Foods with increased protein content: A qualitative study on European consumer preferences and perceptions
Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Banovic, Marija [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2018transfer abstract |
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| Schlagwörter: |
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| Umfang: |
11 |
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| Übergeordnetes Werk: |
Enthalten in: Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST - Chen, Jiahui ELSEVIER, 2022, determinants and consequences of eating and drinking, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:125 ; year:2018 ; day:1 ; month:06 ; pages:233-243 ; extent:11 |
| Links: |
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| DOI / URN: |
10.1016/j.appet.2018.01.034 |
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ELV042499461 |
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| 520 | |a Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. | ||
| 520 | |a Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. | ||
| 650 | 7 | |a Foods with increased protein content |2 Elsevier | |
| 650 | 7 | |a Consumer preferences |2 Elsevier | |
| 700 | 1 | |a Arvola, Anne |4 oth | |
| 700 | 1 | |a Pennanen, Kyösti |4 oth | |
| 700 | 1 | |a Duta, Denisa E. |4 oth | |
| 700 | 1 | |a Brückner-Gühmann, Monika |4 oth | |
| 700 | 1 | |a Lähteenmäki, Liisa |4 oth | |
| 700 | 1 | |a Grunert, Klaus G. |4 oth | |
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10.1016/j.appet.2018.01.034 doi GBV00000000000502.pica (DE-627)ELV042499461 (ELSEVIER)S0195-6663(17)31796-8 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Banovic, Marija verfasserin aut Foods with increased protein content: A qualitative study on European consumer preferences and perceptions 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content Elsevier Consumer preferences Elsevier Arvola, Anne oth Pennanen, Kyösti oth Duta, Denisa E. oth Brückner-Gühmann, Monika oth Lähteenmäki, Liisa oth Grunert, Klaus G. oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:233-243 extent:11 https://doi.org/10.1016/j.appet.2018.01.034 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 233-243 11 |
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10.1016/j.appet.2018.01.034 doi GBV00000000000502.pica (DE-627)ELV042499461 (ELSEVIER)S0195-6663(17)31796-8 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Banovic, Marija verfasserin aut Foods with increased protein content: A qualitative study on European consumer preferences and perceptions 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content Elsevier Consumer preferences Elsevier Arvola, Anne oth Pennanen, Kyösti oth Duta, Denisa E. oth Brückner-Gühmann, Monika oth Lähteenmäki, Liisa oth Grunert, Klaus G. oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:233-243 extent:11 https://doi.org/10.1016/j.appet.2018.01.034 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 233-243 11 |
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10.1016/j.appet.2018.01.034 doi GBV00000000000502.pica (DE-627)ELV042499461 (ELSEVIER)S0195-6663(17)31796-8 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Banovic, Marija verfasserin aut Foods with increased protein content: A qualitative study on European consumer preferences and perceptions 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content Elsevier Consumer preferences Elsevier Arvola, Anne oth Pennanen, Kyösti oth Duta, Denisa E. oth Brückner-Gühmann, Monika oth Lähteenmäki, Liisa oth Grunert, Klaus G. oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:233-243 extent:11 https://doi.org/10.1016/j.appet.2018.01.034 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 233-243 11 |
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10.1016/j.appet.2018.01.034 doi GBV00000000000502.pica (DE-627)ELV042499461 (ELSEVIER)S0195-6663(17)31796-8 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Banovic, Marija verfasserin aut Foods with increased protein content: A qualitative study on European consumer preferences and perceptions 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content Elsevier Consumer preferences Elsevier Arvola, Anne oth Pennanen, Kyösti oth Duta, Denisa E. oth Brückner-Gühmann, Monika oth Lähteenmäki, Liisa oth Grunert, Klaus G. oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:233-243 extent:11 https://doi.org/10.1016/j.appet.2018.01.034 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 233-243 11 |
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10.1016/j.appet.2018.01.034 doi GBV00000000000502.pica (DE-627)ELV042499461 (ELSEVIER)S0195-6663(17)31796-8 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Banovic, Marija verfasserin aut Foods with increased protein content: A qualitative study on European consumer preferences and perceptions 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. Foods with increased protein content Elsevier Consumer preferences Elsevier Arvola, Anne oth Pennanen, Kyösti oth Duta, Denisa E. oth Brückner-Gühmann, Monika oth Lähteenmäki, Liisa oth Grunert, Klaus G. oth Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:233-243 extent:11 https://doi.org/10.1016/j.appet.2018.01.034 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 233-243 11 |
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Enthalten in Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST Amsterdam [u.a.] volume:125 year:2018 day:1 month:06 pages:233-243 extent:11 |
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However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. 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Foods with increased protein content: A qualitative study on European consumer preferences and perceptions |
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Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. |
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Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. |
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Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between ‘inherently rich in protein’ and ‘artificially increased protein’. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with ‘increased protein’ content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded. |
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