Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

Proteins extracted from seaweed Undaria pinnatifida and their potential uses as foods and nutraceuticals

(2021) Harshani Nadeeshani et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen

(2021) Bue Young Imm et al.   FOOD QUALITY AND PREFERENCE

An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context

(2021) Qi Xin et al.   FOOD QUALITY AND PREFERENCE

Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

(2021) Roberta Moruzzo et al.   Insects

Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives

(2021) Ou Wang et al.   FOOD QUALITY AND PREFERENCE

Animal Harms and Food Production: Informing Ethical Choices

(2021) Jordan O. Hampton et al.   Animals

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

Interventions to reduce meat consumption by appealing to animal welfare: Meta-analysis and evidence-based recommendations

(2021) Maya B. Mathur et al.   APPETITE

Veggie burgers in the EU market: a nutritional challenge?

(2021) Fatma Boukid et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The impact of Corona pandemic on consumer's food consumption

(2021) Adriano Profeta et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Mitigating Off-Flavors of Plant-Based Proteins

(2021) Verena Karolin Mittermeier-Kleßinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed

(2021) Chema Losada-Lopez et al.   International Journal of Gastronomy and Food Science

Acceptance of insect-based food in Chile: Evidence from a survey using the entomophagy attitude questionnaire (EAQ)

(2021) Francesco La Barbera et al.   FOOD QUALITY AND PREFERENCE

The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods

(2021) E. Pagliarini et al.   FOOD QUALITY AND PREFERENCE

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

Meat consumption: which are the current global risks? A review of recent (2010-2020) evidences

(2020) Neus González et al.   FOOD RESEARCH INTERNATIONAL

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

(2020) Mohammed Gagaoua et al.   Foods

Edible Insects in Africa in Terms of Food, Wildlife Resource, and Pest Management Legislation

(2020) Nils Th. Grabowski et al.   Foods

Current status of meat alternatives and their potential role in the future meat market

(2020) Hyun Jung Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?

(2020) Ellen J. Van Loo et al.   FOOD POLICY

Eating habits and lifestyle changes during COVID-19 lockdown: an Italian survey

(2020) Laura Di Renzo et al.   Journal of Translational Medicine

Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

(2020) Beatriz Gullón et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of Pseudomonas fragi in Liquid Medium

(2020) Nur Alim Bahmid et al.   Foods

The potential of edible seaweed within the western diet. A segmentation of Italian consumers

(2020) Nadia Palmieri et al.   International Journal of Gastronomy and Food Science

Plant-based meat analogues: from niche to mainstream

(2020) Fatma Boukid   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Drivers of plant-based convenience foods consumption: Results of a multicomponent extension of the theory of planned behaviour

(2020) Caterina Contini et al.   FOOD QUALITY AND PREFERENCE

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

(2020) A.N. Schiano et al.   JOURNAL OF DAIRY SCIENCE

Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing

(2020) Catarina Possidónio et al.   APPETITE

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

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

Cross-validation of the entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters

(2020) Fabio Verneau et al.   FOOD QUALITY AND PREFERENCE

Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products

(2020) Marija Banovic et al.   FOOD QUALITY AND PREFERENCE

Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications

(2020) Agnese Rondoni et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Indigenous Knowledge about Consumption of Edible Insects in South Africa

(2020) Zabentungwa T. Hlongwane et al.   Insects

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

(2020) K. Wendin et al.   International Journal of Gastronomy and Food Science

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

Umami taste in edible seaweeds: The current comprehension and perception

(2020) Jelena Milinovic et al.   International Journal of Gastronomy and Food Science

Consumer preferences for new fermented food products that mix animal and plant protein sources

(2020) Anne Saint-Eve et al.   FOOD QUALITY AND PREFERENCE

European consumers' readiness to adopt insects as food. A review

(2019) Simone Mancini et al.   FOOD RESEARCH INTERNATIONAL

How consumers of meat-based and plant-based diets attend to scientific and commercial information sources: Eating motives, the need for cognition and ability to evaluate information

(2019) Annukka Vainio   APPETITE

Consumers’ associative networks of plant-based food product communications

(2019) Anne O. Peschel et al.   FOOD QUALITY AND PREFERENCE

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

(2019) Monika Brückner-Gühmann et al.   FOOD HYDROCOLLOIDS

Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients

(2019) Jessica Aschemann-Witzel et al.   FOOD HYDROCOLLOIDS

The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu

(2019) Angela Funk et al.   JOURNAL OF CLEANER PRODUCTION

Attitudes and knowledge towards plant-based diets of young adults across four European countries. Exploratory survey

(2019) Ilona Faber et al.   APPETITE

Nutrition, hedonic or environmental? The effect of front-of-pack messages on consumers’ perception and purchase intention of a novel food product with multiple attributes

(2019) Beatrice Biondi et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Peter Slade   APPETITE

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

(2018) Marija Banovic et al.   APPETITE

The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein

(2018) Molly Spencer et al.   FOOD QUALITY AND PREFERENCE

Brave, health-conscious, and environmentally friendly: Positive impressions of insect food product consumers

(2018) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

The effects of consumer knowledge on the willingness to buy insect food: An exploratory cross-regional study in Northern and Central Europe

(2018) Samuel Piha 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

Prospects for insects as food in Switzerland: A tobit regression

(2018) Yannik Schlup et al.   FOOD QUALITY AND PREFERENCE

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

We will eat disgusting foods together – evidence of the normative basis of Western entomophagy-disgust from an insect tasting

(2018) Niels Holm Jensen et al.   FOOD QUALITY AND PREFERENCE

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

(2018) Michael Siegrist et al.   APPETITE

Exploring perceptions of sustainable proteins and meat attachment

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

Willingness to pay for insect-based food: The role of information and carrier

(2018) Alessia Lombardi et al.   FOOD QUALITY AND PREFERENCE

The big bug: The legitimation of the edible insect sector in the Netherlands

(2017) Angela Marberg et al.   FOOD POLICY

Viewpoint: Beyond carrots and sticks: Europeans support health nudges

(2017) Lucia A. Reisch et al.   FOOD POLICY

Non-verbal evaluation of acceptance of insect-based products using a simple and holistic analysis of facial expressions

(2017) Gaëlle Le Goff et al.   FOOD QUALITY AND PREFERENCE

Our own country is best: Factors influencing consumers’ sustainability perceptions of plant-based foods

(2017) Gianna A. Lazzarini et al.   FOOD QUALITY AND PREFERENCE

Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product

(2017) Davide Menozzi et al.   FOOD QUALITY AND PREFERENCE

Readiness to adopt insects in Hungary: A case study

(2017) Attila Gere et al.   FOOD QUALITY AND PREFERENCE

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

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

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

The Value of Environmental and Health Claims on New Legume Products: A Non-Hypothetical Online Auction

(2017) Dominic Lemken et al.   Sustainability

Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications

(2016) Jonas House   APPETITE

The effect of communication and implicit associations on consuming insects: An experiment in Denmark and Italy

(2016) Fabio Verneau et al.   APPETITE

Consumer approach to insects as food: barriers and potential for consumption in Italy

(2016) Clara Cicatiello et al.   British Food Journal

Edible insects and young adults in a north-east Italian city an exploratory study

(2016) Stefania Balzan et al.   British Food Journal

Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat

(2016) Angelina Gmuer et al.   FOOD QUALITY AND PREFERENCE

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

Consumer acceptance of insect-based alternative meat products in Western countries

(2016) Rudy Caparros Megido et al.   FOOD QUALITY AND PREFERENCE

Becoming an insectivore: Results of an experiment

(2016) Christina Hartmann 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

Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

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

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

(2015) João Graça et al.   APPETITE

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

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

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

Test–retest reliability and effects of repeated testing and satiety on performance of an Emotional Test Battery

(2015) Jason Michael Thomas et al.   JOURNAL OF CLINICAL AND EXPERIMENTAL NEUROPSYCHOLOGY

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Exploring Consumer Acceptance of Entomophagy: A Survey and Experiment in Australia and the Netherlands

(2014) Eveline J. S. Lensvelt et al.   ECOLOGY OF FOOD AND NUTRITION

Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

(2013) Ditte Hartvig et al.   APPETITE

Exploring dietary guidelines based on ecological and nutritional values: A comparison of six dietary patterns

(2013) C. van Dooren et al.   FOOD POLICY

Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

(2013) Rudy Caparros Megido et al.   JOURNAL OF SENSORY STUDIES

A food policy package for healthy diets and the prevention of obesity and diet-related non-communicable diseases: the NOURISHING framework

(2013) C. Hawkes et al.   Obesity Reviews

Why we eat what we eat. The Eating Motivation Survey (TEMS)

(2012) Britta Renner et al.   APPETITE

Flemish consumer attitudes towards more sustainable food choices

(2012) Filiep Vanhonacker et al.   APPETITE

Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat

(2012) Joop de Boer 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

Attitudes toward chemicals are associated with preference for natural food

(2010) Maria Dickson-Spillmann et al.   FOOD QUALITY AND PREFERENCE