Potential of the hybrid meat market

An EIT Food funded study has gained the attention of the press – ‘Consumer attitudes towards healthier meat products’ led by Dr Simona Grasso, Senior Research Fellow at University of Reading in collaboration with ABP in UK, the University of Aarhus in Denmark, and the Spanish National Research Council.

Simona has been busy talking to New Food Magazine and Food Navigator  about the possibility to create healthier meat products with lower fat, salt and added beneficial compounds such as fibre or omega 3 as well as exploring consumer attitudes towards these healthier meat products.