor, aroma, and color) and nutritional (e.g. protein, minerals, phytochemicals, and amino acids) value. Eating food produced by wheat is undoubtedly very common, but in recent times both cultivation and sales have been affected by several aggravating circumstances. Examples are connected to ongoing climate change and arising problems related to weather conditions and plant protection, as well as a growing number of consumers experiencing allergic reactions to wheat (due to the presence of antinutrients). Consequently, there is now a growing demand for varieties that can not only cope with new climate conditions but also meet a multitude of consumer demand for more health promoting wheat products with enhanced and/or modified physical and nutritional qualities that reduces negative health consequences.
The aim of this study is thus to explore Swedish consumers´ awareness, attitudes and preferences towards using plant breeding in developing cereals in general and the special case of ancient cereals.
Material and method
Data was collected during september 2023 in Sweden by using an online questionnaire in Swedish and answered by a consumer panel. In total 1000 complete datasets were registered and used for the analysis. Demographics (gender, age and level of education) and consumption frequencies of cereal products was collected. The questionnaire did also cover awareness of ancient cereals, sour dough, sprouting and whole grain, as well as data for plant breeding neophobia and attitudes towards plant breeding.
Results
Preliminary results show that bread is the cereal/wheat product that is eaten most, followed by pasta and cereals/müsli. Awareness of sourdough and wholegrain is high, whrereas awareness of sprouting is lower. Additional results and conclusions will be presented and discussed during the conference.
| Original language | English |
|---|---|
| Publication status | Published - 2024-Jun-19 |
| Event | 13th International Conference on Culinary Arts and Sciences - Högskolan Kristianstad, Kristianstad, Sweden Duration: 2024-Jun-17 → 2024-Jun-20 Conference number: 13 https://www.hkr.se/en/collaboration/iccas-2024/ |
Conference
| Conference | 13th International Conference on Culinary Arts and Sciences |
|---|---|
| Abbreviated title | ICCAS |
| Country/Territory | Sweden |
| City | Kristianstad |
| Period | 24-06-17 → 24-06-20 |
| Internet address |
Swedish Standard Keywords
- Food Science (40103)