A cross-cultural comparison to find the most promising protein sources for milk and cheese alternatives among four European countries

The transition to more sustainable diets can be facilitated by substituting milk and cheese with plant-based alternatives. To increase the consumption of milk and cheese alternatives, it is important to understand which protein sources are most accepted by consumers. An online survey was conducted i...

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Autors principals:	Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-12-01
Col·lecció:	Future Foods
Matèries:	Milk alternatives Cheese alternatives Alternative proteins Consumer acceptance Willingness to substitute
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666833525001832
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