Umami taste as a driver for sustainable eating
In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green fo...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Intellect
2022-11-01
|
| Series: | International Journal of Food Design |
| Subjects: | |
| Online Access: | https://intellectdiscover.com/content/journals/10.1386/ijfd_00045_3 |