Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

  title={Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic},
  author={Cristino Alberto G{\'o}mez-Luciano and Luis Kluwe de Aguiar and Frank Vriesekoop and Beatriz Urbano},
  journal={Food Quality and Preference},
Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers
Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat
Analyzing the importance of attributes for Brazilian consumers to replace conventional beef with cultured meat
Results show that the most important attributes influencing consumers to possibly replace conventional beef meat by cultured meat in Brazil are anticipated risk of zoonotic diseases, anticipated healthiness and anticipated food safety conditions.
Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins
Consumer adoption towards meat alternatives is complex and is strengthened by the perceived suitability/benefits of the protein and general importance of perceived food healthiness and sustainability, whereas, adoption is hindered by dietary factors and the experiential importance of meat and food neophobia.
Factors Affecting Consumers’ Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat
Consumers have started to become aware of the negative aspects of conventional meat, including concerns about environmental issues, animal welfare, and consumer health. Alternative meats (i.e.,
Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it
Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions
Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding
European Markets for Cultured Meat: A Comparison of Germany and France
Investigating dietary identities and perceptions of cultured meat in nationally representative samples from Germany and France finds some evidence that pro-cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment.
Public Attitudes and Willingness to Pay for Cultured Meat: A Cross-Sectional Experimental Study
Previous research has suggested that the general public is divided over their willingness to consider consuming cultured meat (CM) products. As commercial backing for cultured meat startups increases
Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods
Attention, price, and packaging, combined with flavor, proved to be the attributes considered by consumers as the most important for their acceptance.
To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat
The study reveals that positive information affects the consumers’ perception towards safety and nutritional characteristics of cultured meat and the willingness to pay a premium price for this new food product accordingly, and changes in perception and willingness to try, buy, and pay are assessed.


Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect
For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive. The