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Published July 31, 2024 | Version v2
Report Open

Plant-Based Fermented Foods. European Consumer Attitudes and Preferences.

Authors/Creators

  • 1. ROR icon Umeå University
  • 2. Institut LYFE Research Centre

Contributors

Researcher:

  • 1. ROR icon Umeå University
  • 2. Bridge2Food

Description

Report with the consolidated information obtained from the first wave of HealthFerm Consumer Surveys in 8 EU Countries and Switzerland, addressing their preferences and attitudes towards plant-based fermented foods. The research is part of the HealthFerm project, which aims to create plant-based fermented foods that offer health benefits to the population in general. 

Files

WP4 survey report V2.pdf

Files (23.7 MB)

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Additional details

Additional titles

Subtitle (English)
Preliminary findings from the HEALTHFERM Consumer Survey

Identifiers

ISBN
978-91-8070-440-3

Funding

European Commission
HealthFerm - Innovative pulse and cereal-based food fermentations for human health and sustainable diets 101060247