Hybrid meat products and co-creation: What do consumers say, feel and think?

Article Food Science & Technology

Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products

Marija Banovic et al.

Summary: The study suggests that hybrid products could be a crucial driver for enabling a successful transition towards plant-forward diets, as the meat element and consumers' affinity towards meat in these products may facilitate the acceptance of more sustainable alternatives. Sensory perceptions play a major role in mediating the effect of consumers' attitudes on intention to buy hybrid products, while environmental self-identity and health consciousness have minimal impact on consumer attitudes towards hybrid products. Hybrid products offer a strategy that combines the pleasurable sensory characteristics of meat with the healthiness and sustainability benefits of plant-based alternatives, supporting a nuanced transition in diets.

FOOD QUALITY AND PREFERENCE (2022)

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Review Food Science & Technology

More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications

Edgar Rojas-Rivas et al.

Summary: Word association is a powerful technique that involves generating spontaneous words in response to specific stimuli. In the field of Consumer and Food Science, this technique has gained importance as it allows researchers to explore beliefs, expectations, and attitudes related to food consumption behavior. A review of literature from four databases revealed that word association has been widely used in different cultures, with a primary focus on Latin America. It has been applied to understand consumers' perceptions of various aspects of food and even to conceptualize different food categories based on consumers' language.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger

Giovanni Sogari et al.

Summary: This study conducted a field experiment in a university canteen to investigate factors influencing the consumption of a blended meat-mushroom burger. The results show that information highlighting the sustainability attributes of mushrooms has the most significant impact on acceptability, compared to nutrition and indulgence. Beliefs about the health and sustainable benefits of mushrooms also positively influence attitude and behavioral intention.

MEAT SCIENCE (2022)

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Article Food Science & Technology

Consumer co-creation of hybrid meat products: A cross-country European survey

Simona Grasso et al.

Summary: This study investigated the acceptance and perception of hybrid meat products among consumers, and found that consumers across countries prefer hybrid meat products with plant-based ingredients and nutritional claims. Hybrid meat products and plant-based meat-free alternatives were considered healthier, more ethical, and more environmentally friendly compared to meat products.

FOOD QUALITY AND PREFERENCE (2022)

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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)

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Article Food Science & Technology