Results 171 to 180 of about 1,909,775 (232)

Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?

Food Quality and Preference, 2021
T. Petersen, M. Hartmann, S. Hirsch
semanticscholar   +3 more sources

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

Food Quality and Preference, 2015
W. Verbeke
semanticscholar   +3 more sources

Meat Substitute

Encyclopedia of Food and Agricultural Ethics, 2019
openaire   +2 more sources

Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus.

Food Chemistry, 2021
Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products.
Xin-Yue Yuan, Xuecheng Zhu, Ruohao Sun, Wei Jiang, Dianwei Zhang, Huilin Liu, Baoguo Sun   +6 more
semanticscholar   +1 more source

The impact of social media visual features on acceptance of meat substitute

International Journal of Market Research, 2022
There is a growing demand for meat substitutes among consumers, given that excessive meat consumption is associated with negative consequences for personal health and the environment.
F. Septianto, Joya A. Kemper, H. P. Quang, Shuge Li, Junbum Kwon   +4 more
semanticscholar   +1 more source

Meat analogues: Health promising sustainable meat substitutes

Critical Reviews in Food Science and Nutrition, 2016
There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction
Pavan, Kumar, M K, Chatli, Nitin, Mehta, Parminder, Singh, O P, Malav, Akhilesh K, Verma   +5 more
openaire   +2 more sources

Mycoproteins as safe meat substitutes

Journal of Cleaner Production, 2020
Abstract Increased global population has resulted in increased need of foods. Production of animal-based proteins includes limitations, including time, energy and cost as well as environmental consideration. Therefore, replacement of meat by alternative ingredients can be a useful approach.
Fataneh Hashempour-Baltork, Kianoush Khosravi-Darani, Hedayat Hosseini, Parastou Farshi, S. Fatemeh S. Reihani   +4 more
openaire   +1 more source

Mock meat in the butchery: Nudging consumers toward meat substitutes

Organizational Behavior and Human Decision Processes, 2021
Abstract Is it possible to nudge consumers to swap their chicken sandwich for a meat substitute? A field study tests whether adapting the choice architecture of a large retail store increases the purchase of meat substitutes among nonusers. Instead of offering meat substitutes exclusively in a separate, vegetarian section, this study places them next
Jolien Vandenbroele, Hendrik Slabbinck, Anneleen Van Kerckhove, Iris Vermeir   +3 more
openaire   +1 more source

The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat

Livestock Science, 2021
This study investigates the impact of initial perceived barriers and motives on consumers’ willingness to eat cultured meat as a substitute for conventional meat using data collected in December 2013, shortly after the introduction of the first cultured ...
W. Verbeke, Yung Hung, Chad M. Baum, H. Steur   +3 more
semanticscholar   +1 more source

High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products.

Meat Science, 2021
Zinc protoporphyrin IX (ZnPP)-forming food-grade lactic acid bacteria (LAB) were screened from various sources for their ability to improve the color of meat products.
Md Kauser-Ul-Alam, T. Hayakawa, H. Kumura, J. Wakamatsu   +3 more
semanticscholar   +1 more source