☆ 4.7 Article

Got Milk Alternatives? Understanding Key Factors Determining U.S. Consumers' Willingness to Pay for Plant-Based Milk Alternatives

FOODS (2023)

Related references

Note: Only part of the references are listed.

Article Agricultural Economics & Policy

Consumer willingness to pay for environmentally sustainable meat and a plant-based meat substitute

Bhagyashree Katare et al.

Summary: This study investigates consumers' willingness to pay premiums for environmentally sustainably produced meat and plant-based meat substitutes. The results show that demand for sustainably produced beef and a plant-based meat substitute is inelastic. Consumer behavior varies with gender and time preference, and the effect of information nudging, such as labeling, varies with participant characteristics.

APPLIED ECONOMIC PERSPECTIVES AND POLICY (2023)

Add to Collection

Review Food Science & Technology

Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics

F. Reyes-Jurado et al.

Summary: This review provides updated information on plant-based milk alternatives (PBMAs) regarding their raw materials, production processes, technological functionality, nutritional composition, current consumption, benefits, sensory characteristics, and challenges in development. PBMAs show differences in environmental benefits, nutritional composition, and physicochemical properties compared to cow's milk. However, enrichment and blending techniques are being explored to enhance their composition. Technological improvements are needed for gel formation, water holding capacity, texture, and viscoelastic properties of PBMAs. Challenges include stabilization, reduction of antinutrients, off-flavors, and allergens, which can potentially be overcome using emerging technologies.

FOOD REVIEWS INTERNATIONAL (2023)

Add to Collection

Review Agricultural Economics & Policy

Trust in agri-food value chains: a systematic review

Jasper R. de Vries et al.

Summary: Agri-food value chains are complex systems with interconnected and interdependent actors, and trust is considered to be crucial for collaboration among these actors. However, there is a lack of overview regarding the extent and role of trust in these value chains. This paper utilizes a systematic review to explore the literature on trust in agri-food value chains and provide a foundation for future studies.

INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW (2023)

Add to Collection

Article Agricultural Economics & Policy

AgriTech investor and informant perspectives about cellular agriculture

Mark A. Gagnon et al.

Summary: Investor and venture capital activity in AgriTech is increasing due to the urgent demand for food and renewable materials. Cellular agriculture, particularly cellular meat, is receiving exceptional investor attention. This study explores investor perspectives from North America and highlights the role of strategic capital in funding cellular meat technologies. The findings suggest that cellular agriculture products may complement existing meat alternatives, but significant infrastructure and distribution challenges need to be addressed to reach a wider population.

INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW (2023)

Add to Collection

Article

Healthy Food Prices Increased More Than the Prices of Unhealthy Options during the COVID-19 Pandemic and Concurrent Challenges to the Food System

Meron Lewis et al.

International Journal of Environmental Research and Public Health (2023)

Add to Collection

Article Psychology, Mathematical

Frustration and ennui among Amazon MTurk workers

Craig Fowler et al.

Summary: Academics are increasingly using crowdsourcing platforms for research, but little is known about the experience of being a participant. An analysis of responses from MTurk workers reveals frustrations arising from platform limitations and controllable factors, providing recommendations for researchers designing online studies.

BEHAVIOR RESEARCH METHODS (2023)

Add to Collection

Article Behavioral Sciences

Curious to eat insects? Curiosity as a Key Predictor of Willingness to try novel food

Hannah Stone et al.

Summary: This study found that curiosity is an important factor in promoting people's willingness to try insect food, not only through direct effect, but also through positive interaction with other factors.

APPETITE (2022)

Add to Collection

Article Agricultural Economics & Policy

Information and consumer demand for milk attributes: Are redundant labels an effective marketing strategy?

Danielle Ufer et al.

Summary: Product labels are crucial in conveying product information to consumers, but when a single label represents multiple traits, it can lead to consumer confusion. Redundant labels, which explicitly indicate included qualities within a comprehensive label, can help address this issue. Market share simulations show that introducing redundant labels as a response strategy can effectively recapture lost market share in response to increasingly prevalent individual labels.

