4.7 Review

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers

Johanna E. Elzerman et al.

Summary: The study explored the situational appropriateness of meat, meat substitutes, and other meat alternatives, finding that meat products were generally perceived as more appropriate than their vegetarian equivalents in most situations, while meat alternatives scored higher in appropriateness than meat substitutes.

FOOD QUALITY AND PREFERENCE (2021)

Article Food Science & Technology

Consumers' associations, perceptions and acceptance of meat and plant-based meat alternatives

Fabienne Michel et al.

Summary: The study found that while meat is associated with positive terms, meat alternatives are viewed more negatively. Meat alternatives should closely resemble meat in taste, texture, and ease of preparation to be more appealing. Results from direct comparisons show that meat alternatives are perceived similarly to processed meat products. Eating meat alternatives is perceived to be more appropriate in situations where one eats alone or with family and friends.

FOOD QUALITY AND PREFERENCE (2021)

Article Food Science & Technology

Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins

Christophe Martin et al.

Summary: Scientific literature has shown that consumers prefer meat products over plant protein products, but providing information on health or environmental consequences can change their preferences. Combining environmental information can increase consumer acceptance of plant-based products.

FOOD QUALITY AND PREFERENCE (2021)

Article Green & Sustainable Science & Technology

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

Adriano Profeta et al.

Summary: High levels of meat consumption are being criticized for ethical, environmental, and social reasons, leading to growing interest in plant-based meat substitutes. Research shows that a significant percentage of German consumers are willing to occasionally substitute meat, with health perception being the main factor in choosing meathybrids over traditional meat products.

SUSTAINABILITY (2021)

Article Food Science & Technology

Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium

Adriano Profeta et al.

Summary: This paper discusses the preferences of consumers for meat substitutes and finds that some consumers are interested in plant-based proteins replacing a portion of meat products, which could lead to a more healthy and sustainable food consumption behavior.

FOODS (2021)

Article Food Science & Technology

Consumer acceptance of plant-forward recipes in a natural consumption setting

Molly Spencer et al.

Summary: Through testing in a natural consumption dining setting, it was found that plant-forward main course dishes and desserts are just as acceptable, satiating, and satisfying as conventional bowls, demonstrating that recipe modifications are a successful strategy in the plant-based diet movement. However, further investigation is needed for the different dessert choices in relation to the main course preferences.

FOOD QUALITY AND PREFERENCE (2021)

Article Behavioral Sciences

Young adults' experiences with flexitarianism: The 4Cs

Joya A. Kemper et al.

Summary: The research shows that young adults are motivated to transition towards flexitarianism due to increased control, enabled through cooking strategies, social support, and experimentation. They are driven by concerns about health, variety, price, social unease, as well as environmental and ethical motivations. Social gatherings and positive associations with variety, nutrients, fullness, and taste are the main reasons for continued meat consumption.

APPETITE (2021)

Article Behavioral Sciences

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

M. C. Onwezen et al.

Summary: Consumers' dietary patterns have a significant impact on health and the environment, and one possible solution is to substitute meat consumption with alternative protein sources. This systematic review identifies 91 articles focusing on consumer acceptance of five alternative proteins, showing that acceptance levels vary across different types of proteins with insects and cultured meat having the lowest acceptance. Factors such as taste, health motives, familiarity, attitudes, food neophobia, disgust, and social norms drive consumer acceptance across various alternative proteins.

APPETITE (2021)

Article Food Science & Technology

Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein

Marija Banovic et al.

Summary: The study shows that consumers’ attitude towards meat analogue is significantly influenced by rapeseed protein, the main ingredient in the product. The intention of consumers to substitute meat protein in their diet is also a crucial factor for their acceptance of meat analogues, across different European countries.

FOOD CONTROL (2021)

Review Environmental Sciences

Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains

Shila Minari Hargreaves et al.

Summary: Vegetarianism has been gaining visibility and its effects on health are well-known, but its influence on the quality of life of individuals needs further investigation. Adopting a vegetarian diet may have positive outcomes such as improved physical health and moral satisfaction, but it could also be negatively impacted by factors like environment, social/cultural group, and economic aspects.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2021)

Article Food Science & Technology

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

Fabienne Michel et al.

Summary: Consumers in three European countries generally viewed pea and algae burgers as less tasty but healthier and more environmentally friendly compared to beef burgers. Expectations of taste, health, and environmental friendliness of pea and algae burgers were negatively influenced by higher levels of meat commitment, more negative attitudes towards vegetarian and vegan lifestyles, and higher food neophobia. Despite negative taste expectations and attitudes towards meat-free diets, pea and algae emerged as promising protein sources due to their favorable health and environmental friendliness expectations.

FOOD QUALITY AND PREFERENCE (2021)

Article Food Science & Technology

Finding flexitarians: Current studies on meat eaters and meat reducers

Hans Dagevos

Summary: Flexitarianism, a diet that involves reducing meat consumption, has gained attention as a potential solution to environmental and health issues. Research indicates the existence of a distinct group of flexitarians, different from both meat lovers and those unwilling to cut down on meat intake. Despite varying levels of meat reduction among flexitarians, questions remain about whether flexitarianism alone can address pressing environmental and health concerns.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Consumer acceptance of cultured meat in Germany

Ramona Weinrich et al.

