Tasty future for foods from discarded ingredients
Three interrelated studies by Drexel University show that consumers may well accept – and even prefer – surplus products: those are products made from ingredients that normally would be thrown away in food processing and production. Study 1 tested description for value-added surplus products alongside those for conventional and organic foods to understand whether consumers discriminate between these foods. Study 2 tested consumer preference for nine product labels for value-added surplus products. Study 3 examined whether benefits to self or to others will differentially influence consumers' perceptions of such value-added foods (News Item Drexel University, 12 December 2017).
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Click here for the abstract of an article about the research published in the Journal of Consumer Behavior.
Click here for more information about the 1st international conference - Fighting food waste together: how to open the potential of better packaging (22 March during the trade fair Anuga FoodTec 2018 in Cologne, Germany).
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