Consumer Satisfaction with the Quality and Availability of Gluten-Free Products

Nada Knežević, Sven Karlović, Krisztina Takács, Viktória Szűcs, Sara Knežević, Marija Badanjak Sabolović and Suzana Rimac Brnčić ()
Additional contact information
Nada Knežević: Corporate Development, Podravka Food Industry, 48000 Koprivnica, Croatia
Sven Karlović: Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Krisztina Takács: Department of Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Viktória Szűcs: Hungarian Chamber of Agriculture, 1119 Budapest, Hungary
Sara Knežević: Faculty of Medicine, University of Rijeka, 51000 Rijeka, Croatia
Marija Badanjak Sabolović: Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Suzana Rimac Brnčić: Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia

Sustainability, 2024, vol. 16, issue 18, 1-15

Abstract: The aim of this study is to investigate consumer attitudes toward the quality and availability of gluten-free products. For this purpose, quantitative research was conducted using a questionnaire completed by 107 respondents who consumed gluten-free products. The results of the research showed that most consumers prepared their own meals, paid attention to ingredients, and strictly adhered to a gluten-free diet. About 10% of the respondents declared that they occasionally did not follow a gluten-free diet. Respondents were generally not satisfied with the price and availability of gluten-free products on the market. An additional aggravating circumstance for them when eating out was that restaurants generally do not have a sufficient selection of gluten-free dishes in their daily offer. Although most of them stated that they buy basic, well-known gluten-free products, they want to try new products with different, new flavors. This demand offers food manufacturers the opportunity to capitalize on the rapidly growing gluten-free market by developing creative and sustainable products that not only meet dietary requirements but also exceed consumer expectations. By focusing on innovation and variety, companies can participate in a profitable market while contributing to the growth of a more sustainable economy. The results of this study pointed to consumer preferences that could be used to influence the improvement and development of new gluten-free products, which are on the rise and will have a better nutritional quality and thus had a positive impact on health.

Keywords: gluten-free food; gluten-free products; consumer satisfaction; consumer research (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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