Related references
Note: Only part of the references are listed.Consumers' associations, perceptions and acceptance of meat and plant-based meat alternatives
Fabienne Michel et al.
FOOD QUALITY AND PREFERENCE (2021)
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers
Lenka Malek et al.
FOOD QUALITY AND PREFERENCE (2021)
The relative importance of primary food choice factors among different consumer groups: A latent profile analysis
Liyuwork Mitiku Dana et al.
FOOD QUALITY AND PREFERENCE (2021)
A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat
M. C. Onwezen et al.
APPETITE (2021)
Food choice drivers of potential lab-grown meat consumers in Australia
Livia Garcez de Oliveira Padilha et al.
BRITISH FOOD JOURNAL (2021)
The power of initial perceived barriers versus motives shaping consumers' willingness to eat cultured meat as a substitute for conventional meat
Wim Verbeke et al.
LIVESTOCK SCIENCE (2021)
A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels
Stephan van Vliet et al.
SCIENTIFIC REPORTS (2021)
How flexible are flexitarians? Examining diversity in dietary patterns, motivations and future intentions
Lenka Malek et al.
CLEANER AND RESPONSIBLE CONSUMPTION (2021)
Our daily meat: Justification, moral evaluation and willingness to substitute
Christina Hartmann et al.
FOOD QUALITY AND PREFERENCE (2020)
Is India Ready for Alt-Meat? Preferences and Willingness to Pay for Meat Alternatives
Rashmit S. Arora et al.
SUSTAINABILITY (2020)
To What Extent Are Consumers' Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat
Maria Cecilia Mancini et al.
ANIMALS (2020)
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Michael Siegrist et al.
APPETITE (2020)
Factors Affecting Consumers' Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat
Jihee Hwang et al.
SUSTAINABILITY (2020)
Consumer Acceptance of Cultured Meat: An Updated Review (2018-2020)
Christopher Bryant et al.
APPLIED SCIENCES-BASEL (2020)
Consumer responses to novel and unfamiliar foods
Hely Tuorila et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
The Business of Cultured Meat
Deepak Choudhury et al.
TRENDS IN BIOTECHNOLOGY (2020)
Consumer acceptance of cultured meat in urban areas of three cities in China
Meng Zhang et al.
FOOD CONTROL (2020)
Social License and Animal Welfare: Developments from the Past Decade in Australia
Jordan O. Hampton et al.
ANIMALS (2020)
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society
Pin-Jane Chen et al.
FOODS (2020)
Scientific, sustainability and regulatory challenges of cultured meat
Mark J. Post et al.
NATURE FOOD (2020)
The Myth of Cultured Meat: A Review
Sghaier Chriki et al.
FRONTIERS IN NUTRITION (2020)
How should importance of naturalness be measured? A comparison of different scales
Fabienne Michel et al.
APPETITE (2019)
Exploring consumers' attitude towards cultured meat in Italy
Maria Cecilia Mancini et al.
MEAT SCIENCE (2019)
What's in a name? Consumer perceptions of in vitro meat under different names
Christopher J. Bryant et al.
APPETITE (2019)
Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption
Lenka Malek et al.
APPETITE (2019)
A comparative analysis of the attitudes of rural and urban consumers towards cultured meat
Elaine Shaw et al.
BRITISH FOOD JOURNAL (2019)
Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest
Zuhaib F. Bhat et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
Joao Graca et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Consumer acceptance of insects as food and feed: The relevance of affective factors
M. C. Onwezen et al.
FOOD QUALITY AND PREFERENCE (2019)
Impact of sustainability perception on consumption of organic meat and meat substitutes
Michael Siegrist et al.
APPETITE (2019)
Older Consumers' Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union
Alessandra C. Grasso et al.
NUTRIENTS (2019)
Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
Felicity Curtain et al.
NUTRIENTS (2019)
Is anti-consumption driving meat consumption changes in Australia?
Lenka Malek et al.
BRITISH FOOD JOURNAL (2019)
Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients
Joop de Boer et al.
FOOD QUALITY AND PREFERENCE (2019)
Consumers' willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic
Cristino Alberto Gomez-Luciano et al.
FOOD QUALITY AND PREFERENCE (2019)
The Impact of Framing on Acceptance of Cultured Meat
Christopher Bryant et al.
FRONTIERS IN NUTRITION (2019)
If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers
Peter Slade
APPETITE (2018)
Perceived naturalness and evoked disgust influence acceptance of cultured meat
Michael Siegrist et al.
MEAT SCIENCE (2018)
Consumer acceptance of cultured meat: A systematic review
Christopher Bryant et al.
MEAT SCIENCE (2018)
Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours
Roni A. Neff et al.
PUBLIC HEALTH NUTRITION (2018)
Reducing food's environmental impacts through producers and consumers
J. Poore et al.
SCIENCE (2018)
The potential of future foods for sustainable and healthy diets
A. Parodi et al.
NATURE SUSTAINABILITY (2018)
Motives of consumers following a vegan diet and their attitudes towards animal agriculture
Meike Janssen et al.
APPETITE (2016)
Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States
Carolyn S. Mattick et al.
ENVIRONMENTAL SCIENCE & TECHNOLOGY (2015)
Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context
Johanna E. Elzerman et al.
FOOD QUALITY AND PREFERENCE (2015)
Profiling consumers who are ready to adopt insects as a meat substitute in a Western society
Wim Verbeke
FOOD QUALITY AND PREFERENCE (2015)
Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments
Linnea I. Laestadius et al.
PUBLIC HEALTH NUTRITION (2015)
Challenges and prospects for consumer acceptance of cultured meat
Wim Verbeke et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2015)
Moral Steaks? Ethical Discourses of In Vitro Meat in Academia and Australia
Tasmin Dilworth et al.
JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS (2015)
Modelling the meat consumption patterns in Australia
Lucille Wong et al.
ECONOMIC MODELLING (2015)
Meatless days or less but better? Exploring strategies to adapt Western meat consumption to health and sustainability challenges
Joop de Boer et al.
APPETITE (2014)
Cultured beef: medical technology to produce food
Mark J. Post
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Consumer preference, behavior and perception about meat and meat products: An overview
Maria Font-i-Furnols et al.
MEAT SCIENCE (2014)
Social Media Brand Community and Consumer Behavior: Quantifying the Relative Impact of User- and Marketer-Generated Content
Khim-Yong Goh et al.
INFORMATION SYSTEMS RESEARCH (2013)
Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance
Annet C. Hoek et al.
APPETITE (2011)
Development of a taxonomy of behaviour change techniques used in individual behavioural support for smoking cessation
Susan Michie et al.
ADDICTIVE BEHAVIORS (2011)
On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives
Joop de Boer et al.
ECOLOGICAL ECONOMICS (2011)
Environmental Impacts of Cultured Meat Production
Hanna L. Tuomisto et al.
ENVIRONMENTAL SCIENCE & TECHNOLOGY (2011)
Identification of new food alternatives: How do consumers categorize meat and meat substitutes?
Annet C. Hoek et al.
FOOD QUALITY AND PREFERENCE (2011)
Constructing Food Choice Decisions
Jeffery Sobal et al.
ANNALS OF BEHAVIORAL MEDICINE (2009)
A choice experiment model for beef. What US consumer responses tell us about relative preferences for food safety, country-of-origin labeling and traceability
Maria L. Loureiro et al.
FOOD POLICY (2007)
Sensitive questions in surveys
Roger Tourangeau et al.
PSYCHOLOGICAL BULLETIN (2007)
Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers
AC Hoek et al.
APPETITE (2004)
Attitudinal ambivalence: A test of three key hypotheses
CJ Armitage et al.
PERSONALITY AND SOCIAL PSYCHOLOGY BULLETIN (2000)