August 2023

Abstract:

Understanding consumer attitudes towards meat alternatives is critical for reducing conventional meat consumption and associated negative environmental impacts. This study investigates factors influencing consumer attitudes in Germany and directly compares three prominent meat alternatives: plant-based, insect-based, and cultured meat alternatives. Based on a sample of 1,561 participants derived from a nationally representative, single dataset, the influence of several sociodemographic factors, frequency of meat consumption, experience with meat alternatives as well as climate, environmental and animal welfare concerns was analyzed by applying partial-proportional-odds ordered logistic regression models. The main results show that attitudes towards meat alternatives are rather restrained within the German population. Regardless of a certain type of meat alternative, attitudes are more positive among younger people from more urban areas, who are somehow familiar with meat alternatives. This also tends to be true for people with stronger concerns for climate, animal welfare and the environment. For some characteristics effect size as well as direction differ depending on the type of meat alternative: Males with a more meat-centered diet are more positively disposed towards insect-based meat alternatives and cultured meat, whereas for plant-based meat alternatives people with a less meat-centered diet have a more positive attitude. Implications for (policy) interventions to increase favorable consumer attitudes towards specific meat alternatives are discussed.

Heijnk, V., Espey, A., & Schuenemann, F. (2023). A comparison of influencing factors on attitudes towards plant-based, insect-based and cultured meat alternatives in Germany. Food Quality and Preference, 110, 104966. https://doi.org/10.1016/j.foodqual.2023.104966 

Abstract:

Meat alternatives have been investigated by research and promoted by industry as sustainable and healthy alternatives to traditional meat. Many companies are experimenting with new protein sources and processing techniques to optimize their products and attract new customers. Depending on the protein source, different nutritional and functional properties can be achieved. Crucial for success are, however, consumers’ perceptions of these protein sources. Thus, we aimed to understand how consumers perceive a wide range of possible alternative protein sources to be applied in meat substitutes. This study provides a comprehensive overview of a wide spectrum of protein sources, including different types of more and less familiar plant-based and cultured-meat proteins, as well as potential new options for industry. We also included different types of traditional meat as a comparison. This study investigated how different protein sources are perceived in terms of important characteristics, such as expected taste, healthiness, naturalness, environmental friendliness, and appropriateness as the centerpiece of a meal. An online survey was completed by 1,014 participants from the German-speaking part of Switzerland who rated more than 20 protein sources and answered questions about relevant consumer characteristics. Principal component analyses revealed that the different rating dimensions can be reduced to a single factor. The general affective reactions toward the protein sources seem to predetermine how consumers perceive specific aspects, causing high correlations between the rating dimensions. The different clusters of protein sources, how they are characterized, and the influence of consumer characteristics on the perceptions of the protein sources are discussed. The results of our study have practical implications for product developers looking to complement functional and nutritional considerations about specific protein sources with consumers’ perceptions. Consumers’ perspectives must be considered to create new alternative meat products that are successful in the market.

Etter, B., Michel, F., & Siegrist, M. (2023, August 24). A consumer-based inventory of alternative proteins. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550240 

Abstract:

The market for plant-based meat alternatives flourished throughout the last years. Although smell, taste, and appearance of such products resemble real meat quite closely, texture is the dimensions most producers still struggle with and consumers often find their expectations not yet met (e.g., imitation of fibrous pork structure). 

This work investigates the change in texture caused by three systematically varying recipe factors: water content, chickpea protein, and methylcellulose, resulting in a 2x2x2 design varying high vs. low levels. Specifically, the water is hypothesized to make the texture airier and juicier. The chickpea protein shall make the texture appear more fibrous, while the methylcellulose is supposed to cause a firmer texture. Eight plant-based meat alternatives (i.e., breaded Schnitzel) were based on extruded soy and produced by GoodMills Innovation. One of isi multi-client expert panels (i.e., n=11 panelists; measurement with one replication) provided the sensory profiles (QDA) and identified 35 attributes discriminating the product set. For study details, see this video.

With a mixed linear model (panelists & replication as random factors), main and interaction effects were tested. Results show: the higher the water content, the juicier, airier, but also coarser and less firm the product is. Methylcellulose also leads to a firmer mouthfeel, but the appearance becomes slimier. Adding chickpea protein, however, does not change the texture significantly but brings a higher pea flavor and lower soy perception, and higher (& unwanted) sour & bitter notes. Especially the bitter notes, can be masked by a higher methylcellulose and higher water content. In combination, chickpea protein and methylcellulose can also increase a savoury-meaty odor. Finally, although chickpea protein does not change the texture perception, it can furthermore mask the change in texture attributed to a higher water content. 

This collaboration provided the initial basis for GoodMills’ further development of plant-based meat alternatives. 

Kraus, A., Ziegler, F., Schock, J., Burseg, K., Herdt, A., Mayer-Ullmann, B., & Rost, M. (2023, August 24). Analyzing recipe components influencing the texture of plant-based meat-alternatives (Schnitzel). 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550333 

Abstract:

Consumers worldwide want to improve their diets by consuming nutritional and eco-friendly products in their food. The demand for plant-based meat analogues (PBMA) has increased due to the adverse effects on animals, people, and the environment. ‘Meat analogue’ means to use a substitute for meat as the primary element. The rising desire for ‘good for you’ and ‘good for the planet’ is driving the demand for plant-based meat alternatives. This manuscript describes the methods and orientation used to create meat analogues that mimic meat. The term ‘bottom-up approach’ describes putting together a structure from the ground up. By systematically structuring proteins through the assembly of individual structural pieces, bottom-up processes can approach the design of the meat. The top-down method is more efficient and scalable, but it can only generate the required shape at massive scales. Therefore, this review discussed various production methods and their processing consequences on PBMAs proposed for creating sustainable foods to enhance their structural and techno-functionality.

Rout, S., S, S. R., & Srivastav, P. P. (2023). A review on development of plant‐based meat analogues as future sustainable food. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.16627 

Abstract:

Culturing meat in-vitro cell, also known as cellular agriculture, is an alternative to livestock meat production. By culturing meat instead of relying on conventional meat, the deleterious effects on the environment can be avoided. Moreover, depending on cultured meat resources will help improve animal welfare and aid in tackling the current sustainability challenges associated with animal rearing to produce meat. Multiple tissue culture methods and bioengineering techniques are currently being studied to design various cell types to develop muscle and fat cells for culturing meat. To succeed in the cellular agricultural industry, the public impression of cultured meat must also be considered. To better study and understand cultured meat perception among the public, we extensively studied papers on ‘cultured meat’ and ‘public perception’ from the past decade. Most recent research studies have discussed the public perception of a particular group toward cultured meat. However, to the best of our knowledge, no existing article provides a detailed study on recent advances in cultured meat and the views of public consumers from different backgrounds. Thus, this paper focuses on several religious and regional groups and their perceptions of cultured meat consumption. The consumers’ appeal and acceptability of cultured meat are crucial to manufacturing cultured meat. However, many existing studies on public perception of cultured meat have raised concerns despite their willingness to consume it. Therefore, organisations must carefully navigate for such an industry to reach its full potential. For instance, labels like ‘lab-grown meat’, ‘cultured meat’, or ‘artificial meat’ may elicit negative customer responses. On the contrary, tags like ‘clean meat’ or ‘healthy meat’ may promote better acceptance among consumers. Further research and development, especially on the alternative of serum-free culture media, cultured meat, and cellular agriculture, can transform the meat industry soon.

Ahmad, N. A., Arshad, F., Azian Zakaria, S. N., & Ahmed, M. U. (2023). A review of cultured meat and its current public perception. Current Nutrition & Food Science, 19(9), 928–944. https://doi.org/10.2174/1573401319666230227115317 

Abstract:

Limiting meat consumption, including vegetarianism and veganism, are increasingly popular dietary trends globally. However, a food product choice, including meat choice or reduction, is a complex function of the preferences for sensory characteristics combined with the influence of non-sensory factors such as food-related expectations, consumer preferences, and attitudes, as well as ethical or health claims or price. Thus, a wide range of social, cultural, and economic factors contribute to the development, maintenance, and change of eating habits. 

The conducted studies aimed to identify and deepen the understanding of the segments of people differing in attitudes toward meat consumption and willingness to reduce meat. The aim of this was to move beyond the classic breakdown into vegan and vegetarian vs. meat-eaters and identify and gain a greater understanding of complex consumer groups with differing motivations underpinning their dietary changes, as well as the degree of meat exclusion from their diet. The first qualitative study (10 focus group interviews – FGIs, 50 participants) was aimed at understanding the complex motivations underlying excluding meat from the diet. The aim of the second study (survey on the Polish nationwide representative sample, n = 1024) was to observe the intensity of different attitudes and habits connected to meat eating and meat reduction. Further, based on cluster analysis different consumer segments were distinguished from the perspective of the motivation to avoid meat consumption and the individual psychological factors underlying such nutritional decisions. Six segments of the consumers were identified: sensitive veg*ns, open to novelty, retired traditionalists, younger conservatives, meat-loving macho, and lost indifferent. Differences between segments, including diversity in terms of demographic and life attitudes, ecological behavior, food habits, meat-eating frequency, and attitudes, but also psychological characteristics (food neophobia, ecological attitudes, animal attitudes, meat-eating justification, vegetarian threat) are discussed.

Adamczyk, D., Stasiuk, K., & Maison, D. (2023, August 24). Attitudes toward meat eating and meat substitutes: Segmentation study. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. 

https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550047 

Abstract:

Introduction: To enhance environmental sustainability and food security, there should be a change in dietary protein consumption. It is suggested that meat consumption should be reduced and that the currently low consumption of pulses and other plant-based proteins should increase. We aimed to examine (1) how sociodemographic factors and perceived barriers are associated with self-reported current and perceived future pulse and other plant-based meat alternative (PBMA) consumption and (2) how sociodemographic factors relate to perceived barriers.

Methods: Participants were 18–75 year-old Finnish adults (n = 1,000). Multivariable logistic regression was used as the main analysis technique. The results were interpreted by employing the Capability, Opportunity, Motivation, Behaviour (COM-B) model.

Results: Pulses were consumed more often than PBMAs and lower education level and financial strain were associated with more infrequent pulse and PBMA use. The most common perceived barriers for pulse consumption were unfamiliarity, expensive price, and unpleasant taste, which can be interpreted to represent the capability, opportunity and motivation components of the COM-B model, respectively. Women, the young, and financially strained perceived more barriers limiting their pulse consumption than others.

Discussion: To increase plant-based food consumption, it is important that tasty, easy to use and affordable plant-based foods are available for all. Additionally, we suggest that food services should be encouraged to increase the use of pulses in their dishes and that capabilities, opportunities and motivations are taken into account in intervention measures advancing plant protein consumption.

Kuosmanen, S., Niva, M., Pajari, A.-M., Korhonen, K., Muilu, T., & Konttinen, H. (2023). Barriers associated with pulse and plant-based meat alternative consumption across sociodemographic groups: A Capability, Opportunity, Motivation, Behaviour model approach. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1186165 

Abstract:

Plant-based food alternatives (PBFAs) have increased in popularity in recent years, particularly plant-based meat alternatives (PBM), while plant-based cheese alternatives (PBC) are still considered a niche. However, acceptance of PBFAs remain low in Europe. Food choice motives (FCM) and trust towards alternative proteins may contribute to purchasing PBFAs, while other FCM and perceived barriers can hinder this. The aim of this study was to investigate if FCM focused on “environment & ethics” and “product quality” are associated with purchase intention of PBM and PBC in Europe and the mediating role of perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins. A web-based survey was conducted in 10 European countries (AT, DE, DK, ES, FR, IT, NL, PL, RO and UK) with quotas on age and gender. Data was collected through a market research agency, and 7588 respondents completed the survey. Structural equation modelling (SEM) was used to determine significant factors associated with intention to purchase PBM and PBC (Figure 1). The basic and mediation model showed satisfactory fit indices. “Environmental & ethical” motives were positively associated with intentions to purchase PBM and PBC (p<0.001). “Product quality” motives, such as importance of “taste”, were negatively associated with intentions to purchase PBM and PBC (p<0.001). Perceived barriers to plant-based food consumption and trust towards PBFAs play a significant mediating role. The findings indicate that motivations for food choice are significant determinants of intentions to purchase PBM and PBC that is mediated by perceived barriers and trust. The implications are that environmental and ethical motivations could contribute to purchasing PBFA, while higher sensory quality for PBM and PBC are needed to build trust, and thus lower major barriers for consumption.

Faber, I., Rini, L., Schouteten, J., De Steur, H., Frøst, M. B., & Perez-Cueto, F. J. A. (2023, August 24). Behavioural intentions towards plant-based meat and cheese alternatives in Europe: The mediating role of barriers and trust. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550141 

Abstract:

Environmental innovations are critical in shaping people’s daily habits and resource consumption. These mechanisms aim to mitigate the harm done to the environment due to climate change and other anthropogenic activities. Previous research has postulated how governmental policies, business ventures, as well as a level of cultural acceptance can be advantageous for both environmental and human health. This paper articulates how alternative meat products are especially beneficial for the environment compared to their traditional animal meat counterparts by examining current trends in Austria. Austria in particular has adapted alternative meat products to fit the needs of their current population. Based on the present case study, incorporating meaningful adjustments to one’s diet (i.e., consuming alternative meat products rather than animal meat products) can have a lasting, positive effect on ecosystems and sustainable practices. Literature in the future should focus on social norms and projected trends associated with animal meat consumption internationally.

Early, A. (2023). Beyond the impossible: Examining alternative meat product consumption in Austria. Intersect: The Stanford Journal of Science, Technology, and Society. https://ojs.stanford.edu/ojs/index.php/intersect/article/view/2396 

Abstract:

A rising global population means food needs have been increasing, and countries are implementing a variety of strategies to meet demands. Singapore aims to meet demand by locally producing 30% of its nutritional needs by 2030. Increasing consumption of alternative proteins (e.g., plant-based, cultivated meat, insect protein) will help achieve this target. Research from Western adult populations suggests that consumers are willing to try novel alternative proteins but lack the intention to consume them long-term due to cost, flavour and food safety concerns. Perceptions from Asian populations, particularly children, remain unexplored. This is an important knowledge gap to address as children are future consumers and Asian countries, such as Singapore, have diverse cultures. Understanding perceptions of children can assist in the development of novel alternatives and inform interventions to increase acceptance. This qualitative study aims to (i) understand children and parents’ perceptions of novel alternative proteins and (ii) identify the motivations and barriers to consuming novel alternative proteins within Singapore. Children (target n=30; aged 9-15 years) and their parents/guardians (aged 21-64 years) living in Singapore will participate in separate focus group discussions. Facilitators will use semi-structured topic guides and focus group discussions will be audio recorded, transcribed, and analysed using reflexive thematic analysis. Themes will be presented to share the concepts and ideas elicited from the focus group discussions. Findings from this research will provide insights into how the perceptions and attitudes towards alternative proteins and their consumption map onto existing models of behaviour change. In addition, findings will directly inform content of a follow-up survey to further elucidate perceptions from a larger sample of families across Singapore and future interventions and educational programmes implemented locally. Early education of novel alternative proteins may influence children’s acceptance and increase their future consumption. The study is pre-registered at osf.io/ag9n8. 

Pink, A. E., Juraimi, S. A., Pillay, A., Anant, N., Sheen, F., Fogel, A., & F-F. Chong, M. (2023). Child and parent perceptions of alternative proteins in Singapore: A qualitative study. Appetite, 189, 106938. https://doi.org/10.1016/j.appet.2023.106938  

Abstract:

School interventions can have a significant impact in the promotion of plant-based (PB) diets, which are beneficial for health and for environmental sustainability. This co-creation study is the first part of a larger study exploring strategies to promote PB dishes in school canteens. The study was conducted in a secondary school and is divided into two parts, a) Co-creation with adolescents (12-16 years old) and chefs to develop innovative PB dishes and b) Global profile (liking, sensory properties, emotions) of the new dishes. Twenty-one adolescents and four chefs took part in iterative sessions of focus group discussions using a combination of techniques (Repertory Grid, jobs-to-be-done, SCAMPER) to identify and refine ideas for new PB dishes. Subsequently, 95 adolescents rated 28 concepts developed based on these ideas on their willingness to try them, with the six most-liked ones selected for preparation. Interviews with 17 adolescents that tasted these products were conducted with the EmoSemio approach to define a global profile (sensory,emotional) questionnaire. This was used with 147 adolescents and was characterised for taste responsiveness and food neophobia, to study their liking, sensory and emotional responses to the dishes.  Results indicate that all six dishes were accepted (mean liking=54.6/100). Taste responsiveness and neophobia were significantly associated with the dish liking, with students lower in taste responsiveness and higher in neophobia liking the dishes less (p<0.0001). Individual differences were further explored through preference mapping combined with hierarchical clustering. Four clusters were identified with different hedonic patterns, with two dishes, very different in terms of sensory properties, being accepted by all clusters.One of the two induced positive emotions higher in arousal and novelty (e.g., I get inspired) and appeared the most promising for school canteen use. Co-creation with adolescents and chefs was effective for developing innovative and accepted PB dishes for school canteens.

