Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study to explore the customer insights related to environme...

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Bibliographic Details
Main Authors: Amporn Sae-Eaw, Sasichakorn Wongsaichia, Davide Giacalone, Phaninee Naruetharadhol, Chavis Ketkaew
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
environmental sustainability
instant noodles
gluten-free
sustainable food
sustainable consumption
qualitative study
Online Access:https://www.mdpi.com/2304-8158/11/16/2437

Internet

https://www.mdpi.com/2304-8158/11/16/2437

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