Monika Miszczakowska-Frąc and Anna Wrzodak, researchers from InHort, completed an internship at the partner institute, Institut Lyfe – Ex Institut Paul Bocuse.

During their stay (21 Jun – 1 Aug 2025), the researchers participated in planned tasting sessions of two types of vegetable and aronia spreads (one with beetroot and one with pepper). 12 French consumers attended the sessions. The interns’ reactions to the innovative products were recorded on camera and observed by an experienced team of scientists.

The researchers prepared paste samples for evaluation with products that French consumers would be willing to eat with such spreads, such as fresh sliced carrots, grissini, and toast bread, on trays.