scholarly journals Consumer preferences for meat products blended with plant-based 1 proteins in Germany

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie Baune
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, andsocial reasons. Plant-based meat substitutes have been identified as healthy sources of proteinin comparison to meat. This alternative o?ers several social, environmental and health benefitsand may play a role in reducing meat consumption. However, there has been a lack of researchon how specific meat substitute attributes can influence consumers to replace or partially replacemeat in their diets.Research demonstrates that in many countries consumers are highly attached to meat.They considerit as an essential and integral element of their daily diet. For these consumers which arenot interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a lowthresholdoption for a more sustainable food consumption behaviour. In meathybrids only afraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins.In this paper, the results of an online survey with 500 German consumers are presented with focuson preferences and attitudes relating to meathyrids. The results show that more than fifty percentof consumers substitute meat at least occasionally. Thus, about half of the respondents reveal aneligible consumption behaviour in respect to sustainability and healthiness to a certain degree.Concerning the determinants of choosing either meathybrid or meat it becomes evident that thehighest e?ect is exerted by the health perception. The healthier meathybrids are perceived, thehigher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motiveslike animal welfare or environmental concerns when it comes to choice for this new productcategory

scholarly journals Consumer Preferences for Meathybrids - Empiricalfindings from Belgium

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Keshia Broucke ◽  
Gert Van Royen ◽  
...  
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Meat Product ◽  
Product Category ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

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 play a role in reducing 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 essential and integral element of their daily diet. For these consumers which are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids only a fraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 501 Belgium consumers are presented with focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either meathybrid or meat it becomes evident that a strong effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives like animal welfare or environmental concerns when it comes to choice for this new product category.

scholarly journals Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

2021 ◽  
Vol 13 (2) ◽  
pp. 650
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Sabine Bornkessel ◽  
Keshia Broucke ◽  
...  
Keyword(s):  
Online Survey ◽  
Meat Product ◽  
Meat Products ◽  
Product Category ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been with reservations identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and probably health benefits, and it may play a role in reducing 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 has demonstrated that, in many countries, consumers are highly attached to meat. They consider it to be an essential and integral element of their daily diet. For the consumers that are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 500 German consumers are presented with a focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, approximately half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness to a certain degree. Regarding the determinants of choosing either meathybrid or meat, it becomes evident that the highest effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives, like animal welfare or environmental concerns, when it comes to choice for this new product category.

scholarly journals Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 71
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Keshia Broucke ◽  
Geert Van Royen ◽  
...  
Keyword(s):  
Discrete Choice ◽  
Online Survey ◽  
Consumer Preferences ◽  
Sustainable Consumption ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Social Environmental

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 that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets. This paper is focused on consumers’ preferences for so-called meathybrid or plant-meathybrid products. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed meat products are the most preferred by consumers. Nonetheless, the tested meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, meathybrids could facilitate the diet transition of meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the meathybrid concept in comparison to the vegetarian substitutes.

scholarly journals Consumer Preferences for Meat Products Blended with Plant-Based Proteins in Germany

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Sabine Bornkessel ◽  
Keshia Broucke ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Meat Products ◽  
Product Category ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Integral Element ◽  
Low Threshold ◽  
Social Environmental

High levels ofmeat consumption are increasingly being criticised for ethical, environmental, 2 and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein in 3 comparison to meat. This alternative offers several social, environmental and health benefits and may 4 play a role in reducing meat consumption. However, there has been a lack of research on how specific 5 meat substitute attributes can influence consumers to replace or partially replace meat in their diets. 6 Research demonstrates that in many countries consumers are highly attached to meat.They consider 7 it as an essential and integral element of their daily diet. For these consumers which are not interested 8 in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option 9 for a more sustainable food consumption behaviour. In meathybrids only a fraction of the meat 10 product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online 11 survey with 500 German consumers are presented with focus on preferences and attitudes relating 12 to meathyrids. The results show that more than fifty percent of consumers substitute meat at least 13 occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect 14 to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either 15 meathybrid or meat it becomes evident that the highest effect is exerted by the health perception. The 16 healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive 17 seems to outperform altruistic motives like animal welfare or environmental concerns when it comes 18 to choice for this new product category.

scholarly journals Consumer preferences for wild game cured meat label: do attitudes towards animal welfare matter?

2020 ◽  
Vol 23 (4) ◽  
pp. 599-618
Author(s):  
Maria Elena Marescotti ◽  
Vincenzina Caputo ◽  
Eugenio Demartini ◽  
Anna Gaviglio
Keyword(s):  
Animal Welfare ◽  
Animal Rights ◽  
Online Survey ◽  
Latent Class ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meat ◽  
Game Meat ◽  
Wild Game

Even though the European Union has imposed a mandatory labeling system for conventional meats, there is no mandatory labelling scheme for the so called ‘minor meats’ – such as hunted wild game meat (HWGM). Thus, some European countries have implemented voluntary labelling programs certificating the origin of wild game meat. This study uses a discrete choice experiment to: (1) assess consumer preferences for processed meat products (including wild game meat bearing a HWGM label); and (2) investigate whether consumers’ attitudes towards animal welfare affects their food choice behavior for alternative meat products. Data was collected through an online survey conducted in Italy and consumer preferences for HWGM was estimated through a latent class logit model. Overall, results suggest that, even though HWGM label does not exist yet on the Italian market, it is appealing to Italian consumers and it will likely be accepted by the majority of them. However, consumers who are particularly concerned about animal welfare issues and animal rights showed the lowest level of the interest in the hunted game meat product and thus the presence of the HWGM label does not provide any benefit to them. Our findings have important implications for the development of successful marketing strategies and policy intervention in the HWGM sector at a national and European level.

scholarly journals Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Keshia Broucke ◽  
Gert van Royen ◽  
...  
Keyword(s):  
Discrete Choice ◽  
Consumer Preferences ◽  
Health Benefits ◽  
Meat Consumption ◽  
Policy Agenda ◽  
Discrete Choice Analysis ◽  
Meat Substitute ◽  
Choice Analysis ◽  
Social Environmental

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 that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to replace partially replace meat in their diets.

scholarly journals Consumer Preferences and Acceptance of Meat Products

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 708 ◽  
Author(s):  
Andrea Garmyn
Keyword(s):  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Extrinsic Cues ◽  
Point Of Purchase

At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...]

DEVELOPMENT OF TECHNOLOGY FOR A DELICATE LAMB PRODUCT

2020 ◽  
Vol 15 (10) ◽  
pp. 1364-1370
Author(s):  
N.V. Shirokova ◽  
◽  
E.V. Levkovskaya ◽  
I.D. Rysinova ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Meat Industry ◽  
Sustainable Food ◽  
Treatment And Prevention ◽  
Taste And Smell

The article is devoted to the development of technology for obtaining an innovative meat product from mutton. One of the main tasks of the agro-industrial complex is the development of technologies for the production of meat products for general and special purposes. In this context, it should be noted that the creation of meat products intended for the treatment and prevention of diseases is a priority area in the food industry of social and economic importance. To date, certain results have already been achieved in this direction. However, the cluster of functional meat products in the Russian Federation is poorly developed. In terms of organoleptic properties, lamb has features that must be taken into account when developing new products on an industrial basis. Features of taste and smell of meat, its technological properties limit the use of this type of raw material in the production of meat products. The effect of the composition of the injection brine, the formulation of which included infusion of juniper berries, food phosphate "Biofos-90" and curing ingredients, on the quality of the finished product was studied. It was found that the use of a multicomponent injection brine in combination with mechanical processing of mutton promotes the formation of an elasticviscous-plastic structure of the meat system by increasing the functional properties of muscle proteins. The development and improvement of existing technologies for the production of meat products, the rational use of food raw materials predetermine the modern system of creating a sustainable food base for the country. The integrated use of mutton as one of the main raw materials of the meat industry in some regions of our country is also aimed at solving these problems.

Marketing Research Consumer Preferences for the Analog Meat Product Development

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 21-28
Author(s):  
Anna Makarova ◽  
Olga Pasko
Keyword(s):  
Product Quality ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Meat Product ◽  
Marketing Research ◽  
Meat Products ◽  
Grocery Stores ◽  
Technical Documentation ◽  
Quality Requirements ◽  
Study Results

Nowadays, in order to ensure high product competitiveness, manufacturers must not only ensure that they meet the regulatory and technical documentation requirements, but also develop conceptual ideas and solutions that consider account consumer wishes, anticipate and quickly react to changes in product quality requirements. One of the latest modern trends is the production and consumption shift from animal protein to the prospective use of its plant and alternative sources. The article presents the study results of consumer preferences for the analogue meat products development: at the first stage, the authors determined the target consumer portrait; at the second stage, they studied consumer quality requirements for the analogue meat semi-finished products. According to the marketing research analysis results, the following indicators play a major role in setting the objectives for the expected product quality: acceptable price, product composition (all-natural ingredients), its usefulness and safety. Many respondents in the survey note that in grocery stores that do not specialize in food from vegetable raw materials, there is quite a small selection of vegetable semi-finished products. Its assortment consisted mainly of dumplings, pancakes and vegetable semi-finished products in the form of mixtures for preparing side dishes or vegetable cutlets. However, if there are analogue meat products in the store, the majority of respondents considers the possibility of purchasing it.

scholarly journals Sustainable Meat: Looking through the Eyes of Australian Consumers

2021 ◽  
Vol 13 (10) ◽  
pp. 5398
Author(s):  
Lívia Garcez de Oliveira Padilha ◽  
Lenka Malek ◽  
Wendy J. Umberger
Keyword(s):  
Online Survey ◽  
Food System ◽  
Meat Products ◽  
Chicken Meat ◽  
Cultural Dimensions ◽  
Meat Production ◽  
Exploratory Research ◽  
Sustainable Food ◽  
Credence Attributes ◽  
The Right

Sustainability is a complex and multifaceted concept that comprises environmental, economic, social, and cultural dimensions. Growing consumer concerns over the impacts of global meat production and consumption have led to increasing interest in sustainability initiatives and the use of sustainability labels. Yet, an understanding of what sustainability means to consumers in the context of meat and how consumers relate production-related credence attributes of chicken meat to sustainability remains limited. Between September 2019 and January 2020, an exploratory research study was conducted using a multi-method approach. Participants completed an online survey before participating in a series of eye-tracking choice tasks followed by in-depth interviews. The study revealed that the environmental dimension of sustainability is most important to consumers’ definition of a “sustainable food system”. Likewise, the sustainability of chicken meat products was most commonly associated with the perceived environmental impact of chicken meat production, followed by animal welfare aspects. Consumers made incorrect inferences about some sustainability labels and these inferences sometimes contributed to positive associations with sustainability. Consumers frequently associated a higher price with higher sustainability, indicating a belief that “doing the right thing” might cost more. This study provides new insights regarding consumers’ perceptions of production-related credence attributes and sustainability labels.

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