Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.

By A. Hoek, Pieternel A. Luning, P. Weijzen, W. Engels, F. Kok, C. de Graaf. Appetite, 2011

665 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/3612a672a89bff199ab862f0fa9204d28b75a99c

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Citations in the corpus

Structuring processes for meat analogues (2018, neutral): “The resemblance of these products to meat, in terms of texture, taste, appearance, and smell, is important for consumers that currently mostly choose meat (Hoek et al., 2011).”
Profiling consumers who are ready to adopt insects as a meat substitute in a Western society (2015, background): “Considering consumers’ readiness to adopt insects as a substitute for meat as a binary choice is consistent with the recommendation by Hoek et al. (2011), based on Wansink, Sonka, and Park (2004) who suggest using some kind of dichotomous seeker/avoider segmentation when the product category under…”
Moral Disengagement in Harmful but Cherished Food Practices? An Exploration into the Case of Meat (2014, background): “…et al. 2009), public health (e.g., Sabaté 2003), and animals (e.g., Singer and Mason 2006), many consumers do not seem to be willing to make such transition and do not see their food choices as an ethical issue, in spite of the harm they may entail (e.g., Hoek et al. 2011; Verbeke et al. 2010).”
Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals (2013, background): “In general, non-vegetarian consumers judge the overall sensory quality of meat substitutes lower than meat (Elzerman, 2006; Hoek et al., 2011; McIlveen, Abraham, & Armstrong, 1999) and prefer a meat-like meat substitute (Hoek et al., 2011).”
A Systematic Review on Consumer Acceptance of Alternative Proteins: Pulses, Algae, Insects, Plant-based Meat Alternatives, and Cultured Meat. (2020, background): “…proteins, familiarity (Schlup & Brunner, 2018) is 299 relevant in the acceptance of pulses (e.g., Florkowswki & Park, 2001), algae (Birch et al., 300 2019a), insects (Schlup & Brunner, 2018; Tan et al., 2016b; Verbeke, 2015; Woolf et al., 301 2019), and cultured meat (Hoek et al., 2011).”
Should we stop meating like this? Reducing meat consumption through substitution (2016, background): “…labels have been recommended as effective ways to communicate the production related characteristics of meat and meat substitutes, including production method, environmental impact, origin and type of product (de Jonge et al., 2015; Van Loo et al., 2014; Koistinen et al., 2013; Hoek et al., 2011).”
We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom (2019, background): “[73] have argued that replacement of meat consumption is likely to be best achieved not by reiterating reasoned arguments for reducing meat consumption, but by significantly improving the sensory quality of meat substitutes.”
Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. (2016, neutral): “It was observed that 36% of survey responders sought vegan meat alternatives, largely from among the 18- to 44-year-old age group.(1,2) While whole plant foods serve best as dietary staples, some processed and fortified foods, such as nondairy beverages, meat analogs, and breakfast cereals, can cont”