Titlebook: Consumer Perceptions and Food; Diana Bogueva Book 2024 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springe

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The Food Product Quality Harmonization with Identified Consumers’ Preferencesers in analysis of consumers purchasing intentions. Hedonic (acceptability and preference) tests are usually used for sensory research with consumers, and they must be planned, organized, and implemented under controlled conditions and according to the international standard procedures. Product qual

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Consumer Perception of Plant-Based Meat Substitutesture, appearance, and flavour of the animal-based products using techniques such as bioprinting, exclusion, mixing, and freeze structuring. This chapter discussed the consumer perception of plant-based meat and meat products focusing on production techniques, nutrient profiles, consumer acceptance,

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Consumer Perception of Plant-Based Milk and Dairy Productsact on health, consumer choices, and market trends. The chapter aims to compare these novel foods with conventional dairy milk and milk products, focusing on their safety, regulation, nutrition, ethics, sustainability, and consumer perception worldwide. By examining the various aspects of these prod

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l responses to existing and emerging food issues. This book provides insights into consumer behaviour (e.g. consumer decision making, promoting behaviour change), factors influencing consumers’ food and meal ch978-981-97-7872-0978-981-97-7870-6

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https://doi.org/10.1007/978-981-97-7870-6Sustainable Development Goals; Innovative Food; Food Systems; Food Security; SDGs; Waste and Recycling; Su