Meat tastes good, legumes are healthy and meat substitutes are still strange - The practice of protein consumption among Swedish consumers

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

(2021) Miguel A. Toribio-Mateas et al.   Foods

Towards sustainable consumption of legumes: How origin, processing and transport affect the environmental impact of pulses

(2021) Pernilla Tidåker et al.   Sustainable Production and Consumption

To meat, or not to meat: A longitudinal investigation of transitioning to and from plant-based diets

(2021) Taciano L. Milfont et al.   APPETITE

Gender differences in meat consumption and openness to vegetarianism

(2021) Daniel L. Rosenfeld et al.   APPETITE

Diet and nutrient status of legume consumers in Sweden: a descriptive cross-sectional study

(2020) Céline A. Steib et al.   Nutrition Journal

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers

(2020) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

COVID-19 Drives Consumer Behaviour and Agro-Food Markets towards Healthier and More Sustainable Patterns

(2020) Valeria Borsellino et al.   Sustainability

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

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

(2019) Walter Willett et al.   LANCET

Determining the climate impact of food for use in a climate tax—design of a consistent and transparent model

(2019) Emma Moberg et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017

(2019) Ashkan Afshin et al.   LANCET

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

Meat alternatives: an integrative comparison

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

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

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

(2019) Juliana Melendrez-Ruiz et al.   APPETITE

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

(2019) D. Lemken et al.   APPETITE

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

(2018) Peter Slade   APPETITE

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

(2018) Ramona Weinrich   Sustainability

Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden

(2018) Elin Röös et al.   RENEWABLE AGRICULTURE AND FOOD SYSTEMS

Impact of sustainability perception on consumption of organic meat and meat substitutes

(2018) Michael Siegrist et al.   APPETITE

Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients

(2018) Joop de Boer et al.   FOOD QUALITY AND PREFERENCE

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Transition heuristic frameworks in research on agro-food sustainability transitions

(2018) Hamid El Bilali   ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY

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

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

Beneficial effects of legumes in gut health

(2017) Alfonso Clemente et al.   Current Opinion in Food Science

Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet

(2016) Jennie I. Macdiarmid et al.   APPETITE

Meat Analogs “Plant based alternatives to meat products: Their production technology and applications”

(2016) Satish Kumar   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumer preferences regarding country of origin for multiple meat products

(2016) Kelvin Balcombe et al.   FOOD POLICY

Promoting sustainable consumption in China: a conceptual framework and research review

(2016) Wenling Liu et al.   JOURNAL OF CLEANER PRODUCTION

The determinants of food choice

(2016) Gareth Leng et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

(2016) Susanne Stoll-Kleemann et al.   Regional Environmental Change

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

(2015) João Graça et al.   APPETITE

Meat alternatives: life cycle assessment of most known meat substitutes

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

Biodiversity conservation: The key is reducing meat consumption

(2015) Brian Machovina et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Eating green. Consumers’ willingness to adopt ecological food consumption behaviors

(2011) Christina Tobler et al.   APPETITE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

(2011) Hanna Schösler et al.   APPETITE

Diversity in the determinants of food choice: A psychological perspective

(2007) E.P. Köster   FOOD QUALITY AND PREFERENCE