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

Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

(2021) Ama Frempomaa Oduro et al.   Foods

Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins

(2021) M. Henchion et al.   Animal

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

(2021) David Julian McClements et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2021) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

A qualitative examination of the motivations behind vegan, vegetarian, and omnivore diets in an Australian population.

(2021) Madelon North et al.   APPETITE

The application of systematic steps for interventions towards meat-reduced diets

(2021) M.C. Onwezen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

(2020) Paulo E. S. Munekata et al.   Foods

Health issues and technological aspects of plant-based alternative milk

(2020) Aline R.A. Silva et al.   FOOD RESEARCH INTERNATIONAL

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

Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Development of novel plant-based milk based on chickpea and coconut

(2020) Luana Rincon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

(2020) Christopher A. Wolf et al.   JOURNAL OF DAIRY SCIENCE

A Nutritional Comparison of Cow's Milk and Alternative Milk Products

(2020) Kalyn M Collard et al.   Academic Pediatrics

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

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector

(2019) Jessica Aschemann-Witzel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Variations in U.S. consumers' acceptability of commercially-available rice-based milk alternatives with respect to sensory attributes and food neophobia traits

(2019) Ragita C. Pramudya et al.   JOURNAL OF SENSORY STUDIES

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

(2019) Rainer Haas et al.   Sustainability

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

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2018) Peter Slade   APPETITE

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

(2018) Barbara Vad Andersen et al.   FOOD QUALITY AND PREFERENCE

Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations

(2018) Francesco La Barbera et al.   FOOD QUALITY AND PREFERENCE

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

(2018) Stephanie Jeske et al.   FOOD RESEARCH INTERNATIONAL

Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours

(2018) Roni A Neff et al.   PUBLIC HEALTH NUTRITION

Nutrient density and nutritional value of milk and plant-based milk alternatives

(2018) Sebastian Chalupa-Krebzdak et al.   INTERNATIONAL DAIRY JOURNAL

Healthy, sustainable and plant-based eating: Perceived (mis)match and involvement-based consumer segments as targets for future policy

(2017) Ellen J. Van Loo et al.   FOOD POLICY

Holistic and consumer-centric assessment of beer: A multi-measurement approach

(2017) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

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

(2017) K.S. McCarthy et al.   JOURNAL OF DAIRY SCIENCE

How well do plant based alternatives fare nutritionally compared to cow’s milk?

(2017) Sai Kranthi Vanga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers

(2016) Annukka Vainio et al.   APPETITE

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

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food

(2016) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

(2016) Joachim J. Schouteten et al.   FOOD QUALITY AND PREFERENCE

Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness”

(2016) Armand V. Cardello et al.   FOOD QUALITY AND PREFERENCE

Determinants of consumer intention to purchase animal-friendly milk

(2016) Sophie de Graaf et al.   JOURNAL OF DAIRY SCIENCE

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

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

(2016) Stephanie Jeske et al.   PLANT FOODS FOR HUMAN NUTRITION

Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons

(2015) Cynthia Radnitz et al.   APPETITE

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

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recommendations for use of balanced presentation order of terms in CATA questions

(2015) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Situational appropriateness of beer is influenced by product familiarity

(2015) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Exploring meat substitutes: consumer experiences and contextual factors

(2013) Johanna E. Elzerman et al.   British Food Journal

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Can carbon footprint serve as an indicator of the environmental impact of meat production?

(2012) Elin Röös et al.   ECOLOGICAL INDICATORS

The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes

(2012) Durk Nijdam et al.   FOOD POLICY

Measuring emotional responses to foods and food names using questionnaires

(2012) Armand V. Cardello et al.   FOOD QUALITY AND PREFERENCE

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

(2011) Annet C. Hoek et al.   APPETITE

Expecting yoghurt drinks to taste sweet or pleasant increases liking

(2010) Johanna Kuenzel et al.   APPETITE

Food Security: The Challenge of Feeding 9 Billion People

(2010) H. C. J. Godfray et al.   SCIENCE

Livestock-related greenhouse gas emissions: impacts and options for policy makers

(2009) Tara Garnett   ENVIRONMENTAL SCIENCE & POLICY

Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

(2009) Herta Aidoo et al.   FOOD RESEARCH INTERNATIONAL

CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION

(2009) O.M. PALACIOS et al.   JOURNAL OF SENSORY STUDIES

Health, ethics and environment: A qualitative study of vegetarian motivations

(2007) Nick Fox et al.   APPETITE