In order to increase the consumption of wholegrain products or grain products with
functional properties, it is important to understand consumer beliefs about such products and …

The objective of this study was to increase our understanding of consumers' product related
expectations that may influence their willingness to use whole grain (WG) foods. Consumers' …

Using a survey, this study investigated public perceptions relating to different healthy grain
foods (bread, pasta and biscuits) and how these perceptions are influenced by gender …

Whole grains may assist in reducing risk of non-communicable disease, but consumption is
limited in many countries. In Australia, the reasons for poor consumption are not well …

Using a survey, this study investigated public perceptions relating to different healthy grain
foods (bread, pasta and biscuits) and how these perceptions are influenced by gender …

ObjectiveTo explore current awareness and perceptions of whole grain foods and perceived
barriers and facilitators of whole grain consumption. DesignFocus groups were conducted to …

The objective of the present study was to explore the impact of health-related messages on
the perceived overall healthiness and consumers' likelihood to buy cereal-based products or …

Purpose The health benefits of whole grains are well established, yet intake remains below
recommendations. Knowledge and familiarity with whole grains may increase short-term …

Objectives: The consumption of whole grains is widely recognised as healthy and included
in several national dietary guidelines. Despite that, the consumption of whole grain products …

The food-based dietary guidelines in the Scandinavian countries that recommend an intake
of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from …