“It’s most likely gonna be the future”: A Qualitative Study Exploring Child and Parent Perceptions of Alternative Proteins

Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 107898 - 107898

Published: Feb. 1, 2025

Language: Английский

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Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK

Food Quality and Preference, Journal Year: 2024, Volume and Issue: 118, P. 105208 - 105208

Published: April 29, 2024

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need transition towards more sustainable protein consumption patterns, understanding cross-cultural motivations is important. The present research aimed address this knowledge gap by reviewing reduce meat adopt substitutes, edible insects cultured amongst meat-eating consumers Australia, China UK (n = 1,777). An online survey captured importance of key via closed-ended statements, with change collected open-ended questions for extremely unwilling consumers. Results found safety environmental benefits be most important motives reduction alternatives adoption. Chinese were motivated these factors compared Australian who had greatest proportion based on belief necessary health reasons. Relative differences motivational also apparent alternative type. In general, responses Australians 245) related use whilst 160) 97) it insects. Overall, six themes identified consumers, being perceived as; Unhealthy, Unnecessary, Unsustainable, Unsafe, Unnatural Unappealing. prominence differed between countries across categories, but perception that unnecessary was a communal theme. findings interesting recommendations support country-specific transitions.

Language: Английский

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Norwegian consumers’ willingness to try cultured meat

Future Foods, Journal Year: 2024, Volume and Issue: 10, P. 100409 - 100409

Published: June 28, 2024

Cultured meat (CM) is likely to reduce environmental footprints and health problems improve animal welfare, but its success in the market will rely on consumer acceptance. A survey was used investigate acceptance of CM Norway. The conducted pre COVID-19 pandemic during with a total 4,683 usable responses. partial proportional odds model estimated, identical coefficients were not rejected for two periods. Social trust, trust food authorities, support green parties positively associated willingness try there no association retailers. Respondents who emphasized natural components safety less willing, respondents health, novelty, environment, price more willing. Young, male, highly educated, urban, non-religious, non-vegetarian supporters also willing CM, marketing activities should target these groups.

Language: Английский

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Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany

Future Foods, Journal Year: 2024, Volume and Issue: 10, P. 100411 - 100411

Published: June 25, 2024

Precision fermentation (PF) is a process for producing dairy products without the need cows. The technology considered to have potential addressing sustainability issues by high-nutritional proteins with lower resource consumption. As knowledge about impact of information as well perceived benefits and risks on consumer acceptance still low we conducted an experimental study 2,035 German participants. We tested five treatments regarding basic facts, technology, genetic modification, similarity other using between-subject design. Furthermore, included concerning animal welfare/farmers' livelihoods, food quality (consistency naturalness), land use, nature, market. Our analysis only shows significantly negative, but low, modification consumers' willingness try PF cheese. were further able reveal that consumers are positively influenced emphasize consistent aspects negative arguments farmers' risk losing their source income market power large companies appear be greatest acceptance-reducing influence. Overall, this serves basis successful marketing communication

Language: Английский

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An overview of drivers and emotions of meat consumption

Meat Science, Journal Year: 2024, Volume and Issue: 219, P. 109619 - 109619

Published: Aug. 24, 2024

Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, sensory hedonic properties, physiological needs, historical reasons habits, social influence, ethical motives, practical aspects other determinants, exploring meat-related emotions as both an outcome consumption drivers. affected by multiple factors relating to context, information provided, type product. Positive such pleasure, satisfaction, proudness joyfulness have been described relation meat, well some neutral or negative ones. To enhance positive increase liking, it is essential improve animal welfare promote a more sustainable production, focusing on nutritional quality providing consumers with reliable information.

Language: Английский

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Gradual behaviour change towards meat reduction revisited: Applying the decisional balance scale in a Dutch study

Appetite, Journal Year: 2024, Volume and Issue: 203, P. 107712 - 107712

Published: Oct. 10, 2024

Language: Английский

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How can consumer science help the foodservice industry replace meat? A critical review

Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 107861 - 107861

Published: Jan. 1, 2025

Language: Английский

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(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins

Food Quality and Preference, Journal Year: 2025, Volume and Issue: unknown, P. 105434 - 105434

Published: Jan. 1, 2025

Language: Английский

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Emotions associated with the intention to purchase sustainable food: An assessment within and between different animal-sourced food categories

Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 107892 - 107892

Published: Feb. 1, 2025

Language: Английский

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I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe

Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 107893 - 107893

Published: Feb. 1, 2025

Language: Английский

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