APPLIED ECONOMIC PERSPECTIVES AND POLICY (2022)

Add to Collection

Article Nutrition & Dietetics

Perspective: Unpacking the Wicked Challenges for Alternative Proteins in the United States: Can Highly Processed Plant-Based and Cell-Cultured Food and Beverage Products Support Healthy and Sustainable Diets and Food Systems?

Vivica Kraak

Summary: This article synthesizes evidence on the benefits of plant-based diets and addresses four challenges related to alternative protein (AP) products in the US, including consumer acceptance, education needs, marketing trends, labeling policies, and regulatory oversight. The article concludes with suggested actions for government and food system actors to address these challenges and clarify the role of AP products in promoting healthy and sustainable diets and food systems.

ADVANCES IN NUTRITION (2022)

Add to Collection

Article

Exploring News Coverage About Plant-Based Milk: A Content Analysis

Elise Regusci et al.

Journal of Applied Communications (2022)

Add to Collection

Review Food Science & Technology

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

Kandi Sridhar et al.

Summary: This review summarizes the strategies, nutritional analysis, gastrointestinal digestion, and bioavailability of plant-based alternatives. It thoroughly discusses the regulatory frameworks, labeling claims, and consumer perception of plant-based alternatives, with a focus on their current status and future prospects.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Add to Collection

Article Agriculture, Dairy & Animal Science

Parents' implicit perceptions of dairy milk and plant-based milk alternatives

A. N. Schiano et al.

Summary: Parents' belief systems play a significant role in their choice between dairy milk and plant-based alternatives. The majority of parents have a positive association with dairy milk, while only a small percentage associate positively or neutrally with plant-based alternatives. Parent's implicit bias towards plant-based alternatives can influence their purchasing behavior. Negative media messaging and positive marketing towards plant-based alternatives may affect parents' perception of dairy milk.

JOURNAL OF DAIRY SCIENCE (2022)

Add to Collection

Article Nutrition & Dietetics

Plant-Based Dairy Alternatives: Consumers' Perceptions, Motivations, and Barriers-Results from a Qualitative Study in Poland, Germany, and France

Dominika Adamczyk et al.

Summary: This study investigates consumers' motives and barriers in adopting plant-based dairy alternatives, revealing differences in attitudes and motives for using dairy substitutes in different countries.

NUTRIENTS (2022)

Add to Collection

Article Psychology, Multidisciplinary

Increase consumers' willingness to pay a premium for organic food in restaurants: Explore the role of comparative advertising

Weiping Yu et al.

Summary: This study examines the role of comparative advertising in organic food communication and finds that matching comparative advertising with health appeals can increase consumers' willingness to pay a premium. There is no significant difference between comparative advertising and non-comparative advertising when it comes to environmental appeals. Additionally, information persuasiveness mediates the interaction between comparative advertising and benefit appeals on consumers' willingness to pay a premium. Comparative advertising increases willingness to pay a premium among consumers with high organic skepticism, but the interaction between comparative advertising and health appeals is only effective for consumers with low skepticism.

FRONTIERS IN PSYCHOLOGY (2022)

Add to Collection

Review Biotechnology & Applied Microbiology

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality

Andra-Sabina Neculai-Valeanu et al.

Summary: Modern dairy cows are genetically selected and fed high-energy feed to increase milk production, but with the increasing heat stress, there is a need for new monitoring methods to check udder health.

BIOENGINEERING-BASEL (2022)

Add to Collection

Article Agriculture, Dairy & Animal Science

Minor stall modifications and outdoor access can help improve dairy cow welfare in tie-stalls

Santiago Palacio et al.

Summary: This study finds that outdoor access has a significant impact on the welfare of dairy cows in tie-stall housing. While minor stall modifications can help improve some aspects of animal welfare, providing year-round outdoor access may be a more effective method.

CANADIAN JOURNAL OF ANIMAL SCIENCE (2022)

Add to Collection

Article Food Science & Technology

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

Armand V. Cardello et al.

Summary: Plant-based alternatives to dairy milk are gaining popularity, and this research investigates consumer preferences and segmentation for these products. Through tasting samples and surveys, four consumer segments were identified based on their liking and preferences for dairy and plant-based beverages. This study contributes to the understanding of plant-based beverages and their complex consumer preferences. Importance of the research: 7/10.

