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Keywords: Willingness to try
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Journal Articles
Journal:
British Food Journal
British Food Journal (2026) 128 (3): 971–985.
Published: 15 May 2025
...Norah Benmeridja; Berre Deltomme; Myrsini Sakarika; Listia Rini; Hans De Steur; Xavier Gellynck Purpose This study aims to measure consumer willingness to try (WTT) bacterial protein and compare it to other third-generation proteins, like fungi, algae and cultured meat. Additionally, it seeks...
Includes: Supplementary data
