Sustainably Tasty? How Plant-Based Base Ingredients Are Shaping Acceptance And Innovation In The Yogurt Alternatives Market

Research output: Contribution to conference › Poster › peer-review

Translated title of the contribution	Nachhaltig schmackhaft? Wie pflanzliche Rohstoffe Akzeptanz und Innovation am Joghurtalternativenmarkt prägen
Original language	English
Publication status	Published - 11 Sept 2026
Event	13th Eurosense Conference - A Sense of Impact - Nova Spectrum Oslo/Norway, Oslo, Norway Duration: 8 Sept 2026 → 11 Sept 2026 https://www.eurosense.elsevier.com/

Conference	13th Eurosense Conference - A Sense of Impact
Country/Territory	Norway
City	Oslo
Period	8/09/26 → 11/09/26
Internet address	https://www.eurosense.elsevier.com/

13th Eurosense Conference - A Sense of Impact
Heim, K. (Participant)
8 Sept 2026 → 11 Sept 2026
Activity: Participating in or organising an event › Participating in a conference, workshop, ...

Cite this

@conference{f0ac374a8eb246a18101ef683c1ce7a1,

title = "Sustainably Tasty? How Plant-Based Base Ingredients Are Shaping Acceptance And Innovation In The Yogurt Alternatives Market",

author = "Kathrin Heim and Elena Neuner and Fina, \{Robert Andreas\}",

year = "2026",

month = sep,

day = "11",

language = "English",

note = "13th Eurosense Conference - A Sense of Impact ; Conference date: 08-09-2026 Through 11-09-2026",

url = "https://www.eurosense.elsevier.com/",

}