FOOD QUALITY AND PREFERENCE (2022)

Add to Collection

Article Food Science & Technology

An investigation into consumer perception and attitudes towards plant-based alternatives to milk

Rachael Moss et al.

Summary: This study evaluated consumer attitudes towards and perception of plant-based milk alternatives (PBAs) in the Canadian market. Participants associated PBAs with health benefits, sustainability, and sensory characteristics. PBAs made from almond, oat, and pea were more liked by consumers, while cashew PBAs were liked the least. Attributes such as sweetness, creaminess, smoothness, nuttiness, and whiteness increased liking, while attributes like aftertaste, brown color, bean flavor, watery texture, and off-flavor detracted from it. Flavored PBAs were more liked by consumers.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Green & Sustainable Science & Technology

Factors Affecting Consumers' Cultivated Meat Purchase Intentions

Filipe Quevedo-Silva et al.

Summary: This study aims to analyze the factors influencing the purchase intention of cultivated meat. The results showed that clean production and food safety were positively related to the intention to purchase, while the naturalness of food had a negative relationship. In addition, the influence of clean production on purchase intentions became less important as the level of food neophobia increased.

SUSTAINABILITY (2022)

Add to Collection

Article Food Science & Technology

Consumer Preference Segments for Plant-Based Foods: The Role of Product Category

Armand Cardello et al.

Summary: This study surveyed consumers from the USA, Australia, Singapore, and India regarding their willingness to consume 5 types of plant-based foods. The results showed distinct clusters of consumers with different patterns of willingness to consume. Emotional, conceptual, and situational use characterizations also influenced willingness to consume. The study emphasizes the importance of understanding that consumers are not homogenous in their willingness to consume plant-based foods, and that it varies across food categories.

FOODS (2022)

Add to Collection

Article Behavioral Sciences

Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat

Meike Rombach et al.

Summary: This study used a sample from multiple countries and regions and employed partial least square structural equation modeling to identify key factors influencing consumers' willingness to try, buy, and pay a price premium for cultured meat. The study found that food neophobia, food allergies, being a locavore, and concerns about food technology inhibited consumers' willingness, while food curiosity, meat importance, and perceived viability of cultured meat as an alternative positively impacted consumers' willingness to try, buy, and pay more.

APPETITE (2022)

Add to Collection

Review Food Science & Technology

Plant-based meat analogues: from niche to mainstream

Fatma Boukid

Summary: Meat analogues are gaining popularity as consumers seek healthier and more environmentally-friendly alternatives. The challenges for the industry include market growth, formulation, and improving processing techniques to meet consumer demand for sustainable, nutritious, and clean label ingredients. In the future, companies will focus on enhancing taste and healthiness, reducing prices, and increasing convenience to mimic the meat experience.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Add to Collection

Review Agriculture, Multidisciplinary

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

Annika Lonkila et al.

Summary: Increasing concerns about climate change call for radical changes in food systems, with a growing interest in alternative meat and milk products. However, statistics do not show a decrease in meat consumption, highlighting the need for more research on the broader ethical impacts of these alternatives.

AGRICULTURE AND HUMAN VALUES (2021)

Add to Collection

Article Food Science & Technology

Animal welfare information affects consumers ' hedonic and emotional responses towards milk

Ruizhi Jiang et al.

Summary: The research found that consumers' awareness of animal welfare information affects their hedonic and emotional responses towards milk. Individuals with higher weekly milk consumption were more likely to agree with positive animal welfare statements. Overall liking for milk was higher when informed about the animal welfare background.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection

Article Food Science & Technology

The Covid-19 pandemic and meat supply chains

Jill E. Hobbs

Summary: The Covid-19 pandemic has disrupted societies, economies, and business environments, leading to discussions on the adaptability and resilience of food supply chains. While economies of scale in meat processing offer cost and efficiency advantages, a more dispersed industry structure may provide flexibility. The pandemic has accelerated the adoption of automation and digitalization within food supply chains.

MEAT SCIENCE (2021)

Add to Collection

Article Public, Environmental & Occupational Health

Food availability, accessibility and dietary practices during the COVID-19 pandemic: a multi-country survey

Ali Jafri et al.

