Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100492 - 100492
Published: Sept. 6, 2024
Language: Английский
Sustainability Science Practice and Policy, Journal Year: 2025, Volume and Issue: 21(1)
Published: Jan. 15, 2025
Language: Английский
Citations
0
Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100586 - 100586
Published: Feb. 1, 2025
Language: Английский
Citations
0
British Food Journal, Journal Year: 2025, Volume and Issue: unknown
Published: April 1, 2025
Purpose This study examines the psychological drivers influencing intention to engage alternative proteins as potential substitutes for meat, utilising an extended framework of norm activation model. Our incorporates awareness meat consumption impacts, personal responsibility, involvement in sustainable and healthy eating animal welfare. These factors shape norms, which ultimately influence try new protein sources. The also considers neophobia (both food technology neophobia) a determinant intention. Additionally, it analyses sociodemographic associated with previous experience consumption, providing comprehensive understanding consumer behaviour. Design/methodology/approach Data were collected from representative sample 500 Italian consumers through structured questionnaire. employed structural equation model analyse seitan-based proteins, insect-based cultured meat. Constructs measured included eating, welfare, neophobia. individual scores each type calculated, followed by seemingly unrelated regression analysis (SUR). incorporated experiences (such tasting history, frequency opinion) independent variables. Findings findings reveal that impacts on environmental sustainability are significant predictors turn proteins. Conversely, health welfare considerations closely linked shaping norms guide engagement intentions. Furthermore, found significantly reduce consume foods meats. SUR indicates traits effective frequency. Originality/value applies version explore offering insights into behind behaviour context health, By integrating these research provides how intentions contribute literature highlighting roles practical implications promoting ethical consumption.
Language: Английский
Citations
0
Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 108000 - 108000
Published: April 1, 2025
The potential introduction of cultivated meat products to the market, framed as sustainable alternative conventional animal-source foods, underscores need examine psychological barriers and predisposing factors influencing consumer acceptance. Familiarity is often considered a facilitating factor, based on premise that higher familiarity with associated greater However, evidence remains contradictory poorly integrated. This review examines organizes literature its influence A scoping peer-reviewed grey was conducted June 7, 2024, following PRISMA-ScR Joanna Briggs Institute guidelines. Comprehensive searches across Scopus, Web Science, PubMed, PsycInfo included no restrictions participant type, geographic location, social cultural contexts, language, or publication time. 63 articles were analyzed (i) definitions familiarity, (ii) methodologies measuring meat, (iii) regarding acceptance meat. Results indicate current research largely non-representative samples, data recency limitations, inconsistent operationalization. conflated related yet distinct constructs awareness knowledge, revealing lack clarity in literature. also identified various approaches for assessing all lacking psychometric rigor, hindering replicability comparability findings. highlights further clarify theoretical operational definition role
Language: Английский
Citations
0
British Food Journal, Journal Year: 2025, Volume and Issue: unknown
Published: May 14, 2025
Purpose This study aims to measure consumer willingness try (WTT) bacterial protein and compare it other third-generation proteins, like fungi, algae cultured meat. Additionally, seeks understand the key predictors of WTT these novel meat alternatives, including factors awareness, food neophobia (FN) perceptions naturalness, healthiness sustainability. Design/methodology/approach pioneers research into compares proteins Using an online survey ( n = 255) distributed via convenience sampling. Findings Consumer was moderate, with 54% willing try, comparable (55%) but significantly lower than fungi (71 70%, respectively). However, in terms perceived similarly microbial algae, rather lab-based products meat, which as more unnatural. awareness low FN played a role driving WTT, while sustainability were also significant factors. Research limitations/implications As exploratory study, this lays foundation for further studies on acceptance protein, contributing value towards market introduction sustainable source. Practical implications These findings offer valuable insights developers policymakers promote they navigate transition, leveraging familiarity, health benefits. Originality/value Meat alternatives are gaining importance sector part transition. Microbial – or from microorganisms, such bacteria, increasingly recognized their compared conventional its alternatives. Nevertheless, particularly remain underexplored.
Language: Английский
Citations
0
Nutrition Bulletin, Journal Year: 2024, Volume and Issue: 49(3), P. 314 - 326
Published: June 7, 2024
Abstract Research shows that features of food packaging can help to promote healthy choices. Laboratory‐based studies demonstrate smart design facilitates portion control. However, the extent which consumers notice for control is not known. Therefore, this study investigated how individuals interact with packaging, they utilise on‐pack serving‐size guidelines and make decisions. To do this, 25 adult participants were recruited participate in an online semi‐structured interview. Data analysed using thematic analysis until saturation was achieved. Participants reported rarely attend serving recommendations indicated some resistance them. Some structural (small/single serving, pre‐portioned resealable packaging) identified as facilitators In contrast, healthiness evaluation product from cues described a permissive cue eat more product. value their autonomy control, preferring convenient behavioural choices over recommended servings. They also future concerns about effects diet on health, but current context (hunger, convenience) sometimes presented barrier eating. Packaging does than protect its contents, affect eating decisions support some, offers permission overconsume. This ways use decisions, revealing role habits, health considerations. The interviews revealed importance consumer values choice general particular. conclusion, could these findings nudge by incorporating recognising needs habitual, concerns.
Language: Английский
Citations
3
Circular Economy and Sustainability, Journal Year: 2024, Volume and Issue: unknown
Published: Nov. 25, 2024
Abstract Despite emerging consumer trends and policies promoting sustainable food consumption, the transition towards societal tipping points for systems remains protracted due to multifaceted challenges such as misconceptions, value chain inequalities, policy fragmentation. Addressing these requires a comprehensive approach that considers all actors within system. The present paper follows paradigm set by Consumers’ Understanding of Eating Sustainably (CUES) Horizon Europe project introduces CUES’ Triple Change strategy. This strategy highlights Consumer Cultural Change, Industrial Policy interconnected dimensions essential driving behavioral change ensuring successful systems. By leveraging persuasive communication interventions transparency, fostering reform, advocating transformations, aims overcome existing barriers create opportunities accelerate shift resilient explores grand each offers holistic framework academics, stakeholders, policymakers contribute transitions.
Language: Английский
Citations
3
Appetite, Journal Year: 2024, Volume and Issue: unknown, P. 107837 - 107837
Published: Dec. 1, 2024
Language: Английский
Citations
3
Cogent Business & Management, Journal Year: 2024, Volume and Issue: 12(1)
Published: Dec. 24, 2024
Many people are shifting towards plant-based diets due to health and ethical considerations about climate change animal welfare. Changes in dietary patterns increasing rapidly some countries, while this trend is just emerging others. The present study reviews food adoption India identifies the critical factors that drive purchase intention of food. applied an extended theory planned behaviour, incorporating a multidimensional construct with subjective norms, environmental attitude, perceived behavioural control, social value, functional epistemic benefits. Environmental attitude was most important factor, followed by benefits values. Social value positively influenced benefits, indicating consumers tried based on recommendations celebrities gain approval from peers. However, after adoption, they realized like better digestion, reduced hormonal imbalance. Subjective norms were insignificant factor adopting personal choice without family/peer influence. Rather than focusing meat-eating only, marketers must consider vegetarian those looking reduce meat consumption. Communication strategy brands gastronomy industry should focus less welfare nudge product consumption overall impact environment.
Language: Английский
Citations
2
Food Quality and Preference, Journal Year: 2024, Volume and Issue: 117, P. 105156 - 105156
Published: March 7, 2024
Language: Английский
Citations
2