Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

What's in a name? Consumer perceptions of in vitro meat under different names

(2019) Christopher J. Bryant et al.   APPETITE

Psychological profiles of people who justify eating meat as natural, necessary, normal, or nice

(2019) Christopher J. Hopwood et al.   FOOD QUALITY AND PREFERENCE

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumption orientations may support (or hinder) transitions to more plant-based diets

(2019) João Graça et al.   APPETITE

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products

(2019) D. Lemken et al.   APPETITE

Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors

(2018) Joop de Boer et al.   APPETITE

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

(2018) Linda Bacon et al.   APPETITE

Perceived naturalness and evoked disgust influence acceptance of cultured meat

(2018) Michael Siegrist et al.   MEAT SCIENCE

Consumer acceptance of cultured meat: A systematic review

(2018) Christopher Bryant et al.   MEAT SCIENCE

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

(2017) Christina Hartmann et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?

(2017) Peter Alexander et al.   Global Food Security-Agriculture Policy Economics and Environment

Becoming an insectivore: Results of an experiment

(2016) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Meat traditions. The co-evolution of humans and meat

(2015) Frédéric Leroy et al.   APPETITE

Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

(2015) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Meat alternatives: life cycle assessment of most known meat substitutes

(2015) Sergiy Smetana et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

(2015) Wim Verbeke et al.   MEAT SCIENCE

Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

(2015) Linnea I Laestadius et al.   PUBLIC HEALTH NUTRITION

Diet and cardiovascular disease: Dietary patterns, foods and nutrients

(2015) Peter Clifton et al.   Nutrition & Dietetics

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

European citizen and consumer attitudes and preferences regarding beef and pork

(2009) Wim Verbeke et al.   MEAT SCIENCE

Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages

(2008) Beatriz Villegas et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE