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...

ver descrição completa

Detalhes bibliográficos
Autores: Doumani, Nour, Al-Dmoor, Haneen Hanee, Helou, Cynthia, Novotni, Dubravka, Papageorgiou, Maria, Pasqualone, Antonella, Rosell, Cristina M., Valdramidis, Vasilis, Vurro, Francesca, Le-Bail, Alain, Le-Bail, Patricia
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2025
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/402891
Acesso em linha:http://hdl.handle.net/10261/402891
https://api.elsevier.com/content/abstract/scopus_id/105017626408
Access Level:Acceso aberto
Palavra-chave:Flatbread industry
Gluten-free
Innovative flours
Mediterranean area
Part-baked
gluten-free bread
flours
id ES_b2256f2a88ddf4e2128f2965eaa53fa0
oai_identifier_str oai:digital.csic.es:10261/402891
network_acronym_str ES
network_name_str España
repository_id_str
spelling Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptanceDoumani, NourAl-Dmoor, Haneen HaneeHelou, CynthiaNovotni, DubravkaPapageorgiou, MariaPasqualone, AntonellaRosell, Cristina M.Valdramidis, VasilisVurro, FrancescaLe-Bail, AlainLe-Bail, PatriciaFlatbread industryGluten-freeInnovative floursMediterranean areaPart-bakedgluten-free breadfloursThe 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.This paper is supported by the PRIMA programme under grant agreement No. 2031, project Flat Bread of Mediterranean area: INnovation & Emerging process & technology (FLAT BREAD MINE). The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union's Framework Programme for Research and Innovation.Peer reviewedElsevierEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/402891https://api.elsevier.com/content/abstract/scopus_id/105017626408reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésLwtThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.lwt.2025.118586https://doi.org/10.1016/j.lwt.2025.118586Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4028912026-05-22T06:33:51Z
dc.title.none.fl_str_mv Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
title Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
spellingShingle Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
Doumani, Nour
Flatbread industry
Gluten-free
Innovative flours
Mediterranean area
Part-baked
gluten-free bread
flours
title_short Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
title_full Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
title_fullStr Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
title_full_unstemmed Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
title_sort Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
dc.creator.none.fl_str_mv Doumani, Nour
Al-Dmoor, Haneen Hanee
Helou, Cynthia
Novotni, Dubravka
Papageorgiou, Maria
Pasqualone, Antonella
Rosell, Cristina M.
Valdramidis, Vasilis
Vurro, Francesca
Le-Bail, Alain
Le-Bail, Patricia
author Doumani, Nour
author_facet Doumani, Nour
Al-Dmoor, Haneen Hanee
Helou, Cynthia
Novotni, Dubravka
Papageorgiou, Maria
Pasqualone, Antonella
Rosell, Cristina M.
Valdramidis, Vasilis
Vurro, Francesca
Le-Bail, Alain
Le-Bail, Patricia
author_role author
author2 Al-Dmoor, Haneen Hanee
Helou, Cynthia
Novotni, Dubravka
Papageorgiou, Maria
Pasqualone, Antonella
Rosell, Cristina M.
Valdramidis, Vasilis
Vurro, Francesca
Le-Bail, Alain
Le-Bail, Patricia
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Flatbread industry
Gluten-free
Innovative flours
Mediterranean area
Part-baked
gluten-free bread
flours
topic Flatbread industry
Gluten-free
Innovative flours
Mediterranean area
Part-baked
gluten-free bread
flours
description 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.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/402891
https://api.elsevier.com/content/abstract/scopus_id/105017626408
url http://hdl.handle.net/10261/402891
https://api.elsevier.com/content/abstract/scopus_id/105017626408
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Lwt
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.lwt.2025.118586
https://doi.org/10.1016/j.lwt.2025.118586
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869417029758353408
score 15,81155

Registros relacionados