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

Asioli, Daniele; Banović, Marija; Barone, Ada Maria; Grasso, Simona; Nayga, Rodolfo M.

doi:10.1002/aepp.13283

Cited by 15 publications

(3 citation statements)

References 48 publications

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“…In particular, in the informed group, the patty received a slightly higher hedonic score than in the blind group, which emphasizes the role of knowing the nature of the product (i.e., made with 70% beef and 30% mushrooms). Furthermore, to promote the consumption of hybrid meat products, previous authors (Asioli et al., 2023; Banovic & Barone, 2021) have underlined the need to better understand the role of providing information, for instance by stressing the sensory or health benefits of the vegetable ingredients used.…”

Section: Discussionmentioning

confidence: 99%

Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers

Sogari,

Grasso,

Caputo

et al. 2024

Journal of Food Science

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The plant‐based meat alternative market is experiencing rapid growth. However, whether this growth extends to mainstream consumers will depend on the sensory profile, emotional profile, and situational appropriateness of these products. This study provides a sensory comparison between two plant‐based burgers, one hybrid burger, and a conventional 100% ground beef burger. The sensory evaluation was carried out under blind and informed conditions using a between‐subject design. Participants (n = 177) were asked to rate the appearance, flavor, odor, and texture of each product and indicate their overall liking. In addition, 26 sensory terms were evaluated using the rate‐all‐that‐apply technique. The study also measured the emotional profile and the situational appropriateness elicited by each product using the check‐all‐that‐apply technique. The results showed that (a) in the blind condition, there were no significant differences observed in overall liking across the four burgers; (b) the plant‐based burger made with pea protein received the lowest overall liking score, and its evaluation was not positively influenced by product information disclosure; (c) providing product information influenced the perceived intensity of the attributes associated with meat; (d) discriminatory ability for emotions was higher in the informed condition; and (e) for the situational appropriateness, when prioritizing healthy eating, participants considered plant‐based burgers more suitable than the groundbeef burger.Practical ApplicationOur results demonstrate that product descriptions could have an impact on consumer acceptance of different meat burger alternatives. In order to launch successfull meat alternatives, product developers and communication marketing specialists should consider the extent to which these alternatives resemble regular meat products in terms of their sensory and emotional profiles and context of use.

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Section: Discussionmentioning

confidence: 99%

Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers

Sogari,

Grasso,

Caputo

et al. 2024

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…In this context, a diversity of hybrid meat products have been introduced on the market; these products are specifically designed to blend meat and plant-based ingredients in convenient ready to cook forms, such as burgers, sausages or minced products ( 3 ). Despite the novelty of this hybrid concept, some consumer studies have already been carried out ( 4 – 6 ), and recent research has focussed on understanding consumer attitudes toward such products, including consumers’ views on their formulation and different types of messaging on them ( 7 , 8 ).…”

Section: Introductionmentioning

confidence: 99%

Hybrid meat products and co-creation: What do consumers say, feel and think?

Ryder

Jaworska²,

Grasso³

2023

Front. Nutr.

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IntroductionWhat consumers say about food and what kind of words they use to do so offers direct insights into their perceptions, preferences, reasoning, and emotions.MethodsThis study explores evaluations of hybrid meat products of 2,405 consumers from England, Denmark, and Spain. As part of a large survey, consumers were prompted to note down four words that come to mind when they read a description of a hybrid meat product, and then again after they were involved in a hypothetical co-creation task of a hybrid meat product. 18,697 words and phrases of language material was processed using computational corpus-based analysis and manual classification into semantic categories including: Evaluation, Sensory, Production, Emotion, Diets, Quality, Ethics, and Other.ResultsConsumers consider many dimensions when it comes to the evaluation of hybrid meat products including ethical conduct and sustainability. For all three languages, the number of positive words increased and the number of negative words decreased significantly (p < 0.001) following the co-creation task, suggesting that consumers see such products very positively once they are more familiar with them and know more about the ingredients. Subcategories that received most words include: taste, ingredients, healthiness, naturalness, innovation, and environment, implying that these areas are of most importance when it comes to the evaluation of hybrid meat products. The concept of nutrition (especially words pointing to positive aspects such as “rich in vitamins”, “nutritious”) also rose significantly in use after co-creation.DiscussionThe study reveals consumers’ vocabulary of hybrid meat products across the three countries and offers important insights for food producers to help them create innovative products that better align with consumers’ perceptions and expectations.

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“…Therefore, a third objective of this study is to investigate how the search behaviors for presence or absence of certain characteristics across food products relate to underlying food choice motives. While reviews have identified healthiness as a key motivation for clean eating (Asioli et al , 2022; Chen et al , 2022), we investigate the heterogeneity in motives between the latent subgroups of individuals.…”

Section: Introductionmentioning

confidence: 99%

Motives, propensities and consistencies among Swedish consumers in relation to the food choice concept of clean eating

Edenbrandt

Lagerkvist

2023

BFJ

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PurposeThe purpose of this study is to explore how consumers apply clean-eating criteria to a range of food characteristics, and the extent to which individuals are consistent in how they apply clean-eating criteria across products. Further, this study investigates how the clean-eating approach relates to underlying food choice motives.Design/methodology/approachData were collected in a consumer survey (n = 666) in Sweden, where participants were prompted about the importance of a set of intrinsic food attributes of the “free-from” and “added” types, for three different food product types (bread, processed meat, ready meals). Data were analyzed using latent class cluster analysis, to explore segments of consumers that place similar importance to the food characteristics and hold similar food choice motives.FindingsClean eating can be described by two distinctly different attainment strategies: avoiding undesirable characteristics or by simultaneously approaching desirable characteristics. Notably, individuals who apply clean-eating criteria in their food choices strive for healthy, natural and environmentally friendly food, but the clean-by-approach strategy implies a stronger focus on personal health in the form of weight control.Originality/valueWhile claims and labels on food packages concerning clean eating are implemented by food manufacturers, it remains unregulated. This study provides information for future regulations on how consumers apply clean-eating criteria, and their motives thereof. Further, the results provide insights food manufacturers regarding motives for clean eating in different consumer segments.

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

Cited by 15 publications

References 48 publications

Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers

Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers

Hybrid meat products and co-creation: What do consumers say, feel and think?

Motives, propensities and consistencies among Swedish consumers in relation to the food choice concept of clean eating

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