engleski

Consumers' behaviour regarding bread and baking counsumption

Bread and other foodstuffs from cereals are fundamental food in many part of the world. However, consumer preferences, especially in western countries are changing. Conventional bread (white bread) often is replaced with healthier kinds of bread: bread with seeds, bread of integral flour etc. The aim of this paper was to research consumer preferences and their behavior regarding bread and baking in Eastern Croatia. Results of a market research study based on questionnaire (n=100) are presented on consumer trends in consumption of bread and small bakery products in 2011. Findings are discussed with reference to: frequency of consumption ; consumption patterns ; consumer preferences for particular types of bread and baking ; eating habits etc. Average bread consumption of respondents is 83 kg p.c. per year. Consumers mostly buy bread daily (69%) and baking a few times in week (48%). Consumers prefer mixed and brown bread while among baking they prefer rolls and croissants. Consumers mostly purchase bread in bakeries. The most preferred bread characteristic is taste and freshness. Respondents claim to consume bread 2.3 times per day (almost equally distributed between meals) when bread take very important role in complete meal.

bread ; baking ; consumers' preferences ; consumption pattern

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