Summary: The study investigated the effects of COVID-19 lockdown measures on food availability, accessibility, dietary practices, and coping strategies. Findings showed that many participants stockpiled food, mainly cereals and legumes, and faced challenges due to price increases, leading to food insecurity, especially for vulnerable groups.

PUBLIC HEALTH NUTRITION (2021)

Add to Collection

Review Nutrition & Dietetics

International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages

Winston J. Craig et al.

Summary: This study examined the nutritional content and health profile of plant-based non-dairy beverages from three continents, finding that they generally have low levels of sodium, saturated fat, and calories. However, protein, vitamin D, and vitamin B12 fortification levels varied significantly among different types of beverages.

NUTRIENTS (2021)

Add to Collection

Article Green & Sustainable Science & Technology

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Madeline Estell et al.

Summary: The study explored consumer and nutrition professional perceptions and attitudes towards plant protein and plant-based meat alternatives in an Australian context. Majority of consumers prioritize ethical reasons in choosing their diet type, while health is a key driver for nutrition professionals. Taste is highly important for both groups, with products imitating chicken and fish being less appealing.

SUSTAINABILITY (2021)

Add to Collection

Article Food Science & Technology

U.S. Consumer Demand for Plant-Based Milk Alternative Beverages: Hedonic Metric Augmented Barten's Synthetic Model

Tingyi Yang et al.

Summary: The study shows that consumers in the U.S. are increasingly preferring plant-based milk to conventional milk, with soy milk having the highest demand elasticity and acting as a substitute for all types of traditional milk. There are complementary relationships among different plant milks and strong substitution relationships among different types of conventional milk within the group.

FOODS (2021)

Add to Collection

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)

Add to Collection

Article Food Science & Technology

Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Sara R. Jaeger et al.

Summary: The study investigated US adults' perceptions of selected non-alcoholic beverages, focusing on comparing product perceptions between consumers who never consumed plant-based alternatives and those who did. The findings showed that consumers who never tried plant-based alternatives tended to have more negative associations, with oat milk being the most negatively perceived product.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection

Article Education, Scientific Disciplines

Predictors of Plant-Based Alternatives to Meat Consumption in Midwest University Students

Elizabeth D. Davitt et al.

Summary: The study found that 55% of college students in the Midwest had tried plant-based meat alternatives, with top reasons being enjoyment of new foods and curiosity about the products. Out-of-state residency, vegetarian status, and environmental attitudes were significantly associated with plant-based alternative consumption.

JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR (2021)

Add to Collection

Article Agricultural Economics & Policy

Oatly, a serious 'problem' for the dairy industry? A case study

Caspar Krampe et al.

Summary: Oatly, a Swedish oat milk company, has been utilizing state-of-the-art technologies and innovative marketing strategies to expand into foreign markets and lead structural changes in the dairy industry.

INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW (2021)

Add to Collection

Article Nutrition & Dietetics

Perspective: Identifying Ultra-Processed Plant-BasedMilk Alternatives in the USDA Branded Food Products Database

Adam Drewnowski

Summary: This study examined plant-based beverages (PBBs) marketed as milks in the US and found that most of them contained added salt and sugar, with a majority falling under the category of ultra-processed foods. Coconut PBBs were noted for their high saturated fat content, while almond and pea products had higher nutrient density scores.

ADVANCES IN NUTRITION (2021)

Add to Collection

Review Engineering, Environmental

Dairy intensification: Drivers, impacts and alternatives

Nathan Clay et al.

AMBIO (2020)

Add to Collection

Article Agricultural Economics & Policy

Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?

Ellen J. Van Loo et al.

FOOD POLICY (2020)

Add to Collection

Article Green & Sustainable Science & Technology

Factors Affecting Consumers' Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat

Jihee Hwang et al.

SUSTAINABILITY (2020)

Add to Collection

Article Food Science & Technology

Comparative elemental analysis of dairy milk and plant-based milk alternatives

Maria Luisa Astolfi et al.

FOOD CONTROL (2020)

Add to Collection

Article Agriculture, Dairy & Animal Science

Beverage milk consumption patterns in the United States: Who is substituting from dairy to plant-based beverages?