Wollgast, J., Caldeira, S., Monteleone, E., Kokkorou, M., Dinnella, C., & Spinelli, S. (2023, August 24). Co-creating meals with adolescents to develop innovative and accepted plant-based dishes for school canteens. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550104

Abstract:

The overfishing of the oceans has led to the search for alternatives to conventionally sourced fish. One of these is cell-based fish, in which cells are obtained from animal muscle tissue and developed into muscle fibers in the laboratory. However, there appears to be relatively low consumer acceptance of this new food technology. In the present study, an online survey was conducted among Swiss consumers to investigate their attitudes toward cell-based fish regarding the aspects of animal welfare, environmental sustainability, healthiness, and their willingness to buy cell-based fish products. In addition to sociodemographic questions, participants’ attachment to fish, motives for fish consumption, pro-environmental behavior in the food domain, and attitudes toward animals were assessed. Furthermore, knowledge about fishing, fish behavior, and farming was tested to determine consumers’ awareness of problems in fish production vis-à-vis the perception of this novel technology. Prior awareness of cell-based fish was also determined to gain more information on the public’s knowledge of this technology. Cell-based fish were compared with plant-based alternatives, as well as wild-caught and aquaculture fish, in terms of consumer acceptance—each category was evaluated on different acceptance measures. It was expected that the perception of cell-based fish would differ from that of conventional and plant-based fish alternatives on the selected acceptance measures. Additionally, general knowledge about fishing and fish production has an impact on consumer attitudes if new alternatives to conventional fish are presented—if consumers do not see a problem in fish production, it would be difficult to encourage the widespread consumption of cell-based fish.

Lanz, M., Siegrist, M., & Hartmann, C. (2023, August 24). Consumer perceptions of cell-based fish. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550247 

Abstract:

To minimise environmental impacts, diets with reduced consumption of animal products have increased strongly in recent years. These changes give rise to increased developments in the plant-based market. In this study, we aimed to investigate these changes by looking at the discourse on plant-based alternatives in three countries. The USA was chosen as the country with the highest meat consumption and India as the country with the highest percentage of vegetarians. We analysed linguistic data from the biggest English newspapers over the last two years. Additionally, data from Switzerland was analysed where a lot of plant-based innovation is currently happening. Secondly, we performed a longitudinal analysis on Swiss data from the last ten years. Cross-cultural comparison reveals that the discourse on plant-based in the USA focuses on (meatless) recipes. The Indian discourse shares this, but also includes health ("skin", "care", "hair"), prices and lifestyle. Finally, the Swiss discourse focuses on meat (replacement), prices and sustainability. Looking specifically at the products discussed, again, we find a clear focus on meat (replacement) in all three countries. Analysis of the Swiss discourse over the last ten years revealed that most importantly, there was an overall increase of the discourse on the topic. An important driver for a plant-based diet was sustainability and various individuals mentioned lifestyle. The study suggests that plant-based products are not only part of the sustainable transition but can also be a lifestyle choice. Overall, the study highlights cross-cultural differences and similarities in the language used about plant-based alternatives. Furthermore, linguistic investigations contribute to a better understanding of how language and public discourse might influence consumer perceptions.

Nuessli Guth, J., Ammann, J., & Runte, M. (2023, August 24). Consumers’ perception of plant-based alternatives and changes over time: A linguistic analysis across three countries. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550182 

Abstract:

Consumers are increasingly shifting towards a more plant-based diet, giving opportunity for development of new plant-based food products. However, to ensure product success, the food industry must meet the consumers’ needs. Thus, to obtain insights into Danish consumers attitudes, habits and needs towards plant-based food products a comprehensive survey was conducted in 2021 where 1242 consumers (ages 16 to 93) from all regions of Denmark participated. The motives (selected using CATA) for choosing plant-based products were found to be that it is good for the climate (65%), healthy (62%), good for the environment (60%), and tastes good (59%). Potential coming users of plant-based meat alternatives (n = 51) indicated (CATA) that they would like to try plant-based versions of meatballs (41%), lunch salads (35%) and ready meals (33%). Regular users of plant-based products (n = 771) indicated (CATA) that they currently purchase plant-based minced (40%), cold cuts (31%), pâté (31%) and ready meals (25%) but that they desire more products within cold cuts (39%), ready meals (38%), cheese (34%) and meatballs (32%). Meat eaters and flexitarians (n = 717) indicated (CATA) that they mainly consume meat at dinner (61%) and lunch (34%), and scanty at breakfast (3%) or in between meals (2%). Non-meat eaters who miss meat (n = 77) indicated (CATA) that they mostly miss the variety (16%), the taste (15%), that it is easy (14%) and being able to eat the same as meat-eaters (13%). The survey showed that development of plant-based products should target specific meals. Thus for breakfast, lunch and snacks it makes sense to develop plant-based cold cuts, lunch salads and cheese. For dinner, where meat is particularly difficult to do without, focus should be on meat replacement products, e.g. in the form of plant-based mince, ready-made meatballs or ready meals.

Laugesen, S. B., Karpantschof, B.-E. M., & Aaslyng, M. D. (2023, August 24). Danish consumers habits and needs regarding plant-based food products. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550117  

Abstract:

The global over-consumption of seafood has led to a decline in fish stocks and the degradation of ecosystems. As a solution to this problem, the use of textured vegetable protein (TVP) as a replacement for fish meat could be proposed as an alternative. Accordingly, the objective of this study was to incorporate TVP into fish cakes to develop fish meat alternatives. Fish cakes containing 0%, 5%, 10%, 15%, and 20% TVP were prepared and cooked by boiling and frying, which are the main cooking methods of fish cake processing. The protein contents, texture profiles, volatile compounds, and consumer acceptance of the samples were measured. The results show that an increase in TVP concentration led to an increase in protein content, but it caused a decrease in consumer liking scores. The volatile compound analysis of the fish cakes showed that hexanal and 2-pentifuran, which are primarily responsible for the grassy or beany flavor in soy, increased as TVP content increased. These components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP had overall acceptance ratings similar to those of the control (0% TVP). Both samples were also scored the highest for appearance, odor, taste, and overall liking. In particular, fried fish cakes with 5% TVP were similar in quality to fried fish cakes containing 100% fish meat. These results highlight the potential of TVP as an alternative to fish meat in fish cake products, with implications for reducing the strain on marine ecosystems resulting from over-fishing.

Oh, Jungmin, Park, M. K., Kim, B., & Kwak, H. S. (2023, August 24). Development of sustainable substitutes for fish cake (Surimi) using plant-based fish meat alternatives. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550225 

Abstract:

Common sensory challenges for plant-based meat-replacers are undesired (inherent) off-flavours (flavour defects) such as beany flavour or bitter taste which are often associated with these products  Furthermore, they are often perceived as dry and lacking juiciness and tenderness (texture defects). However, many foods are not consumed in isolation and sensory properties, and their acceptance can be altered by the addition of other food components or condiments. This study aimed to compare the sensory properties and acceptance of commercially available plant-based burger patties eaten alone and in combination with other foods and/or condiments. Liking and sensory properties of a beef and two plant-based (soy and hemp) patties consumed alone, with  a bun, with tomato sauce, and with a bun and tomato sauce were determined using a hedonic scale and Rate-All-That-Apply methodology, respectively. For both plant-based patties (hemp, soy) bitter taste, beany and nutty flavour intensity remained but decreased with addition of a bun and/or sauce, but positive liking drivers such as meaty and fat flavour were also reduced. Chunky perception was most present in hemp patties and was a driver of dislike. This defect decreased with the addition of  a bun and a bun with sauce. Off-flavours and texture defects of the plant-based patties were too intense to be fully masked by the addition of a bun and/or sauce. Flavour and texture defects of plant-based burger patties could only be mitigated to a limited extent by combining them with a bun and tomato sauce. Notably, these reductions in off-flavour and texture defects were not sufficient to impact liking, but the data demonstrates the importance of understanding product performance in realistic consumption scenarios. Addition of further ingredients and condiments, as is typical in a burger context, may be advantageous, but further research is required to test such a hypothesis.

Hort, J., Stieger, M., Gonzalez-Estanol, K., & Orr, R. (2023, August 24). Does evaluating plant-based patties in combination with other burger components mitigate their sensory defects? 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550431 

Abstract:

Excessive meat consumption is associated with environmental, ethical and public health concerns. Substituting meat with plant-based alternatives has been located as a key strategy for consumers to reduce their meat intake. While a growing body of research seeks to measure consumers’ acceptance of substitute foods, less attention has been paid to how meat substitution is organised through everyday practices. Based on 50 interviews with consumers with varying levels of meat consumption in Norway, this paper explores how substitution is accomplished in everyday life, and how substitutes are leveraged in the project of meat reduction. A theoretical framework connecting theories of social practice and food qualification allowed investigating substitution as a contextually contingent process rather than the outcome of a simple product swap. The paper finds that many participants were open to the idea of meat substitution, and meatless meals could be acceptable and often desirable. However, substitution was complicated by a prevalent scepticism towards prefabricated substitute products and lacking competence to provide home-cooked alternatives fulfilling expectations in established food practices. The paper argues that ‘qualifying’ foods as substitutes depends on a range of factors beyond the material reconstruction of meatiness present in prefabricated products, problematising the idea of substitution as a straightforward strategy for meat reduction so long as consumers are motivated and/or have access to plant-based options. Shifting consumption from meat to plant-based alternatives require fundamental changes in the organisation of food environments and eating practices beyond measures targeting consumer attitudes or increasing the availability of convenient substitute products.

Volden, J. (2023). Doing (food) without meat? Accomplishing substitution and qualifying substitutes in household food practices. Consumption and Society, 1–23. https://doi.org/10.1332/APSQ9102 

Abstract:

The food industry is increasingly incorporating new technologies into the manufacturing process, but these advancements have not been satisfactorily accepted by consumers. In light of this issue, this study explored the perceptions and behaviors of consumers with food technology neophobia (FTN) regarding food created with food technology. A survey was conducted on 1,960 participants of various ages and educational backgrounds in the Republic of Korea using food technology neophobia scale (FTNS). The participants were classified into low (N = 326), medium (N = 1374), and high (N = 260) FTN groups. Their preferences, experiences, intake, and purchase intentions were assessed in relation to five food items (coffee, chicken, rice noodles, meat, and pizza) made by humans and manufactured using food technologies, such as a robot and a 3D printer. As FTN levels decreased, the participants’ preference for food items significantly increased. Except for human-made coffee and rice noodles, no significant differences in experience with each food item were found on the basis of FTN levels. However, intake and purchase intentions significantly increased as FTN levels decreased, regardless of whether a food item was made by humans, robots, or 3D printers. The participants’ intake and purchase intention scores were significantly higher for all the five food items made by humans than those created with the help of robots or 3D printers. Nevertheless, the findings suggested that robots and 3D printers positively affected the participants, who assigned a score of at least 4 out of 7 to robot- and 3D printer-produced food items. In conclusion, consumers still prefer human-made food items, and as their FTN levels decrease, they become more accepting of foods produced using new technologies. Understanding consumers’ FTN levels is crucial to the development and marketing of food products with technological innovations. 

Park, S., Chung, S.-J., & Kwak, H. S. (2023, August 24). Effects of food technology neophobia on consumer attitudes toward human-made and technology-based food items. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550208 

Abstract:

Eco-labels are an instrument for enabling informed food choices and supporting a demand-sided change towards an urgently needed sustainable food system. Lately, novel eco-labels that depict a product’s environmental life cycle assessment on a multi-level scale are being tested across Europe’s retailers. This study elicits consumers’ preferences and willingness to pay (WTP) for a multi-level eco-label. A Discrete Choice Experiment was conducted; a representative sample (n = 536) for the Austrian population was targeted via an online survey. Individual partworth utilities were estimated by means of the Hierarchical Bayes. The results show higher WTP for a positively evaluated multi-level label, revealing consumers’ perceived benefits of colorful multi-level labels over binary black-and-white designs. Even a negatively evaluated multi-level label was associated with a higher WTP compared to one with no label, pointing towards the limited effectiveness of eco-labels. Respondents’ preferences for eco-labels were independent from their subjective eco-label knowledge, health consciousness, and environmental concern. The attribute “protein source” was most important, and preference for an animal-based protein source (beef) was strongly correlated with consumers’ meat attachment, implying that a shift towards more sustainable protein sources is challenging, and sustainability labels have only a small impact on the meat product choice of average consumers.

Kolber, A., & Meixner, O. (2023). Effects of multi-level eco-labels on the product evaluation of meat and meat alternatives: A discrete choice experiment. Foods, 12(15). https://doi.org/10.3390/foods12152941 

Abstract:

The OECD projects that by 2031,  meat supplies will elevate to almost 400 MT to meet global demands, correspondingly increasing total greenhouse gas (GHG) emissions by 9%. Meat consumption has been associated with many health adversities, such as diabetes and cardiovascular disease. The environmental and health challenges related to meat production and consumption have thus contributed to the rise of new plant-based food (PBF) products. In Europe, the market growth of PBF products is encouraging, with a total sales value of around EUR 3.6 billion in 2020. Plant-based meats (PBM) are some of the most popularly developed PBF products, with countries such as France, Germany, the Netherlands and Sweden already producing and marketing their own PBM products to European consumers. However, European consumers’ acceptance of PBM products is generally lower than conventional meat. One of the barriers to PBF consumption is related to consumers’ information needs, but social media (SM) can nowadays help alleviate these needs through information dissemination. Therefore, the objective of this study is to investigate whether consumers’ SM involvement mediates the relationship between consumers’ pro-meat-reduction attitudes and their PBM purchase intention. Data were collected from European countries (AT, DK, FR, DE, IT, NL, PL, RO, ES, UK), with a total of 4589 omnivore respondents. Linear regression with mediation analyses was conducted via SPSS PROCESS v4.2 with pro-meat reduction attitudes as the independent variable and PBM purchase intention as the dependent variable. Two SM-related variables, namely likelihood to use SM to find PBF information and trust towards PBF information from SM were utilized as the mediators. Preliminary analyses showed that SM-related variables partially mediated the pro-meat reduction attitudes towards PBM purchase intention. The result suggests SM can be a driver to satisfy consumers’ need of information regarding PBF products and increase their purchase intentions.

Rini, L., Bayudan, S. R. L., Faber, I., Frøst, M. B., Perez-Cueto, F. J. A., Schouteten, J., & De Steur, H. (2023, August 24). European consumers’ purchase intentions towards plant-based meat products: The mediation effect of social media involvement. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550313 

Abstract:

This study aimed to measure the impact of the information about the type of plant protein and consumers’ attitude towards meat reduction on consumers’ response to different plant-based burgers. 368 consumers assessed online the same image of a plant-based burger along with the information about the type of plant protein (soy, pea or wheat (seitan)). Consumers’ attitude towards meat reduction was evaluated using a questionnaire related to meat consumption reduction. Expected liking, emotional response, healthy, processed and sustainable perception evoked by the samples were also evaluated. The type of plant protein had no effect on consumers’ response; however, a significant and strong effect of attitude towards meat reduction was found. Five groups of consumers were identified according to their attitude towards meat reduction. Supporters of meat reduction showed a high acceptance of plant-based burgers. Moreover, they perceived them as healthier, less processed and more sustainable. The opposite behaviour was observed for rejecters of meat reduction. Plant-based burgers evoked positive emotions on supporters, such as happy, secure and satisfied while negative emotions were evoked on rejecters (disgusted, adventurous and bored). These findings demonstrate the usefulness of the attitude towards meat reduction when segmenting consumers. Taking into account which aspects are the most important to consumers can be highly beneficial to the industry and food policy makers in the development of new products to replace animal protein-based options by healthier and more sustainable ones.

Moussaoui, D, Torres-Moreno, M., Tárrega, A., Martí, J., López-Font, G., & Chaya, C. (2023). Evaluation of consumers’ response to plant-based burgers according to their attitude towards meat reduction. Food Quality and Preference, 110, 104955. https://doi.org/10.1016/j.foodqual.2023.104955  

Abstract:

Meat alternatives may play an important role in sustainable food transitions. However, numerous barriers to the increased consumption of these products have been identified. This paper explores the consumption of meat alternatives in relation to ‘foodyism’, understood here as contemporary discourses and practices of gourmet food glorifying ‘exoticism’ and ‘authenticity’. Foodyism can be viewed as a relevant cultural barrier to the increased uptake of meat alternatives, especially due to its adherence to the notion of authenticity. The paper argues that the cultural and symbolic tension between foodyism and meat alternatives must be sufficiently resolved if meat alternatives are to play a key role in sustainable food transitions. Accordingly, inspired by practice theoretical approaches in consumption research, and based on an analysis of qualitative data collected in Finland in 2020 through an online questionnaire (N=448, of which 49 were included in the final analysis), the paper focuses on describing the reconciliation of foodyism and meat alternatives already evident in the food-related practices of food practitioners. The performances of reconciliation described in this paper are characterised by ‘looking beyond individual ingredients’, ‘laborious and skilful cooking’, and the meanings of home food and creativity. The results suggest that the ways of ‘doing foodyism’ may be changing in the wake of the current ecological crises, and the paper argues that the new patterns are worth advocating in efforts to advance the practical and symbolic acceptance of meat alternatives.

