Earticle

초록

영어

This study examined domestic consumption trends in the development of mushroom-based alternative food products. It found that 85.5% of consumers were aware of alternative foods, with a higher recognition rate among younger age groups and variations based on household composition and monthly income. Additionally, 70% of consumers familiar with alternative foods had tried them. Among those who had not, taste (16%) and purchasing challenges (15%) were the primary barriers. Minced meat was the most commonly consumed alternative (25%), while dumplings (7%) and burgers (1%) were less popular. Notably, dumplings and burgers showed the highest potential for development using mushroom-based ingredients. These findings provide valuable foundational data for advancing mushroom-based alternative food products.

목차

ABSTRACT
적요
감사의 글
REFERENCES
Supplementary Table

저자

• 안기홍 [ Gi-Hong An | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ] Corresponding Author
• 이강효 [ Kang-Hyo Lee | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 박혜성 [ Hye-Sung Park | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 조성연 [ Seong-Yeon Jo | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 최두호 [ Doo-Ho Choi | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]
• 김경미 [ Kyung Mi Kim | 농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과 ]
• 박찬순 [ Chan Soon Park | 농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과 ]
• 서정현 [ Jeong Hyun Seo | 농촌진흥청 국립식량과학원 남부작물부 밭작물개발과 ]

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