Christopher A. Wolf et al.

JOURNAL OF DAIRY SCIENCE (2020)

Add to Collection

Article Business

Determinants of Household Choice of Dairy and Plant-based Milk Alternatives: Evidence from a Field Survey

Albert Boaitey et al.

JOURNAL OF FOOD PRODUCTS MARKETING (2020)

Add to Collection

Article Psychology, Experimental

#foodie: Implications of interacting with social media for memory

Jordan Zimmerman et al.

COGNITIVE RESEARCH-PRINCIPLES AND IMPLICATIONS (2020)

Add to Collection

Review Food Science & Technology

Meat alternatives: an integrative comparison

Cor van der Weele et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Add to Collection

Review Nutrition & Dietetics

Cow's Milk Substitutes for Children: Nutritional Aspects of Milk from Different Mammalian Species, Special Formula and Plant-Based Beverages

Elvira Verduci et al.

NUTRIENTS (2019)

Add to Collection

Article Agriculture, Dairy & Animal Science

US Farm Animal Welfare: An Economic Perspective

Glynn T. Tonsor et al.

ANIMALS (2019)

Add to Collection

Article Biotechnology & Applied Microbiology

Food Safety Margin Assessment of Antibiotics: Pasteurized Goat's Milk and Fresh Cheese

Paloma Quintanilla et al.

JOURNAL OF FOOD PROTECTION (2019)

Add to Collection

Article Green & Sustainable Science & Technology

Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption

Rainer Haas et al.

SUSTAINABILITY (2019)

Add to Collection

Article Behavioral Sciences

Preference and willingness to pay for meat substitutes based on micro-algae

Ramona Weinrich et al.

APPETITE (2019)

Add to Collection

Review Biotechnology & Applied Microbiology

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Muzi Tangyu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

Add to Collection

Review Food Science & Technology

Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

David Julian McClements et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Add to Collection

Article Parasitology

Zoonotic and genetically diverse subtypes of Blastocystis in US pre-weaned dairy heifer calves

Jenny G. Maloney et al.

PARASITOLOGY RESEARCH (2019)

Add to Collection

Article Behavioral Sciences

Traditional attributes moo-ve over for some consumer segments: Relative ranking of fluid milk attributes

Courtney Bir et al.

APPETITE (2019)

Add to Collection

Article Psychology, Clinical

Who Are the Turkers? A Characterization of MTurk Workers Using the Personality Assessment Inventory

Morgan N. McCredie et al.

ASSESSMENT (2019)

Add to Collection

Review Public, Environmental & Occupational Health

A one health perspective on dairy production and dairy food safety

Sara N. Garcia et al.

ONE HEALTH (2019)

Add to Collection

Review Business

When to use and how to report the results of PLS-SEM

Joseph F. Hair et al.

EUROPEAN BUSINESS REVIEW (2019)

Add to Collection

Article Agriculture, Dairy & Animal Science

Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

K. S. McCarthy et al.

JOURNAL OF DAIRY SCIENCE (2017)

Add to Collection

Article Business

Crowdsourcing Consumer Research

Joseph K. Goodman et al.

JOURNAL OF CONSUMER RESEARCH (2017)

Add to Collection

Review Food Science & Technology

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

Outi Elina Maekinen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Add to Collection

Article Food Science & Technology

Plant-based milk alternatives an emerging segment of functional beverages: a review

Swati Sethi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Add to Collection

Article Business

A new criterion for assessing discriminant validity in variance-based structural equation modeling

Jorg Henseler et al.

JOURNAL OF THE ACADEMY OF MARKETING SCIENCE (2015)

Add to Collection

Article Agriculture, Dairy & Animal Science

Effects of demographic factors and information sources on United States consumer perceptions of animal welfare

M. G. S. McKendree et al.

JOURNAL OF ANIMAL SCIENCE (2014)

Add to Collection

Article Business

PLS-SEM: INDEED A SILVER BULLET

Joe F. Hair et al.

JOURNAL OF MARKETING THEORY AND PRACTICE (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Consumer evaluation of novel kiwifruit: willingness-to-pay

SR Jaeger et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)

Add to Collection

© Peeref 2019-2024. All rights reserved.