Koponen, S., Niva, M., Laakso, S., & Silander, N. (2023). Everyday reconciliations of ‘foodyism’ and meat alternatives. Consumption and Society, 1–18. https://doi.org/10.1332/FPCN4803 

Abstract:

Nowadays, a major global challenge is to find healthy and sustainable alternative food sources to meet the growing demand for food. One of the strategies adopted to reduce the environmental impact of the food system is the development of plant-based foods used as substitutes for animal products (i.e. plant-based meat analogues, plant-based dairy alternatives). Although consumers are increasingly aware of the environmental impact of their food choices, barriers to the transition towards these products still exist. In this context, the aims of this study were to: a) obtain a sensory mapping of animal product alternatives of the Italian market b) identify the main perceptive drivers of acceptability and rejection of plant-based products. A sample of adult consumers (n ≥ 100; age > 18 years) balanced according to gender and age was recruited. Consumers were asked to taste and rate their overall liking of commercial plant-based foods and to perform a Check-All-That-Apply (CATA) task to describe the samples. Consumers also completed questionnaires to investigate their food consumption behaviour. Through this study, a sensory database of plant-based products was defined based on compositional, nutritional and sensory characteristics. This database showed that there is a large diversity within the same food category with reference to the raw ingredients used and the sensory characteristics. Furthermore, through Principal Coordinate Analysis, obtained by linking liking data with CATA descriptions, the drivers of liking and rejection towards these food products were identified. Further analyses are in progress to verify the effect of consumers eating behaviour on the acceptability of these products. The present study provides useful information for food companies for identifying potential reformulation opportunities and product development. Indeed, the optimization of the sensory and nutritional properties of plant-based food is a key strategy to improve its liking and to promote its consumption with consequent environmental and health benefits.

Laureati, M., Appiani, M., Cattaneo, C., Proserpio, C., & Pagliarini, E. (2023, August 24). Exploring perceptive drivers and barriers to the consumption of plant-based alternatives. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550378 

Abstract:

Discussions and images of cultivated meat are increasingly common in popular media, often stressing highly technical aspects. Despite growing research on cultivated meat, the importance of information provision in specific, little is known about the influence of images on consumer attitudes and evaluations. Using a representative sample of 727 potential consumers in Germany, the current research employed an experimental survey with a between-subjects design, where participants received information about cultivated meat and its prospective benefits together with (a) no images, (b) images presenting meat in a more familiar form, or (c) images with a laboratory focus. Logistic quantile regression is employed for the first time to assess how determinants of consumer evaluations vary depending on one’s intention to try and consume cultivated meat. The results underscore the key role of food technology neophobia as a determinant of consumer evaluations. Moreover, our findings help to clarify why individuals are likely to accept (and not just reject) cultivated meat as well as suggest the potential for misleading inferences when relying on linear regression for analyzing issues of consumer acceptance, behavioral intentions, and the like.

Baum, C. M., De Steur, H., & Lagerkvist, C.-J. (2023). First impressions and food technology neophobia: Examining the role of visual information for consumer evaluations of cultivated meat. Food Quality and Preference, 110, 104957. https://doi.org/10.1016/j.foodqual.2023.104957 

Abstract:

Nudging consumers towards plant-based foods by making these choices the default option is a promising strategy for effecting sustainable dietary change. In the hypothetical context of online food ordering in a Northern European country, we examined the underlying mechanisms and effectiveness of swapping the default in menus from meat to a plant-based meat alternative. Results showed that pre-selecting a plant-based option in the online setting was not enough to increase choice of plant-based meals alone. Rather, additionally framing the plant-based default as the more sustainable or tasty option was needed to significantly increase choice. While ease was unimportant and held constant in this online setting, endowment and implied endorsement were found to mediate default success such that the positive influence of endowment outweighed the (surprising) negative effect via endorsement. In contrast to general theoretical expectations of default nudges, an endorsement by an online food provider is unlikely to encourage plant-based choices.

Erhard, A., Boztug, Y., & Lemken, D. (2023). How do defaults and framing influence food choice? An intervention aimed at promoting plant-based choice in online menus. Appetite, 107005. https://doi.org/10.1016/j.appet.2023.107005 

Abstract:

This study aimed to understand juiciness and texture perception of PBMAs and beef patties by linking food and bolus properties to sensory characteristics. PBMAs and beef patties were cooked sous-vide until four core temperatures (60, 70, 80, 90°C) were reached. A rank-rating test (n = 97 for PBMAs, n = 100 for beef patties) demonstrated that with increasing core temperature the juiciness intensity decreased significantly (p < 0.05). Juiciness intensity correlated strongly with cooking loss and composition of cooked PBMAs and beef patties. Rate-All-That-Apply (RATA) profiling (n = 99) of PBMAs revealed that as juiciness increased, fattiness increased whereas dryness decreased. RATA profiling (n = 95) of beef patties showed that as juiciness increased, tenderness and fattiness increased, whereas dryness, hardness and chewiness decreased, indicating that the impact of juiciness on other textural sensations was stronger in beef patties than PBMAs. Food oral processing behaviours (n = 10) were not significantly influenced by juiciness of PBMAs and beef patties. Properties of expectorated bolus at the moment of swallowing (n = 10) showed significant (p < 0.05) but only small differences in bolus composition and saliva uptake for PBMAs and beef patties. Even though initial food properties differed between samples and affected juiciness, these differences did not lead to differences in bolus properties. This suggests that juiciness of PBMAs and beef patties is not driven by bolus properties at the moment of swallowing, but is rather perceived at early stages of mastication and consequently related to bolus properties during early stages of mastication. Juiciness perception was positively correlated to serum release during mastication which was related to instrumentally measured serum release for PBMAs. We conclude that juiciness perception is primarily determined by serum release during mastication, food composition and released serum composition rather than bolus properties at the moment of swallowing.

Scholten, E., Stieger, M., Zhang, Y., & Sala, G. (2023, August 24). How sensory juiciness of plant-based meat analogues and beef patties relates to food and bolus properties. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550065  

Abstract:

The expansion of meat alternative products over recent years has been associated with the growth of consumer segments who limit their meat consumption to differing extents. When comparing those that continue to eat meat to those who do not, these segments differ not just in attitudes and motivations around meat consumption, but also product choice availability and degree of familiarity with meat alternatives. This raises a fundamental question for meat alternative manufacturers: how do differences in consumer meat reduction affect responses to meat alternative products? The research reported here compares responses to meat alternative products of consumers with different levels of meat reduction. Consumers were split into three self-identified categories:

1. Vegetarians (no meat eaten in their diets, including pescatarians)

2. Meat reducers (meat eaten in their diets but actively reducing their meat consumption)

3. Aspirational meat reducers (meat eaten in their diets and not actively reducing their meat consumption, but wanting to)

All were regular consumers of the category being tested in any given product test (e.g. sausages, mince, burgers) and, if not regularly consuming or never having consumed meat-free versions, were open to trying them. Data were collated from 17 home use tests, each with n≥118. Thirty-seven meat-free products across different brands, product categories, vegan and vegetarian suitability, and chilled and frozen were tested, totalling 4933 consumer responses. The effects of meat reduction status on key metrics (liking, willingness to buy/purchase intent (PI), just about right (JAR) scales) are reported, showing that, overall, vegetarians rated meat alternatives directionally more favourably than the meat-eating consumer categories, but rarely significantly more so. Differences between consumer categories were highly product dependent.

Eaton, C., & Kapparis, E. (2023, August 24). How the extent of consumer meat reduction affects responses to meat alternative products. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550301  

Abstract:

The aim of this work is to assess the impact of various consumer traits, such as attitude towards meat reduction and diet, on the consumers’ response towards different plant-based burgers. A group of 370 consumers were classified by their attitude towards meat reduction and assessed online different plant based burgers. Two pulse burgers (peas and soy) and one wheat burger (seitan) were compared. A subgroup of 171 consumers assessed the burgers on two additional tasting sessions (blind and informed). Classification towards meat reduction attitude provided five clusters of consumers whose relevant dimensions were mainly hedonic, diet, environment, ethics (animal concern) and health concern (Figure 1). Consumers from Class 5 (rejecters of meat reduction) showed low liking of all burgers whereas consumers of Class 4 (supporters) showed higher liking of the samples (Figure 2). Class 1 (relatively less concerned by environment) gave the lowest ratings on sustainability of all the samples. Interaction effects showed different response patterns to the different products. Liking of soy burger was higher than seitan burger for Class 2, which were relatively more concerned by health. Both pulse burgers were more liked than seitan burger for Class 3, concerned by health and also by animal sacrifice and environment. Regarding consumers’ diet effect, vegetarian perceived all the samples as more processed than the flexitarian and mediterranean groups, although there were no differences on healthy perception. Mediterranean group perceived the samples as less sustainable than vegetarians. This work shows that attitude towards meat reduction (in terms of relevant dimensions for the consumer) and diet are relevant for the development of new plant-based food.

Moussaoui, Djemaa, Torres, M., Tarrega, A., Martí, J., & Chaya, C. (2023, August 24). Impact of consumer attitude towards meat reduction and diet on the hedonic, purchase intent, sustainable, healthy and processed perception of meat analogues. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550380 

Abstract:

Are implicit measures adding value to explicit measures when understanding consumers' attitudes toward foods and eating behaviors? Two studies compared consumers' implicit and explicit responses toward different product categories. In the first study, we explored consumers' attitudes and behaviors toward meats and plant-based meat alternatives, whereas the second study focused on sodas reduced, or not, in sugar content. A total of 400 French consumers participated in our online surveys. In both studies, implicit attitudes were assessed through an Implicit Association Test (IAT; Greenwald et al., 1998), which engages participants in sorting two target stimuli with pleasant and unpleasant words. Accuracy and reaction times are typically recorded throughout the task. Participants are expected to respond faster and more accurately when two highly associated concepts share the same response key than when they are not. After the IAT, participants were asked to fill in a U&A questionnaire to measure eating behaviors, intention to change eating behaviors, and their attitudes, opinions, motives, and motivations toward the products tested in the experiment. A positive implicit attitude toward meat and full-sugar sodas was globally observed. Most participants were faster in sorting meats and full-sugar sodas with pleasant words and plant-based meat alternatives and sugar-reduced sodas with unpleasant words, compared to the reverse. Nevertheless, a more in-depth analysis allowed us to identify different segments of consumers characterized by different implicit and explicit attitudes and eating habits, motifs, and motivations. A critical dissociation between explicit and implicit attitudes was also observed in some clusters, suggesting that additional insights can be gathered from implicit measures, at least in specific segments of consumers.

Cereghetti, D., Cayeux, I., & Vigneau, E. (2023, August 24). Implicit and explicit approaches to understand consumers attitudes and behaviours toward meat analogues and sugar-reduced products. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550266  

Abstract:

The appetite for plant-based (PB) products is growing globally. Consumers are becoming increasingly conscious of the impact animal protein production has on the environment, as well as considerations for animal welfare and health implications associated with excess consumption of meat and dairy. As a result of this rapid growing trend taken by consumers to reduce animal product intake, food manufactures are striving to produce meat and dairy alternatives that provide adequate nutrition, but also replicate a similar sensory experience. Replicating the consumption experience of meat is a tedious challenge, with taste often cited as a barrier to the acceptance of PB products. Appearance is a critical factor in the acceptance of PB meat, as it imparts a preconceived perception of the quality of other modalities (i.e flavour, texture). Using virtual reality (VR), the objective of this study was to elucidate the role of appearance in the perceived liking of plant-based burgers. Consumers (n=50) evaluated beef and PB burgers for liking and rated key sensory attributes (CATA & JAR scales). The same cohort of consumers took part in a VR study, where they were presented with the PB burger manipulated as appearing as a beef burger, and the beef burger appearing as a PB burger. Consumers were asked to rate the samples exactly as previously. Results demonstrate that the beef burger, when evaluated in reality, scored significantly higher for perceived overall and flavour liking, compared to the PB burger. The appearance of the samples in VR influenced overall and flavour liking of the beef and PB burgers, in addition to the perception of attributes. This study emphasizes the critical role of appearance in consumer’s perceived liking and perception of PB burgers. In addition, it demonstrates the value of VR in conducting food perception studies for product development insights. 

Garvey, E., & McGilloway, L. (2023, August 24). Looks like meat, tastes like meat? Using virtual reality to elucidate how appearance influences liking and perception of plant-based burgers. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550414 

Abstract:

One way to increase the consumption of nutritious diets as part of the Sustainable Development Goals (SDGs) is by promoting plant-based (PB) food consumption. Many food companies have been making efforts to develop innovative PB food products, while some policymakers have been trying to promote these consumption patterns. This research aims to gain an in-depth understanding of consumer PB food attitudes and factors affecting consumers’ PB food choices, particularly among Thai consumers. In-depth interviews with semi-structured questions and a projective technique were conducted with 28 participants (n=28) in Chiang Mai, Thailand, in March-Arpil 2022. Quota sampling was based on the equal age and gender of the participants (age between 18-75 years old).  Thematic analysis was carried out to identify themes that emerged from the interview. The results revealed that PB food attitudes varied based on age. Among more senior consumers, the PB term was new to them. Instead, “local food” should be promoted because Thai food (e.g., Thai chilli paste with steamed vegetable set) was perceived as food with plants as the main ingredients. For the younger generation, PB food was negatively perceived as fake meat with unnecessary food additives. Particularly when there were other cheaper, tastier, and more familiar foods, PB food price was a critical factor in inducing or preventing consumers from buying the products. However, consumers might be persuaded to consume more PB food due to its nutritional benefits and situational factors (e.g., the national vegetarian festival and feelings of wanting to try). Food campaigners, product development staff, or marketers could consider the attributes of Thai food that are in line with the idea of PB diets in order to develop PB food products, create marketing messages, and launch relevant campaigns.  

Bai-Ngew, S., Simapaisan, P., Walter, P., & Utama-ang, N. (2023, August 24). Maybe local food is what we need: Qualitative views on plant-based food among Thai consumers. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550432 

Abstract:

One way to increase the consumption of nutritious diets as part of the Sustainable Development Goals (SDGs) is by promoting plant-based (PB) food consumption. Many food companies have been making efforts to develop innovative PB food products, while some policymakers have been trying to promote these consumption patterns. This research aims to gain an in-depth understanding of consumer PB food attitudes and factors affecting consumers’ PB food choices, particularly among Thai consumers. In-depth interviews with semi-structured questions and a projective technique were conducted with 28 participants (n=28) in Chiang Mai, Thailand, in March-Arpil 2022. Quota sampling was based on the equal age and gender of the participants (age between 18-75 years old).  Thematic analysis was carried out to identify themes that emerged from the interview. The results revealed that PB food attitudes varied based on age. Among more senior consumers, the PB term was new to them. Instead, “local food” should be promoted because Thai food (e.g., Thai chilli paste with steamed vegetable set) was perceived as food with plants as the main ingredients. For the younger generation, PB food was negatively perceived as fake meat with unnecessary food additives. Particularly when there were other cheaper, tastier, and more familiar foods, PB food price was a critical factor in inducing or preventing consumers from buying the products. However, consumers might be persuaded to consume more PB food due to its nutritional benefits and situational factors (e.g., the national vegetarian festival and feelings of wanting to try). Food campaigners, product development staff, or marketers could consider the attributes of Thai food that are in line with the idea of PB diets in order to develop PB food products, create marketing messages, and launch relevant campaigns.  

Skinner, D., & Blake, J. (2023). Modelling consumers’ choice of novel food. Plos One, 18(8), e0290169. https://doi.org/10.1371/journal.pone.0290169 

Abstract:

Consumer preferences for meat substitutes is a challenge for companies seeking to provide alternatives. Previous studies shown that people generally prefer natural meat to substitutes, but health and environmental arguments have a positive impact on substitution. This study seeks to assess whether consumers are willing to substitute their usual meat product with a plant-based protein (PBP) product in a real consumption situation, and what factors could influence their decision. The study involved 166 participants, omnivores or flexitarians, who were given one of the two PBP sliced products (flavor poultry or smoked) to consume as they would instead of their usual meat product. Then, they answered questions about their meal experience and chose between the PBP product and their usual product for a second week of consumption. Hypothetical questions were also asked to understand what factors could influence their choice. Of those who participated, 38% chose to keep the PBP product for a second week, with flexitarians more likely to do so than omnivores. Liking the meal with the PBP product played a significant role in the decision to keep it, and characteristics such as European or French origin of ingredients, absence of GMOs, organic agriculture, and improvements in environmental impact or nutritional score increased the likelihood of participants choosing to keep the PBP product. This study demonstrates that consumers who are more likely to choose a PBP product as a meat substitute are flexitarian, have a high liking rate for the product, and have a low food technology neophobia. To increase the acceptance of meat substitutes among a larger scale of consumers, they should be accompanied by additional arguments such as a lower price, closer origin, and a lower environmental or nutritional impact.

