Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium
High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and health benefits and may reduce meat consumption. However, there has been a lack of research on how specific meat substitute attributes can influence consumers to replace or partially replace meat in their diets. Research demonstrates that in many countries, consumers are highly attached to meat. They consider it as an esse... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2021 |
Reihe/Periodikum: | Future Foods, Vol 4, Iss , Pp 100088- (2021) |
Verlag/Hrsg.: |
Elsevier
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Schlagwörter: | Meat substitute / Meathybrid / Consumer preference / plant-based proteins / Nutrition. Foods and food supply / TX341-641 / Food processing and manufacture / TP368-456 |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-27004669 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://doi.org/10.1016/j.fufo.2021.100088 |