TY - JOUR

T1 - Acceptance and willingness to pay for health-enhancing bakery products

T2 - empirical evidence for young urban Russian consumers

AU - Bruschi, Viola

AU - Teuber, Ramona

AU - Dolgopolova, Irina

PY - 2015

Y1 - 2015

N2 - Our study provides first empirical evidence on young Russian consumers’ attitudes towards novel functional bakery products. We employ two different bakery products, namely bread rolls and biscuits, in our experimental auctions. Both products are derived from purple wheat, an old wheat variety that is naturally rich in anthocyanins (ACNs). ACNs are assumed to possess anti-inflammatory, anticancer, anti-diabetic and ocular health enhancing properties. Participants are 207 students aged 18-30 years from Moscow and Irkutsk. Our results indicate a low level of knowledge about ACNs among participants. Nevertheless, our results also show that in the presence of information about the health-enhancing characteristics most participants value these products over base products. Our findings also reinforce the idea that the base product matters. Purple wheat bread rolls were better accepted than purple wheat biscuits. However, our results also highlight that the information strategy matters. Participants in our study exhibited a higher willingness to pay for purple wheat biscuits under an old variety information scenario in comparison to an anthocyanin information scenario. Moreover, while our results indicate no significant difference in the perception of the anthocyanin attribute between the two cities, the perception of old grain variety products was slightly different. The share of respondents considering old variety products as healthy was significantly higher in Irkutsk, whereas the share of respondents considering these products as exclusive was significantly higher in Moscow. Thus, while planning future marketing strategies such differences in underlying motives should be taken into account.

AB - Our study provides first empirical evidence on young Russian consumers’ attitudes towards novel functional bakery products. We employ two different bakery products, namely bread rolls and biscuits, in our experimental auctions. Both products are derived from purple wheat, an old wheat variety that is naturally rich in anthocyanins (ACNs). ACNs are assumed to possess anti-inflammatory, anticancer, anti-diabetic and ocular health enhancing properties. Participants are 207 students aged 18-30 years from Moscow and Irkutsk. Our results indicate a low level of knowledge about ACNs among participants. Nevertheless, our results also show that in the presence of information about the health-enhancing characteristics most participants value these products over base products. Our findings also reinforce the idea that the base product matters. Purple wheat bread rolls were better accepted than purple wheat biscuits. However, our results also highlight that the information strategy matters. Participants in our study exhibited a higher willingness to pay for purple wheat biscuits under an old variety information scenario in comparison to an anthocyanin information scenario. Moreover, while our results indicate no significant difference in the perception of the anthocyanin attribute between the two cities, the perception of old grain variety products was slightly different. The share of respondents considering old variety products as healthy was significantly higher in Irkutsk, whereas the share of respondents considering these products as exclusive was significantly higher in Moscow. Thus, while planning future marketing strategies such differences in underlying motives should be taken into account.

U2 - 10.1016/j.foodqual.2015.07.008

DO - 10.1016/j.foodqual.2015.07.008

M3 - Journal article

VL - 46

SP - 79

EP - 91

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -