Hiding in plain sight: How imperfect ingredient transformation impact consumer preference for rescue-based food

Autor: Anna de Visser-Amundson, John Peloza, Mirella Kleijnen, Aylin Aydinli

Publikováno v: de Visser-Amundson, A, Peloza, J, Kleijnen, M & Aydinli, A 2023, ' Hiding in plain sight : How imperfect ingredient transformation impact consumer preference for rescue-based food ', Food Quality and Preference, vol. 105, 104771 . https://doi.org/10.1016/j.foodqual.2022.104771
Food Quality and Preference, 105:104771. Elsevier Limited

Rescue-based food (RBF) – food products often made from ingredients that are not able to be sold due to aesthetic imperfections – represent an opportunity to reduce food waste. However, despite consumers’ desire to act pro-socially, preference

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::243cf8d08206cd754c0c2e0fcb996cd4
https://doi.org/10.1016/j.foodqual.2022.104771