For me the taste of soy is not a barrier to its consumption. And how about you?

Tu, Viêt Phu; Husson, Florence; Sutan, Angela; Ha, Duyen Tu; Valentin, Dominique

doi:10.1016/j.appet.2012.01.023

Cited by 25 publications

(23 citation statements)

References 24 publications

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“…Overall, the percent frequencies of checked attribute of reasons for liking were higher among US consumers (average percentage 24.3%) than among Korean consumers (average percentage 18.0%), whereas the percent frequencies of disliking were similar between the two groups (9.3–10.5%). There are several studies reporting cultural differences in the numbers and types of terminology developed in cross‐cultural descriptive analysis studies, while CATA response behaviors within the cross‐cultural context are seldom reported and require further investigation.…”

Section: Resultsmentioning

confidence: 99%

“…Ironically, consumers' perception of ethnic versus traditional is strongly culture dependent since what is traditional food in one culture will be perceived as ethnic in another. Many cross‐cultural food perception and acceptance studies have been conducted . 'Familiarity' is generally the key factor delineating the cultural differences in food acceptance.…”

Section: Introductionmentioning

confidence: 99%

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Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross‐cultural context: a case study on barbecue sauce

et al. 2014

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross‐cultural context: a case study on barbecue sauce

et al. 2014

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“…A framing centered on ethical, environmental, and societal benefits of the cell-based alternatives is thus likely to contribute to positive attitudes towards cultured meat (Bryant and Dillard 2019), but it is unclear how it would affect willingness for personal consumption. The studies also identify various concerns and uncertainties in consumer acceptance when cell-based alternatives hit supermarket shelves, especially related to food neophobia (Wilks et al 2019), disgust (Verbeke et al 2015a;Wilks et al 2019), anticipated inferior taste (Tucker 2014;Bryant and Barnett 2018), perception of unnaturalness (Lupton and Turner 2018;Tucker 2014;Siegrist et al 2018;Verbeke et al 2015a) and anticipation of risks to human health (Siegrist and Sütterlin 2017;Egolf et al 2019 (Elzerman et al 2013;Vainio et al 2016;Bosman et al 2011;Farrell et al 2019;Moon et al 2011;Palmer et al 2018;Tu et al 2012) are found to facilitate consumer acceptance of plant-based foods. Weinrich (2019), however, concludes that while these promises may encourage consumers to try plant-based alternatives, they are less likely to influence regular consumption.…”

Section: Consumer Preferences Attitudes and Behavioral Changementioning

confidence: 99%

Promises of meat and milk alternatives: an integrative literature review on emergent research themes

Lonkila

Kaljonen

2021

Agric Hum Values

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Increasing concerns for climate change call for radical changes in food systems. There is a need to pay more attention to the entangled changes in technological development, food production, as well as consumption and consumer demand. Consumer and market interest in alternative meat and milk products—such as plant based milk, plant protein products and cultured meat and milk—is increasing. At the same time, statistics do not show a decrease in meat consumption. Yet alternatives have been suggested to have great transitional potential, appealing to different consumer segments, diets, and identities. We review 123 social scientific journal articles on cell-based and plant-based meat and milk alternatives to understand how the positioning of alternatives as both same and different in relation to animal-based products influences their role within the protein transition. We position the existing literature into three themes: (1) promissory narratives and tensions on markets, (2) consumer preferences, attitudes, and behavioral change policies, (3) and the politics and ethics of the alternatives. Based on our analysis of the literature, we suggest that more research is needed to understand the broader ethical impacts of the re-imagination of the food system inherent in meat and milk alternatives. There is also a need to direct more attention to the impacts of meat and milk alternatives to the practices of agricultural practices and food production at the farm-level. A closer examination of these research gaps can contribute to a better understanding of the transformative potential of alternatives on a systemic level.

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“…For this reason, many prior studies have been conducted in consideration of the factors that affect Western consumers (i.e., food neophobia) in their consumption of soy products, which would be novel foods from their perspective [63][64][65][66][67][68][69]. However, soybeans are a traditional food source in East and Southeast Asia [70]. In particular, soy sauce is a product that has traditionally been used in many dishes in Korea.…”

Section: Consumers' Food Neophobia and The Purchase Intention For A Lmentioning

confidence: 99%

Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products

Park

Lee

Park

et al. 2020

Foods

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As sodium and sugar intake in South Korea exceed recommended levels, the government and food industry have been attempting to reduce the amount of sodium and sugar in the food products. In line with these efforts, this study sought to examine how the purchase intention for low-sodium/low-sugar products vary based on consumers’ previous choices of low-sodium/low-sugar products and other consumer-related factors. For this study, two online survey-based experiments were conducted: one using soy sauce to represent a sodium-based product and the other using yogurt to represent a sugar-based product. The significant variables that influenced the purchase intention for both were the consumers’ previous low-sodium/low-sugar product choices and their propensity for food neophobia. Consumers who had previously selected regular products showed a lower intention to purchase low-sodium soy sauce or low-sugar yogurt. In addition, those who had a strong tendency toward food neophobia also had a significantly lower purchase intention for these products. Moreover, the lower the consumer′s unhealthy = tasty intuition (UTI), the higher the purchase intention for the low-sodium soy sauce, but UTI did not act as a significant variable for the low-sugar yogurt. These results demonstrate that government interventions for low-sodium products and low-sugar products should be differentiated.

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For me the taste of soy is not a barrier to its consumption. And how about you?

Cited by 25 publications

References 24 publications

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross‐cultural context: a case study on barbecue sauce

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross‐cultural context: a case study on barbecue sauce

Promises of meat and milk alternatives: an integrative literature review on emergent research themes

Factors Influencing Purchase Intention for Low-Sodium and Low-Sugar Products

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