Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients...

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Bibliographic Details
Main Authors: Saara Lundén, Anu Hopia, Laura Forsman, Mari Sandell
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
consumer attitudes
ingredients
pleasantness
sensory
sustainability
Online Access:https://www.mdpi.com/2304-8158/9/11/1669

Internet

https://www.mdpi.com/2304-8158/9/11/1669

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