01 mrt Sourdough bread and consumer perceptions
Nowadays these old principles have been re-introduced on an industrial scale using contemporary technologies. It is widely felt that bread made according to these methods stands out in flavour, texture and nutritional value.
So far limited research had been done to understand consumers’ perception of these products. Together with Maastricht University and Pandriks Bake Off bakeries, Keep Food Simple has initiated a project to assess the impact of health-promoting messages and the value of perceived authenticity on consumers’ purchasing decisions.
More information on our bread making projects can be found here.