New lifestyles, higher incomes and better consumer awareness are increasing the demand
for a year-round supply of innovative food products. In past decades, important …

The EU promotes three types of food quality labels, PDO, PGI and TSG in order to protect
producers of food with special qualities and to aid consumers in their decision-making. This …

Plant-based milk alternatives (PBAs) are growing in popularity, which has led to the creation
of many novel beverages from cereals, legumes, nuts, seeds, and pseudocereals. As such …

In vitro meat (IVM) grown from animal cells is approaching commercial viability. This
technology could enable consumers to circumvent the ethical and environmental issues …

The current linear system of production and consumption is unsustainable. In the food
sector, despite the fact that valuable natural resources are intensively used to produce and …

Cultured meat has evolved from an idea and concept into a reality with the August 2013
cultured hamburger tasting in London. Still, how consumers conceive cultured meat is …

This study investigates the association between traditional food consumption and motives
for food choice in six European countries. Cross-sectional data were collected through the …

Food packaging plays a major role in attracting consumer attention and generating sensory
and hedonic expectations; which could affect their product perception and purchase …

Both the process of carbon footprinting and carbon labelling of food products are currently
voluntary in the UK. Both processes derive from the UK's policy for sustainable development …

The current study aimed to address the lack of studies on consumers' perceived authenticity
of traditional restaurants. Specifically, this study examined the antecedents of perceived …