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Consumers input for developing new foods: sustainability and health claims under the lens
Citation
Mora Gijón, María, Chaya Romero, Carolina 
ORCID: https://orcid.org/0000-0002-5518-886X and Vázquez Araújo, Laura
(2019).
Consumers input for developing new foods: sustainability and health claims under the lens.
In: "13th Pangborn Sensory Science Symposium", 28/07/2019-01/08/2019, Edimburgo, Reino Unido. p. 1.
Description
| Title: | Consumers input for developing new foods: sustainability and health claims under the lens |
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| Author/s: |
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| Item Type: | Presentation at Congress or Conference (Poster) |
| Event Title: | 13th Pangborn Sensory Science Symposium |
| Event Dates: | 28/07/2019-01/08/2019 |
| Event Location: | Edimburgo, Reino Unido |
| Title of Book: | Proceedings of the 13th Pangborn Sensory Science Symposium |
| Date: | July 2019 |
| Subjects: | |
| Faculty: | E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM) |
| Department: | Economía Agraria, Estadística y Gestión de Empresas |
| Creative Commons Licenses: | Recognition - No derivative works - Non commercial |
Abstract
New foods development is always challenging and the difficulty increases when the development includes specific raw materials such as food by-products (e.g.: overripe fruits). Because of the increasing consumers’ awareness regarding environment and health, some aspects relative to production should be included during the new products design, development and communication. The present study meant a first step in developing new foods made with supermarket and catering services by-products.
More information
| Item ID: | 68041 |
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| DC Identifier: | https://oa.upm.es/68041/ |
| OAI Identifier: | oai:oa.upm.es:68041 |
| Official URL: | https://www.pangbornsymposium.com/pangborn_2019_Ga... |
| Deposited by: | Memoria Investigacion |
| Deposited on: | 01 Jun 2022 09:24 |
| Last Modified: | 01 Jun 2022 09:24 |
