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

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

(2021) Ada Maria Barone et al.   FOOD RESEARCH INTERNATIONAL

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

(2021) Marija Banovic et al.   FOOD QUALITY AND PREFERENCE

Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

(2021) Simona Grasso et al.   FOOD QUALITY AND PREFERENCE

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

(2020) Simona Grasso et al.   Foods

Drivers and barriers toward reducing meat consumption

(2020) Isaac Cheah et al.   APPETITE

Edible mushrooms as a novel trend in the development of healthier meat products

(2020) Antonio Pérez Montes et al.   Current Opinion in Food Science

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?

(2020) Simona Grasso et al.   Foods

Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers

(2020) Lenka Malek et al.   FOOD QUALITY AND PREFERENCE

Young adults' experiences with flexitarianism: The 4Cs

(2020) Joya A. Kemper et al.   APPETITE

Country-specific dietary shifts to mitigate climate and water crises

(2019) Brent F. Kim et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend

(2019) Mark Lang   FOOD QUALITY AND PREFERENCE

We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom

(2019) Christopher J. Bryant   Sustainability

Consumer responses to novel and unfamiliar foods

(2019) Hely Tuorila et al.   Current Opinion in Food Science

Gauging attitudes and behaviours: Meat consumption and potential reduction

(2018) Garrett Lentz et al.   APPETITE

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

(2018) Michael Siegrist et al.   APPETITE

A summary of meat intakes and health burdens

(2017) C S C Yip et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Consumer-orientated development of hybrid beef burger and sausage analogues

(2017) Michelle Neville et al.   Food Science & Nutrition

New product failure: Five potential sources discussed

(2016) Garmt Dijksterhuis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2015) João Graça et al.   APPETITE

Design Thinking and food innovation

(2015) Nina Veflen Olsen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Healthy processed meat products – Regulatory, reformulation and consumer challenges

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

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

(2011) Hanna Schösler et al.   APPETITE