Adaption of the Meat Attachment Scale (MEAS) to Germany - Interplay with Food Neophobia, Preference for Organic Foods, Social Trust and Trust in Food Technology Innovations

Kuhn, D. Richard; Profeta, Adriano; Krikser, Thomas; Mehlhose, Clara; Kircher, Christian; Heinz, Volker

doi:10.20944/preprints202204.0246.v1

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…Respondents answered four items on subjective ELK [57,78,79] and five items on environmental concern (EC) [80,81] adapted from the New Ecological Paradigm Scale developed by Dunlap et al [82]. To measure meat attachment, one to two item(s) of each factor (hedonism, affinity, entitlement, and dependence) were extracted from confirmatory analyses tested by Graca et al and Kühn et al [83,84], resulting in a seven-item scale. An attention check was integrated within the last scale on HC, a six-item scale based on the general health index scale from Roininen et al [85].…”

Section: Methodsmentioning

confidence: 99%

Effects of Multi-Level Eco-Labels on the Product Evaluation of Meat and Meat Alternatives—A Discrete Choice Experiment

Kolber,

Meixner

2023

Foods

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Eco-labels are an instrument for enabling informed food choices and supporting a demand-sided change towards an urgently needed sustainable food system. Lately, novel eco-labels that depict a product’s environmental life cycle assessment on a multi-level scale are being tested across Europe’s retailers. This study elicits consumers’ preferences and willingness to pay (WTP) for a multi-level eco-label. A Discrete Choice Experiment was conducted; a representative sample (n = 536) for the Austrian population was targeted via an online survey. Individual partworth utilities were estimated by means of the Hierarchical Bayes. The results show higher WTP for a positively evaluated multi-level label, revealing consumers’ perceived benefits of colorful multi-level labels over binary black-and-white designs. Even a negatively evaluated multi-level label was associated with a higher WTP compared to one with no label, pointing towards the limited effectiveness of eco-labels. Respondents’ preferences for eco-labels were independent from their subjective eco-label knowledge, health consciousness, and environmental concern. The attribute “protein source” was most important, and preference for an animal-based protein source (beef) was strongly correlated with consumers’ meat attachment, implying that a shift towards more sustainable protein sources is challenging, and sustainability labels have only a small impact on the meat product choice of average consumers.

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Section: Methodsmentioning

confidence: 99%

Effects of Multi-Level Eco-Labels on the Product Evaluation of Meat and Meat Alternatives—A Discrete Choice Experiment

Kolber,

Meixner

2023

Foods

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“…Literature shows that in many countries, consumers are highly attached to meat and consider it an essential and integral element of their daily diet. Many consumers like the taste of meat (5). Therefore, meat hybrids may display an alternative for the broad consumer segment that is not 10.3389/fnut.2023.1101479 interested in a completely vegan, respectively, vegetarian diet (6).…”

Section: Introductionmentioning

confidence: 99%

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

et al. 2023

Self Cite

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So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on meat, thereby facilitating the transition toward a more healthy and sustainable diet. Nonetheless, data demonstrate that meat hybrids with a high substantial meat substitution level often fail in the market. This study summarises findings on the physicochemical properties, sensory, and acceptance of six different meat hybrids (70% meat and 30% plant proteins) that were collected in the framework of a case study in the project AiF 196 EN. For this purpose, sensory characteristics were collected via two QDA sessions and a hedonic consumer test. Furthermore, the hybrid recipes were analysed in their proximate composition. The respective recipes varied in protein source (soybean, pumpkin, and pea) and mode of incorporation [textured vegetable protein (TVP), high moisture extrudate (HME)]. It was shown that a meat hybrid with a relatively high share of 30% plant-based proteins with peas as a protein source and TVP as a processing method can still attract consumers.

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Effects of Eco-Labels on the Product Evaluation of Meat and Meat Alternatives – A Discrete Choice Experiment

Kolber,

Meixner

2023

Preprint

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Eco-labels are an instrument for enabling informed food choices and supporting a demand-sided change towards a more and urgently needed sustainable food system. Lately, novel eco-labels that depict a product’s environmental life-cycle assessment on a multi-level scale are being tested across Europe’s retailers. This study elicits consumers preferences and willingness to pay (WTP) for a multi-level eco-label. A Discrete Choice Experiment was conducted in Austria. Individual partworth utilities were estimated by means of Hierarchical Bayes. Results show higher WTP for a positive evaluated multi-level label, revealing consumers’ perceived benefits of colorful multi-level labels over binary black-and-white designs. Even a negative evaluated multi-level label showed higher WTP compared to no label, pointing towards limited effectiveness of eco-labels. Respondents’ preferences for eco-labels were independent from their subjective eco-label knowledge, health consciousness, and environmental concern. The attribute “protein source” was most important, and preferences for animal-based protein source (beef) was strongly correlated with consumers’ meat attachment, implying that a shift towards more sustainable protein sources is challenging and sustainability labels have only a small impact on the meat product choice of average consumers.

show abstract

Adaption of the Meat Attachment Scale (MEAS) to Germany - Interplay with Food Neophobia, Preference for Organic Foods, Social Trust and Trust in Food Technology Innovations

Cited by 3 publications

References 39 publications

Effects of Multi-Level Eco-Labels on the Product Evaluation of Meat and Meat Alternatives—A Discrete Choice Experiment

Effects of Multi-Level Eco-Labels on the Product Evaluation of Meat and Meat Alternatives—A Discrete Choice Experiment

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Effects of Eco-Labels on the Product Evaluation of Meat and Meat Alternatives – A Discrete Choice Experiment

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