Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
The FLAT BREAD MINE international research project, funded by PRIMA with EU support, explores innovative technologies and reformulations to develop healthy flatbreads for Mediterranean consumers. A survey across eight Mediterranean countries examined consumption habits, preferences, perceptions, and...
| Autores: | , , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/402891 |
| Acceso en línea: | http://hdl.handle.net/10261/402891 https://api.elsevier.com/content/abstract/scopus_id/105017626408 |
| Access Level: | acceso abierto |
| Palabra clave: | Flatbread industry Gluten-free Innovative flours Mediterranean area Part-baked gluten-free bread flours |
| Sumario: | The FLAT BREAD MINE international research project, funded by PRIMA with EU support, explores innovative technologies and reformulations to develop healthy flatbreads for Mediterranean consumers. A survey across eight Mediterranean countries examined consumption habits, preferences, perceptions, and openness to innovation. Statistical analyses, including logistic and linear regressions, and principal component analysis (PCA), were applied. PCA identified three distinct consumer segments: Mindful (34 %), Aesthetic (32 %), and Practical (34 %), prioritizing nutrition, sensory qualities, and convenience, respectively. The Mindful group showed the strongest interest in innovation, positioning them as the primary target group for project outcomes. Geographic origin strongly influenced preferences: Middle Eastern consumers favoured double-layered flatbreads and considered them essential, while Europeans preferred single-layered types for their gastronomic and health appeal. Pita was the most popular variety (45.9 %). Taste and texture were major drawbacks of gluten-free flatbreads. Part-baked flatbreads were seldom consumed (∼16 %) largely due to misconceptions, though interest was higher for shelf storage (40.6 %) than for frozen (24.8 %). The most accepted alternative flours were durum wheat (59.7 %), corn (53.1 %), and oat (53 %). Overall, the study enhances understanding of flatbread preferences in the Mediterranean area, underscoring the importance of cultural origin and consumer attitudes in driving innovation in the flatbread industry. |
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