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Technical, economic and consumer barriers to the consumption of reduced fat bakery products

Jean A. McEwan (Jean A. McEwan is Research Co‐ordinator for Consumer and Sensory Sciences at Campden & Chorleywood Food Research Association, Chipping Campden, UK.)
Terry M. Sharp (Terry M. Sharp is Head of the Department of Baking and Cereal Processing, at Campden & Chorleywood Food Research Association, Chipping Campden, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2000

Abstract

Qualitative research with both consumers and industry representatives, in this MAFF‐funded project, allowed assessment of current barriers to the production and consumption of reduced fat bakery products. In addressing the way forward, there were four key areas where barriers existed: consumer attitudes, product quality (technical), economic and legislative issues. These must be tackled if reduced fat bakery products are to succeed in the marketplace.

Keywords

Citation

McEwan, J.A. and Sharp, T.M. (2000), "Technical, economic and consumer barriers to the consumption of reduced fat bakery products", Nutrition & Food Science, Vol. 30 No. 1, pp. 16-18. https://doi.org/10.1108/00346650010304710

Publisher

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MCB UP Ltd

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