Understanding New Foods: Water Quality

Abstract

Water scarcity and water pollution are in hot debate in society, and water reuse has become an important measure of the water conservation plan. It is important to understand consumers’ perceptions of the environment, water quality, and food wastewater reuse. Food wastewater reuse is a promising method of reclaiming wastewater. For example, by-products such as acid whey and tofu whey can be used to manufacture new products. This report aims to assess consumers’ perceptions of water quality and acceptance of new whey beverages in 26 provinces in China. Data are collected by referring to peer-reviewed literature, related websites, social network sites, and other platforms, and formulating a questionnaire survey of 18 questions (n = 130). The results show that consumers have a certain degree of concern about the water quality of their living environment and worry about the safety of reclaimed water. Food safety is a priority for consumers when buying new whey products. Curiosity, environmental awareness, and the price will also affect their purchase intention. The research and development on the food application of acid whey and tofu whey are still in progress, and converting them into functional beverages is the main innovation direction of researchers. Reducing consumers’ risk perception of these two whey types will help increase their acceptance.