Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

(2021) Adriano Profeta et al.   Sustainability

Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains

(2021) Shila Minari Hargreaves et al.   International Journal of Environmental Research and Public Health

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

Finding flexitarians: Current studies on meat eaters and meat reducers

(2021) Hans Dagevos   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prevalence and psychopathology of vegetarians and vegans – Results from a representative survey in Germany

(2020) Georgios Paslakis et al.   Scientific Reports

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

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

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

Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins

(2020) Christophe Martin et al.   FOOD QUALITY AND PREFERENCE

Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium

(2020) Adriano Profeta et al.   Foods

Consumer acceptance of plant-forward recipes in a natural consumption setting

(2020) Molly Spencer et al.   FOOD QUALITY AND PREFERENCE

Young adults' experiences with flexitarianism: The 4Cs

(2020) Joya A. Kemper et al.   APPETITE

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

Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein

(2020) Marija Banovic et al.   FOOD CONTROL

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

The Global Syndemic of Obesity, Undernutrition, and Climate Change: The Lancet Commission report

(2019) Boyd A Swinburn et al.   LANCET

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

Dietary choices and environmental impact in four European countries

(2019) Elly Mertens et al.   JOURNAL OF CLEANER PRODUCTION

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Strategies to reduce meat consumption: A systematic literature review of experimental studies

(2019) Jamie M. Harguess et al.   APPETITE

Health-Related Values and Preferences Regarding Meat Consumption

(2019) Claudia Valli et al.   ANNALS OF INTERNAL MEDICINE

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

(2019) Chrysostomos Apostolidis et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptance of cultured meat in Germany

(2019) Ramona Weinrich et al.   MEAT SCIENCE

Understanding Attitudes towards Reducing Meat Consumption for Environmental Reasons. A Qualitative Synthesis Review

(2019) Sanchez-Sabate et al.   Sustainability

Our daily meat: Justification, moral evaluation and willingness to substitute

(2019) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

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

Meat and masculinities. Can differences in masculinity predict meat consumption, intentions to reduce meat and attitudes towards vegetarians?

(2019) Charlotte De Backer 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

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

(2018) Danny Cliceri et al.   FOOD QUALITY AND PREFERENCE

Transitions on the shopping floor: Investigating the role of Canadian supermarkets in alternative protein consumption

(2018) Evan Gravely et al.   APPETITE

Exploring consumers' attitude towards cultured meat in Italy

(2018) Maria Cecilia Mancini et al.   MEAT SCIENCE

Readiness to adopt insects in Hungary: A case study

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

Communicating the climate impacts of meat consumption: The effect of values and message framing

(2017) Thomas Graham et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Utilization of the Behavior Change Wheel framework to develop a model to improve cardiometabolic screening for people with severe mental illness

(2017) Christina Mangurian et al.   Implementation Science

Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

(2016) Jean-Xavier Guinard et al.   APPETITE

Addressing sex and gender inequities in scientific research and publishing

(2016) Frances K. Del Boca   ADDICTION

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

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

Red Meat Consumption and the Risk of Stroke: A Dose–Response Meta-analysis of Prospective Cohort Studies

(2016) Cuili Yang et al.   Journal of Stroke & Cerebrovascular Diseases

Socioeconomic and demographic drivers of red and processed meat consumption: implications for health and environmental sustainability

(2016) Angie Clonan et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

(2016) Susanne Stoll-Kleemann et al.   Regional Environmental Change

Plant-Based Dietary Patterns and Incidence of Type 2 Diabetes in US Men and Women: Results from Three Prospective Cohort Studies

(2016) Ambika Satija et al.   PLOS MEDICINE

Red Meat Consumption and the Risk of Stroke: A Dose–Response Meta-analysis of Prospective Cohort Studies

(2016) Cuili Yang et al.   Journal of Stroke & Cerebrovascular Diseases

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

Red and processed meat consumption and mortality: dose–response meta-analysis of prospective cohort studies

(2015) Xia Wang et al.   PUBLIC HEALTH NUTRITION

A provegetarian food pattern and reduction in total mortality in the Prevención con Dieta Mediterránea (PREDIMED) study

(2014) Miguel A Martínez-González et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

(2012) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Exploring global changes in nitrogen and phosphorus cycles in agriculture induced by livestock production over the 1900-2050 period

(2011) L. Bouwman et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Consumer acceptance and appropriateness of meat substitutes in a meal context

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

Meat and Morality: Alternatives to Factory Farming

(2009) Evelyn B. Pluhar   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Dietary Patterns and Risk of Mortality From Cardiovascular Disease, Cancer, and All Causes in a Prospective Cohort of Women

(2008) Christin Heidemann et al.   CIRCULATION