The future of plant-based food starts with better consumer experience
Plant-based products must deliver more than an alternative to animal ingredients. Bezmięsny explains how taste, nutrition, transparent ingredients and convenience shaped FUDO, its pea-protein culinary block.
Towards sustainable eating: Consumers’ perceptions, expectations and acceptance of Sustain-a-bite innovations
Discover how consumers perceive minimally processed plant-based foods and explore the key factors driving their acceptance, preferences and role in creating a more sustainable food system.
Sustainable Gastronomy Day: Why Every Meal Matters
On Sustainable Gastronomy Day, we explore how everyday food choices can contribute to healthier diets and more sustainable food systems. Discover why plant-based meals, simple ingredients and conscious cooking habits all play a role in shaping the future of food.
Understanding consumer behaviour towards new plant-based foods: from liking to long-term adoption
Sustain-a-bite explores how consumers experience and adopt new plant-based foods over time, from initial liking to long-term consumption.
Viking Malt’s role in Sustain-a-bite: supporting sustainable plant-based food innovation
Within the Sustain-a-bite project, Viking Malt contributes expertise in barley, malting and germination to support the development of sustainable plant-based food solutions.
Sustain-a-bite: Advancing Plant-Based Ingredients Through Germination and Fermentation
VTT’s latest Sustain-a-bite results show how germination and fermentation can improve the nutritional, functional and sensory qualities of barley, faba bean and tomato side streams for future plant-based foods.
