Pães de fermentação natural: percepções e atitudes dos consumidores

Abstract

The NF process is a trend in the bakery area that meets consumer desires for more natural and healthier products. Therefore, this project aimed to study consumers' perceptions and attitudes about SFB consumption and its nutritional aspects. For this, an online survey was conducted to assess consumers' knowledge about the product and the SFB production process. The questionnaire was divided into five sessions for characterizing and analyzing the profile of consumers; was applied through dissemination on social networks and by email, through Google forms, obtaining 191 valid responses, the data were analyzed using the IBM SPSS Statistics software version 22. The results indicated that the consumption and purchase of SFB were diverse aspects, such as sensorial, healthiness and because they are more natural products. It was observed that consumers' knowledge about the SFB production process is recurrent, 85.86% of the participants know about the subject, and 53.6% identify its characteristics, such as sensory characteristics, terms associated with the use of natural fermentation and health benefits. Despite consumers' prior knowledge about SFB, it was noted that it is still necessary to better disseminate the product concept and production process, making consumers aware of its real benefits, as well as the reading of labels. The results obtained in this study will contribute to the development of new products, commercialization, marketing strategies and consumer awareness, in order to help diversify healthier and more natural products for the bakery sector.