Microalgae provide a potential new food resource for sustainable human nutrition. Many
microalgae species can produce a high content of total protein with a balanced composition …

Global meat consumption will continue to increase in response to the growth in population
and demand. Numerous studies have emphasized the nutritional, economic, and …

A significant barrier to the adoption of cultured meat is perceptions of the product as risky.
Across three experimental studies, we show that scarcity appeals that are demand‐based …

Food neophobia (FN) at moderate to high levels is very common among adult populations in
all cultures and is usually defined in terms of rejection of unfamiliar foods. However, food …

This meta-review synthesises evidence concerning individual-level psychosocial
characteristics associated with alternative protein food (APF) choices. We investigated the …

In this study, the authors investigate the preservative capabilities of edible coatings
comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the …

In development for almost 20 years, artificial meat (also known as “cell‐based meat,”“cell‐
cultured meat,”“cultured meat,”“cultivated meat,”“in vitro meat” and “lab‐grown meat”) is the …

Many people are shifting towards plant-based diets due to health and ethical considerations
about climate change and animal welfare. Changes in dietary patterns are increasing …

Abstract VIQUEZ-BARRANTES, Diana; CORNEJO-GOMEZ, Diana Cristina; INCER-
GONZALEZ, Ana Isabel and CORTES-MUNOZ, Marianela. Functional ingredients and …

Introducción. La comprensión del comportamiento del consumidor en el sector lácteo es
esencial para mejorar la competitividad y definir estrategias para atender sus …