Pólen como ingrediente funcional em pão: influência nas atitudes, percepção e expectativa gerada nos consumidores brasileiros.

Abstract

The search for a healthy lifestyle leads to a situation where several people start to take care of their health. From then on, they seek products of higher quality, preferably with health benefits, rich in vitamins, bioactive compounds, bioelements, and valuable nutrients. In this sense, bee pollen, which is rich in functional components, can satisfy these expectations when added to processed products and be better used as an ingredient in the food industry. One of the fastest-growing categories is the bakery category, mainly focused on producing artisanal or rustic bread, with the appeal of "more natural" or" healthier" because it does not contain synthetic additives in its composition. Thus, natural fermentation bread has been gaining market and winning more concerned about a healthier lifestyle. Given the above, we believe that it is important to study consumers' behavior concerning developing new products in the bakery sector. Thus, this study aimed to analyze the acceptance of artisanal hamburger bread added with bee pollen, as well as, how consumers perceive specific natural compounds for health promotion and their attitudes towards accepting this bread.