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Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0002-6834-9239
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-1131-9925
2023 (English)In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621Article in journal (Refereed) Epub ahead of print
Abstract [en]

This study investigates people's preferences for nutritional, environmental and food safety characteristics of upcycled foods according to their age group and assesses the association between age and the importance of these characteristics in a Swedish population. A food choice questionnaire was used for data collection, and 681 Swedish residents aged ≥18 years participated in this study. In young, middle-aged and older adults, environmental (environmentally friendly preparation and packaging, local production and contribution to food waste reduction) and food safety (absence of additives, chemicals, genetically modified ingredients and contamination) characteristics of upcycled foods were more important than most nutritional characteristics (low energy and fat content and high fibre and protein content). There was a positive association between age and the importance score of nutritional characteristics, such as rich in vitamins and minerals, low energy and fat content and minimal food processing (P-value < 0.05). A negative association was observed between age and the importance score of contribution to food waste reduction (P-value = 0.014). There was a positive association between age and the importance score of food safety characteristics, such as the absence of additives, chemicals and genetically modified ingredients (P-value < 0.05). Therefore, the environmental benefits and food safety aspects of upcycled foods can be considered for product development and marketing to facilitate the acceptability of these foods in all age groups. Since the nutritional attributes of upcycled foods were less important than their environmental and food safety characteristics, strategies should be introduced to educate people regarding desirable nutritional features to enable them to choose healthy upcycled foods. 

Place, publisher, year, edition, pages
2023.
Keywords [en]
consumer preferences, environmental benefits, food safety, food sustainability, nutritional value, public perception, sustainable consumption, upcycled food
National Category
Food Science
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-30358DOI: 10.1111/ijfs.16588ISI: 001045101700001Scopus ID: 2-s2.0-85167707991OAI: oai:DiVA.org:hb-30358DiVA, id: diva2:1789888
Available from: 2023-08-21 Created: 2023-08-21 Last updated: 2024-02-01Bibliographically approved

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Moshtaghian, HaniehBolton, KimRousta, Kamran

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