Consumer Willingness to Pay for Food Products Enriched with Brewers' Spent Grain: A Discrete Choice Experiment.

Brewers' spent grain (BSG), a nutrient-rich by-product, offers the food industry a sustainable opportunity. This study explores consumer willingness to pay (WTP) for food products enriched with BSG, focusing on the influence of sustainability logos and brand information. Using a discrete choice experiment (DCE), analyze how these attributes impact consumer preferences for two products: BSG-enriched bread and chocolate dessert.

Advanced techniques in edible oil authentication: A systematic review and critical analysis.

Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products.

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies.

One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing.