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

Nutrition & Food Science

Volumn 30, Issue 1, 2000, Pages 16-18

  Mcewan, Jean A ^a   Sharp, Terry M ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

Baking industry; Consumer behaviour

Indexed keywords

EID: 0011152582     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650010304710     Document Type: Article

References (4)

1. FAC (1991), Food Advisory Committee Report on its Review of Food Labelling and Advertising 1990, HMSO, London.
2. McEwan, J.A. and Clayton, D. (1999), Consumer Barriers to the Consumption of Reduced Fat Bakery Products: A Qualitative Approach, CCFRA R&D Report 78.
3. McEwan, J.A. and Sharp, T.M. (1999), Barriers to the Production and Consumption of Reduced Fat Bakery Products: Summary Report, CCFRA R&D Report 85.
4. Sharp, T.M. (1999), Technical and Economic Barriers to the Production of Reduced Fat Bakery Products, CCFRA R&D Report 86.