If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

Slade, Peter

doi:10.1016/j.appet.2018.02.030

Cited by 344 publications

(285 citation statements)

References 57 publications

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“…The differences in familiarity across the three types of cheese are all statistically significant. Finally, the importance that respondents put on the food values is similar to prior studies; respondents place the most importance on food safety, taste, price, and nutrition (Lusk and Briggeman 2009;Slade 2018).…”

Section: Descriptive Statisticssupporting

confidence: 67%

Foreign Geographical Indications, Consumer Preferences, and the Domestic Market for Cheese

Slade

Michler

Josephson

2019

Applied Eco Perspectives Pol

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The protection of geographical indications (GIs) is an important feature of modern trade agreements. In the Canada-European Union Comprehensive Economic and Trade Agreement (CETA), Canada agreed to stronger protections for GIs of European cheeses and other food products. Under this agreement, new Canadian producers can no longer label cheese as "feta" but instead must refer to it as "imitation feta," "feta style," or "feta type." We use a choice experiment to determine the effect of this agreement on Canadian cheese producers. We find that the effect of GI recognition varies depending on the terms used to label Canadian cheese and the information given to consumers. The results imply that policies that give greater latitude to food marketers will weaken the impact of GI recognition.

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Section: Descriptive Statisticssupporting

confidence: 67%

Foreign Geographical Indications, Consumer Preferences, and the Domestic Market for Cheese

Slade

Michler

Josephson

2019

Applied Eco Perspectives Pol

Self Cite

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“…Indeed, most of them point out that cells used for cultured meat production are derived from animals, hence qualifying cultured meat as real meat [80]. Therefore, vegetarians prefer meat substitutes, such as plant-based burgers, rather than cultured meat [41]. Another point is that those vegetarians who do not eat meat for health-related reasons can represent an interesting field for future research because cultured meat would represent an appealing opportunity for consuming meat free from negative, health-related side effects (e.g., high cholesterol) and would open a further niche of potential customers.…”

Section: Discussionmentioning

confidence: 99%

To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat

Mancini

Antonioli

2020

Animals

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The global meat production system is currently under pressure, particularly for its environmental and animal wellbeing impacts, as well as for the increasing protein demand worldwide. In this regard, cultured meat is currently a hot topic in the industrial, political, and societal arenas, revealing itself as the potential relief for the issues above. However, its high degree of novelty may hamper the extent of consumers’ acceptance. This research assesses for which beliefs concerning intrinsic attributes and positive externalities, the provision of information is a sufficient tool for affecting the perception and acceptance of cultured meat on a panel of Italian consumers. Changes in perception and willingness to try, buy, and pay are assessed by measuring the variation before and after the provision of positive information related to the product. The results show that perception is affected by positive information concerning safety and nutritional characteristics, whereas the opposite occurs regarding the product flavor. Furthermore, findings reveal that, while the willingness to buy increases after providing positive information, the willingness to try does not. Finally, information on intrinsic attributes and positive externalities of the cultured meat would have to be combined with different approaches for further enhancement of consumers’ perception and acceptance.

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“…Hu, Otis, and McCarthy (2019) and Smetana, Mathys, Knoch, and Heinz (2015) used life cycle impact assessment techniques to evaluate the sustainability of plant-based meat products. The health benefits (Neacsu, McBey, & Johnstone, 2017;Sadler, 2004) and the consumer perceptions (Bryant, Szejda, Deshpande, Parekh, & Tse, 2019;Slade, 2018;Wild et al, 2014) of PBMA have also been surveyed and reviewed. However, it is believed that an inclusive review on PBMA is currently lacking in published literature.…”

Section: Introductionmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

396

204

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The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

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If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

Cited by 344 publications

References 57 publications

Foreign Geographical Indications, Consumer Preferences, and the Domestic Market for Cheese

Foreign Geographical Indications, Consumer Preferences, and the Domestic Market for Cheese

To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

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