A qualitative investigation on Indian vegan food service providers perspective of trends, challenges and the future of vegan consumption

Eudaimonic well-being development: Motives driving mountain-based adventure tourism

(2023) Nanpassakorn Ritpanitchajchaval et al.   Journal of Outdoor Recreation and Tourism-Research Planning and Management

Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

(2023) Yi-Ting Sun et al.   International Journal of Gastronomy and Food Science

Exploring Consumer Perceptions of the Value Proposition Embedded in Vegan Food Products Using Text Analytics

(2022) Kelly Cooper et al.   Sustainability

Intergroup Sensitivity and Promoting Sustainable Consumption: Meat Eaters Reject Vegans’ Call for a Plant-Based Diet

(2022) J. Lukas Thürmer et al.   Sustainability

Vegan food geographies and the rise of Big Veganism

(2022) Alexandra E Sexton et al.   PROGRESS IN HUMAN GEOGRAPHY

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

(2022) Shahida Anusha Siddiqui et al.   Sustainability

Comparing older and younger adults' valuation of friendly destination attributes: a mixed-method empirical study

(2022) Chang-Hua Yen et al.   Journal of Hospitality and Tourism Insights

Experiences of initiating and maintaining a vegan diet among young adults: A qualitative study

(2022) Emma Williams et al.   APPETITE

Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects

(2022) Mukesh Kumar Awasthi et al.   FOOD RESEARCH INTERNATIONAL

Foods for Plant-Based Diets: Challenges and Innovations

(2021) Alexandra Alcorta et al.   Foods

Non-vegan consumers buying vegan food: the moderating role of conformity

(2021) Elisa Martinelli et al.   British Food Journal

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

(2021) David Kilian et al.   Sustainability

Factors Limiting the Development of the Organic Food Sector—Perspective of Processors, Distributors, and Retailers

(2021) Hanna Górska-Warsewicz et al.   Agriculture-Basel

Consumers’ motivations for adopting a vegan diet: A mixed‐methods approach

(2021) Mahsa Ghaffari et al.   International Journal of Consumer Studies

Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream

(2021) Salvatore Velotto et al.   International Journal of Gastronomy and Food Science

Role of unfamiliarity and information on consumers’ willingness to try new healthy foods

(2020) Sujatha Manohar et al.   FOOD QUALITY AND PREFERENCE

Overcoming the food neophobia towards science-based cooked food: The supplier perspective

(2020) Ibrahim Cifci et al.   International Journal of Gastronomy and Food Science

Vegan probiotic products: A modern tendency or the newest challenge in functional foods

(2020) Tatiana Colombo Pimentel et al.   FOOD RESEARCH INTERNATIONAL

A game theoretic decision model for organic food supplier evaluation in the global supply chains

(2019) Henry Lau et al.   JOURNAL OF CLEANER PRODUCTION

Do food-related emotional associations differ with socio-economic status? An exploratory qualitative study with Brazilian consumers

(2018) Vanessa Vasconcelos Fonseca et al.   FOOD RESEARCH INTERNATIONAL

An Introduction to Qualitative Research for Food and Nutrition Professionals

(2008) Jeffrey E. Harris et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION