Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay
The expanding meat alternative market includes plant-based and fungus-based products which aim to mimic properties of animal meat. However, sensory and price parity have not been realized. This study characterized consumers' (N = 152) perceptions of four commercially available plant-based (soy,...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000899 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|