Consumer Preference Segments for Plant-Based Foods: The Role of Product Category
暂无分享,去创建一个
[1] P. Varela,et al. Insects as food and feed in Portugal and Norway – cross-cultural comparison of determinants of acceptance , 2022, Food Quality and Preference.
[2] A. Pasqualone. Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets , 2022, Foods.
[3] M. McSweeney,et al. Consumer perception and emotional responses to plant-based cheeses. , 2022, Food research international.
[4] K. Jouppila,et al. Flavor challenges in extruded plant-based meat alternatives: A review. , 2022, Comprehensive reviews in food science and food safety.
[5] A. Mukhopadhyay,et al. Choice Architecture Effects on Indulgent Consumption: Evidence from Combinations of Nudges at an Ice-Cream Store , 2022, Journal of the Association for Consumer Research.
[6] S. Jaeger,et al. Approaching 100 years of Sensory and Consumer Science: Developments and ongoing issues , 2022, Food Quality and Preference.
[7] J. Klink-Lehmann,et al. Exploring factors determining German consumers’ intention to eat meat alternatives , 2022, Food Quality and Preference.
[8] F. Llobell,et al. Plant-based alternatives vs. dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products , 2022, Food Quality and Preference.
[9] J. Dupont,et al. Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review , 2022, Frontiers in Nutrition.
[10] F. Boukid,et al. Vegan Egg: A Future-Proof Food Ingredient? , 2022, Foods.
[11] P. Schlich,et al. Sensory acceptability of new plant protein meat substitutes , 2022, Food Quality and Preference.
[12] C. Riedy,et al. The Evolution of Urban Australian Meat-Eating Practices , 2021, Frontiers in Sustainable Food Systems.
[13] D. Valentin,et al. Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods , 2021, Appetite.
[14] F. Llobell,et al. “Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption , 2021, Food Quality and Preference.
[15] S. Jaeger,et al. Food neophobia modulates importance of food choice motives: replication, extension, and behavioural validation , 2021, Food Quality and Preference.
[16] H. Dagevos,et al. Positive Emotions Explain Increased Intention to Consume Five Types of Alternative Proteinxs between 2015 and 2019 , 2021, Food Quality and Preference.
[17] T. Gallina Toschi,et al. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products , 2021, Journal of Sensory Studies.
[18] S. Jaeger,et al. Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. , 2021, Food research international.
[19] A. Nolden,et al. Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance , 2021, Foods.
[20] P. Luning,et al. Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers , 2021 .
[21] A. Tárrega,et al. Foods for Plant-Based Diets: Challenges and Innovations , 2021, Foods.
[22] J. Weiss,et al. Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins , 2021, Sustainability.
[23] M. Reinders,et al. A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat , 2020, Appetite.
[24] S. Grasso,et al. Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future? , 2020, Foods.
[25] Jared Piazza,et al. Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing , 2020, Appetite.
[26] Jiang-ho He,et al. A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. , 2020, Comprehensive reviews in food science and food safety.
[27] Martina Fiorentini,et al. Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review , 2020, Foods.
[28] J. Lusk,et al. Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter? , 2020, Food Policy.
[29] F. Perez-Cueto,et al. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future , 2020, Critical reviews in food science and nutrition.
[30] M. Forleo,et al. The potential of edible seaweed within the western diet. A segmentation of Italian consumers , 2020 .
[31] K. Grunert,et al. Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers , 2020, Food Quality and Preference.
[32] H. Tuorila,et al. Consumer responses to novel and unfamiliar foods , 2020, Current Opinion in Food Science.
[33] D. Thomson. Predicting Purchase and Consumption of New Products , 2020, Handbook of Eating and Drinking.
[34] P. Marešová,et al. Use of Social Media Platforms among Adults in the United States—Behavior on Social Media , 2020 .
[35] Brian Manata,et al. Measurement of Environmental Concern: A Review and Analysis , 2020, Frontiers in Psychology.
[36] S. Fiszman,et al. Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers , 2020, Current Research in Food Science.
[37] J. Lahne,et al. Investigating the role of health halos and reactance in ice cream choice , 2020 .
[38] N. Consedine,et al. It’s not queasy being green: The role of disgust in willingness-to-pay for more sustainable product alternatives , 2019, Food Quality and Preference.
[39] R. Weinrich,et al. Preference and willingness to pay for meat substitutes based on micro-algae , 2019, Appetite.
[40] J. Aschemann‐Witzel,et al. Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients , 2019, Food Hydrocolloids.
[41] E. Iannuzzi,et al. The willingness to consume insect-based food: an empirical research on Italian consumers , 2019, Agricultural Economics (Zemědělská ekonomika).
[42] Florian Fiebelkorn,et al. Acceptance of insects as food in Germany: Is it about sensation seeking, sustainability consciousness, or food disgust? , 2019, Food Quality and Preference.
[43] O. Meixner,et al. Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption , 2019, Sustainability.
[44] U. Hamm,et al. The role of species for the acceptance of edible insects: evidence from a consumer survey , 2019, British Food Journal.
[45] Cristina A. Godinho,et al. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions , 2019, Trends in Food Science & Technology.
[46] W. Verbeke,et al. Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union , 2019, Nutrients.
[47] S. Jaeger,et al. The item-by-use (IBU) method for measuring perceived situational appropriateness: A methodological characterisation using CATA questions , 2019 .
[48] B. V. Mierlo,et al. Meat alternatives: an integrative comparison , 2019, Trends in Food Science & Technology.
[49] F. Antonioli,et al. Exploring consumers' attitude towards cultured meat in Italy. , 2019, Meat science.
[50] Sterenn Lucas,et al. Seaweed Consumption and Label Preferences in France , 2019, Marine Resource Economics.
[51] Lukas Kornher,et al. Disgusting or Innovative-Consumer Willingness to Pay for Insect Based Burger Patties in Germany , 2019, Sustainability.
[52] I. Biasato,et al. The Potential Role of Insects as Feed: A Multi-Perspective Review , 2019, Animals : an open access journal from MDPI.
[53] Jing Zhao,et al. Willingness to consume insect-containing foods: A survey in the United States , 2019, LWT.
[54] Riccardo Vecchio,et al. Willingness to pay for insect-based food: The role of information and carrier , 2019, Food Quality and Preference.
[55] C. Bryant,et al. A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China , 2019, Front. Sustain. Food Syst..
[56] Kelly S. Fielding,et al. Testing potential psychological predictors of attitudes towards cultured meat , 2019, Appetite.
[57] R. Robison,et al. Exploring perceptions of sustainable proteins and meat attachment , 2019, British Food Journal.
[58] W. Willett,et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems , 2019, The Lancet.
[59] M. Siegrist,et al. Impact of sustainability perception on consumption of organic meat and meat substitutes , 2019, Appetite.
[60] D. Birch,et al. Who Eats Seaweed? An Australian Perspective , 2018, Journal of International Food & Agribusiness Marketing.
[61] C. Gallen,et al. Cognitive acceptance mechanisms of discontinuous food innovations: The case of insects in France , 2018, Recherche et Applications en Marketing (English Edition).
[62] J. Kearney,et al. Excessive Food Consumption in Irish Adults: Implications for Climatic Sustainability and Public Health , 2018 .
[63] Patrick De Pelsmacker,et al. The Determinants of the Adoption Intention of Eco-friendly Functional Food in Different Market Segments , 2018, Ecological Economics.
[64] H. Aiking,et al. The next protein transition☆ , 2018, Trends in Food Science & Technology.
[65] Jim W. Hall,et al. Meat consumption, health, and the environment , 2018, Science.
[66] Peter Slade. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers , 2018, Appetite.
[67] T. Nemecek,et al. Reducing food’s environmental impacts through producers and consumers , 2018, Science.
[68] Keith S. Evans,et al. Consumer preferences for seafood attributes of wild-harvested and farm-raised products , 2018 .
[69] Bernadette Sütterlin,et al. Perceived naturalness and evoked disgust influence acceptance of cultured meat. , 2018, Meat science.
[70] M. Borkovcová,et al. Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect , 2018 .
[71] R. Neff,et al. Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours , 2018, Public Health Nutrition.
[72] K. Grunert,et al. Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations , 2018 .
[73] A. Fischer,et al. All insects are equal, but some insects are more equal than others , 2018, British food journal.
[74] M. Stieger,et al. Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions , 2017 .
[75] M. Drake,et al. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk? , 2017, Journal of dairy science.
[76] A. Spiller,et al. The Value of Environmental and Health Claims on New Legume Products: A Non-Hypothetical Online Auction , 2017 .
[77] Davide Menozzi,et al. Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product , 2017 .
[78] W. Verbeke,et al. Healthy, sustainable and plant-based eating : perceived (mis)match and involvement-based consumer segments as targets for future policy , 2017 .
[79] Christina Hartmann,et al. Consumer perception and behaviour regarding sustainable protein consumption: A systematic review , 2017 .
[80] H. Tobi,et al. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat , 2017, Appetite.
[81] T. Otterbring,et al. The effects of consumer knowledge on the willingness to buy insect food: An exploratory cross-regional study in Northern and Central Europe , 2016, Food Quality and Preference.
[82] Pete Smith,et al. The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review , 2016, PloS one.
[83] M. Niva,et al. From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers , 2016, Appetite.
[84] W. Verbeke,et al. Determinants of consumer intention to purchase animal-friendly milk. , 2016, Journal of dairy science.
[85] C. Proserpio,et al. School children preferences for fish formulations: The impact of child and parental food neophobia , 2016 .
[86] H. Steur,et al. Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions , 2016 .
[87] A. Ali. A Semiotic Approach to Entomophagy , 2016 .
[88] M. Siegrist,et al. Becoming an Insectivore: Results of an Experiment , 2016 .
[89] S. Agrawal,et al. Dietary patterns in India: a systematic review , 2016, British Journal of Nutrition.
[90] H. Griffiths,et al. The potential for land sparing to offset greenhouse gas emissions from agriculture , 2016 .
[91] S. Balzan,et al. Edible insects and young adults in a north-east Italian city an exploratory study , 2016 .
[92] M. Siegrist,et al. The psychology of eating insects: A cross-cultural comparison between Germany and China , 2015 .
[93] V. Toepoel,et al. Straightlining in Web survey panels over time , 2015 .
[94] P. Luning,et al. Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context , 2015 .
[95] H. V. Trijp,et al. Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study , 2015 .
[96] D. Thomson,et al. Application of conceptual profiling in brand, packaging and product development , 2015 .
[97] Rosaria Viscecchia,et al. Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies , 2015, Appetite.
[98] L. Zinkiewicz,et al. Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians , 2015, Appetite.
[99] D. Tilman,et al. Global diets link environmental sustainability and human health , 2014, Nature.
[100] C. Tucker,et al. The significance of sensory appeal for reduced meat consumption , 2014, Appetite.
[101] H. Aiking. Protein production: planet, profit, plus people? , 2014, The American journal of clinical nutrition.
[102] M. Sutton,et al. Food choices, health and environment: Effects of cutting Europe's meat and dairy intake , 2014 .
[103] D. Thomson,et al. Development and evaluation of measurement tools for conceptual profiling of unbranded products , 2014 .
[104] John C. Castura,et al. Existing and new approaches for the analysis of CATA data , 2013 .
[105] P. Luning,et al. Exploring meat substitutes: consumer experiences and contextual factors , 2013 .
[106] J. Boer,et al. Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat , 2013 .
[107] H. Westhoek,et al. The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes , 2012 .
[108] N. Barberis. Thirty Years of Prospect Theory in Economics: A Review and Assessment , 2012 .
[109] D. Birch,et al. Buying seafood: Understanding barriers to purchase across consumption segments , 2012 .
[110] W. Engels,et al. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance , 2011, Appetite.
[111] P. Luning,et al. Consumer acceptance and appropriateness of meat substitutes in a meal context , 2011 .
[112] Harry Aiking,et al. Future protein supply , 2011 .
[113] C. Kermarrec,et al. Reliability and predictive validity of the Food Technology Neophobia Scale , 2010, Appetite.
[114] David N. Cox,et al. Construction and validation of a psychometric scale to measure consumers' fears of novel food technologies: The food technology neophobia scale , 2008 .
[115] J. Boer,et al. Towards more sustainable food choices: Value priorities and motivational orientations , 2007 .
[116] D. Crawford,et al. Australian Adult Consumers’ Beliefs About Plant Foods: A Qualitative Study , 2005, Health education & behavior : the official publication of the Society for Public Health Education.
[117] D. Ariely,et al. When Do Losses Loom Larger than Gains? , 2005 .
[118] L. Serra-Majem,et al. Food preferences of Spanish children and young people: the enKid study , 2003, European Journal of Clinical Nutrition.
[119] J. Hintze,et al. Violin plots : A box plot-density trace synergism , 1998 .
[120] D. Altman,et al. Statistics notes: Cronbach's alpha , 1997 .
[121] P. Pliner,et al. Development of a scale to measure the trait of food neophobia in humans , 1992, Appetite.
[122] A. Cardello,et al. EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES , 1983 .
[123] L. Tornatzky,et al. A Scale for Assessing Attitudes toward Environmental Quality , 1977 .
[124] M. P. Maloney,et al. A revised scale for the measurement of ecological attitudes and knowledge. , 1975 .
[125] S. Jaeger,et al. Factors affecting data quality of online questionnaires: Issues and metrics for sensory and consumer research , 2022, Food Quality and Preference.
[126] M. Siegrist,et al. Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives , 2021 .
[127] K. Grunert,et al. A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire , 2020 .
[128] Mark F. Lang. Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend , 2020 .
[129] K. Jonas,et al. Careless responding in questionnaire measures: Detection, impact, and remedies , 2020 .
[130] B. Urbano,et al. Towards Food Security of Alternative Dietary Proteins: a Comparison between Spain and the Dominican Republic , 2019, www.amfiteatrueconomic.ro.
[131] S. Pettigrew,et al. A qualitative exploration of the factors underlying seniors' receptiveness to entomophagy. , 2018, Food research international.
[132] A. Pouyan Nejadhashemi,et al. Climate change and livestock: Impacts, adaptation, and mitigation , 2017 .
[133] G. Lippi,et al. Meat consumption and cancer risk: a critical review of published meta-analyses. , 2016, Critical reviews in oncology/hematology.
[134] L. Hudders,et al. Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. , 2015, Meat science.
[135] G. Ares,et al. Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome , 2015 .
[136] W. Verbeke. Profiling consumers who are ready to adopt insects as a meat substitute in a Western society , 2015 .
[137] C. Sundberg,et al. Can carbon footprint serve as an indicator of the environmental impact of meat production , 2013 .
[138] F. Clavel-Chapelon,et al. Energy intake and sources of energy intake in the European Prospective Investigation into Cancer and Nutrition , 2009, European Journal of Clinical Nutrition.
[139] L. Lebart,et al. Which Bootstrap for Principal Axes Methods , 2007 .
[140] R. Dunlap,et al. Measuring Endorsement of the New Ecological Paradigm: A Revised NEP Scale , 2000 .
[141] G. De Soete,et al. Clustering and Classification , 2019, Data-Driven Science and Engineering.
[142] A. Cardello,et al. Consumer Evaluation of the Sensory Properties of Fish , 1988 .