Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

Weinrich, Ramona

doi:10.3390/su10061819

Cited by 79 publications

(40 citation statements)

References 41 publications

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“…In a European study, the main barriers for dietary inclusion of PBMs were lack of familiarity and low "sensory attractiveness", and consumers who were unfamiliar with analog products were more likely to want these products to closely imitate ABM 50 . In a focus group study, motivating factors for not eating ABM ranked differently in Germany (e.g., animal welfare, health, environmental impacts), the Netherlands (e.g., animal welfare, poor meat quality, health), and France (e.g., health, animal welfare, sustainability) 51 . For all three nations, the taste was the key factor inhibiting consumption of plant proteins, with other factors including habit, convenience and price.…”

Section: Consumer Acceptancementioning

confidence: 99%

Plant-based and cell-based approaches to meat production

Rubio¹,

Xiang²,

Kaplan³

2020

Nat Commun

388

219

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Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment and animal welfare. In response, groups within academia and industry are working to improve the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular agriculture methodology (i.e., cell-based meat). Here we detail the benefits and challenges of plant-based and cell-based meat alternatives with regard to production efficiency, product characteristics and impact categories.

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Section: Consumer Acceptancementioning

confidence: 99%

Plant-based and cell-based approaches to meat production

Rubio¹,

Xiang²,

Kaplan³

2020

Nat Commun

388

219

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show abstract

“…One of the reasons for the decline is the increasing number of flexitarians, vegetarian and vegans, especially among younger consumers. In France, Germany and the Netherlands, the main reason for not consuming meat substitutes is often the taste of meat, while the main reason for not eating meat is animal welfare (Weinrich, 2018). Americans are more inclined to accept insect food than Indians (Ruby and Rozin, 2019).…”

Section: Consumer Attitudesmentioning

confidence: 99%

Insects as food and feed, a new emerging agricultural sector: a review

Huis

2020

JIFF

318

148

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During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processing and marketing of edible insects. Considerable attention is given to the black soldier fly as it can convert organic waste streams and transform it into several feed, food and industrial products. The farming of insects has an environmental impact which is lower than that of livestock species. The profitability of industrial production of insects as feed depends very much on the availability and applicability of cheap non-utilised side-streams. Microbial communities and their relationship with insects deserve full attention as it may help in the conversion of organic side streams of low economic value. Nutrition and health benefits for animals and humans need further exploration, also considering that insects have the largest anti-microbial peptide reservoir of all animals. Plant health can also be promoted by using chitin-containing leftover substrates as fertiliser. As insects have only recently been considered as food or feed, legislation trails developments. Therefore, politicians need to be assured that rearing and processing techniques are such that insect products are guaranteed free of chemical and microbial contaminants. Consumers are becoming more and more aware that insects as food are a viable option. Insects need to be processed into ingredients, that can be applied for safe and appetising products. The insect sector is maturing fast, but still faces many challenges, which can only be met when all stakeholders closely cooperate.

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“…Again, most studies on meat substitutes have been carried out in the Netherlands and should also be conducted in other (European) countries as also suggested by Weinrich [51].…”

Section: Decisionmentioning

confidence: 99%

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

Weinrich

2019

Sustainability

Self Cite

111

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This article reviews empirical research on consumers’ adoption of meat substitutes published up to spring 2018. Recent meat substitutes often have sustainable characteristics in line with consumers’ concerns over aspects of healthy food and the environmental impact of food production. However, changing lifestyles with less time for cooking, any transition from a strongly meat-based to a more plant-based diet depends on the successful establishment of convenient meat substitutes. This article reviews the growing body of research on meat substitutes. These research articles were classified into five different stages in line with the innovation-decision process of: knowledge, persuasion, decision, implementation and confirmation. The research was analysed both quantitatively and qualitatively, with results suggesting that although health, environmental and animal welfare aspects can persuade consumers and influence their decision to try a meat substitute, the appearance and taste of those meat substitutes are crucial factors for their consumption on a regular basis. However, there still remains a gap in research articles focusing on the regular consumption of meat substitutes.

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Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

Cited by 79 publications

References 41 publications

Plant-based and cell-based approaches to meat production

Plant-based and cell-based approaches to meat production

Insects as food and feed, a new emerging agricultural sector: a review

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

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