Study: Sustainability can be a selling point for new ingredients

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THE first UK consumer study on the use of Bambara Groundnut as an ingredient in products has shown that sharing information on its sustainable features increased consumers’ positive emotional connection to food.
Researchers from the University of Nottingham’s School of Biosciences tested biscotti and crackers made with Bambara groundnut against standard commercial products. The study published in Food Research International showed that the main driver for accepting this new ingredient was how people felt when given information about its sustainability credentials.