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Substitutes for sucrose in curing meats /

, 1921
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Business Concentration and Price Policy [PDF]

Harold T. Goldstein, Maxwell R. Conklin
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Impact of sustainability perception on consumption of organic meat and meat substitutes

Appetite, 2019
Consumers' food selections have a large impact on the environment. In this study, we examined how consumers evaluated the environmental impact of various foods. Furthermore, we investigated whether the perceived environmental effect of foods, health consciousness, and food disgust sensitivity would be related to the consumption of meat substitutes and ...
Michael, Siegrist, Christina, Hartmann
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Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

Food Quality and Preference, 2013
The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption.
Hoek, A.C., Elzerman, J.E., Hageman, R., Kok, F.J., Luning, P.A., de Graaf, C.   +5 more
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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
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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
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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
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