Leplat, M., Loheac, Y., & Teillet, E. (2023, August 24). Natural meat vs. plant-based protein: What drives consumer choice? 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550275 

Abstract:

Plant-based pork products rank third in the list of most-consumed plant based meat. Sales of plant-based pork products are expected to grow multifold over the coming years and surpass $10.5 Bn by 2030. Despite this rise in sales there are numerous barriers that prevent meat lovers from consuming plant-based pork alternatives, with the main ones being: preferring real meat, not liking the taste, and products being not authentic enough. This sensory study investigated opportunities to overcome these challenges using a three-step approach: 1) identifying the gold standards of real meat products, 2) understanding the plant-based market landscape and 3) outlining gaps between real pork and plant-based products. A total of 76 real meat and 82 plant-based pork products from the European market were selected within five product applications: bacon, Frankfurter sausage, course sausage, ham and salami. For each application, trained sensory expert panels evaluated the products individually using a free sorting approach. Following hierarchical clustering of the sorting data, clusters and individual products were described by the panels through consensus group discussions. Based on the sorting data, we first defined the sensory DNA of the real meat products in each application. This sensory DNA is considered the gold standard and reveals the essential and signature descriptors that can be found in real pork products. Evaluation of the plant-based data showed clear differences compared to the real pork gold standard. In general, plant-based clusters lacked meaty characters and contained additional descriptors associated with spices and herbs and the base of the product. These findings highlight opportunities to overcome the most important barriers that keep meat lovers from trying plant-based alternatives. Future research and product development should aim at finding tools to bring the real pork’s sensory DNA to the plant-based product space.

Lenderink, P., & Oker, B. (2023, August 24). No pig deal: Creating vegan versions for the most-loved pork applications. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550103 

Abstract:

Microalgae (MA) are a nutritious and sustainable new source of protein that could significantly contribute to meeting the world’s growing caloric demands. However, little is known about MA’s acceptance among consumers. The current online study investigated which attributes of an MA-based food product increase acceptance in a Singaporean sample (N = 578). The most frequent associations with the term “MA-based foods” were “vegetarian foods” and “meat substitutes.” Meat-consumption reducers had more positive associations than omnivores. We compared participants’ perception of MA, beef burgers, chicken, tofu, plant-based burgers, seaweed, and insects. Microalgae and plant-based burgers were perceived similarly (e.g., as highly modern and more environmentally friendly than beef burgers and chicken). Tofu and seaweed were rated as the most tasty, festive, natural, environmentally friendly, healthy, and cheap foods. Participants were asked to rate how convincing certain MA attributes were in terms of the purchase of MA-based products. The attributes were rated as follows, from most to least convincing: “innovative”/“environmentally friendly”/“healthy”/“nutritious”/“high in protein.” Willingness to buy (WTB) MA-based “meat/fish substitutes” (e.g., sausage and fish balls) and  “non-substitutes ” (e.g., noodles and bread) was positively associated with young age, high income, sustainability concerns, health concerns, food neophobia, being a meat reducer, and social image eating motivation. Our results suggest that, to increase Singaporean consumers’ acceptance, an MA-based food product should ideally be a meat/fish substitute; be aligned with traditional Asian cuisine; be framed as environmentally friendly, innovative, and trendy; and have emphasized health benefits. 

Wassmann, B., Hartmann, C., & Siegrist, M. (2023, August 24). Novel microalgae foods: Which product attributes increase Singaporean consumers’ acceptance? 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550031  

Abstract:

Changes in agriculture and food production are essential in a transition towards sustainable food systems. The challenge is to ensure sufficient, healthy and sustainable nutrition for the growing global population with limited natural resources. Current agricultural policies in Western countries favour specialised large-scale farms that are associated with negative impacts on animal welfare, food safety and the environment. One proposed solution for organising sustainable food systems in the future is cellular agriculture, a food production method based on in vitro cell cultivation techniques. However, the impacts of cellular agriculture on livestock farmers have not been extensively studied. This study explores livestock farmers' perceptions of cellular agriculture, as it will potentially impact farming and rural development in the future. The data consists of 22 semi-structured interviews with livestock farmers in Finland. A grounded theory approach and data-led qualitative analysis were used to construct emerging themes from the farmers' perspectives. The results show that the farmers' perceptions of cellular agriculture are multifaceted and interconnected. In the study, six emerging themes were recognised: i) farmers' outlook on cellular agriculture; ii) the role of farmed animals in cellular agriculture; iii) the market potential of cellular agriculture; iv) relationships between conventional and cellular agriculture; v) rural development and vi) support for farmers. The themes reflected the farmers' future projections, the anticipated uncertainties and potential consequences of cellular agriculture, and the drivers for its development. These novel food technologies were identified as being simultaneously a challenge and an opportunity for conventional livestock farmers and rural areas in the future. However, farmers evaluated the short-term potential of cellular agriculture to be implausible or idealistic due to current food system structures and the early state of cellular agriculture technologies.

Räty, N., Tuomisto, H. L., & Ryynänen, T. (2023). On what basis is it agriculture? A qualitative study of farmers’ perceptions of cellular agriculture. Technological Forecasting and Social Change, 196, 122797. https://doi.org/10.1016/j.techfore.2023.122797 

Abstract:

“Plant-based beverages,” “plant-based milk” and “milk alternatives” are terms commonly used to refer to drinks made from plants, such as legumes, cereals, pseudocereals, and nuts. This study aimed to evaluate the perception and consumption of nut-based beverages by Brazilian consumers. An online questionnaire was prepared with socioeconomic and consumption questions and disseminated in digital media following established ethical standards. The almond beverage was the drink most consumed by the respondents and the Brazil nut beverage was the one that most aroused the most interest among the respondents. Nut beverages were elected as the healthiest, most sustainable, and nutritionally best beverages in comparison with soy beverages and cow’s milk. Fruits such as strawberries and bananas were cited as alternatives for flavoring these beverages. Consumers considered the possibility of fully and partially replacing cow’s milk and soy drinks with nut beverages. Interest in these along with plant-based milk was not restricted to the vegan segment, and these products were indicated as having strong potential for inclusion in the diets of omnivorous consumers. More studies on buying, purchase intention, acceptance, knowledge, and neophobia among Brazilian consumers are necessary for the development of these beverages, especially with more representative samples of society.

da Rocha Esperança, V. J., Paes Leme de Castro, I., Santos Marques, T., & Freitas-Silva, O. (2023). Perception, knowledge, and insights on the Brazilian consumers about nut beverages. International Journal of Food Properties, 26(1), 2576–2589. https://doi.org/10.1080/10942912.2023.2252199 

Abstract:

Plant-based meat alternatives (PBMAs) typically contain more fat and sodium, and less protein than ‘traditional’ meat. Consumers may be unaware of the nutritional profile of PBMAs, and falsely extrapolate positive health effects of plant-based (mostly wholefood) diets on to heavily processed PBMAs. This study investigated cross-cultural perceived affect and nutrition characteristics of PBMAs, relative to meat, in New Zealand (NZ) and Singapore (SG) respondents. An online survey (NZ: n=373; SG: n=390) determined perceived liking, healthiness, and naturalness (100-mm visual analogue scale) of meat and PBMAs. Caloric, protein and sodium content of plant-based, relative to animal-derived, chicken were estimated (5-pt scale: from ‘a lot less’ to ‘a lot more’). Multivariable ANCOVA and logistic analysis, were used to determine the protein source and country effects on consumer perception and nutrient estimation, with adjustment of confounders. Meat was liked better than plant-based products (meat: 71±0.4 vs. plant-based: 53±0.4; p<0.001), and plant-based products were liked better in SG than in NZ (SG: 58±0.6; NZ: 49±0.6mm; p<0.001). Plant-based products were perceived healthier than meat in SG (plant-based: 67±0.6; meat: 64±0.6; p=0.017), while meat was perceived healthier (plant-based: 65±0.6; meat: 67±0.6; p<0.001) and more natural (NZ: 69±0.6; SG: 64±0.6; p<0.001) than plant-based in NZ. Most respondents believed that plant-based, compared to animal-derived, chicken products had less calories (71%) and sodium (54%). SG, compared to NZ, respondents were more likely to expect that plant-based chicken contained ‘a lot less’ (OR: 6.2; 95%CI: 3.5-10.9; P<0.001) or ‘less’ (OR: 2.4; 95%CI: 1.6-3.7; P<0.001) and ‘less’ sodium (OR: 1.8; 95%CI: 1.2-2.6; P<0.01) than animal-derived chicken. In conclusion, SG, compared to NZ, respondents have more positive perceptions of plant-based products, potentially associated with perceptions that plant-based products have superior nutritional characteristics. Informing consumers of the nutritional profile of PBMAs is required.

Hort, J., Giezenaar, C., Tso, R., Pey Sze, P., Goh, A. T., Forde, C. G., McCrickerd, K., & Ng, S. B. (2023, August 24). Perceptions of nutritional characteristics of plant-based meat alternatives in Singapore and New Zealand consumers. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550456 

Abstract:

A major part of protein in human diet comes from the animal-based foods such as meat and dairy products. The demand on protein-rich food in global market is progressively escalating due to increasing consumer awareness about constructive role of protein in human well-being. The changing scenario will ultimately promote the farming of meat and dairy animals to meet the increasing demand. However, the increase in livestock farming will lead to excessive environmental stress as it contributes to greenhouse gases emission, and negatively affecting the biodiversity. With an increase in awareness about environmental pollution, animal cruelty and negative impact of animal-based food products on health, consumers are shifting towards plant-based vegan substitutes. Apart from being a good protein source, plant-based alternatives are also enriched with numerous other bioactive compounds, that is, polyphenols, antioxidants, vitamins and dietary fibres. The protein content of plant-based sources, that is, cereals (6%–15%), legumes (20%–38%), pseudocereals (11%–23%), nuts (18%–38%) and seeds (9%–30%) is comparatively higher than milk (3%–5%), whereas approximately similar to meat (23%). Therefore, the current review is focused on assessment of major plant-based protein sources that can be used for the development of protein-rich food products as well as the animal food alternatives. The study also discusses about plant protein extraction techniques and development of animal-based meat and dairy analogues using plant protein.

Thakur, S., Pandey, A. K., Verma, K., Shrivastava, A., & Singh, N. (2023). Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.16663 

Abstract:

The ongoing climate change is one of the world’s most important topics. It is broadly accepted that a diet with high proportions of animal products contributes significantly to harmful greenhouse gas emissions and ultimately to climate change. A more plant-based diet could counteract this. Thus, a large range of plant-based alternatives to dairy and meat are being developed, and the consumption of these products is increasing. In the present study consumers and non-consumers of plant-based alternatives to milk, yoghurt, and cream were characterised, and reasons for and against consumption of these products were investigated. In addition, consumers’ attitudes towards food shopping behaviour, health aspects, veganism, and sustainability were asked using an online survey administered to 1,204 participants in German- and French-speaking parts of Switzerland. Participants consuming these plant-based products less than 2–3 times per year were assigned to the non-user group (n = 610). Those consuming these products at least 2–3 times per year were assigned to the user group (n = 594). It was found that users tended to be young, well-educated urban flexitarians. The most frequently consumed plant-based alternatives to cow’s milk were soy, almond, and oat drinks. The most prominent reasons for consumption of these products were taste, health issues (including allergies and intolerances), and environmental sustainability. The main reasons against consumption were a general lack of interest and insufficient sensory characteristics of plant-based alternatives available on the market. Users and non-users of plant-based alternatives differed significantly in their attitudes and beliefs regarding the positive climate impact of a vegan diet (users agreed and non-users disagreed). These observations have important implications for research and practice, offering a better understanding of the growing group of consumers who use plant-based alternatives for a more sustainable diet.

Grande, A., Inderbitzin, J., Ammann, J., & Guggenbühl, B. (2023, August 24). Plant-based dairy alternatives: Impact on health and sustainability perceived by consumers and non-consumers in Switzerland. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550364  

Abstract:

Introduction and objective:

Plant-based cow’s milk substitutes are used, among others, in cases of allergies or intolerance to the ingredients contained in milk, resignation from animal products, or in the case of certain diseases (e.g. hypocholesterolaemia).The most important factors taken into account by consumers when choosing a plant-based drink are the sensory characteristics that attest to the quality of the food product. The aim of the study was a sensory evaluation of the most popular plant-based drinks, as well as the analysis of the reasons for their choice, and the frequency of consumption among students of dietetics at the Medical University of Silesia in Katowice, south-west Poland.

Material and methods:

The study was conducted using an original, anonymous questionnaire, in which 109 students participated. A sensory analysis of 5 plant-based drinks was also carried out in terms of taste, aroma, consistency and colour.

Results:

It was shown that more than half of the respondents (56%; n-61) included plant-based drinks in their diet. Only the gender of the respondents (p=0.047) significantly affected the consumption of drinks – women more willingly than men – to drink plant-based drinks. The surveyed students most willingly choose the oat drink among plant-based drinks-54.1% (n-33). The most common reason for choosing plant-based drinks was the fact that they are an interesting alternative to cow’s milk- 52.5% (n-32). In sensory evaluation, oat drink was definitely the best-rated drink.

Conclusions:

Analysis showed that physical activity significantly influenced the frequency of consumption of plant-based drinks by students. Women more often than men consume plant-based drinks and were more likely to check their composition. The composition of the drinks was more often checked by students in the final year of study in relation to students in earlier years of study.

Szczyrba, A. K., Kawulok, I., & Bielaszka, A. (2023). Preferences of consumption of selected plant-based drinks. Medycyna Ogólna i Nauki o Zdrowiu. https://doi.org/10.26444/monz/169965 

Abstract:

Whether for sustainable, health or wellbeing reasons, the demand, and therefore the market, for plant-based products are growing rapidly. A recent research project investigated how a temporal sensory method such as TCATA (Temporal Check-All-That-Apply) could support the development of plant-based products through better understanding of consumers’ perception of such products. TCATA enables the sensory changes in products to be tracked over time, enabling consumers to provide feedback on what they perceive whilst consuming products. Using meat reducers and flexitarians, TCATA was used to compare the eating experience of several plant-based nuggets to each other and to more ‘traditional’ chicken-containing nuggets. Using the same samples, the CATA (Check-All-That-Apply) method was also used for comparison with TCATA. To check the levels of repeatability, reproducibility and discrimination of the TCATA data, and to compare TCATA and CATA data, two consumer panels (109 and 95 UK respondents respectively) with matching characteristics were used. The results showed that TCATA used with consumers provided repeatable, reproducible and discriminating information about the different tested samples, in addition to greater insights into their in-mouth sensory characteristics compared to CATA. Whilst the eating experience of some plant-based nuggets closely resembled that of chicken nuggets, most plant-based nuggets provided a different, better or worse, eating experience. The results also proved that samples with similar overall sensory characteristics, identified with both CATA and TCATA, can provide very different eating experiences, thereby explaining differences in liking and demonstrating the importance of using TCATA (as a stand-alone method or in combination with other methods) to better understand consumer perception and preferences. This poster/presentation will also discuss the many applications of TCATA to add value to product innovation and renovation processes in general.

Chambault, M. (2023, August 24). The use of Tcata to better understand consumers’ perception of meat alternatives and support the development of such products. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550097 

Abstract:

Adolescents are currently experiencing the greatest growth in flexitarianism, which refers to reducing the consumption of animal products for animal ethics, environmental protection, or health reasons. This group represents a critical target audience for manufacturers of alternative, substitute, and hybrid meat products. However, it remains unclear how to describe these products in sensory terms, the role of product-specific basic ingredients, and the properties required for them to be accepted by the target group. Additionally, it is unknown to what extent food aversions and neophobia of this group influence the acceptance of meat alternatives. To address these gaps, a large-scale study was conducted with 250 adolescents to investigate whether they could distinguish between chicken nuggets and substitute products based on sensory characteristics. The study employed a CATA analysis and a Napping procedure to evaluate how the participants described and evaluated the products. The participants were also categorized into five groups based on their food aversions. The results indicated that adolescents found the substitute products to be inferior in taste and texture compared to chicken nuggets, although they did not detect significant differences in appearance. Surprisingly, the study found that food aversions did not significantly influence the participants' ratings or descriptions of the products. Overall, this study highlights the discerning palates of adolescents and their ability to distinguish between chicken nuggets and alternative products based on sensory characteristics. Moreover, the results suggest that food aversions do not play a significant role in how adolescents evaluate and describe meat alternatives. These findings have important implications for the food industry, as they emphasize the need for alternative products to meet the sensory expectations of young consumers.

Fina, R. A., Heim, K., Poscher, T., & Felbinger, C. (2023, August 24). Understanding adolescent acceptance of meat substitute products: A sensory evaluation study accounting for food aversion and neophobia. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550352 

Abstract:

Nowadays, Ukraine faces numerous challenges in animal welfare, including ensuring animal welfare, keeping and veterinary care for stray animals, protecting them from cruelty, and preserving endangered species. These areas are important and create the need to improve national legislation and its application. The problem is also becoming more urgent within the framework of Ukraine’s European integration vector, accompanied by the harmonization of national legislation with EU law and the ratification and implementation of European standards in the relevant area. The subject matter of the study necessitated the use of dialectical, systemic, structural-functional and informational approaches. The article aims to study the legal regulation of animal rights protection in Ukraine and analyze the animal treatment standards in foreign countries and international organizations.

Lykhova, S. Y., Maistro, D. M., Tkachenko, V. V., Shestakova, S. O., & Mikhaylichenko, M. A. (2023). Animal welfare: European standards as a basis for reforming national legislation in Ukraine. Hans Journal of Nanotechnology, 11(2), 264–271. https://doi.org/10.31413/nat.v11i2.15923 

Abstract:

For many years, the supply chain managers of large supermarkets and restaurant corporations have been conducting animal welfare audits of farms and slaughter plants. Some programs have been more effective than others. This case history describes the early implementation of a highly effective program for auditing animal welfare in slaughter plants. The lessons learned from the implementation of this program in 1999 are still relevant today. There were four major factors that made this welfare auditing program effective. They were: (1) corporate management became motivated to improve conditions in the slaughter plants after they visited plants that had severe animal welfare problems, (2) the welfare standards used to audit the beef and pork plants were simple and easy to understand. They provided clear guidance on conditions that would result in a failed audit, (3) more than one commercial company enforced the same standards at the numerous slaughter plants, and (4) there was an emphasis on repairing existing facilities and improving management instead of buying lots of expensive new equipment. There were only 3 plants out of 75 where expensive renovations were required. This case history will also discuss how veterinarians and management consultants can help food animal supply chain managers implement effective programs that will improve animal welfare. Practical commercial animal welfare assessments will need to be simpler than assessments used for research.

Grandin, T. (2023). A successful case of implementation of farm animal welfare audits by large meat buyers. Animal Behaviour and Welfare Cases, 2023. https://doi.org/10.1079/abwcases.2023.0013 

Abstract:

This study investigates consumer behavior and interest in “welfare-friendly” forms of pork production, considering the growing presence of animal welfare-focused breeding practices. The aim is to outline the typical profile of pork consumers and identify the key attributes influencing their purchasing decisions. A survey was conducted on a sample of 286 individuals after excluding those who only consumed beef and/or poultry or identified as vegetarians/vegans. Regression coefficients (b), 95% Confidence Intervals (95% C.I.), and p-values were reported for univariate and multivariate models. Statistical significance was determined at p < 0.05 (indicated in bold). The findings indicate that younger participants show greater sensitivity towards consuming meat raised using welfare-friendly methods, raising considerations about the age composition of the sample. The research’s originality lies in evaluating consumer interest in pork raised with animal welfare-respecting techniques. The use of appropriate statistical tools, such as multivariate and multilayer models, allows effective solutions for multidimensional hypothesis testing problems in non-parametric permutation inference.

Pugliese, M., Previti, A., De Pascale, A., Alibrandi, A., Zirilli, A., Biondi, V., Passantino, A., Monti, S., Giannetto, C., & Lanfranchi, M. (2023). Exploring consumer behavior and preferences in welfare-friendly pork breeding: A multivariate analysis. Foods, 12(16). https://doi.org/10.3390/foods12163014 

Abstract:

Each month, our Faunalytics Index provides a round-up of data, statistics, and facts gleaned from the most recent research we’ve covered in our library. Our aim is to give you a quick overview of some of the most eye-catching and informative bits of data that could help you be more effective in your advocacy for animals.

Orzechowski, K. (2023, August 2). Faunalytics Index – August 2023. https://faunalytics.org/faunalytics-index-august-2023/ 

Abstract:

The article presents and discusses the issues of the use of free-living invertebrates to assess the ecological status of freshwater environments with different methods of biological monitoring. Invertebrates are excluded from ethical consideration in the procedures of environmental protection, which results in the killing of many more individuals during sampling than necessary. Biomonitoring is used as a routine method for environmental protection that results in the cruel death of even millions of aquatic animals annually. In many cases, the mortality of animals used in such types of activities has been shown as excessive, e.g., because the vast majority die due to unnecessary subsampling procedures. Improperly planned and conducted procedures which result in excessive mortality have or may have a negative impact on the environment and biodiversity. Their existence as sensitive beings is reduced to an information function; they become only data useful for biomonitoring purposes. The main problem when trying to determine the mortality of invertebrates due to biomonitoring activities and its impact on natural populations seems to be the lack of access to raw data presenting how many animals were killed during sampling.

Koperski, P. (2023). It is not only data: Freshwater invertebrates misused in biological monitoring. Animals : An Open Access Journal from MDPI, 13(16). https://doi.org/10.3390/ani13162570 

Abstract:

Animal welfare is a credence attribute with public good characteristics. Using a discrete choice experiment, consumers’ willingness to pay (WTP) for a concretely planned state animal welfare label is derived and compared by product group (fresh vs. processed meat) and tax scenario (no tax vs. additional animal welfare tax included in price). Consumers have a positive WTP for the state label. However, label WTP is significantly lower for processed than for fresh meat. An additional tax does not impact label WTP on average. Results provide insights for both policymakers on label implementation and farmers on further investments in animal welfare.

Schwickert, H. (2023). Paying for animal welfare labelling no matter what? A discrete choice experiment. European Review of Agricultural Economics. https://doi.org/10.1093/erae/jbad027 

Abstract:

Animal welfare is an important field of study due to animal sentience, yet there is to date no consensus on the definition of animal welfare. There have been four key developments in the field of animal welfare science since its birth: the theoretical and empirical study of affective states, and hence our understanding thereof, has increased; there has been a shift from a primary focus on unpleasant experiences towards an inclusion of pleasant experiences; there has been an increasing mention and investigation of the notion of cumulation of experiences in time, and with this, the importance of the time component of both affective states and animal welfare has come forward. Following others, we define welfare as a balance or cumulation of pleasant and unpleasant experiences over time. The time period of welfare depends on when welfare considerations are necessary, and may range from the duration of single and relatively short-term experiences to the entire life of an animal. We further propose that animal welfare conceptualised in this way can be assessed at three levels: level 1 represents the assessment of the environment and ‘internal factors’ such as health and personality, which interact in their impact on the affective experiences of animals; level 2 represents the assessment of affective states; and level 3 represents the assessment of the balance or cumulation of these affective states in time. The advancement of research necessitates studies to be more or less comparable, and this would be facilitated by researchers mentioning which concept of animal welfare they are basing their work on, at which level of assessment they are working, which assumptions they might be drawing from to infer welfare and which time period of interest they are focusing on, even if this is not mirrored by the timing of the assessment in practice. Assessment at levels 2 and 3 still needs much study, at both the theoretical and empirical levels, including agreements on validation tools.

Reimert, I., Webb, L. E., van Marwijk, M. A., & Bolhuis, J. E. (2023). Review: Towards an integrated concept of animal welfare. Animal : An International Journal of Animal Bioscience, 100838. https://doi.org/10.1016/j.animal.2023.100838 

Abstract:

Decapod crustaceans or, for short, decapods (e.g., crabs, shrimp, or crayfish) represent a major food source for humans across the globe. If these animals are sentient, the growing decapod production industry likely poses serious welfare concerns for these animals.

Information about the number of decapods used for food is needed to better assess the scale of this problem and the expected value of helping these animals. In this work we estimated the number of shrimp and prawns farmed and killed in a year, given that they seem to be the vast majority of decapods used in the food system. We estimated that around:

• 440 billion (90% subjective confidence interval [SCI]: 300 billion - 620 billion) farmed shrimp are killed per year, which vastly exceeds the figure of the most numerous farmed vertebrates used for food production–namely, fishes and chickens.

• 230 billion (90% SCI: 150 billion - 370 billion) shrimp are alive on farms at any moment, which surpasses any farmed animal estimate known to date, including farmed insect numbers.

• 25 trillion (90% SCI: 6.5 trillion - 66 trillion) wild shrimp are directly slaughtered annually, a figure that represents the vast majority of all animals directly killed by humans out of which food is produced.

At this moment, the problem of shrimp production is greater in scale–i.e., number of individuals affected–than the problem of insect farming, fish captures, or the farming of any vertebrate for human consumption. Thus, while the case for shrimp sentience is weaker than that for vertebrates and other decapods, the expected value of helping shrimp and prawns might be higher than the expected value of helping other animals.

Waldhorn, D., & Autric, E. (2023). Shrimp: The animals most commonly used and killed for food production. Rethink Priorities. https://osf.io/preprints/b8n3t/  

Abstract:

Research shows that women and men have different attitudes toward food and eating habits, which may stem from societal gender roles. In most societies, eating meat is associated with masculinity, and choosing healthy and smaller meals is perceived as feminine. These stereotypes may affect eating behaviors, which may have an impact on health and well-being as well as on the environment and economy. We conducted two studies that focused on the perceptions and experiences of vegans and vegetarians (veg*ns) using a gender lens. The first study (N = 1048) used a quantitative design to investigate the association of a vegan/ vegetarian diet with gender stereotypes and the quality of personal relationships. The second study used a qualitative design with six 6-person focus groups (N = 36) to examine the experience of vegetarians with stereotypes associated with their diet and the possible links to gender roles. Results suggest that men following a vegan diet are not perceived as masculine, and vegans/ vegetarians themselves experience gender stereotypes related to diminished masculinity. Our research confirms that the interplay of diet, the role of meat in society, and gender stereotypes have consequences both for the social perception of people who follow a vegan/ vegetarian diet and for the experiences of the vegan/ vegetarian community.

Adamczyk, D., Modlińska, K., Maison, D., & Pisula, W. (2023). Gender, masculinity, and the perception of vegetarians and vegans: A mixed-methods investigation. Sex Roles. https://doi.org/10.1007/s11199-023-01420-7 

Abstract:

Changes in diet and related purchasing habits at a societal level have become a significant source of stress for farmers in recent years. The rise of vegetarianism and veganism means that the use of these dietary terms, and those who identify with them, may act as potential triggers for those working with livestock. This paper considers the specific methodological issue of how to position oneself within the research process in rural domains, with regards to personal identity related to diet. Focussing on non-meat eaters conducting research with livestock farmers, it explores the moral implications and appropriateness of how and whether authors choose to truthfully present their own diet-related identities in research settings. Using ethnographic descriptions of personal experience as well as secondary source material, the authors conclude that three possible response behaviours at the farmer-researcher interface are available when it comes to potentially ‘exposing’ one’s dietary identity – to divulge, to dissemble, or to divert, and that each comes with its own ethical and moral challenges. We argue that the research field and the researcher’s personal world are separate, though blurred, realms and, while the collection of quality data is important to any study, behavioural decisions should always be undertaken with boundaries of safety, and emotional and moral comfort in mind.

Nye, C., & Wheeler, R. (2023). ‘I’ve got nothing against vegans… but’: To divulge, dissemble or divert positionality in rural research settings. Food Ethics, 8(2), 19. https://doi.org/10.1007/s41055-023-00128-4 

Abstract:

Introduction: Vegetarian or vegan diets are not yet popular with most men, though they are beneficial for both health and the environment. Men's low preference for such diets might stem from the prevalent association of meat with masculinity, and of veganism with femininity. Accordingly, linking vegan nutrition to masculinity might help to develop a favorable attitude toward plant-based diets in men. The present study examined the effects of a masculine framing of vegan dishes on men's attitudes toward vegan food and veganism, and explored whether adherence to traditional forms of masculinity might increase the effects of masculine framing.

Methods: We conducted an online experiment with a 2 (man vs. woman) x 2 (conventional vs. masculine framing) design, in which 593 adults participated. We measured participants' attitudes toward vegan dishes (dish ratings, hunger ratings) and veganism (veganism ratings, vegan scenarios ratings), the perceived suitability of the dishes for men and women as well as men's identification with new forms of masculinity.

Results: We found that a masculine framing of vegan dishes influenced the gender association of the dishes, weakening the link to femininity. However, masculine framing did not influence men's or women's attitudes toward the presented vegan dishes or veganism in general. Although the extent to which men identified with new forms of masculinity correlated positively with favorable attitudes toward veganism, new masculinity identification did - with an exception for the rating of the presented dishes - not moderate the effect of the experimental condition.

Discussion: Our findings suggest that the potency of a short-term intervention might not be sufficient to counterbalance the prevailing feminine connotations associated with veganism. Thus, we encourage further exploration of masculine framing to improve men's perception of vegan food and the vegan concept, but with stronger stimuli and/or longer intervention duration.

Scholz, A. E., & Lenhart, J. N. P. (2023). Masculinity and veganism: The effect of linking vegan dishes with masculinity on men’s attitudes towards vegan food. Frontiers in Communication. https://www.frontiersin.org/articles/10.3389/fcomm.2023.1244471/abstract 

Abstract:

Deviants are pivotal to sparking social change but their influence is often hindered by group dynamics that serve to maintain the status quo. This paper examines the influence of a group's value in diversity in deviant's ability to spark social change, with a unique focus on the experience and anticipation of group dynamics that enable minority influence. Hypotheses were tested in three studies (NTotal = 674), which varied in their use of ad-hoc conversation groups or existing friend groups, and whether deviants were newcomers, or existing group members. We demonstrated social influence of a vegan deviant increased to the extent that participants perceived their group to value diversity. Furthermore, group value in diversity related to experienced and anticipated group dynamics that enabled minority influence: decreased conformity pressure, increased attentive listening, and, importantly, an increased search for agreement with the deviant. We discuss the importance of studying group dynamics for understanding what valuing diversity entails.

Koudenburg, N., & Jans, L. (2023). The group dynamics sparking social change: How group value in diversity predicts interactions with a deviant. Frontiers in Social Psychology. https://www.frontiersin.org/articles/10.3389/frsps.2023.1240173/abstract 

Abstract:

Especially for the younger generation, climate change is a threat, and therefore, environmental protection and pro-environmental behavior (PEB) are most important. The Fridays for Future movement speaks up for the young generation. Based on the social identity approach, the study is the first to investigate the role of stereotypes related to identification with the movement as a political expression of youth. Using structural equation modeling (n = 543), the study demonstrates that identification is higher when pupils connect the movement with positive stereotypes, aligning with previous research findings for other activists, such as feminists. Whereby environmental concern has an additionally significant but low impact on identification, pro-material value orientation has no effect. Furthermore, the study investigates the relationship between identification with the movement and different types of PEB. The relationship is strongest with public sphere PEB in the form of future participation in a demonstration of the movement. Nevertheless, there is also a positive relationship with private sphere PEB such as nature-compatible actions in everyday life, for example, a meat-free diet and buying an environmentally friendly product. This is partly additionally confirmed through a conjoint analysis also conducted as part of the study. These findings enhance the understanding of the relationship between activism and different types of PEB among pupils and they contribute to closing this research gap. Finally, the implications and limitations of the work are discussed, along with an outlook for future research.

Bauernschmidt, V., Beitz, B., & Schröder, H. (2023). A new generation of consumers? A study on the pro-environmental behavior of the Fridays for Future generation based on the social identity approach. Frontiers in Sustainability, 4. https://doi.org/10.3389/frsus.2023.1231731 

Abstract:

Climate change is a major threat to human health, however the role of health in climate change communication is understudied. The goal of this study was to understand how to support individuals’ adoption of climate related mitigation and adaptation activities. We hypothesized the primary motivation for engaging in pro-environmental activities would be unequally distributed across health, economics, or environment motivations. We also hypothesized respondents who felt greater susceptibility and those with higher perceived self-efficacy would adopt more pro-environmental behaviors. In 2020, we conducted a cross-sectional study using Amazon’s MTurk platform. Among the respondents, the most commonly reported activity was alternatives to private vehicles (30% already engaging), while more than two thirds of respondents reported wanting to install solar panels (70.1%) and converting to a high efficiency vehicle (63.2%). Depending on the action, respondents’ reported motivation varied. Economics was common to those who used public transportation and who installed solar paneling; purchasing a high efficiency vehicle was split between environment and economic reasons. Health was the primary motivation for converting to a plant-based diet. The perceived immediacy of climate change impacts was associated with adoption of pro-climate activities as were beliefs around human capacity to mitigate climate change. Despite the growing literature supporting health as a motivation for climate action, economic motivation was more commonly selected among the activities we evaluated. These results could aid the development of more efficient evidence-based communication strategies that would reach various audiences in society.

Brown, H. E., Austhof, E., Luz, P. M., & Ferguson, D. B. (2023). Economics, health, or environment: What motivates individual climate action? PLOS Climate, 2(8), e0000177. https://doi.org/10.1371/journal.pclm.0000177 

Abstract:

Non-profit organisations have developed labelling strategies to communicate the environmental impact of food products, helping consumers make more informed purchase decisions. The evidence on whether environmental food labelling can change behaviours toward environmental meat choices is unclear, due to context factors within shopping environments and differences in attitudes towards meat and the environment. This study investigates attitudes towards an eco-score label on meat products by measuring the influence of meat and environmental attitudes and identifying drivers and barriers through a mixed-methods design. An online questionnaire (N = 255) posed questions concerning meat consumption, label perceptions, and use intentions. Recruitment was via convenience sampling under the criteria of UK dweller, omnivorous diet and over 18 years of age. Nine semi-structured interviews explored the drivers and barriers for intended use through thematic analysis. Perceptions Scores (PS) and Purchase Intention (PI) scores of the label were positive. Results showed an individual’s Meat attachment (affinity) score (MAAS) negligibly influenced PS but provided a moderately negative relationship with PI. Environmental label use and attitudes positively influenced PS and PI. The qualitative data identified label design and concept perceptions as drivers for use, whereas habitual shopping behaviours and perceived price were barriers. The research contributes to the transtheoretical model of behavioural change, identifying that 58% of participants contemplate label use but require more information. Explanations found for the gap between positive perceptions and low behavioural intentions support this, as poor label awareness and knowledge of the environmental impact of meat production were highlighted.

