TY  - JOUR
AB  - 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.
VL  - 30
IS  - 1
SN  - 0034-6659
DO  - 10.1108/00346650010304710
UR  - https://doi.org/10.1108/00346650010304710
AU  - McEwan Jean A.
AU  - Sharp Terry M.
PY  - 2000
Y1  - 2000/01/01
TI  - Technical, economic and consumer barriers to the consumption of reduced fat bakery products
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 16
EP  - 18
Y2  - 2024/05/10
ER  -