Technical, economic and consumer barriers to the consumption of reduced fat bakery products.

McEwan JA; Sharp TM

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Technical, economic and consumer barriers to the consumption of reduced fat bakery products.

机译：减少脂肪烘焙产品消费的技术，经济和消费者障碍。

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Information collected from 30 company interviews, consumer research and a bakery industry workshop, indicate four key barrier areas which must be tackled if reduced fat bakery products are to secure a successful place in the UK market: consumer attitudes, product quality, economic and legislative issues. Better communication with consumers and innovative packaging design; improved taste; lower production costs; and less restrictive fat guidelines are recommended to address these barriers to consumption.

机译：从30家公司访谈，消费者研究和烘焙行业研讨会中收集的信息表明，如果要降低脂肪的烘焙产品在英国市场上的成功地位，必须解决四个关键的障碍领域：消费者的态度，产品质量，经济和法律问题。与消费者更好的沟通和创新的包装设计;改善口味;降低生产成本;建议减少限制性的脂肪指南来解决这些食用障碍。

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来源
《Nutrition & Food Science》 |2000年第1期|共3页
作者
McEwan JA; Sharp TM;
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原文格式 PDF
正文语种 eng
中图分类营养卫生、食品卫生;
关键词
bakery products; low fat products; constraints; consumer attitudes; quality; legislation; production costs; taste; prices; communication; consumption; man; UK;

机译：烘焙产品;低脂产品;约束;消费者态度;质量;立法;生产成本;口味;价格;沟通;消费;人;英国;

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机译：减少脂肪烘焙产品消费的技术，经济和消费者障碍。
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Technical, economic and consumer barriers to the consumption of reduced fat bakery products.

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