Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets

Foods. 2022 Jun 10;11(12):1702. doi: 10.3390/foods11121702.

Author

Antonella Pasqualone^{1

2}

Affiliations

¹ Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Via Amendola 165/a, 70126 Bari, Italy.
² Brussels Institute of Advanced Studies (BrIAS) Fellow 2021/22, 1050 Elsene, Brussels, Belgium.

Abstract

In addition to vegetarians and vegans, plant-based diets are adopted by flexitarians or semi-vegetarians, i [...].

Publication types

Editorial

Grants and funding

This research received no external funding.