Consumer acceptance of new and emerging ingredients

Project title: Consumer acceptance of new and emerging ingredients
Member Funded Research project number: 149855

Why are we undertaking this project?

The use of new and emerging ingredients is increasing as consumers demand products that are healthier, including ‘free-from’, ‘allergen-free’, ‘meat-free’ and ‘sustainable’. However, consumers’ attitude and perception towards ‘novel’ ingredients (especially their acceptance when applied to products) is not fully understood.

What are we doing as part of this project?

Providing a better understanding of both industry’s and consumers’ perceptions of ‘novel’ ingredients, with a focus on consumer acceptance when these ingredients are included in products.

Consumer shopping with trolley

Project Lead:
Laura Sherwood

Jan 2020 - Dec 2021

Steering MIG: Nutrition and health

Project outputs

RSSs, R&Ds and publications

Project updates
  • Output to be listed shortly

News, blogs and press coverage

Project updates
  • Coming soon

Related categories to this project

Consumers and sensory NPD and reformulation

Contact an expert