How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans

North, Madelon; Kothe, Emily; Klas, Anna; Ling, Mathew

doi:10.1016/j.foodqual.2021.104246

Cited by 36 publications

(19 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The three most frequently mentioned associations with vegan food stated by vegans and vegetarians, i.e., the issues of animal welfare, health, and environmental protection, are consistent with the most widely reported motives for choosing a vegan diet and the overall perception of veganism [44][45][46][47][48][49][50][51][52]86]. The conviction, that no distinction should be made between companion animals, farm animals, and wild animals often also leads to a vegetarian or even vegan diet [87].…”

Section: Discussionsupporting

confidence: 52%

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

Kilian

Hamm

2021

Sustainability

View full text Add to dashboard Cite

This article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.

show abstract

Section: Discussionsupporting

confidence: 52%

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

Kilian

Hamm

2021

Sustainability

View full text Add to dashboard Cite

show abstract

“…'Vegan' was defined as individuals who had not consumed any animal product or any food derived from animals for at least the past 12 months [37,38]. The omnivore group was defined as individuals who eat a variety of food of both plant and animal origin [39,40].…”

Section: Participantsmentioning

confidence: 99%

Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets

Mozhdehi

Abeywickrema

Bremer

et al. 2021

Foods

View full text Add to dashboard Cite

Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., sweet—sucrose, salty—sodium chloride, sour—citric acid, umami—monosodium glutamate, MSG, bitter—caffeine, and metallic—iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18–45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant’s detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to metallic and lowered sensitivity to sweetness. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (p < 0.001). While future study is required to investigate the cause–effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.

show abstract

“…Participants were recruited via social media and email convenience and snowball sampling, asking participants to share the Limesurvey link to the questionnaire in turn to their acquaintances. Despite the limitations linked to lack of representativeness, online surveys are commonly used in social science research ( North et al, 2021 , Giampietri et al, 2018 ). Given the need for speed in a rapidly changing environment this was the most expeditious and efficacious way to proceed.…”

Section: Methodsmentioning

confidence: 99%

The alcohol consumption of wine drinkers with the onset of Covid-19

Agnoli

Charters

2022

Food Quality and Preference

View full text Add to dashboard Cite

The onset of Covid-19 has been the most evident global crisis of the current decade so far. This study explores the difference between professionals in the drinks industry and non-professional wine lovers and the impact on their consumption behaviour of wine and other alcoholic beverages in the early stages of the pandemic, particularly in the context of anxiety. A survey by questionnaire was administered worldwide from the end of March to the end of June 2020 to test four research hypotheses. Results are relevant for the alcoholic beverage industry and public policy. They highlight a higher incidence of unchanged alcohol consumption among non-professionals. They also reveal similarities and differences in changes in consumption behaviour and trends among the two cohorts. Anxiety has an impact on the wine consumption of professionals, and on beer consumption of non-professionals, where the gender and age of respondents are also relevant. The findings of a short qualitative data-collection process enrich our understanding of the results.

show abstract

How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans

Cited by 36 publications

References 22 publications

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets

The alcohol consumption of wine drinkers with the onset of Covid-19

Contact Info

Product

Resources

About