{"id":130,"date":"2025-09-04T08:15:29","date_gmt":"2025-09-04T08:15:29","guid":{"rendered":"https:\/\/agrimarepository.web2learn.eu\/?post_type=knowledgebase&p=130"},"modified":"2025-09-04T08:15:29","modified_gmt":"2025-09-04T08:15:29","slug":"consumer-perception-of-scp-based-edible-films-from-cheese-whey-valorization-insights-for-sustainable-packaging-in-a-circularbioeconomy","status":"publish","type":"knowledgebase","link":"https:\/\/agrimarepository.web2learn.eu\/?knowledgebase=consumer-perception-of-scp-based-edible-films-from-cheese-whey-valorization-insights-for-sustainable-packaging-in-a-circularbioeconomy","title":{"rendered":"Consumer Perception of SCP-Based Edible Films from Cheese Whey Valorization: Insights for Sustainable Packaging in a CircularBioeconomy"},"content":{"rendered":"\n

Edible films are gaining interest as sustainable alternatives to synthetic packaging due to their biodegradability and integration into circular food systems. This study explores consumer perception of edible films made from Single Cell Protein (SCP) produced via cheese whey valorization \u2013 an agri-food by-product. For this study, a mixed-methods approach was conducted. First, focus groups (N=6) assessed sensory traits, labeling concerns, and potential applications. Second, an online survey (N=178) evaluated emotional responses using a CATA list of 33 emotions. Third, eyetracking analysis (N=100) studied visual attention towards yogurt samples covered with SCP-based films and finally, sensory evaluation (N=80) compared texture, odor, and overall acceptability of edible vs. plastic packaging. Results showed positive overall attitudes toward edible packaging regardless of microbial origin. Eco-friendly claims significantly increased acceptance. However, the brown color of SCP-based films elicited negative emotional reactions (e.g. disgust, anxiety). Texture was well accepted, but odor scores were low, often linked to spoilage or vinegar-like smells. <\/p>\n\n\n\n

Participants preferred edible films as internal packaging within conventional containers, suggesting hybrid packaging solutions. From educational perspective, this research supports AGRIMA\u2019s mission by highlighting the need to integrate food science, sensory evaluation, and data-driven analysis into higher education curricula focused on sustainability and upskilling. In conclusion, SCP-based edible films present a promising alternative as a sustainable packaging material derived from food industry by-products. Their adoption depends on optimizing sensory and visual attributes and providing clear, eco-friendly labeling strategies.<\/p>\n\n\n\n

Sofia Giannikou1<\/sup>, Danai Ioanna Koukoumaki\u00b9,Konstantinos Gkatzionis1<\/sup>, Dimitris Sarris2<\/sup>, 1<\/sup>Laboratory of Consumer and Sensory Perception of Food & Drinks, 2<\/sup>Laboratory of Physico-Chemical and Biotechnological Valorization of Food ByProducts, Department of Food Science and Nutrition, School of the Environment, University of the Aegean<\/p>\n\n\n\n