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Consumer acceptance of new and emerging ingredients

Investigators
Laura Sherwood
Institutions
Campden BRI
Start date
2020
End date
2021
Objective
The use of new and emerging ingredients is increasing as consumers demand products that are healthier, including ‘free-from’, ‘allergen-free’, ‘meat-free’ and ‘sustainable’. However, consumers’ attitude and perception towards ‘novel’ ingredients (especially their acceptance when applied to products) is not fully understood. Providing a better understanding of both industry’s and consumers’ perceptions of ‘novel’ ingredients, with a focus on consumer acceptance when these ingredients are included in products.
Project source
View this project
Project number
149855