Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

Nowadays, the food industry has developed novel gluten free extruded snack type products made from pulses, which could be good candidates to promote pulse consumption as a sustainable product, while also satisfying consumer’s demand. Snack are large part of young people’s diets and impact health outcomes, so it is essential offer them snacks with better nutritional profile. In this study, 81 Spanish millennial consumers tasted “in situ” six different based on flour (lentil chickpea) marketed in Spain. The aim present study was: (a) evaluate consumers’ acceptance level new products; (b) segmentation understand difference between segments; (c) potential relationship their nutrition labelling acceptance. general, lentil formulations (with more protein, fat less fiber) obtained higher scores than those chickpea. addition, multidimensional statistical analysis, preference mapping, analysis agglomerative hierarchical clustering were performed. Consumers grouped into three clusters preferences, allowing detailed consumer selected snacks. Cluster 1 like samples salt, and, contrary, these preferred by 3. 2 group who snacks, regardless flavoring. It was observed that segments differ at least for saltiness. findings showed composition analyzed (as appears labelling) associated provide valuable information develop targeted specific market niches, such millennials. These data insights when trying anticipate