Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden

This study investigates public preferences for nutritional, environmental and food safety characteristics of upcycled foods according to their age group assesses the association between importance these in a Swedish population. A choice questionnaire was used data collection, 681 residents aged ≥18 participated this study. In young, middle-aged older groups, (environmentally friendly preparation packaging, local production contribution waste reduction) (absence additives, chemicals, genetically-modified ingredients contamination) were more important than most nutritional (low energy fat content high fibre protein content). There positive score characteristics, i.e., rich vitamins minerals, low minimal processing (Pvalue <0.05). negative observed reduction (Pvalue=0.014). such as absence chemicals Therefore, benefits aspects can be considered product development marking facilitate acceptability all groups. Since attributes less strategies should introduced educate people regarding desirable features enable them choose healthy foods.