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

Changes in Food Consumption During the COVID-19 Pandemic: Analysis of Consumer Survey Data From the First Lockdown Period in Denmark, Germany, and Slovenia

(2021) Meike Janssen et al.   Frontiers in Nutrition

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

(2021) Antje Gonera et al.   Sustainability

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

(2021) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

The farmers’ dilemma: Meat, means, and morality

(2021) Christopher J. Bryant et al.   APPETITE

How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans

(2021) Madelon North et al.   FOOD QUALITY AND PREFERENCE

Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)

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

Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers

(2021) Marijke Hiltje Hielkema et al.   FOOD QUALITY AND PREFERENCE

Comparative life cycle assessment of plant and beef-based patties, including carbon opportunity costs

(2021) Sophie Saget et al.   Sustainable Production and Consumption

Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?

(2020) Juliana Melendrez-Ruiz et al.   Foods

European Markets for Cultured Meat: A Comparison of Germany and France

(2020) Christopher Bryant et al.   Foods

Cultural Influences on the Regulation of Energy Intake and Obesity: A Qualitative Study Comparing Food Customs and Attitudes to Eating in Adults from France and the United States

(2020) Maria Carlota Dao et al.   Nutrients

Food choice motives and the nutritional quality of diet during the COVID-19 lockdown in France

(2020) Lucile Marty et al.   APPETITE

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

Meat-related cognitive dissonance: A conceptual framework for understanding how meat eaters reduce negative arousal from eating animals

(2019) Hank Rothgerber   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

Consumer Readiness to Reduce Meat Consumption for the Purpose of Environmental Sustainability: Insights from Norway

(2018) Marthe Austgulen et al.   Sustainability

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

(2017) B. Allès et al.   Nutrition Journal

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

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

Food Choice Motives When Purchasing in Organic and Conventional Consumer Clusters: Focus on Sustainable Concerns (The NutriNet-Santé Cohort Study)

(2017) Julia Baudry et al.   Nutrients

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

(2016) Joop de Boer et al.   APPETITE

Consumers as co-creators of new product ideas: An application of projective and creative research techniques

(2016) Marija Banović et al.   FOOD RESEARCH INTERNATIONAL

Validity of a questionnaire measuring motives for choosing foods including sustainable concerns

(2015) Valérie Sautron et al.   APPETITE

Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Consumers’ perceived barriers to following a plant-based diet

(2015) Pasi Pohjolainen et al.   British Food Journal

Food4Me study: Validity and reliability of Food Choice Questionnaire in 9 European countries

(2015) Jerko Markovina et al.   FOOD QUALITY AND PREFERENCE

Consumer perception and trends about health and sustainability: trade-offs and synergies of two pivotal issues

(2015) Jessica Aschemann-Witzel   Current Opinion in Food Science

The significance of sensory appeal for reduced meat consumption

(2014) Corrina A. Tucker   APPETITE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Quick and dirty but still pretty good: a review of new descriptive methods in food science

(2012) Dominique Valentin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2011) Annet C. Hoek et al.   APPETITE

Behavioral Change Theories Can Inform the Prediction of Young Adults' Adoption of a Plant-based Diet

(2010) Brett A. Wyker et al.   JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE