The Role of Plant-Based Foods in Canadian Diets: A Survey Examining Food Choices, Motivations and Dietary Identity

Clark, Lisa F.; Bogdan, Ana-Maria

doi:10.1080/10454446.2019.1566806

Cited by 79 publications

(49 citation statements)

References 35 publications

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“…The importance of healthiness, environmental impact, and suitability of consumers’ food choices was examined in hypotheses 7 to 9 and the results support that the food choices were clearly linked with personal values and that these determine the feasibility of a sustainable diet. This is consistent with the information about food choices influencing overall liking [ 24 ], that the role meat plays in the diet for many people is beyond its nutritional needs [ 48 ], and people rationalize meat consumption [ 49 ]. The proposed model included attitudes that were rich in moral implications linked to neophobia values, which offered a multifaceted view of how consumers viewed meat alternatives and their willingness to change their purchasing and consumption habits.…”

Section: Resultssupporting

confidence: 84%

“…Therefore, it can be argued that food neophobia boundaries can be shifted over time. Clark and Bogdan [ 24 ] demonstrated that considerable barriers continue to confront the expansion of the market for plant-based proteins. However, their research suggested that once consumers have adopted plant-based meat alternatives, they were more likely to try new plant-based protein versions within the same product category in the future.…”

Section: Introductionmentioning

confidence: 99%

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Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Koning

Dean

Vriesekoop

et al. 2020

Foods

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Insects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many. Even though plant-based protein alternatives are not facing the same barriers, product unfamiliarity and limited exposure hinder adoption, which could be detrimental to growth within the food sector. This study is aimed at evaluating plant- and insect-based proteins as alternative dietary proteins. A model indicating the drivers of consumer attitudes towards meat-alternative proteins and consumer willingness to try, buy, and pay a premium was tested. Further, 3091 responses were collected using surveys in nine countries: China, USA, France, UK, New Zealand, Netherlands, Brazil, Spain, and the Dominican Republic. Structural Equation Modelling was used to analyze the data. We found that consumer’s behavioral intentions towards both plant-based and insect-based alternatives are inhibited by food neophobia but to an extent, are amplified by the perceived suitability and benefits of the protein, which in turn are driven by nutritional importance, environmental impact, healthiness, and sensory attributes for both alternatives. The expectation of the nutritional value of meat is the strongest (negative) influence on perceived suitability/benefits of plant-based protein and willingness to try, buy, and pay more for plant-based proteins, but it only has a relatively small impact on the suitability/benefits of insect-based protein and no impact on willingness to try, buy, and pay more for insect-based proteins. Overall, we conclude that consumer adoption towards meat alternatives is complex and is strengthened by the perceived suitability/benefits of the protein and general importance of perceived food healthiness and sustainability. Conversely, adoption is hindered by dietary factors and the experiential importance of meat and food neophobia.

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Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Koning

Dean

Vriesekoop

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…For example, life course differences influence the willingness to consume plant-based proteins, especially with new mothers (McBey et al 2019). Issues of availability and affordability are also potential issues for some consumer groups (Clark and Bogdan 2019).…”

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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“…Weinrich [24] concludes that the health and environmental benefits of meat substitutes are important for attracting the attention of consumers to these products, although whether such substitutes will be consumed more frequently depends primarily on how they taste. Consumers perceive vegan food and meat substitutes as expensive and studies have identified expensiveness as a major barrier to the purchase of plant-based products [27,[35][36][37][38].…”

Section: Consumer Attitudes To Vegan Foodmentioning

confidence: 99%

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

Kilian

Hamm

2021

Sustainability

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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.

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The Role of Plant-Based Foods in Canadian Diets: A Survey Examining Food Choices, Motivations and Dietary Identity

Cited by 79 publications

References 35 publications

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

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

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

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