The market need for good quality gluten-free (GF) bakery products is in focus, due the increasing number of people with Celiac Disease (CD), Non-Celiac Gluten Sensitivity (NCGS) and the growing popularity of following GF diet as a trend. However scientific knowledge of the technically challenging GF bread making is growing, data regarding consumer market needs, opinions, trends and issues are insufficient. The present study was aimed to evaluate the consumer’s acceptance of available GF breads and their satisfaction. The data of the study reveal that approximately half of the people following GF diet have other different food related health problems parallel with CD or NCGS. The present study shows, that 70.8% of the asked consumers are dissatisfied with GF breads due their texture and taste, and for home baking consumers usually mix 2-3 or even more different GF flours, as they are displeased with the quality of the available mixes on their own. Overall, the most relevant problem for the consumers is the particularly higher price of the GF flours and breads.

• MeSH
• Diet, Gluten-Free * economics   MeSH
• Celiac Disease diet therapy   economics   complications   MeSH
• Bread economics   statistics & numerical data   MeSH
• Consumer Behavior * economics   statistics & numerical data   MeSH
• Food Quality MeSH
• Humans MeSH
• Marketing MeSH
• Flour economics   MeSH
• Food Hypersensitivity epidemiology   complications   MeSH
• Eating MeSH
• Surveys and Questionnaires MeSH
• Cooking statistics & numerical data   MeSH
• Check Tag
• Humans MeSH
• Male MeSH
• Female MeSH
• Publication type
• Research Support, Non-U.S. Gov't MeSH
• Geographicals
• Hungary MeSH

K nejdůležitějším faktorům působícím na spotře­bu potravin patří vývoj koupěschopné poptávky. Změny v koupěschopné poptávce se promítly i do spotřeby potravin (snížení spotřeby živočiš­ných potravin a růst spotřeby potravin rostlinné­ho původu). Po růstu koupěschopné poptávky je ; v současné době zřejmá její stagnace a ta přináší i změnu poptávky směrem k preferenci levnějších potravin, protože spotřebitelská cena je stále velmi ' důležitým faktorem ovlivňujícím poptávku. Ve sle­dovaném období (2000-2011) se celková spotřeba potravin zvýšila, zejména vzrostla spotřeba rost­linných produktů. U většiny potravinářských vý­robků došlo ke zvýšení nebo stagnaci spotřeby, než k jejímu snížení. K výraznějšímu snížení spo­třeby došlo pouze u hovězího masa, chleba a li­hovin. Naopak k nejvyššímu zvýšení spotřeby do­šlo u nealkoholických nápojů, pšeničného pečiva, ostatních mléčných výrobků, sýrů, másla, vína, ' jižního ovoce a výrobků z obilovin celkem. Vývoj spotřeby do značné míry závisí na vývoji ekono­miky, ale ani při nepříznivém vývoji neočekáváme výrazné snížení hmotné spotřeby (biologický cha­rakter výživy). Vývoj spotřeby není jednoznačně . nepříznivý ani z hlediska výživových požadavků (kladem je zejména zvyšující se spotřeba ovoce a zeleniny i mlékárenských výrobků).

Development of effective demand belongs to the most important factors acting on the food con­sumption. Changes of effective demand are reflec­ted in food consumption (reducing of consumption of animal foods and increase of consumption of foods of plant origin). After the growth of effective; demand is currently evident the stagnation, and it also brings a change in demand towards che­aper food preference, because the retail price is still a very important factor affecting the demand. In the observed period (2000-2011) the total food consumption has increased, especially increased consumption of plant products. The majority of food products has been increased or stagnation consumption than for its reduction. Significant decrease in consumption occurred only beef, bread and spirits. In contrast, the highest increase in consumption occurred in soft drinks, bread wheat, other dairy products, cheese, butter, wine, tropical fruit and cereal products in total. The de­velopment of consumption depends largely on the economy, but even under adverse development we do not expect a significant reduction in ma­terial consumption (biological nature of nutrition). Development of consumption is neither clearly negative nor the nutritional requirements (positive is particularly the increasing consumption of fruits and vegetables as well dairy products).

• MeSH
• Bread statistics & numerical data   MeSH
• Nutritional Physiological Phenomena MeSH
• Humans MeSH
• Butter statistics & numerical data   MeSH
• Meat statistics & numerical data   utilization   MeSH
• Dairy Products statistics & numerical data   MeSH
• Fruit supply & distribution   MeSH
• Alcohol Drinking MeSH
• Food and Beverages * statistics & numerical data   supply & distribution   MeSH
• Socioeconomic Factors MeSH
• Check Tag
• Humans MeSH

• MeSH
• Bacteria isolation & purification   growth & development   MeSH
• Bread microbiology   statistics & numerical data   MeSH
• Fungi isolation & purification   growth & development   MeSH
• Food Handling methods   MeSH
• Food Packaging MeSH
• Food Microbiology methods   MeSH