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).
Click here for the news item.
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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