Cabral Diva, Moura Ana P, Fonseca Susana C, Oliveira Jorge C, Cunha Luís M
GreenUPorto-Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal.
DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal.
Foods. 2024 Jan 17;13(2):301. doi: 10.3390/foods13020301.
Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.
当前的消费驱动因素，尤其是那些与健康和福祉相关的因素，一直在影响谷物（尤其是大米）消费量下降的趋势，这是由于其典型的高血糖生成指数（GI）以及随之而来的对肥胖的影响。为了满足消费者的这一担忧，需要更多促进健康饮食习惯的食品创新。此类创新必须以消费者为导向才能成功，要了解消费者习惯的动态变化并回应消费者期望。本研究从欧洲主要消费者葡萄牙的角度，探讨了从购买到消费习惯以及欧洲市场的期望，以获取支持低血糖生成指数（GI）大米产品开发的见解。采用了混合方法。对于第一个定量问卷，招募了256名年龄在18 - 73岁的葡萄牙大米消费者。根据性别和大米消费情况选择了24个人进行深入访谈。结果证实，大米是参与者的主要配菜，主要在家中食用，由糙米烹制而成。消费驱动因素因供应过程阶段而异。在购买阶段，参与者通过比较产品的价格、品牌和大米种类，报告了大米动态市场带来的好处。在准备阶段，参与者报告了食谱和场合的适宜性，而在消费阶段，参与者根据米饭菜肴增强了他们的感官偏好。尽管一半的参与者对GI概念并不了解，但它被认为对健康饮食有趣且积极。消费者对产品的味道和天然性表示关注，更喜欢它尽可能接近家常菜。我们验证的负面看法被解释为是由于对GI概念缺乏了解。因此，建议开展提高认识行动和宣传活动来推广低GI大米产品。
