DIVERSITY IN THE DETERMINANTS OF CONSUMER ACCEPTANCE OF PLANT-BASED FOODS

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-03.2025
Primary Topic
Organic Food and Agriculture
Type
article
Field-Weighted Citation Impact
0.00

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article

DIVERSITY IN THE DETERMINANTS OF CONSUMER ACCEPTANCE OF PLANT-BASED FOODS

Organic Food and Agriculture
article

DIVERSITY IN THE DETERMINANTS OF CONSUMER ACCEPTANCE OF PLANT-BASED FOODS

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 89%
Organic Food and Agriculture
DOIOpen Access PDFOpenAlex
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DIVERSITY IN THE DETERMINANTS OF CONSUMER ACCEPTANCE OF PLANT-BASED FOODS · (2025) | TGRS Research Map | TGRS