Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Author:

Noguerol Ana Teresa,Pagán M. Jesús,García-Segovia Purificación,Varela Paula

Funder

Generalitat Valenciana

Generalitat Valenciana Conselleria d' Educacio Investigacio Cultura i Esport

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Academia Española de Nutrición y Dietética Consejo General de Colegios oficiales de Dietistas-Nutricionistas, RED de Nutrición Basada en la Evidencia. (2020). Recomendaciones de Alimentación y Nutrición Para la Población Española Ante la Crisis Sanitaria del COVID-19. Madrid. Available online at: https://academianutricionydietetica.org/NOTICIAS/alimentacioncoronavirus.pdf.

2. Methodological issues in cross-cultural sensory and consumer research;Ares;Food Quality and Preference,2018

3. A sense of sustainability?–How sensory consumer science can contribute to sustainable development of the food sector;Aschemann-Witzel;Trends in Food Science & Technology,2019

4. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2020

5. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping;Aschemann-Witzel;Food Quality and Preference,2019

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