Is it me or others who matter? The interplay between consumer values vis-à-vis status and affiliation motives as shapers of meat alternative interest

Priming shoppers’ well-being goal in grocery stores: Moving toward healthier food choices?

(2023) Harri T. Luomala et al.   FOOD QUALITY AND PREFERENCE

Improving PLS-SEM use for business marketing research

(2023) Peter Guenther et al.   INDUSTRIAL MARKETING MANAGEMENT

Integrating Internet-of-Things technologies in luxury industries: the roles of consumers’ openness to technological innovations and status consumption

(2023) Andrea Sestino et al.   TECHNOLOGY ANALYSIS & STRATEGIC MANAGEMENT

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

(2022) János Szenderák et al.   Foods

“PLS-SEM: indeed a silver bullet” – retrospective observations and recent advances

(2022) Marko Sarstedt et al.   Journal of Marketing Theory and Practice

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

(2022) Elin Röös et al.   APPETITE

Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory

(2022) Ha-Won Jang et al.   International Journal of Environmental Research and Public Health

Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists

(2022) Leonore Lewisch et al.   British Food Journal

A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland

(2022) Elina Nevalainen et al.   FOOD QUALITY AND PREFERENCE

Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes

(2022) Carolina E. Realini et al.   MEAT SCIENCE

Consumer Intention to Buy Plant-Based Meat Alternatives: A Cross-Cultural Analysis

(2022) Yousra Bakr et al.   Journal of International Consumer Marketing

Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden

(2022) Sara Spendrup et al.   FOOD QUALITY AND PREFERENCE

How do values relate to the consumption of meat and dairy products and their plant-based alternatives?

(2022) Elviira Lehto et al.   FOOD QUALITY AND PREFERENCE

Consumers’ values, attitudes and behaviours towards consuming seaweed food products: The effects of perceived naturalness, uniqueness, and behavioural control

(2022) Florent Govaerts et al.   FOOD RESEARCH INTERNATIONAL

Alternative Protein Sources as Technofunctional Food Ingredients

(2021) Lutz Grossmann et al.   Annual Review of Food Science and Technology

Algal proteins: Production strategies and nutritional and functional properties

(2021) Pedro Geada et al.   BIORESOURCE TECHNOLOGY

Food Technology Neophobia as a Psychological Barrier to Clean Meat Acceptance

(2021) Victoria C. Krings et al.   FOOD QUALITY AND PREFERENCE

Impacts of consumer innovativeness on the intention to purchase sustainable products

(2021) Lixu Li et al.   Sustainable Production and Consumption

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

(2021) Paula Varela et al.   APPETITE

Personal Values Across Cultures

(2021) Lilach Sagiv et al.   Annual Review of Psychology

Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland

(2021) Mari Niva et al.   MEAT SCIENCE

Cross-cultural perspective on sustainable consumption: implications for consumer motivations and promotion

(2021) Saleem Ur Rahman et al.   ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY

CB-SEM vs PLS-SEM methods for research in social sciences and technology forecasting

(2021) Ganesh Dash et al.   TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE

Positive emotions explain increased intention to consume five types of alternative proteins

(2021) Marleen C. Onwezen et al.   FOOD QUALITY AND PREFERENCE

Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives

(2021) Muriel C.D. Verain et al.   FOOD QUALITY AND PREFERENCE

Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries

(2020) Michael Siegrist et al.   APPETITE

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

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

(2020) Stephanie Grahl et al.   FOOD QUALITY AND PREFERENCE

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Water Use in Global Livestock Production—Opportunities and Constraints for Increasing Water Productivity

(2020) Jens Heinke et al.   WATER RESOURCES RESEARCH

Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foods

(2020) John B. Nezlek et al.   FOOD QUALITY AND PREFERENCE

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 new model to predict consumers' willingness to buy fair-trade products

(2019) Cristina Zerbini et al.   FOOD RESEARCH INTERNATIONAL

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

(2019) Alessandra C. Grasso et al.   Nutrients

Get some respect – buy organic foods! When everyday consumer choices serve as prosocial status signaling

(2019) Harri Luomala et al.   APPETITE

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

Sweet taste of prosocial status signaling: When eating organic foods makes you happy and hopeful

(2018) Petteri Puska et al.   APPETITE

Look at me Saving the Planet! The Imitation of Visible Green Behavior and its Impact on the Climate Value-Action Gap

(2018) Zakaria Babutsidze et al.   ECOLOGICAL ECONOMICS

The next protein transition

(2018) Harry Aiking et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploring perceptions of sustainable proteins and meat attachment

(2018) Victoria Emma Circus et al.   British Food Journal

Understanding consumers' perception of lamb meat using free word association

(2016) Juliana Cunha de Andrade et al.   MEAT SCIENCE

Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands

(2015) Hanna Schösler et al.   APPETITE

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

Is the desire for status a fundamental human motive? A review of the empirical literature.

(2015) Cameron Anderson et al.   PSYCHOLOGICAL BULLETIN

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

(2011) Annet C. Hoek et al.   APPETITE

Sustainable food consumption among young adults in Belgium: Theory of planned behaviour and the role of confidence and values

(2007) Iris Vermeir et al.   ECOLOGICAL ECONOMICS