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Permalink Food from Discarded Ingredients Has Strong Potential for Consumer Acceptance

Research led by three Drexel University professors found strong potential for consumer acceptance of foods created from surplus ingredients that would otherwise have been wasted, or "value-added surplus products." They found that consumers distinguished value-added surplus products as a unique category separate from conventional or organic. The researchers also tested different product labels that could be used to brand value-added surplus products. "Upcycled" tested as the most-preferred label. Additionally, participants affirmed that consuming value-added products will generate greater benefits to others than themselves. This study concluded that value-added surplus foods could be promoted as a new category of foods offering benefits to society and, if communicated properly, could even fetch a price premium.

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