Results 231 to 240 of about 356,151 (281)
Mock meat in the butchery: Nudging consumers toward meat substitutes
Organizational Behavior and Human Decision Processes, 2021 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.
Jolien Vandenbroele +2 more
exaly +2 more sources
Exploring meat substitutes: consumer experiences and contextual factors
British Food Journal, 2013 Purpose – Meat substitutes can be environmentally more sustainable alternatives to meat. However, the image of these products in The Netherlands is still low. The purpose of this paper is to explore consumers' experiences and sensory expectations of meat
Martinus van Boekel
exaly +3 more sources
What's your beef with meat substitutes? Exploring barriers and facilitators for meat substitutes in omnivores, vegetarians, and vegans [PDF]
Appetite, 2022 The overconsumption of meat has been related to negative health, environmental, and animal welfare effects. As such, many people are now reducing their meat consumption, and for some this includes increasing their consumption of meat substitutes.
Joya A Kemper
exaly +2 more sources
Identification of new food alternatives: How do consumers categorize meat and meat substitutes?
Food Quality and Preference, 2011 New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes.
Martinus van Boekel
exaly +2 more sources
Appetite, 2021 A key lifestyle change people could make to reduce their environmental impact is to reduce their meat consumption. However, meat is still a staple in many people's diet, and some consumers are reluctant to cut down.
Jun Niimi, Elizabeth Collier
exaly +2 more sources
Appetite, 2011 What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n = 553) in the U.K. and the Netherlands.
Kees de Graaf
exaly +2 more sources
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Meat analogues: Health promising sustainable meat substitutes
Critical Reviews in Food Science and Nutrition, 2016There 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 +5 more
openaire +2 more sources
Mycoproteins as safe meat substitutes
Journal of Cleaner Production, 2020Abstract 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 +4 more
openaire +1 more source
Journal of Renal Nutrition, 2008
If you haven’t tried a veggie burger recently, you might be surprised. In terms of flavor, meat substitutes such as veggie burgers, veggie dogs, and vegetarian chicken products have come a long way in the past decade. No longer on the fringes of the health-food industry, these products are available at most large grocery store chains.
openaire +1 more source
If you haven’t tried a veggie burger recently, you might be surprised. In terms of flavor, meat substitutes such as veggie burgers, veggie dogs, and vegetarian chicken products have come a long way in the past decade. No longer on the fringes of the health-food industry, these products are available at most large grocery store chains.
openaire +1 more source
Meat Extenders and Substitutes
BioScience, 1976The use of meat extenders and substitutes is not a new development; it predates the dawn of civilization. According to Burnett (1951), the people of the Orient have subsisted largely on soybean products for well over 2,000 years. These products substitute for animal products such as milk, cheese, eggs, and meat. Nevertheless, it is well recognized that
openaire +1 more source