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

Type of dietary fat intakes in relation to all-cause and cause-specific mortality in US adults: an iso-energetic substitution analysis from the American National Health and Nutrition Examination Survey linked to the US mortality registry

(2018) Cristian Ricci et al.   BRITISH JOURNAL OF NUTRITION

A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value

(2017) Klara Van Mierlo et al.   JOURNAL OF CLEANER PRODUCTION

Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): a prospective cohort study

(2017) Mahshid Dehghan et al.   LANCET

Risk perceptions of public health and food safety hazards in poultry husbandry by citizens, poultry farmers and poultry veterinarians

(2017) M van Asselt et al.   POULTRY SCIENCE

Risk Prioritization in the Food Domain Using Deliberative and Survey Methods: Differences between Experts and Laypeople

(2017) Michael Siegrist et al.   RISK ANALYSIS

Attribute Segmentation and Communication Effects on Healthy and Sustainable Consumer Diet Intentions

(2017) Muriel Verain et al.   Sustainability

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

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

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

Can the environmental impact of pig systems be reduced by utilising co-products as feed?

(2016) S.G. Mackenzie et al.   JOURNAL OF CLEANER PRODUCTION

Consumer Value perceptions of food products from emerging processing technologies: A cross-cultural exploration

(2015) Toula Perrea et al.   FOOD QUALITY AND PREFERENCE

Environmental impact of dietary change: a systematic review

(2015) E. Hallström et al.   JOURNAL OF CLEANER PRODUCTION

“Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges

(2014) Joop de Boer et al.   APPETITE

Protein production: planet, profit, plus people?

(2014) Harry Aiking   AMERICAN JOURNAL OF CLINICAL NUTRITION

The importance of reduced meat and dairy consumption for meeting stringent climate change targets

(2014) Fredrik Hedenus et al.   CLIMATIC CHANGE

The role of red and processed meat in colorectal cancer development: a perspective

(2014) Marije Oostindjer et al.   MEAT SCIENCE

Exploring meat substitutes: consumer experiences and contextual factors

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

Unhealthy food is not tastier for everybody: The “healthy=tasty” French intuition

(2012) Carolina O.C. Werle 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

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

(2011) Hanna Schösler et al.   APPETITE

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

(2011) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Environmental costs of meat production: the case of typical EU pork production

(2011) Thu Lan T. Nguyen et al.   JOURNAL OF CLEANER PRODUCTION

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Poultry meat consumption trends in Europe

(2008) P. MAGDELAINE et al.   WORLDS POULTRY SCIENCE JOURNAL