Williams, V., Flannery, O., & Patel, A. (2023). Eco-score labels on meat products: Consumer perceptions and attitudes towards sustainable choices. Food Quality and Preference, 111, 104973. https://doi.org/10.1016/j.foodqual.2023.104973 

Abstract:

The new trends in food behaviour together with the concepts of sustainability and reduction of food waste give rise to innovation in product development. Related, arise the plant-based (PB) and upcycled products. The market provides a broad range of PB products designed for vegetarians and vegans, but also for those who wish to reduce their intake of animal protein without giving up a varied diet.  Products with upcycled ingredients from food processes appear a viable solution not only to reduce food waste but also to obtain products with added value. The success of both type of products depends on an adequate communication to the consumer to make them aware of their potential benefits for health and for the environment. In this study, 75 omnivorous and flexitarian women, with a predisposition to reduce their consumption of animal protein, carried out a sensory evaluation of three cakes differing in the ingredients: animal origin, vegetal origin, and with upcycled ingredients. Sensory and emotional profiles and the hedonic perception were investigated under self-reported questionnaires in combination with facial coding and galvanic skin response in blind and informed conditions. Participants also answered a questionnaire on aspects related to food technology neophobia, and knowledge, perception or attitude in reference to PB and upcycled products. It was found that for this groups of consumers, both terms PB and upcyling were practically unknown. Differences in the sensory evaluation of the products were found depending on whether the evaluation was carried out blindly or informed. Communicating about the added value at a nutritional and/or environmental level of the use of this type of ingredients resulted in a different evaluation of the products, in the evoked implicit and explicit emotions and in their willingness to pay. These results have important implications for product development and Marketing strategies.

Baranda, A., & da Quinta, N. (2023, August 24). Exploring consumer perception of foods that help to improve sustainability and to reduce food waste: Blind vs. informed study. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550042

Abstract:

Improvements in food system sustainability are urgently needed, including changes in food purchasing and consumption by consumers. Although many consumers say they understand the need for change, a major gap between attitude and behaviour exists. Against this background, we explored consumer perceptions of what food-related sustainability is and how to improve it. An online survey was conducted in the United Kingdom (n=1522) using open-ended questions that allowed consumers to explain in their own words. For each question, a coding frame was developed by two experienced researchers, and once applied to all data, frequencies of code use were calculated. When asked what it means when a food or beverage is sustainable, the most frequent answer was that its production did not harm the environment. Next most frequent were mentions of local food, organic food and sufficient food supply. When asked what it means when a food or beverage is not sustainable, the most frequent answer was that its production harmed the environment, followed by imported foods and excessive food packaging. Participants struggled to explain how environmental, social and economic sustainability in the context of food differed, and social and economic aspects of sustainability were not well understood. Participants stated that vegetables, fruits and grain-based products were sustainable, but only ~10% mentioned plant-based foods. Meat, “do not know”, and processed foods were the most frequent answers to the question about products that are not sustainable. When asked what actions they could have taken to make their last main meal more sustainable, the most frequent responses were: “do not know,” purchased less packaged foods, purchased locally produced foods and “it was already sustainable.” Overall, the findings point to consumers having a simplistic and incomplete understanding of sustainability and a lack of knowledge about how to make eating and drinking behaviours more sustainable.

Hutchings, S., Chheang, S., Realini, C., & Jaeger, S. R. (2023, August 24). Food sustainability: What does it mean to consumers? Insights from an online survey using open-ended questions. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550040 

Abstract:

Plant-based dairy and meat alternatives are growing rapidly in popularity, often promoted for their sustainability benefits such as improved health and reduced environmental impact. However, consumer motivations and barriers to consuming these products are complex and multifaceted. Additionally, sustainability attitudes may not always align with actual behaviour. This study aims to explore how consumer perceptions of sustainability influence consumer choice of plant-based burger and milk alternatives. This study was conducted in two parts. First, participants were asked to evaluate various sustainability statements building on a previous study (Questionnaire). Second, participants were shown various milk and burger alternative packages and asked to choose the most sustainable product (Conjoint study). These product concepts varied in terms of raw materials, processing level, packaging materials, and labelling. Data was collected online from participants in Italy and Sweden (total N=600). The results revealed five consumer clusters for both plant-based burgers and milk, with some similarities found between the product groups. One cluster that preferred animal-based raw materials, consisted of mostly omnivores and were aged 55+. They had lower awareness of various sustainability issues. Another cluster that preferred plant-based products, consisted mostly of vegans and 18–34-year-olds and had a higher awareness of social sustainability. Additionally, a cluster that preferred local products also showed higher awareness of social sustainability. These findings and others can help to identify which sustainability issues are most relevant to different consumer groups, emphasizing the complexity of sustainability and the need for clear communication when promoting sustainability.

Vaikma, H., Kern, M., Tvardik, N., Rosenvald, S., Dreyfuss, L., Amli, V., Harwood, W., & McEwan, J. A. (2023, August 24). How is sustainability perceived in the context of plant-based alternatives? 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550189 

Abstract:

Due to environmental and human health concerns, it is necessary to transition towards a more sustainable diet. The overconsumption of animal-based food is having harmful impacts on both our health and the planet. The aim of the study was to investigate young adults' attitudes toward sustainable diets at Norwegian folk high schools. Young adults (N=124, age 18-27 years) were recruited from two boarding schools that put emphasis on sustainable diets. This included serving meal with small environmental footprints through vegetarian days, locally produced food, and the use of leftovers. Qualitative data were collected through six focus group interviews with a subset of students (N=30, age 18-26 years) and one-to-one interviews with the schools’ headmasters and chefs. Quantitative data were collected through an online questionnaire. The qualitative data revealed that some of the students positively changed attitudes toward vegetarian and vegan meals as a result of the school servings. Locally produced food and food prepared from scratch were important factors to the participants when identifying a sustainable diet. Providing food options, not highlighting too much the environmental aspects of the students’ food choices, not forcing a belief system, and teaching young adults to think for themselves were important to the schools. The quantitative data showed that 54% of the students thought that reducing meat consumption would give the greatest environmental benefit compared to increased production and consumption of local (13%) and organic food (21%) and reduced food waste (12%). The findings indicate that the attitudes of folk high school students towards food are partly shaped by their exposure to sustainable meal servings at the canteen. Especially the emphasis on plant-based meals gives the students new perspectives on sustainable eating further in life.

Milford, A., Amli, V., & Bjørnbeth, M. (2023, August 24). Local, meat-free and healthy: Young adults’ attitudes for sustainable meals are shaped at the school canteen. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550382 

Abstract:

Background

Poor diets lead to negative health outcomes, including increased risk of noncommunicable diseases. Food systems, most notably agriculture, contribute to greenhouse gas emissions (GHGE) that lead to climate change. Meat consumption plays a role in both health and environmental burden. Consumption of meat alternatives may reduce these harms. The aim was to compare meat products and their plant-based alternatives on nutritional parameters, GHGE and price to examine if it is feasible and beneficial for policymakers and health professionals to recommend meat alternatives.

Methods

Data on nutritional information and cost for 99 selected products were collected from five UK supermarkets. Estimates for GHGEs for 97 of these products were found through secondary articles. Median values for nutritional value, GHGE (kgCO2e) and price per 100 g were calculated to allow comparisons between meat products and their alternatives. Mann–Whitney U tests were used to look for significant differences for each nutrient, emissions and price.

Results

Meat alternatives contained significantly more fibre and sugar and were significantly higher in price compared to the equivalent meat products. Meat alternatives had a significantly lower number of calories, saturated fat, protein and kgCO2e than meat products. There was no significant difference in the amount of salt between meat and meat alternatives.

Conclusions

Overall, this paper found that meat alternatives are likely to be better for health according to most parameters, while also being more environmentally friendly, with lower GHGEs. However, the higher price of these products may be a barrier to switching to meat alternatives for the poorest in society.

Coffey, A. A., Lillywhite, R., & Oyebode, O. (2023). Meat versus meat alternatives: Which is better for the environment and health? A nutritional and environmental analysis of animal-based products compared with their plant-based alternatives. Journal of Human Nutrition and Dietetics : The Official Journal of the British Dietetic Association. https://doi.org/10.1111/jhn.13219 

Abstract:

The food system is responsible for a third of global greenhouse gas emissions, with the majority originating from livestock. Reducing our meat consumption is thus an important part of achieving necessary reductions in emissions, and reaching children is especially important to facilitate long-lasting changes in dietary habits now and into the future. This study developed dietary scenarios for three public schools in Copenhagen, which were used as cases to demonstrate reduction in greenhouse gas emissions from public kitchens. The scenarios included (i) replacement of all beef with poultry, (ii) replacement of all meat and fish with legumes, and (iii) alignment of food procurement to the Danish Food Based Dietary Guidelines based on the Planetary Health Diet. The effects on emissions were calculated using three different LCA databases. The results showed reductions ranging from 32 to 64% depending on the scenario, the current meal plan at the case school, and the emission factors used. Not surprisingly, the vegetarian scenario resulted in the highest reductions and replacing beef resulted in the lowest. Adhering to the national guidelines will result in reductions in emissions of 39–48%. Significant variability in the results existed between the three databases, highlighting the importance of basic understanding of LCA for kitchens interested in estimating and reducing their carbon footprint while at the same time providing justification for applying multiple LCA databases for increasing robustness.

Prag, A. A., Abrahams, J. B., Daniele, F., Dodhia, M. S., Feng, C., Hahn, K., Kristiansen, S., Leitner, A. M., Mendez, J. P., Mohr, M., Møller, S. F., Svensson, S. Y., Talbot, K.-L. P., Tomulescu, I., Valachova, B., Zahra, F., Lysák, M., & Henriksen, C. B. (2023). Scenarios for reducing greenhouse gas emissions from food procurement for public school kitchens in Copenhagen. Sustainability, 15(17), 13002. https://doi.org/10.3390/su151713002 

Abstract:

While there is an increase in the consumption of sustainable foods, their adoption rate is considerately low in developing countries. This study was thus conducted to examine the barriers to the purchase of various sustainable foods. Food choice, awareness of the environment-human relationship, sustainability orientation (with three aspects: ecological, social, and economic orientation), food neophobia and social norms were investigated as the influencing factors on the purchase intentions of four kinds of sustainable food (locally produced foods, organic foods, plant-based meat alternatives, and food processed from insects). We also studied the purchase intention of “more sustainable food” as an indicator for the general perception of consumers toward sustainable foods. The attitudes of consumers regarding the influencing factors as well as the purchase intentions were measured using an online questionnaire employing 7-point Likert scales. The participants were from different locations across Vietnam and were vastly diverse in gender, age, and income. In total, 1263 Vietnamese consumers participated in our study, and 1158 answers were considered valid. The data was analyzed using Factor Analysis and Structural Equation Modeling to determine the importance of influencing factors to the purchase intention of sustainable foods. For Vietnamese consumers, the three aspects of sustainability orientation can be considered as one factor, while food neophobia consists of three factors (willingness, trust, and pickiness). All the factors except trust and pickiness had significant effects on the purchase intention of the “more sustainable food”, but each factor’s influence varied across the four kinds of sustainable foods. These findings suggest that sustainability orientation, food neophobia, and social norms influence the purchase intention of sustainable food and could offer guidance for the development of novel sustainable foods that consumers are more willing to buy.

Pham, H. T., Nguyen, H., & Nguyen, H. D. (2023, August 24). Sustainability orientation, food choice, food neophobia and social norms influence the purchase intention of sustainable food. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550350 

Abstract:

This study was related to the international goals of sustainable development to utilize protein-rich raw materials in the food chain as high value-products. The study aimed to enable the utilization of protein-rich raw materials in food production through new product innovations. Five new protein-rich food concepts based on the underutilized raw materials of plant- or animal-based protein were developed. They were a meat preservative, meat jerky made of underutilized poultry meat, two types of protein-rich crisp bread enriched with either barley protein or potato protein, and a chocolate-covered dairy snack made of a side stream of cottage cheese manufacturing (powdered cottage cheese). The pleasantness of the product concepts was studied before and after sharing information about the product’s environmental impact. A total of 130 consumers participated in the study. They evaluated sensorially the product concepts before and after additional information about the product. The values, food consumption motivations, and sustainability orientation of the respondents were characterized by three profiling questionnaires: The 21-item portrait values questionnaire (PVQ), the single-item food choice questionnaire, and the ethically minded consumer behavior scale. The average overall pleasantness of the product concepts was measured by a 9-point Likert scale varying from 5.1 for the dairy snack to 6.6 for the barley crisp bread. There were no statistically significant differences in the pleasantness of each food product between the different groups profiled based on their values, food motives, or sustainability orientation. However, the sustainability information given on the products influenced the pleasantness experienced by the groups differently. The information did not influence the experienced pleasantness among the hedonistically oriented participants. The results point out the importance of paying attention to several aspects when marketing food such as product information, product type, and the consumer segment.

Logrén, N., Rotola-Pukkila, M., & Hopia, A. (2023, August 24). The effect of sustainability information on the pleasantness of new food products using underutilized protein sources from the food industry. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550279 

Abstract:

Research on shifting attitudes or behaviors surrounding the use of animal products traditionally focuses on animal cruelty. How this approach may differ from exposure on the zoonotic disease transmission risk factory farms pose is unclear. The present study sought to examine how information regarding zoonotic disease may stimulate concern for animals/concern for human health, respectively, and thus predict lower willingness to consume meat, when compared with animal cruelty and a control condition. The extent to which such information could shift support for changing conditions on factory farms was also examined. In a preregistered experiment (n = 454), participants were exposed to an informative paragraph on either (a) zoonotic disease transmission risk from factory farming, (b) animal cruelty on factory farms, or (c) a control paragraph. Those in the animal-cruelty condition were significantly more likely to indicate lower meat consumption willingness and higher support for changing conditions on factory farms, when compared with the two other conditions. Concern for animal health and welfare mediated the relationship between the combined experimental conditions and both dependent variables, when compared with the control condition. Upon examining the moderating role of human supremacy beliefs (HSB), a conditional effect was found across all conditions, with higher HSB predicting higher meat consumption willingness and lower support for changing conditions on factory farms. This study offers evidence for the intervention potential of informative excerpts. These findings also emphasize animal cruelty as a more effective way to mobilize support for behaviors and policies aimed at reducing animal-product consumption.

Gunther, O. E., MacInnis, C. C., Hodson, G., & Dhont, K. (2023). Addressing behavior and policy around meat: Associating factory farming with animal cruelty “works” better than zoonotic disease. Anthrozoös, 1–15. https://doi.org/10.1080/08927936.2023.2243738 

Abstract:

Plant-based diets (PBDs) refer to dietary habits that reduce the consumption of animal-based products and increase the consumption of nutritionally rich plant foods. PBD’s have been shown to provide significant health benefits, such as reducing obesity and improving psychological wellbeing, and are environmentally friendly. However, few studies have investigated factors that influence young people’s thoughts and attitudes toward following a PBD in western societies, particularly in the United Kingdom. Understanding these factors may benefit public health interventions that encourage the consumption of more fruit and vegetables. The aim of this study was to explore the factors that affect young people’s intentions toward following a PBD. Twenty-one young people (18–24 years) participated in this qualitative study. Participants were asked about their views of PBDs in a semi-structured interview. Thematic analysis was utilized to explore views and the barriers and facilitators to following a PBD. The Theory of Planned Behavior (TPB) was used as a framework to organise the findings. Within attitudes, the sub-themes identified were an awareness of a healthy diet, environmental concerns, health concerns and distrust, perceptions of PBDs and associated stereotypes, perceived restriction and lack of enjoyment, and need for education. Within subjective norms, the sub-themes identified were cultural and familial norms, peer influence, and exposure through social media. Within perceived behavioral control (PBC), the sub-themes identified were a lack of independence and parental control, lack of knowledge and perceived difficulty, lack of inclusiveness and accessibility, and inconvenience. Overall, the findings suggest that increased provision of education and knowledge about PBDs to young people, and widening access to PBDs, could encourage and help improve their understanding and intention to follow this dietary style. Tailored health promotion strategies, which also consider additional barriers and facilitators found within this study, could motivate young people to consume a more PBD.

McInnes, C., Carstairs, S. A., & Cecil, J. E. (2023). A qualitative study of young peoples’ thoughts and attitudes to follow a more plant-based diet. Frontiers in Psychology, 14. https://doi.org/10.3389/fpsyg.2023.1196142 

Abstract:

Purpose

To improve human health and environmental sustainability, red meat consumption should decrease and legume consumption increase in diets. More information on food motives, however, is required when developing more tailored and effective interventions targeting legume and meat consumption. We aimed to examine the associations between food motives and red meat and legume consumption, and whether these associations differ between different subgroups (gender, age groups, marital status, education, BMI).

