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Consumer insights to eco-design a hot sauce: understanding household use for product optimization through focus groups and a Home-Use-Test study

Torán Pereg, Paula; Romeo-Arroyo, Elena; Novoa, Stéfani; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2024)

Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to ...
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

Torán Pereg, Paula; Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2023)

The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ...