A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

Michel, Fabienne; Knaapila, Antti; Hartmann, Christina; Siegrist, Michael

doi:10.1016/j.foodqual.2021.104195

Cited by 92 publications

(64 citation statements)

References 41 publications

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“…The studies were published from 2011 [ 28 ] to 2021 [ 14 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ]. Of the twenty-three studies, seventeen were conducted in Europe including [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 ]: Belgium [ 34 , 44 ], Denmark [ 29 ], Finland [ 29 ], France [ 31 , 36 ], Germany [ 29 , 32 , 33 , 34 , 36 , 41 , 45 ], Hungary [ 40 ], Iceland [ 29 ], Italy [ 39 , 43 ], The Netherlands [ 28 , 30 , 42 ], Romania [ 29 ], and the United Kingdom (UK) [ 36 , 37 , 38 ...…”

Section: Resultsmentioning

confidence: 99%

“…Importantly, three studies were conducted with consumers of multiple countries including: Denmark, Finland, Germany, Iceland, and Romania [ 29 ]; Germany, France, and the UK [ 36 ]; and Germany and Belgium [ 34 ]. Most studies ( n = 20) employed quantitative research methods [ 13 , 28 , 29 , 30 , 31 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 47 , 48 ] with nine studies utilizing surveys [ 13 , 29 , 33 , 36 , 40 , 41 , 43 , 44 , 45 ] and eleven studies an experimental design [ 28 , 30 , 31 , 34 , 35 , 37 , 38 , 39 , 42 , 47 , 48 ]. One study was considered a qualitative study and utilized semi-structured interviews [ 14 ].…”

Section: Resultsmentioning

confidence: 99%

“…Two studies employed a mixed-methods approach of quantitative and qualitative research methods in their study design [ 32 , 46 ]. In terms of replacements of meat, seventeen studies investigated full replacements of meat with non-meat protein sources [ 14 , 28 , 29 , 30 , 31 , 32 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 ], whereas six studies investigated a partial replacement of meat with non-meat protein sources such as mushrooms or legumes [ 13 , 33 , 34 , 35 , 47 , 48 ]. Most studies ( n = 19) investigated replacing meat with plant-based protein sources, such as Quorn ® , tofu, lentils, or legumes [ 13 , 14 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 41 , 42 , 46 , 47 , 48 ]; and two studies each respectively investigated replacing meat with insects [ 40 , 44 ] and cultured meat […”

Section: Resultsmentioning

confidence: 99%

“…Six studies examined age as a factor influencing the replacement of meat with non-meat protein sources [ 13 , 36 , 37 , 38 , 44 , 45 ]. In a discrete choice experiment (DCE) conducted in the UK in 2016, 233 meat-eaters and meat-reducers were segmented into five consumers segments based on their preferences for product-attributes of ground meat and ground meat substitute (i.e., soy, tofu, and Quorn ® ), which varied by age [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…In an online survey conducted in Belgium in 2015 with 368 participants, every 10-year increase in age was associated with a 27% reduction in the readiness to adopt insects as a meat substitute [ 44 ]. Similarly, in a multi-national online survey conducted in Germany, France, and the UK in 2021 with 1734 participants, it was found that older participants were more likely to provide lower ratings for the expected tastiness, healthiness, and environmental friendliness of pea burgers [ 36 ]. Nevertheless, it was not found that age was associated with the expectations for taste, health, and environmental friendliness of algae burgers [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

et al. 2021

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The overconsumption of meat has been charged with contributing to poor health and environmental degradation. Replacing meat with non-meat protein sources is one strategy advocated to reduce meat intake. This narrative review aims to identify the drivers and inhibitors underlying replacing meat with non-meat protein sources in omnivores and flexitarians in developed countries. A systematic search was conducted in Scopus and Web of Science until April 2021. In total, twenty-three studies were included in this review examining personal, socio-cultural, and external factors. Factors including female gender, information on health and the environment, and lower price may act as drivers to replacing meat with non-meat protein sources. Factors including male gender, meat attachment, food neophobia, and lower situational appropriateness of consuming non-meat protein sources may act as inhibitors. Research is needed to establish the relevance of socioeconomic status, race, ethnicity, religion, health status, food environment, and cooking skills. Future studies should prioritize standardizing the definitions of meat and non-meat protein replacements and examining factors across different consumer segments and types of non-meat protein sources. Thereby, the factors determining the replacement of meat with non-meat protein sources can be better elucidated, thus, facilitating the transition to a healthier and more sustainable diet.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

et al. 2021

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European consumers' valuation for hybrid meat: Does information matter?

Asioli

Banović

Barone

et al. 2022

Applied Eco Perspectives Pol

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This study investigates for the first time how the use of different information messages (i.e., health, sensory, and convenience benefits) about hybrid meat shapes British, Spanish, and Danish consumers' willingness to pay (WTP) for such products. Hybrid meats are products whereby a proportion of the meat has been replaced by plant-based proteins. Using a choice experiment (CE) involving hybrid burgers that vary across four attributes (i.e., ingredient, fat content, Carbon Trust label, and price), our results show that consumers are generally not yet willing to pay a premium for such new products. Furthermore, we found that consumer valuation for hybrid burgers strongly depends on the type of information provided and consumer characteristics. These findings provide useful guidelines on how information can be used in communicating the nature of the hybrid meats to the public in a cross-country context.

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Consumers' intention to adopt plant‐based meat

Chen,

Tsai

2023

Agribusiness

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The consumption of plant‐based meat is increasing, reflecting consumers' concerns about health, animal welfare, the environment, and sustainability. However, plant‐based meat consumption remains low owing to the barriers to shifting consumers to this nonmeat diet. We evaluate consumers' intentions to consume plant‐based meat from the perspectives of exploratory behavior and the regulatory focus theory. We collect 642 valid responses and use structural equation modeling to explore the relationship between exploratory behavior, regulatory focus values, and plant‐based meat purchase intention. exploratory behaviors encompass risk‐taking, variety‐seeking, and curiosity, while regulatory‐focus values comprise promotion‐ and prevention‐focus values. The results show that exploratory behaviors affect plant‐based meat purchase intention. Promotion‐focus value has a greater impact on purchase intention than prevention‐focus value. Promotion‐focus value mediates the relationship between exploratory behaviors and purchase intention, whereas prevention‐focus value mediates the relationship between risk‐taking and purchase intention. Drawing on consumers' consumption values, we reveal distinct managerial implications, such as providing important information and adopting online selling to attract buyers [EconLit Citations: Q01, Q13, Q55, Q56].

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A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

Cited by 92 publications

References 41 publications

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

European consumers' valuation for hybrid meat: Does information matter?

Consumers' intention to adopt plant‐based meat

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