Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail
Across the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celiac disease to a range of health complications and discomfort for those who are gluten-intolerant. In this research, 7296 gluten-free consumers across 13 European countries responded to an online survey on the 33 types of gluten-free products purchased, how frequently they purchased them, their satisfaction with gluten-free quality and availability, the problems they have experienced, and the strategies they have employed to cope with these problems. The investigation examines whether and how these consumer attitudes and behaviors differ between those diagnosed with celiac disease, those who are gluten-intolerant, and those who are caregivers for others with a gluten-free diet. The results show that significant differences existed for all these habits and issues across the three gluten-free consumer groups. Specifically, caregivers purchased most of the gluten-free product types more frequently than the other two groups, experienced more availability problems, and were more likely to shop at multiple stores or make their own gluten-free products. Celiac-diagnosed consumers tended to buy gluten-free products more frequently than those who are gluten-intolerant, and they tended to be the most satisfied with the quality and range of gluten-free offerings. Despite purchasing frequency differences between the groups, the results suggest a similar hierarchy of gluten-free products that could provide the foundation for a European gluten-free food basket.
Authors
- Dominika Guzek (ORCID: https://orcid.org/0000-0002-0784-3604)
- Teresa Briz (ORCID: https://orcid.org/0000-0002-0291-7870)
- Beatriz Urbano (ORCID: https://orcid.org/0000-0002-3622-5223)
- David Dean (ORCID: https://orcid.org/0000-0003-2534-8065)
- Sophie van den Berg (ORCID: https://orcid.org/0000-0001-5501-8687)
- Maya S. Bassil (ORCID: https://orcid.org/0000-0001-9996-1300)
- Eirini Bathrellou (ORCID: https://orcid.org/0000-0003-1344-2505)
- Güler Atasoy (ORCID: https://orcid.org/0000-0001-8032-0052)
- Philippe Mongondry (ORCID: https://orcid.org/0000-0002-6972-3886)
- Frank Vriesekoop (ORCID: https://orcid.org/0000-0001-7129-9992)
- Elena Hadjimbei (ORCID: https://orcid.org/0000-0002-9098-0342)
- Meropi Kontogianni (ORCID: https://orcid.org/0000-0003-3168-8867)
- Hussein F. Hassan (ORCID: https://orcid.org/0000-0003-4215-6815)
- Mahir Turhan (ORCID: https://orcid.org/0000-0001-6664-2223)
- Dominika Głąbska (ORCID: https://orcid.org/0000-0001-8588-7357)
- Meike Rombach (ORCID: https://orcid.org/0000-0003-4014-6875)
- Amalia G. M. Scannell (ORCID: https://orcid.org/0000-0001-5051-7436)
- Wim de Koning (ORCID: https://orcid.org/0000-0003-1773-3510)
- Sanna Arnala
- Vilma Xhakollari (ORCID: https://orcid.org/0000-0001-9318-1039)
- Lilian Ossel (ORCID: https://orcid.org/0009-0001-6585-6075)
- Puja Rauniyar
- Hoa Le Viet
- Sirasit Laophetsakunchai
- Stavroula Chrysostomou
Institutions
- University College Dublin (IE)
- Universidad de Valladolid (ES)
- Warsaw University of Life Sciences (PL)
- Lincoln University (NZ)
- European University Cyprus (CY)
- Harokopio University of Athens (GR)
- Finnish Coeliac Society (FI)
- Mersin Üniversitesi (TR)
- Lebanese American University (LB)
- Qatar University (QA)
- University of Reading (GB)
- Universidad Politécnica de Madrid (ES)
- Harper Adams University (GB)
- University of Bologna (IT)
Publication Details
- Journal
- Foods
- Published
- 2024-10-02
- DOI
- https://doi.org/10.3390/foods13193152
- Citations
- 10
- Primary Topic
- Celiac Disease Research and Management
- Type
- article
- Field-Weighted Citation Impact
- 4.64
Funders
- Coeliac UK
- Keliakialiitto