ArticleFoods (Basel, Switzerland)2026
Development and Validation of a Multidimensional Consumer Assessment Framework for Alternative-Ingredient Bakery and Confectionery Products: Implications for Nutrition Methodology and Sustainable Diet Research.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
BACKGROUND/
objectivesThe transition toward healthier and more sustainable diets has increased the need for reformulated bakery and confectionery products formulated with alternative ingredients. However, validated instruments for assessing consumer acceptance of these products remain limited. This study aimed to develop and psychometrically validate a multidimensional assessment framework integrating food choice motives, green (environmental) values, health consciousness, perceived nutritional value, willingness to pay a premium, and purchase intention.
methodsA cross-sectional survey was conducted among 504 consumers in Romania using an online questionnaire. The instrument was developed by adapting established scales and by developing a new Perceived Nutritional Value scale. Dimensionality was evaluated using exploratory (EFA) and confirmatory (CFA) factor analyses. Temporal stability was assessed in an independent test-retest subsample (
resultsEFA (KMO = 0.933) and CFA (CFI = 0.965, TLI = 0.959, RMSEA = 0.061, SRMR = 0.033) supported the proposed six-factor structure. All constructs demonstrated excellent internal consistency (Cronbach's α: 0.898-0.938), convergent validity (AVE: 0.790-0.889), discriminant validity (HTMT < 0.77), and good-to-excellent test-retest reliability (ICC: 0.82-0.91). Perceived nutritional value was positively and significantly associated with both willingness to pay and purchase intention, and willingness to pay partially mediated the association between perceived nutritional value and purchase intention. The structural model explained 46.1% of the variance in purchase intention; all hypothesized relationships were supported, and the findings remained stable in the sensitivity analysis.
conclusionsThe proposed framework demonstrated good psychometric performance and provides a theory-informed measurement framework for assessing consumer acceptance of reformulated bakery and confectionery products. It may support future nutrition research, consumer studies, and the evaluation of food reformulation strategies aimed at promoting healthier and more sustainable dietary choices.
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