Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System

Affiliations

Editorial

Antti Knaapila. Foods. 2022.

. 2022 Jul 1;11(13):1958.

doi: 10.3390/foods11131958.

¹ Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.

Abstract

How can sensory and consumer research contribute to the sustainability of a food system [...].

The author declare no conflict of interest.

1. Fiorentini M., Kinchla A.J., Nolden A.A. Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review. Foods. 2020;9:1334. doi: 10.3390/foods9091334. - DOI - PMC - PubMed
1. Knaapila A., Michel F., Jouppila K., Sontag-Strohm T., Piironen V. Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland. Foods. 2022;11:456. doi: 10.3390/foods11030456. - DOI - PMC - PubMed
1. de Koning W., Dean D., Vriesekoop F., Aguiar L.K., Anderson M., Mongondry P., Oppong-Gyamfi M., Urbano B., Luciano C.A.G., Jiang B., et al. Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins. Foods. 2020;9:1292. doi: 10.3390/foods9091292. - DOI - PMC - PubMed
1. Short E.C., Kinchla A.J., Nolden A.A. Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance. Foods. 2021;10:725. doi: 10.3390/foods10040725. - DOI - PMC - PubMed
1. Oduro A.F., Saalia F.K., Adjei M.Y.B. Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives. Foods. 2021;10:482. doi: 10.3390/foods10030482. - DOI - PMC - PubMed