International Journal of Celiac Disease
ISSN (Print): 2334-3427 ISSN (Online): 2334-3486 Website: http://www.sciepub.com/journal/ijcd Editor-in-chief: Samasca Gabriel
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International Journal of Celiac Disease. 2020, 8(2), 44-49
DOI: 10.12691/ijcd-8-2-1
Open AccessArticle

Consumers’ Acceptance, Satisfaction in Consuming Gluten-free Bread: A Market Survey Approach

Marcell Toth1, , Gyula Vatai1 and Andras Koris1

1Department of Food Engineering, Szent Istvan University, Budapest, Hungary

Pub. Date: June 27, 2020

Cite this paper:
Marcell Toth, Gyula Vatai and Andras Koris. Consumers’ Acceptance, Satisfaction in Consuming Gluten-free Bread: A Market Survey Approach. International Journal of Celiac Disease. 2020; 8(2):44-49. doi: 10.12691/ijcd-8-2-1

Abstract

The market need for good quality gluten-free (GF) bakery products is in focus, due the increasing number of people with Celiac Disease (CD), Non-Celiac Gluten Sensitivity (NCGS) and the growing popularity of following GF diet as a trend. However scientific knowledge of the technically challenging GF bread making is growing, data regarding consumer market needs, opinions, trends and issues are insufficient. The present study was aimed to evaluate the consumer’s acceptance of available GF breads and their satisfaction. The data of the study reveal that approximately half of the people following GF diet have other different food related health problems parallel with CD or NCGS. The present study shows, that 70.8% of the asked consumers are dissatisfied with GF breads due their texture and taste, and for home baking consumers usually mix 2-3 or even more different GF flours, as they are displeased with the quality of the available mixes on their own. Overall, the most relevant problem for the consumers is the particularly higher price of the GF flours and breads.

Keywords:
Celiac disease gluten-free market needs consumer trends satisfaction

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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