Will people eat relish made from ‘waste’ ingredients? Study finds they may even prefer it

Read the full story from Drexel University.

A new Drexel University study found strong potential for consumer acceptance of a new category of foods created from discarded ingredients.

The joint research, led by three Drexel professors, Jonathan Deutsch, PhD professor in the Center for Food and Hospitality Management, Hasan Ayaz, PhD, associate research professor in the School of Biomedical Engineering and Rajneesh Suri, PhD, professor in the LeBow College of Business along with three graduate students Siddharth Bhatt, Jeonggyu Lee and Ben Fulton, sought to find out if foods made from surplus ingredients—termed value-added surplus products (VASP)—that would have been otherwise wasted can be a promising solution to food insecurity if appropriately marketed to consumers.

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