March 2022

This list includes all studies we know of published in March that are:

  • Empirical (original, meta-analysis, or review of empirical studies),

  • about advocating for farmed animals (rather than, for example, the welfare of farmed animals themselves) or,

  • provide evidence from basic empirical research that may be of interest to farmed animal advocates.

Previous versions: Previous lists

Please send any suggestions for this list to ellen.pelos@animalcharityevaluators.org.

Animal-free foods

Ampofo, J., & Ngadi, M. (2022). Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry. Ultrasonics Sonochemistry, 84, 105955. https://doi.org/10.1016/j.ultsonch.2022.105955


Dullaghan, N. (2022). Forecasts estimate limited cultured meat production through 2050. Rethink Priorities. https://rethinkpriorities.org/publications/forecasts-estimate-limited-cultured-meat-production-through-2050


Pua, A., Tang, V. C. Y., Goh, R. M. V., Sun, J., Lassabliere, B., & Liu, S. Q. (2022). Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods, 11(6). https://doi.org/10.3390/foods11060875


Qin, P., Wang, T., & Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265. https://doi.org/10.1016/j.jafr.2021.100265


Diet change

Altenburg, D., & Spruyt, A. (2022). Predicting meat consumption from concurrent, automatic appraisals: Introducing nuance to product appraisals. Appetite, 170, 105847. https://doi.org/10.1016/j.appet.2021.105847


de Boer, J., & Aiking, H. (2022). Do EU consumers think about meat reduction when considering to eat a healthy, sustainable diet and to have a role in food system change? Appetite, 170, 105880. https://doi.org/10.1016/j.appet.2021.105880


Grasso, S., Rondoni, A., Bari, R., Smith, R., & Mansilla, N. (2022). Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference, 96, 104417. https://doi.org/10.1016/j.foodqual.2021.104417


Krings, V. C., Dhont, K., & Hodson, G. (2022). Food technology neophobia as a psychological barrier to clean meat acceptance. Food Quality and Preference, 96, 104409. https://doi.org/10.1016/j.foodqual.2021.104409


Kubacak, K., Meyers, C., Ford, H. L., Li, N., & Kennedy, L. (2022). Influence of message theme on consumer perceptions of lab grown meat. Journal of Applied Communications, 106(1). https://doi.org/10.4148/1051-0834.2401


Lin-Hi, N., Schäfer, K., Blumberg, I., & Hollands, L. (2022). The omnivore’s paradox and consumer acceptance of cultured meat: An experimental investigation into the role of perceived organizational competence and excitement. Journal of Cleaner Production, 338, 130593. https://doi.org/10.1016/j.jclepro.2022.130593


Marshall, D., Bano, F., & Banas, K. (2022). A meaty issue: The effect of meat-related label terminology on the willingness to eat vegetarian foods. Food Quality and Preference, 96, 104413. https://doi.org/10.1016/j.foodqual.2021.104413


McCarty, T., & Faber, G. (2022). Estimating the environmental benefits of plant-based nudging. International Journal of Environmental Studies, 1–10. https://doi.org/10.1080/00207233.2022.2042970


Motoki, K., Park, J., Spence, C., & Velasco, C. (2021). Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods. Food Quality and Preference, 104368. https://doi.org/10.1016/j.foodqual.2021.104368


Onwezen, M. C., Verain, M. C. D., & Dagevos, H. (2022). Positive emotions explain increased intention to consume five types of alternative proteins. Food Quality and Preference, 96, 104446. https://doi.org/10.1016/j.foodqual.2021.104446


Pakseresht, A., Ahmadi Kaliji, S., & Canavari, M. (2022). Review of factors affecting consumer acceptance of cultured meat. Appetite, 170, 105829. https://doi.org/10.1016/j.appet.2021.105829



Shafiee, M., Islam, N., Ramdath, D. D., & Vatanparast, H. (2022). Most Frequently Consumed Red/Processed Meat Dishes and Plant-Based Foods and Their Contribution to the Intake of Energy, Protein, and Nutrients-to-Limit among Canadians. Nutrients, 14(6). https://doi.org/10.3390/nu14061257


Stollar, M., Rumble, J. N., Buck, E. B., Specht, A. R., Hu, W., & Knipe, C. L. (2022). Consumers’ Purchasing Intent Regarding Conventional, Plant-Based, and Cultured Meats. Journal of Applied Communications, 106(1). https://doi.org/10.4148/1051-0834.2407


Taufik, D., Bouwman, E. P., Reinders, M. J., Noppers, E. H., & Dagevos, H. (2022). Leveraging intrinsically rewarding symbolic attributes to promote consumer adoption of plant-based food innovations. Cleaner and Responsible Consumption, 4, 100050. https://doi.org/10.1016/j.clrc.2022.100050


Vatn, A., Aasen, M., Thøgersen, J., Dunlap, R. E., Fisher, D. R., Hellevik, O., & Stern, P. (2022). What role do climate considerations play in consumption of red meat in Norway? Global Environmental Change, 73, 102490. https://doi.org/10.1016/j.gloenvcha.2022.102490


Wistar, A., Hall, M. G., Bercholz, M., & Taillie, L. S. (2022). Designing environmental messages to discourage red meat consumption: an online experiment. International Journal of Environmental Research and Public Health, 19(5). https://doi.org/10.3390/ijerph19052919


Acknowledgements

Thanks to suggestions by the RECAP group, the Fish Advocacy Slack group, the research library of Faunalytics, the FAST list, and suggestions by ACE staff.


Search terms:

Meat AND behavior

Meat AND behaviour

Meat AND consumer behavior

Meat AND attitudes

Meat AND preferences

Meat AND consumption

Cultured meat

Cultivated meat

Clean meat

Plant based meat

Plant based diet

Plant based protein

Alternative protein

Meat consumption

Plant based meat AND consumer perception

Plant based meat AND consumer acceptance

Consumer acceptance AND cultured meat