Snack foods from brewing waste: consumer-led approach to developing sustainable snack options
ISSN: 0007-070X
Article publication date: 19 May 2020
Issue publication date: 15 October 2020
Abstract
Purpose
Using a consumer-led approach, the purpose of this research is to examine how consumers perceive new cereal-based snack food concepts using healthy brewers spent grain (BSG) as a sustainable and functional ingredient.
Design/methodology/approach
In-depth laddering interviews based on means–end chain theory were conducted with 40 healthy snack consumers in Dublin, Ireland.
Findings
Four hierarchical value maps (HVM) representing data from each snack concept dimensions were generated. The results identified the crispy crackers concept as the most promising for further development, followed by crispy sticks with dip, fruity biscuits and twisted breadsticks. Consumer cognitions regarding the crispy sticks with dip and fruity biscuits were more dominantly associated with a hedonic orientation, while crispy crackers and twisted breadsticks were more strongly associated with health- related dimensions. The HVMs also identified factors which could potentially prevent the acceptance of these snacks. Although consumers displayed a level of environmental consciousness regarding the perceived packaging type, outcomes also showed that the environmental benefit of using BSG in foods is not viewed as a means to attain a desired end state in the consumers’ mind. Our findings also suggest the rich protein content of BSG is not considered relevant in the context of a cereal snack product.
Practical implications
BSG is an abundant, low-cost, nutritious waste material which is available globally in large quantities. This study provides new actionable consumer insights with important implications for snack manufacturers regarding the design and development of cereal snack foods containing this healthy by-product.
Originality/value
This study contributes to a limited body of literature by illustrating which product characteristics are considered important for consumers when selecting healthy, cereal-based snack foods using BSG as an ingredient.
Keywords
Acknowledgements
This project was funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM).
Citation
Crofton, E.C. and Scannell, A.G.M. (2020), "Snack foods from brewing waste: consumer-led approach to developing sustainable snack options", British Food Journal, Vol. 122 No. 12, pp. 3899-3916. https://doi.org/10.1108/BFJ-08-2018-0527
Publisher
:Emerald Publishing Limited
Copyright © 2020, Emerald Publishing Limited