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Integrated Lipidomics and Flavoromics Analyses Reveal the Flavor Differences Between Breast and Leg Muscles of Xichuan Black-Boned Chicken. [PDF]

Animals (Basel)
Zhou L, Dong W, Yang L, Zhang Z, He F, Xu R, Li C, Kang X, Li D.   +8 more
europepmc   +1 more source

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Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods

Meat Science, 2022
The present paper is a review of the empirical studies on consumer acceptance of novel protein sources in Italy. The authors uncovered the most recent scientific contributions regarding novel plant-based products, and insect-based foodstuffs as well as ...
Maria Cecilia Mancini, Federico Antonioli   +1 more
exaly   +2 more sources

A comparison of influencing factors on attitudes towards plant-based, insect-based and cultured meat alternatives in Germany

Food Quality and Preference, 2023
Vicky Heijnk, Amelia Espey, Franziska Schuenemann   +2 more
exaly   +2 more sources

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

Food Quality and Preference, 2016
Yves Brostaux, Frédéric Francis, Rudy Caparrós Megido   +2 more
exaly   +2 more sources

Structure design of insect-based meat analogs with high-moisture extrusion

Journal of Food Engineering, 2017
A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products.
S. Smetana, Niloofar Ashtari Larki, Christoph Pernutz, K. Franke, U. Bindrich, S. Toepfl, V. Heinz   +6 more
semanticscholar   +1 more source

A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet.

Food Research International, 2023
A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing interest in improving their diets and
Akanksha Rai, V. Sharma, Minaxi Sharma, S. Singh, Brahma N. Singh, Anita Pandey, Q. D. Nguyen, V.K. Gupta   +7 more
semanticscholar   +1 more source

How information affects consumers’ purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects

Journal of Insects as Food and Feed, 2021
The opportunity to use insects as protein sources for poultry has many environmental advantages. Moreover, the administration of insects to poultry can provide animal welfare and health benefits, allowing the expression of their natural behaviour ...
G. Sogari, D. Menozzi, Cristina Mora, M. Gariglio, L. Gasco, A. Schiavone   +5 more
semanticscholar   +1 more source

Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods

Food and Foodways, 2018
3D printing technologies are beginning to be employed to fabricate new food products. One of the more unusual and potentially controversial adoptions of this novel food technology involves the use of laboratory-cultured meat or insect-based ingredients ...
Deborah Lupton, B. Turner
semanticscholar   +1 more source

Insect-based foods: attitudes and consumption behaviour of residents of the “State of Barbecue” – Rio Grande do Sul, Brazil

British Food Journal
This study aims to analyse the consumer attitudes towards experimenting with and consuming insect-based foods in Rio Grande do Sul, Brazil. This state is globally recognised for its strong historical and cultural appeal related to meat consumption.
R. P. Garske, A. Fernandes, Marcelo da Silva Schuster, F. Cladera-Olivera, J. P. Révillion, R. Thys   +5 more
semanticscholar   +1 more source

Investigation of Consumer Acceptance of Foods Containing Insects and Development of Non-Snack Insect-based Foods

Industrial Biotechnology, 2020
A focus group survey was conducted to investigate how consumers from western cultures can be convinced to eating insect-based foods regularly. The survey suggested that consumer demands include more recipes for use, nutritional information, lower prices ...
Gunhild Brynning, Jens Ulrich Bækgaard, L. H. Heckmann   +2 more
semanticscholar   +1 more source