Integrated approach to develop protein-enriched foods oriented at older consumers

Landbrug og biologi

• enriched foods 100%
• rye 35%
• breads 31%
• consumer acceptance 29%
• proteins 22%
• prototypes 20%
• cream cheese 18%
• protein intake 17%
• protein hydrolysates 13%
• whey protein 13%
• functional foods 12%
• soy protein isolate 9%
• ingestion 6%
• willingness to pay 5%
• restaurants 5%
• traditional foods 4%
• butter 4%
• product development 4%
• palatability 4%
• malnutrition 4%
• new products 4%
• blended foods 4%
• dietary protein 4%
• food consumption 4%
• silver 3%
• sensory properties 3%
• food intake 3%
• food industry 3%
• foods 3%
• flavor 3%
• texture 3%
• protein content 2%
• incidence 2%
• muscles 2%