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Consumer acceptance of new and emerging ingredients


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.

Laura Sherwood
Campden BRI
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