Methods

Ten food motives (health, mood, convenience, sensory appeal, natural content, price-cheap, price-value, weight control, familiarity and ethical concern measured with Food Choice Questionnaire) were studied in 3079 Finnish adults in the population-based DILGOM study. Food consumption was assessed with Food Frequency Questionnaire. The adjusted estimates from multivariable regression models are reported.

Results

Higher relative importance of natural content (β = − 0.275, 95% CI − 0.388; − 0.162) and ethical concern (β = − 0.462, 95% CI − 0.620; − 0.305) were associated with lower red meat consumption, and higher appreciation of sensory appeal (β = 0.482, 95% CI 0.347; 0.616) and price-cheap (β = 0.190, 95% CI 0.099; 0.281) with higher red meat consumption. Higher importance of health (β = 0.608, 95% CI 0.390; 0.825) was associated with higher legume consumption, and higher appreciation of convenience (β = − 0.401, 95% CI − 0.522; − 0.279), price-value (β = − 0.257, 95% CI − 0.380; − 0.133) and familiarity (β = − 0.278, 95% CI − 0.393; − 0.164) with lower legume consumption. The associations of particularly ethical concern, weight control, sensory appeal and mood varied according to gender, age, marital status or BMI.

Conclusion

The development and implementation of actions to decrease red meat and increase legume consumption should focus on several food motives across different subgroups.

Hentilä, A., Männistö, S., Kaartinen, N. E., Jousilahti, P., & Konttinen, H. (2023). Associations of food motives with red meat and legume consumption in the population-based DILGOM study. European Journal of Nutrition. https://doi.org/10.1007/s00394-023-03231-8 

Abstract:

Food is responsible for one-third of the worldwide greenhouse gas emissions, and meat production contributes half of that. The health consequences of (red) meat-rich diets have also been widely recognized since the WHO adapted its risk assessment and recommendations. Adopting a planetary healthy diet translates into a substantial reduction in meat consumption in almost all populations. While this objective is a global goal, the means should be audience specific. Sensibility to the topic and the intention to reduce meat consumption were assessed in a cross-national study conducted in Switzerland and Vietnam. Cluster analyses disclosed similarities and differences between the identified segments that compose both populations, allowing evaluation of the potential for the reduction and development of support strategies. Switzerland shows six segments, Vietnam displays five. Three are common to both countries, one shows some similarities, and the others are country specific. Conscious, confidents and meat lovers represent the three common segments in descending order of recommendable behavior and readiness to adapt their diet. Conscious and confidents both show sensitivity to the sustainability issue, but the latter stand out for being convinced of the harmlessness of high meat consumption. Meat lovers seem most resistant to current discourses about excessive meat consumption and are difficult to address. The Vietnamese meat eaters segment is similar, but shows sensitivity to reduction arguments. Vietnamese suggestibles and Swiss uncompromised consumers share both their attachment to meat and their relative sensitivity to several issues but differ in their intention to reduce meat which is higher among the Vietnamese. Consumers building these segments are typically followers and might be addressed with nudging strategies. The Swiss eco-friendly show very recommendable behaviors while holding a more relaxed attitude toward safety and health issues than the conscious. Family leaders build the last Swiss segments. National specificities and communication strategies are discussed.

Ha, T. M., Delley, M., Ngo, M. H., Nguyen, A. D., Bui, T. L., Le, N. T., Pham, B. D., Markoni, E., Götze, F., & Brunner, T. A. (2023, August 24). Cross-cultural comparison of consumer attitudes toward meat reduction. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550051 

Abstract:

Objective

This research examines differential responses to ethical vegetarian appeals as a fuction of individuals' personalities.

Background

Ethical vegetarian appeals are persuasive messages promoting the adoption of a plant-based diet on moral grounds. Individuals may vary in their receptivity to such appeals, depending on their morally relevant traits (e.g., agreeableness), beliefs (e.g., speciesism), and motives (e.g., concerns about animal welfare).

Methods

We explored (Study 1, N = 907) and then attempted to confirm (Study 2, N = 980) differential responses to three vegetarian appeals—two highlighting moral concerns (animal welfare, the environment) and a third focusing on individual health (control condition).

Results

Both studies revealed several differential effects of our vegetarian appeals on the perceived effectiveness of the appeal and resultant intentions to reduce meat consumption. These mostly consisted of differences in receptivity to appeals focused on animal welfare. However, only one such effect observed in Study 1 was clearly replicated in Study 2: People who more strongly believed that eating meat was “normal” rated the vegetarian appeals focused on animal welfare as less effective.

Conclusion

Ethical vegetarian appeals may elicit different responses from different people, particularly those focused on animal welfare, depending on how normative one believes meat-eating to be. Such insights can inform behavior change efforts in this area.

Smillie, L. D., Ruby, M. B., Tan, N. P., Stollard, L., & Bastian, B. (2023). Differential responses to ethical vegetarian appeals: Exploring the role of traits, beliefs, and motives. Journal of Personality. https://doi.org/10.1111/jopy.12866 

Abstract:

Animal production and consumption is at the root of many of the world's most pressing environmental, public health, and ethical issues. As well as contributing directly to greenhouse gas emissions, animal agriculture is incredibly resource-intensive and disruptive to ecosystems, driving water use, land use, biodiversity loss, and deforestation (1–3). Moreover, animal farms act as an incubator for emerging diseases, and a catalyst for antibiotic resistance (4, 5). Globally, over 90% of farmed animals are on factory farms, entailing small cage confinement, painful mutilations, and overall low welfare (6). Increasingly, institutions including governments, public services, universities, and commercial food outlets are playing a role in reducing animal production and consumption (7). We have seen initiatives such as investments in alternative proteins (8), mandatory carbon and animal welfare labeling (9, 10), and nudges to encourage more sustainable food choices (11). While these institutions have an important role to play, they are ultimately beholden to individuals: generally, governments cannot implement policies without the support of voters, and companies cannot reshape their offerings without buy-in from consumers. Therefore, research into the public's attitudes about animal-product reduction and alternative proteins is a vital field of study. This Research Topic called upon psychologists, behavioral scientists, and the broader scientific community to investigate the psychology of meat reduction, design and test interventions, and recommend ways forward to reduce the consumption of animal products. The resulting Research Topic contains over a dozen high-quality scientific studies covering a range of topics including vegetarian and vegan identity, moral psychology, behavior change, alternative proteins, health outcomes, and political science. All of these papers contribute to our understanding of relevant issues, which, in turn, can help to advance a more sustainable food system.

Bryant, C., Hopwood, C. J., & Piazza, J. (2023). Editorial: Reducing consumption of animal products. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1249873  

Abstract:

Using the example of the hashtag #veganuary, a neologism of vegan and January, on Twitter with over 52,000 tweets from 2022, this article shows how Social Media Analytics can provide valuable insights into timing, volume and sentiment within any emerging (consumer) trend. Social Media Analytics is increasingly being used for the analysis of Social Media data. Whether consumers, politicians or entrepreneurs, all stakeholders in the food value chain are present on Social Media and talk about various trends in food and agriculture. In the form of an overview article, this contribution uses the example of the Vegan Challenge to demonstrate how a combination of the manifold methods of Social Media Analytics can provide extensive insights into the public discourse on food topics. It shows that #veganuary communication on Twitter has a predominantly positive connotation in the discussion of all stakeholders involved. The Vegan Challenge can also be categorised as a strong marketing campaign with a competitive character. #veganuary is commonly discussed on Twitter in tweets related to topics, such as veganism and the climate crisis. We argue that Social Media Analytics usefully extends classical analytical tools of consumer research on emerging and spreading food trends, and offers opportunities for many research studies.

Drescher, L. S., Grebitus, C., & Roosen, J. (2023). Exploring food consumption trends on Twitter with social media analytics: The example of #Veganuary. EuroChoices, 22(2), 45–52. https://doi.org/10.1111/1746-692X.12403   

Abstract:

The over-consumption of meat continues to be a prevalent issue in many affluent nations, despite known environmental and public health issues. Meat Attachment (MA) (a positive relationship with meat consumption) is associated with high meat intake and a lower willingness to reduce. Evaluating survey data collected from three countries n=1,777 (Australia, China, UK), this study aimed to understand the influence of age, country, gender and personality traits on MA. The relationship between MA and personality traits are yet to be explored in the literature, highlighting the novelty of this study. Exploratory Factor Analysis (EFA) demonstrated high reliability (α ≥ 0.7), validating the universal properties of the Meat Attachment Questionnaire (MAQ) and the Personality Trait statements used in the survey. Regression Tree analysis found country to be the most influential factor, with Australia significantly higher in MA followed by China and the UK. Comparing the mean scores for the MAQ dimensions (hedonism, affinity, entitlement, dependence) showed affinity (a liking for meat) to be the highest scoring factor and dependence (reliance on meat in the diet) the least in all three countries. Australia scored all four dimensions significantly higher. However, China scored dependence and entitlement significantly higher, and affinity significantly lower than the UK. Regression Tree analysis also found neuroticism to be the next most influential factor in China, where people with higher scores (more anxious) were more likely to have high MA. However, the opposite trend was found in Australia and the UK where high MA was associated with lower neuroticism scores. Age and gender differences were also identified with varying levels of influence between countries. Results demonstrate the importance of country and personality traits when reviewing MA and could be used in targeted social marketing campaigns using consumer segmentation tactics to address high MA.

Gould, J., Danner, L., Ford, H., Zhang, Y., Bastian, S., & Yang, Q. (2023, August 24). Exploring the associations between meat attachment, age, gender and personality traits: A cross-cultural study. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550223 

Abstract:

Purpose

Amidst pressing environmental concerns, the service industry has increased its focus on sustainable production and consumption patterns. This study aims to explore whether Generation Z’s perceived value of plant-based food influences feelings of guilt as a result of consuming meat instead of plant-based food and/or pride from consuming plant-based foods, which might then lead to decisions to purchase alternative plant-based products at restaurants.

Design/methodology/approach

A survey was conducted measuring a range of variables and their relationships. The hypothesized model was tested using covariance-based structural equation modeling.

Findings

Results showed that perceived social value significantly influenced guilt and pride with perceived emotional value only influencing pride. Both guilt and pride significantly influenced the decision to switch eating patterns from conventional meat to plant-based protein at restaurants. And, finally, environmental concern significantly moderated the effect of emotional value on guilt.

Practical implications

To achieve sustainable goals, food producers should promote plant-based menu items by increasing the awareness of social approval through marketing communications.

Originality/value

This study bridges a gap in the literature by investigating how consumers’ perceived value affects their anticipated emotional feelings of guilt and pride leading to the switch from meat-based to plant-based diets at restaurants.

Mahasuweerachai, P., Suttikun, C., & Bicksler, W. H. (2023). From pride to plate: How feelings of pride and guilt lead Gen Z to plant-based consumption at restaurants. Yearbook of Conrad Studies. https://doi.org/10.1108/YC-12-2022-1658 

Abstract:

Previous research has shown that being observed can influence people's behaviors, including their eating habits. In this study, we predicted that men and women would exhibit different reactions to the perception of portion size of meat when being observed. By utilizing a camera to create a sense of being observed during the act of eating meat, we revealed that men in the observed condition reported perceiving the portion size of the meat they ate to be smaller and the eating amount to be less than was reported by those in the non-observed condition. However, women did not show any differences in their perceptions of the portion size of the meat they ate. These findings demonstrate that gender identity plays a role in how people perceive the meat they eat when they are aware of being observed. The discussion highlights the effect of being observed on meat consumption and illustrates the influence of masculine identity.

Tian, Q., & Qin, C. (2023). Gender differences in perceiving the portion size of meat when being observed. Scandinavian Journal of Psychology. https://doi.org/10.1111/sjop.12958 

Abstract:

• Personal conversations/interactions are reported to be the most important influences in adopting a vegan or vegetarian diet, and most frequently also the first influence in getting someone interested in dietary change

• Interactions with animals also remain a strong source of influence

• Exposure to documentaries, social media, and online videos are also attributed considerable importance, particularly among more recent adopters, and those whose diet was vegan (rather than vegetarian)

• Concerns over animal welfare are rated as the most important reasons for adopting a vegetarian or vegan diet, though environmental and health concerns are also rated relatively highly - again especially among more recent adopters

Elsey, J., & Moss, D. (2023, August 25). Influences on individuals adopting vegetarian and vegan diets. https://rethinkpriorities.org/publications/influences-on-individuals-adopting-vegetarian-and-vegan-diets 

Abstract:

Current meat consumption trends are associated with extensive resource use, environmental degradation, and detrimental effects on animal and human health, making meat reduction a core sustainability target. The experiences of meat reducers, often conceptualised as flexitarians, have gradually attracted more academic attention. This literature has shown that in many cases meat reducers do not radically reduce their meat intake and have untangled a complex web of factors contributing to meat consumption, reduction and avoidance. This article contributes to a nuanced understanding of the experiences, approaches and challenges faced by meat reducers. The data was collected through in-depth interviews with 26 self-declared meat reducers in Norway. By framing consumption as embedded in social practices, this article highlights how broader cultural, social and material conditions structure eating and hence meat consumption. A central finding is that through processes of socialisation and habituation, performances of eating often conform to the prevailing conventions inscribed in the socio-material environment in which they are embedded. We thus question the popular depictions of individuals as efficient drivers of dietary changes and highlight the many factors involved in reproducing the ‘normalness’ of meat-intense diets, demonstrating how individual intentions, choices and habits are themselves rooted in, and circumscribed by, prevailing conventions, that is, practices.

Sundet, Ø., Hansen, A., & Wethal, U. (2023). Performing meat reduction across scripted social sites: Exploring the experiences and challenges of meat reducers in Norway. Consumption and Society, 2(2), 238–257. https://doi.org/10.1332/ZGZV3476 

Abstract:

About half of EU citizens express a willingness to reduce meat consumption. But despite a growing interest in plant-based foods, a gap exists between the positive attitudes towards meat reduction and subsequent actions observed. For instance, a barrier for many consumers is how to cook with less meat, and how to use alternatives to animal-based products. In this study, the proposition was that if already motivated consumers commit to eating more plant-based for a period, this will impact their eating patterns over time. It is built on the assumption that when motivation for behaviour change is present, it is important to strengthen implementation intentions and perceived capability to reduce the attitude-behaviour gap. A total of 122 households were recruited in a Danish municipality, and the ‘challenge’ consisted of committing to eating relatively more (but not exclusively) plant-based for four weeks. Participants furthermore received plant-based product samples, recipes, and information twice during the period. The participants filled out surveys about their consumption, perception of barriers, and self-efficacy for reducing meat consumption at three time points (before, during, two months after the challenge). Furthermore, qualitative interviews were conducted with a subset of the participants. Participants reported a significant reduction in consumption of animal-based products (meat and dairy), and a higher consumption of plant-based alternatives, legumes, and vegetables, and these changes were maintained two months after the study. Findings from the qualitative study show that barriers reduced during the challenge related to, among others, meal planning, experiencing (and liking) the taste of plant-based products, and perceiving a higher availability of plant-based products when shopping. Although some barriers remained, e.g., difference in the acceptance of plant-based products/diets within households, signing up to a plant-based challenge constitutes a “self-nudge” as a promising avenue to reduce the gap between intention and action for plant-based eating.

Grønhøj, A., Aschemann-Witzel, J., Stancu, C., & Mulders, M. D. G. H. (2023, August 24). Reduction of meat consumption in households by engaging in a plant-based eating ‘challenge’. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550315  

Abstract:

In her contribution to the inaugural edition of this journal, Bente Halkier (2022: 52) noted that ‘[f]ood consumption is an exemplar of the intermingling of a highly routinised but simultaneously normatively contested kind of consumption’. This special issue proposes that meat is especially well-suited to elucidate the complex dynamics of contested consumption, spanning scales from globally connected markets to individuals’ guts (Neo and Emel, 2017; Hansen and Syse, 2021; Ibáñez Martin and Mol, 2022). Meat is more than food. Meat is animal flesh, landscapes, farming systems, culture, taste, affect and emotions (see Efstathiou and Ibáñez Martin, 2023). And, importantly, meat is embedded in a range of different, often taken for granted, everyday practices – or what Sundet, Hansen and Wethal in this issue call ‘meaty routines’.

In this issue, changing meaty routines is examined primarily as incentivised by climate change and sustainability discourses. There is widespread scholarly agreement on the environmental benefits of plant-rich diets. In a much-cited article published in Science, Poore and Nemecek, based on what was presented as the most comprehensive analysis to date of the impact of farming, find that reducing meat consumption can ‘deliver environmental benefits on a scale not achievable by producers’ (Poore and Nemecek, 2018: 991). Based on their research, Joseph Poore has argued that eating less meat is ‘the single biggest way’ consumers can reduce their environmental impact (in Carrington, 2018). Much attention is now also given to the sustainability and health impacts of meat in public discourse in many countries, and consumers are frequently called upon by environmental organisations, scientists and a range of businesses to reduce their meat consumption to help save the planet.

