The usual suspect: How to co-create healthier meat products

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

(2020) Ellen J. Van Loo et al.   FOOD POLICY

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

(2019) João Graça et al.   APPETITE

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

(2018) Marija Banovic et al.   APPETITE

Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite

(2018) Yung Hung et al.   FOOD QUALITY AND PREFERENCE

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

Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults

(2018) Marta Lonnie et al.   Nutrients

Options for keeping the food system within environmental limits

(2018) Marco Springmann et al.   NATURE

Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques

(2018) Yana Jorge Polizer Rocha et al.   MEAT SCIENCE

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

(2017) Daniele Asioli et al.   FOOD QUALITY AND PREFERENCE

Factors that predict consumer acceptance of enriched processed meats

(2017) Liran C. Shan et al.   MEAT SCIENCE

Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study

(2017) Liran C. Shan et al.   MEAT SCIENCE

Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

(2016) Yung Hung et al.   FOOD CONTROL

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

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

Consumers as co-creators of new product ideas: An application of projective and creative research techniques

(2016) Marija Banović et al.   FOOD RESEARCH INTERNATIONAL

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

(2016) Yung Hung et al.   MEAT SCIENCE

Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

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

(2015) Wim Verbeke et al.   MEAT SCIENCE

Healthy processed meat products – Regulatory, reformulation and consumer challenges

(2014) S. Grasso et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition

(2013) Sabine Rohrmann et al.   BMC Medicine

Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice”

(2013) Jung-Soo Son et al.   FOOD QUALITY AND PREFERENCE

Consumer Visual Processing of Food Labels: Results from an Eye-Tracking Study

(2013) Gastón Ares et al.   JOURNAL OF SENSORY STUDIES

Consumer attitudes toward new technique for preserving organic meat using herbs and berries

(2013) Pernille Haugaard et al.   MEAT SCIENCE

Organic food consumption in Europe: International segmentation based on value system differences

(2011) Salvador Ruiz de Maya et al.   ECOLOGICAL ECONOMICS

Use of consumer insight in the new product development process in the meat sector

(2011) Klaus G. Grunert et al.   MEAT SCIENCE

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

(2010) Renata Micha et al.   CIRCULATION