MEAT SCIENCE (2020)

Article Food Science & Technology

Our daily meat: Justification, moral evaluation and willingness to substitute

Christina Hartmann et al.

FOOD QUALITY AND PREFERENCE (2020)

Article Multidisciplinary Sciences

Prevalence and psychopathology of vegetarians and vegans - Results from a representative survey in Germany

Georgios Paslakis et al.

SCIENTIFIC REPORTS (2020)

Article Communication

Different Frames to Reduce Red Meat Intake: The Moderating Role of Self-Efficacy

Mauro Bertolotti et al.

HEALTH COMMUNICATION (2020)

Article Food Science & Technology

Exploring consumers' attitude towards cultured meat in Italy

Maria Cecilia Mancini et al.

MEAT SCIENCE (2019)

Review Environmental Sciences

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

Ruben Sanchez-Sabate et al.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2019)

Article Green & Sustainable Science & Technology

Dietary choices and environmental impact in four European countries

Elly Mertens et al.

JOURNAL OF CLEANER PRODUCTION (2019)

Review Food Science & Technology

Meat alternatives: an integrative comparison

Cor van der Weele et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Medicine, General & Internal

Health-Related Values and Preferences Regarding Meat Consumption A Mixed-Methods Systematic Review

Claudia Valli et al.

ANNALS OF INTERNAL MEDICINE (2019)

Article Food Science & Technology

To meat or not to meat? Comparing empowered meat consumers' and anti-consumers' preferences for sustainability labels

Chrysostomos Apostolidis et al.

FOOD QUALITY AND PREFERENCE (2019)

Review Green & Sustainable Science & Technology

Understanding Attitudes towards Reducing Meat Consumption for Environmental Reasons. A Qualitative Synthesis Review

Ruben Sanchez-Sabate et al.

SUSTAINABILITY (2019)

Article Environmental Studies

How to reduce red and processed meat consumption by daily text messages targeting environment or health benefits

V. Carfora et al.

JOURNAL OF ENVIRONMENTAL PSYCHOLOGY (2019)

Review Food Science & Technology

An investigation of the formulation and nutritional composition of modern meat analogue products

Benjamin M. Bohrer

FOOD SCIENCE AND HUMAN WELLNESS (2019)

Article Food Science & Technology

Readiness to adopt insects in Hungary: A case study

Attila Gere et al.

FOOD QUALITY AND PREFERENCE (2017)

Article Environmental Sciences

Communicating the climate impacts of meat consumption: The effect of values and message framing

Thomas Graham et al.

GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS (2017)

Article Behavioral Sciences

Meat and masculinity in the Norwegian Armed Forces

Charlotte Lilleby Kildal et al.

APPETITE (2017)

Review Public, Environmental & Occupational Health

Red and processed meat consumption and mortality: dose-response meta-analysis of prospective cohort studies

Xia Wang et al.

PUBLIC HEALTH NUTRITION (2016)

Editorial Material Substance Abuse

Addressing sex and gender inequities in scientific research and publishing

Frances K. Del Boca

ADDICTION (2016)

Article Agricultural Economics & Policy

Should we stop meating like this? Reducing meat consumption through substitution

Chrysostomos Apostolidis et al.

FOOD POLICY (2016)

Article Neurosciences

Red Meat Consumption and the Risk of Stroke: A Dose-Response Meta-analysis of Prospective Cohort Studies

Cuili Yang et al.

JOURNAL OF STROKE & CEREBROVASCULAR DISEASES (2016)

Article Neurosciences

Red Meat Consumption and the Risk of Stroke: A Dose-Response Meta-analysis of Prospective Cohort Studies

Cuili Yang et al.

JOURNAL OF STROKE & CEREBROVASCULAR DISEASES (2016)

Article Food Science & Technology

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Wim Verbeke

FOOD QUALITY AND PREFERENCE (2015)

Article Nutrition & Dietetics

A provegetarian food pattern and reduction in total mortality in the Prevencion con Dieta Mediterranea (PREDIMED) study

Miguel A. Martinez-Gonzalez et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2014)

Article Food Science & Technology

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

Annet C. Hoek et al.

FOOD QUALITY AND PREFERENCE (2013)

Article Multidisciplinary Sciences

Exploring global changes in nitrogen and phosphorus cycles in agriculture induced by livestock production over the 1900-2050 period

Lex Bouwman et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)

Article Psychology, Social

Real Men Don't Eat (Vegetable) Quiche: Masculinity and the Justification of Meat Consumption

Hank Rothgerber

PSYCHOLOGY OF MEN & MASCULINITIES (2013)

Article Food Science & Technology

Consumer acceptance and appropriateness of meat substitutes in a meal context

Johanna E. Elzerman et al.

FOOD QUALITY AND PREFERENCE (2011)

Article Economics

Role of ethnicity in consumption of meat products

Carlos I. Garcia-Jimenez et al.

APPLIED ECONOMICS LETTERS (2011)

Article Agriculture, Multidisciplinary

Meat and Morality: Alternatives to Factory Farming

Evelyn B. Pluhar

JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS (2010)

Article Behavioral Sciences

Influences on meat consumption in Australia

E Lea et al.

APPETITE (2001)