Anna Dittmann
Anna Dittmann studied Oecotrophology at the University of Applied Sciences in Fulda from 2015 to 2018, followed by a Master’s degree in Nutrition and Food Sciences at the University of Kiel from 2018 to 2020. During her semester abroad at the University of Helsinki, she had the opportunity to focus on various topics related to sustainable consumption. In her Master’s thesis, she explored consumer awareness of the connection between meat consumption, soybean production, and deforestation, as well as its influence on purchasing decisions. After graduating, she works as a research associate at the Max Rubner-Institute until mid-2025. In this role, she focused on various nutrition policy measures especially aimed at reducing sugar, fat, and salt content in foods, and was recently involved in the national product monitoring.
Since March 2025, she has been working as a research associate and PhD student at the Chair of Marketing for Food and Agricultural Products at the University of Göttingen. Her research examines consumer understanding and attitudes regarding dietary fibers, with the goal of developing effective marketing strategies.
Research focus:
- Food marketing (consumer preferences)
- Public Health Nutrition
- Consumer behaviour
- Gréa C., Dittmann, A., Wolff, D., Haidar, H., Roser, S., Merz, B., Storcksdieck genannt Bonsmann, S. (2025): Using the Nutri-Score to visualise food reformulation in Germany: the case of breakfast cereals, BMC Public Health, 25(1):36. doi: 10.1186/s12889-024-21102-7.
- Dittmann, A., Werner, L., Hoerz, L., Luft, T., Finkbeiner, F., Storcksdieck genannt Bonsmann, S. (2024). Sociodemographic and behavioural differences between frequent and non-frequent users of convenience food in Germany, Frontiers in nutrition 11, 1369137. doi: 10.3389/fnut.2024.1369137.
- Dittmann, A., Werner, L., Storcksdieck genannt Bonsmann, S., Hoffmann, I. (2023). What percentage of people adhere to vegetarian and vegan diets in Germany? An exploration of the research situation. Ernaehrungs Umschau, 70(7), 80–93. doi: 10.4455/eu.2023.012.
- Gréa, C., Dittmann, A., Wolff, D., Werner, R., Turban, C., Roser, S., Hoffmann, I., Storcksdieck genannt Bonsmann, S. (2023). Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany. Nutrients 15, 1–15. doi: 10.3390/nu15183864.
Research project:
Erhöhung des Ballaststoffgehaltes in (Bio-)Lebensmitteln der Gemeinschaftsverpflegung und Fertiggerichten (ProBallast)ProBallast is a research project at the University of Göttingen, in collaboration with the University of Applied Sciences Bremerhaven and several companies. While reformulation strategies in Germany focus on reducing sugar, fat and salt in foods, ProBallast specifically aims to increase health-promoting ingredients.
The project focuses not only on reformulating product recipes, but also on developing marketing strategies to encourage consumers to increase their intake of dietary fibers. To achieve this, consumer perceptions and the image of dietary fibers, including the acceptability of different types, will be investigated. In addition, existing fiber-related claims will be evaluated for their effectiveness and impact.