Work

Study of Influencing Factors in Consumer Attitude, Consumption, and Purchasing Frequency in the Market of Flour and Bakery Products in Greece

Year: 2025

Type: article

Abstract: (1) Background: This research aims to determine the main factors that influence: (i) purchase decisions for flour and bakery products, (ii) consumer preferences, attitudes, and consumption frequency of those products, and (iii) the degree of knowledge and confidence in innovative functional food products. (2) Methods: Questionnaires were randomly distributed to 639 Greek citizens aged 18–75 years. The statistical analysis included Chi-Square, Kruskal–Walis H, and Mann–Whitney U tests, and Spearman correlations. (3) Results: Flour purchasing decisions were influenced by age, income, marital status, and education, while bakery products were widely regarded as nutritious. Women and older individuals were more knowledgeable regarding alternative flours. Trust in functional products increased with age, marital status, household minor and adult size, and income. (4) Conclusions: Several demographic characteristics may affect the purchasing decisions and attitude towards flour, bakery, and functional food products.

Source: Dietetics

DOI: 10.3390/dietetics4040048

Authors: Despina Chatziharalambous, Antonios E. Koutelidakis

Institution: University of the Aegean

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,207