Browsing by Author "Salminen, Anni"

Recipes are an essential part of today’s cooking culture, both in consumers’ daily lives and in the teaching of home economics. Previous research focusing on recipes has hardly considered consumers’ views on what features are part of a successful and user-friendly recipe. In order to create recipes that meet the needs of consumers, it is necessary to find out what kind of recipes satisfy consumers. The study aimed to identify the features that consumers value in a good recipe. The research was carried out using qualitative methods. The data consists of eleven individual interviews with consumers. The interviews were conducted remotely. Expressions associated with the features of a good recipe were analyzed and classified using data-driven content analysis. The analysis was used to create two main categories: the selection and usage of the recipe. Both categories reflect the features consumers value in a good recipe. The research results provide an indication of what kind of features consumers value in a recipe. According to the study, there is no absolute “good recipe” that would appeal to all consumers. A good recipe makes it easier for consumers to cook and bake. It does not only contain features that are important for the use of the recipe, but it also fits the specific criteria that consumers use when choosing recipes. The recipe is chosen if it inspires customers, gives them new ideas, seems reliable, and quickly triggers a pleasant reaction. Using a recipe is considered worthwhile if following the recipe is easy and effortless so that the customer can achieve a successful outcome with the recipe. The result should match consumers' image of the recipe, which is created through written and visual communication. The research results can help in the design and implementation of recipes for home economics teachers and other professionals. Further research could be carried out to identify the sources consumers use to find new recipes and how the exceptional circumstances caused by the COVID-19 pandemic are visible in the use of recipes.