Relevant characteristics of food products based on alternative proteins according to European consumers.

Ilona Faber Katharina Henn Margarita Brugarolas Federico Jose Armando Perez-Cueto

Published in: Journal of the science of food and agriculture (2021)

An overall interest exists towards innovative food products based on plant protein, specifically legumes/pulses, among consumers in the three countries and across different dietary lifestyles. © 2021 Society of Chemical Industry.

Keyphrases

human health
risk assessment
protein protein
binding protein