However, changing consumption routines is no straightforward exercise. As Nikolas Rose and Peter Miller (1992) note, responsibilising individuals as ‘informed’ consumers or citizens offers a mode of governing by deflecting direct responsibility from business and government. And decades of consumption research have revealed how consumption is deeply embedded in ‘wider socioeconomic, political and cultural configurations’ (Welch et al, 2022: 3). This special issue unpacks the complex ways in which, despite the contestation of meat’s sustainability, articulated motivations become entangled with systems of provision and habitual and normalised aspects of food in everyday meat consumption. Joining approaches from different disciplines, the issue identifies several factors that co-shape meaty routines, including the construction of meat reduction controversy (Loeng and Korsnes, 2023), conventions and socio-material scripting (Sundet et al, 2023), embodied knowledge and personal biographies (Godin, 2023), marketing strategies (Fuentes and Fuentes, 2023), products and food competences (Volden, 2023), and ‘foodyism’ and existing ideas of good and proper food (Koponen et al, 2023). Before discussing these outcomes in more depth, we situate this research within an emerging field of meat studies moving from a focus on processes of meatification and de-meatification to what we identify as ‘plantification’.

Hansen, A., Wethal, U., Efstathiou, S., & Volden, J. (2023). Towards plantification: Contesting, negotiating and re-placing meaty routines. Consumption and Society, 2(2), 165–181. https://doi.org/10.1332/WPKF9257 

Abstract:

Products introduced as vegan are recognized by consumers as ethical consumption that protects animals and the environment, so they are becoming a trend in recent marketing strategies. However, consumers are confused by the claim that veganism consumption is not environmentally friendly, contrary to consumers' perception of animal protection and environmental protection. Vegan leather, which appeared as an alternative to natural leather, emits harmful substances during the manufacturing and disposal process, is less durable than natural leather, and has a shorter lifespan, resulting in a problem of fast fashion. Substitute meat is emerging as a food of the future due to environmental problems caused by raising livestock. However, considerable carbon is generated during the production of substitute meat, and there is a problem in verifying the safety of fiber materials such as various additives used during the production process. In the case of vegan cosmetics, they use only eco-friendly ingredients derived from nature instead of animal ingredients and do not test on animals, so the impact on the environment is minimal. Overall, bigonomics products generate relatively less environmental pollutants and cause less environmental pollution, but there are still limitations to be overcome. It is thought that the limitations of bigonomics can be overcome through social collective practice such as education and investment in parallel with individual practice in daily life. Furthermore, I think that if there is a correct understanding of vegannomics and communication about its value, the vegan industry will be able to take its place as a major industry in society. In this review, the current status of bigonomics in the food, cosmetics, and fashion industries, which are being developed by consumers' ethical consumption, is reviewed and prospects are presented. This review will help set the direction in each industry pursuing veganomics. 

Oh, Juahn, Park, C., Ahn, D., Byun, J., & Jung, S. P. (2023). Veganomics: Current status and challenges. Journal of Korean Society of Environmental Engineers, 45(7), 296–310. https://doi.org/10.4491/KSEE.2023.45.7.296 

Abstract:

Welfare assessments have risen to prominence in the aquaculture industry, with increasing awareness of their significance among stakeholders in Thailand. In this study, we conducted a welfare assessment of tilapia (Oreochromis spp.) farms in Thailand, focusing on health, environmental, behavioural, and nutritional indicators. Comparing semi-intensive (earthen ponds) and intensive farming practices (cage culture), we found significant differences in the overall health score, particularly at farm F due to a disease outbreak (Kruskal–Wallis, p = 0.01). Skin and fin scores varied across farms, indicating their potential as indicators of tilapia health. Environmental assessments revealed differences in transparency between the two culturing systems (Mann–Whitney, p = 0.02). During the harvesting process, tilapia behaviours indicated poor welfare across all farms. However, no statistically significant difference in overall welfare scores was found between the two culturing systems. Correlations were observed between nutritional, environmental, and health indicators, with negative correlations between fish density and water transparency (r = −0.87, p = 0.02), presence of inhabitants (r = −0.78, p = 0.04), feeding behaviours (r = −0.78, p = 0.04), and swimming behaviours during capture (r = −0.98, p = 0.001). These findings provide valuable insights to enhance tilapia-farming practices and welfare in Thailand.

Lertwanakarn, T., Purimayata, T., Luengyosluechakul, T., Grimalt, P. B., Pedrazzani, A. S., Quintiliano, M. H., & Surachetpong, W. (2023). Assessment of tilapia (Oreochromis spp.) welfare in the semi-intensive and intensive culture systems in Thailand. Animals : An Open Access Journal from MDPI, 13(15). https://doi.org/10.3390/ani13152498  

Abstract:

Fish aquaculture is essential for providing healthy food to a growing world population. However, there is a need for more sustainable farming practices. The investigation of more effective ways of monitoring fish health, welfare, and feeding are part of the iFishIENCi EU-funded project, which aims to reduce the pressure on the source of fish-feed ingredients. Consumers require access to products that are healthy, safe and of high quality, and are subject to strict sustainability goals. A social acceptance analysis with qualitative studies was applied to investigate the consumers’ underlying deeper attitudes, values and trusts towards the dimension of sustainability. Based on the outcome of interviews and focus groups, choice experiments were designed to investigate the impacts of product information regarding sustainability, circularity aspects, and production methods on the willingness to buy and pay a certain price for fish products. The research was carried out in Norway, Hungary and German with salmon studied in Norway, African catfish in Hungary and rainbow trout in Germany. The results show that price and sustainability aspects are the most important factors. In a market simulation, even circularity aspects whose knowledge about is rather limited, received high market shares. Market shares differ in the respective countries slightly. The study outcome suggest that consumers may only recognise the advantages of fish from aquaculture as a healthy food if production chains are made transparent and sustainable implementations, which particularly serve animal welfare and the environment, are successfully communicated.

Rost, A., Kobolák, J., Ravagnan, E., Balogh, R., Dietz, C., & Dankel, D. (2023, August 24). Consumer attitudes towards fish products from sustainable aquaculture. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550267 

Abstract:

Information on slaughter procedures for farmed fish in aquaculture is limited, both in Europe and in Italy, due to a general lack of field data. The aim of this study was to gather information on the procedures used to slaughter fish in Italy and to discuss them considering the WOAH and EFSA recommendations on fish welfare. Using a questionnaire survey, data were collected by official veterinarians in 64 slaughtering facilities where 20 different species of fish were slaughtered. The main species slaughtered were rainbow trout (Oncorhynchus mykiss; 29/64), followed by European sea bass (Dicentrarchus labrax; 21/64), sea bream (Sparus aurata; 21/64), Arctic char (Salvelinus alpinus; 14/64), European eel (Anguilla anguilla; 11/64), sturgeon (Acipenser spp; 11/64), common carp (Cyprinus carpio; 6/64), and brown trout (Salmo trutta fario L.; 5/64). The most applied stunning/killing methods were “asphyxia in ice/thermal shock” and “electric in water bath,” followed by “percussion,” “asphyxia in air,” and “electric dry system.” After the application of the method, the assessment of the fish level of unconsciousness was practiced in 72% of the facilities using more than one indicator, with “breathing” and “coordinated movements” the most practiced. The collected data showed a discrepancy between the available recommendations about the welfare of fish at slaughter and what is practiced in many production sites, but for many species precise recommendations are still not available.

Clemente, G. A., Tolini, C., Boscarino, A., Lorenzi, V., Dal Lago, T. L., Benedetti, D., Bellucci, F., Manfrin, A., Trocino, A., & Rota Nodari, S. (2023). Farmed fish welfare during slaughter in Italy: Survey on stunning and killing methods and indicators of unconsciousness. Frontiers in Veterinary Science. https://www.frontiersin.org/articles/10.3389/fvets.2023.1253151/abstract 

Abstract:

Welfare assessment currently is less well-characterized for aquatic animals and the classical methodologies used for terrestrial animals are not adequate to improve our knowledge about fish well-being. Among different approaches, the status of organism responses can be carried out using different physiological and biochemical tools. Here, we present the state of the art regarding fish welfare, methodologies, and experimental results with a particular focus on two important Mediterranean aquaculture species, Sparus aurata and Dicentrarchus labrax. We introduce an approach using physiological stress-indicators, growth performance and swimming activity to investigate the effects of the implantation of electronic tags to facilitate the application of telemetry for aquaculture purposes. The application of telemetry to research on aquatic organisms has expanded recently, and its utilization needs to be better understood. The mentioned approaches have been discussed for application in different aquaculture methodologies. Moreover, social stress and territoriality are relevant factors in the evaluation of gregarious species that may have consequences on the conditions of animals farmed in captivity. These aspects, that may impair the ability of fish to respond to various stimuli or negatively influence the flesh quality, here are analysed through behavioural observation, flanked by the physiological and immunological approach.

Dara, M., Carbonara, P., La Corte, C., Parrinello, D., Cammarata, M., & Parisi, M. G. (2023). Fish welfare in aquaculture: Physiological and immunological activities for diets, social and spatial stress on mediterranean aqua cultured species. Fishes, 8(8), 414. https://doi.org/10.3390/fishes8080414 

Abstract:

The primary aim of this study was to comprehensively evaluate the welfare of Nile tilapia (Oreochromis niloticus) throughout their entire life cycle within aquaculture, spanning from reproduction to slaughter. The methodology was structured to identify welfare indicators closely aligned with the principles of animal freedoms defined by the Farm Animal Council, encompassing environmental, health, nutritional, behavioral, and psychological freedom. Notably, psychological freedom was inherently considered within the behavioral and physical analyses of the animals. To accomplish this, an integrative systematic literature review was conducted to define precise indicators and their corresponding reference values for each stage of tilapia cultivation. These reference values were subsequently categorized using a scoring system that assessed the deviation of each indicator from established ideal (score 1), tolerable (score 2), and critical (score 3) ranges for the welfare of the target species. Subsequently, a laboratory experiment was executed to validate the pre-selected health indicators, specifically tailored for the early life stages of tilapia. This test facilitated an assessment of the applicability of these indicators under operational conditions. Building on the insights gained from this experimentation, partial welfare indices (PWIs) were computed for each assessed freedom, culminating in the derivation of a general welfare index (GWI). Mathematical equations were employed to calculate these indices, offering a quantitative and standardized measure of welfare. This approach equips tilapia farmers and processors with the tools necessary for the continuous monitoring and enhancement of their production systems and stimulate the adoption of more sustainable and ethical practices within the tilapia farming.

Pedrazzani, A. S., Cozer, N., Quintiliano, M. H., Tavares, C. P. dos S., Biernaski, V., & Ostrensky, A. (2023). From egg to slaughter: Monitoring the welfare of Nile tilapia, Oreochromis niloticus, throughout their entire life cycle in aquaculture. Frontiers in Veterinary Science. https://www.frontiersin.org/articles/10.3389/fvets.2023.1268396/abstract 

Abstract:

Measured by number of fish, Greece is the largest fish producer in the EU and the 15th largest in the world, with over 440 million fish alive on its farms at any time. These fish are unprotected by legislation. As a result, they are left to suffer from high stocking densities and overcrowding, barren environments with no enrichment, high mortality rates, and prolonged slaughter in an ice slurry without pre-stunning at the end of their lives. Work to improve the lives of these animals is highly neglected. No animal advocacy organizations are working, or planning to work, on fish welfare in Greece. This noticeable gap should be filled to ensure that fish do not continue to suffer on farms.

A new organization working to enshrine fish welfare in legislation in Greece would not only be beneficial for the millions of fish farmed in Greece, but could also impact progress and policy on fish welfare at the EU level. We believe that having the voice of one of the largest fish producers in the EU be on the side of (or at least not actively against) fish welfare could go a long way.

Cox, V. (2023). Influencing EU fish welfare policy through strategic work in Greece. Charity Entrepreneurship. https://9475dbf4-555e-4808-9886-5f8ee815cc82.usrfiles.com/ugd/9475db_ed10c994f0ce4364b85d5c72bad1d6e6.pdf 

Abstract:

There is a large gender gap in support for animal experimentation, with men endorsing this practice more than women. However, little is known about the psychological factors associated with these differences. Drawing on a large and gender-balanced sample (nwomen = 551, nmen = 454), we conducted a cross-sectional survey to examine whether gender differences in empathy, social dominance orientation (SDO), and speciesism mediate gender differences in attitudes toward animal experimentation. Our results indicate that gender differences in empathy and speciesism mediate the link between gender and support for animal experimentation, but SDO does not. An integrative model also confirmed the role of gender differences in dispositional empathy related directly to speciesist attitudes, which as a result were related to attitudes toward animal testing. This research brings new insights into gender differences in the acceptance of animal experimentation and may explain why women are more likely than men to be opposed to this practice.

Vezirian, K., & Bègue, L. (2023). The gender gap in animal experimentation support: The mediating roles of empathy and speciesism. Anthrozoös, 1–13. https://doi.org/10.1080/08927936.2023.2243739 

Abstract:

When facing dietary changes such as reducing their meat consumption, consumers often experience ambivalence – a result of simultaneously holding positive and negative views towards meat consumption. This ambivalence can be resolved either by aligning their behavior with their beliefs (rejecting meat) or by aligning their beliefs with their behavior (e.g., rationalizing consuming meat). Such rationalizations can be measured using the 16-item 4Ns scale, which quantifies the extent to which individuals endorse meat consumption as Necessary, Normal, Natural, and Nice. Here, we assess whether this scale can be adapted to dairy and seafood, in order to understand how 4N score and consumption are related within these categories. The original 4Ns scale was adjusted to replace “meat” with either “dairy products” or “seafood” and three online studies were conducted: two targeting dairy (N=175; N=402), and one targeting seafood (N=304). The results reveal good internal reliability for both the dairy and seafood versions of the 4Ns scale and showed that within-consumer motivations for consuming dairy/seafood were often akin to those for meat. Similar conditional associations between 4N subscale scores and consumption were observed across all three categories (meat, dairy, seafood), with greater endorsement of the Nice subscale showing the strongest relationship with consumption in all categories. In the case of dairy products, scores on the Nice subscale could accurately categorize consumers as frequent or infrequent users of plant-based dairy alternatives, and endorsement of seafood as Nice was positively associated with greater diversity in seafood consumption choices. These results highlight the value of considering the relative influence of different motivations underlying consumers’ food choices. Further, the 4Ns scale can be used not only to identify rationalizations for continued consumption but also which aspects to focus on when encouraging dietary change, e.g., substitution of dairy products or diversifying seafood consumption.

Collier, E., Harris, K., Bendtsen, M., Costa, E., Norman, C., & Niimi, J. (2023, August 24). Don’t reinvent the wheel: Adapting an existing scale for meat rationalization to understand motivations for dairy and seafood consumption. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World. https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550074 

Abstract:

In this article, we argue that animal rights and welfare are largely neglected at the United Nations (UN) and in the Sustainable Development Goals (SDGs). The UN Sustainability Agenda is not transformative because it lacks a serious (re-)consideration of the relationship between human beings, non-human animals and other components of nature. We propose four ways to strengthen animal rights and animal welfare at the UN: (1) we suggest creating a UN organisation working on animal protection, (2) we support earlier ideas to include an additional SDG on animal welfare in the UN Sustainability Agenda, (3) we propose to strengthen animals rights within the rights of nature framework using the UN as a forum to advance non-anthropocentric norms, (4) we recommend introducing procedural rights for animals in projects linked to SDG funding. Our research is based on an integrative literature review and a document analysis of UN documents, declarations and resolutions.

Schapper, A., & Bliss, C. (2023). Transforming our world? Strengthening animal rights and animal welfare at the United Nations. International Relations. https://doi.org/10.1177/00471178231193299 

Abstract:

In this article, we argue that animal rights and welfare are largely neglected at the United Nations (UN) and in the Sustainable Development Goals (SDGs). The UN Sustainability Agenda is not transformative because it lacks a serious (re-)consideration of the relationship between human beings, non-human animals and other components of nature. We propose four ways to strengthen animal rights and animal welfare at the UN: (1) we suggest creating a UN organisation working on animal protection, (2) we support earlier ideas to include an additional SDG on animal welfare in the UN Sustainability Agenda, (3) we propose to strengthen animals rights within the rights of nature framework using the UN as a forum to advance non-anthropocentric norms, (4) we recommend introducing procedural rights for animals in projects linked to SDG funding. Our research is based on an integrative literature review and a document analysis of UN documents, declarations and resolutions.

Combariza, M. C., Restrepo, M. C. L., Carvajal, M. A., Arroyave, N. Z., Restrepo, M. R., & Velásquez, S. G. (2023). Characterization of the dietary and sociodemographic profile of a group of Colombian vegetarian women in childbearing age during the period 2021-2022. Revista de Nutrição, 36. https://doi.org/10.1590/1678-9865202336e220227 

Abstract:

The Smithfield Trial refers to the prosecution of two animal advocates who were charged with felony theft and burglary after they removed two piglets from a Smithfield Foods facility in Utah. Wayne Hsiung and Paul Darwin Picklesimer, a co-founder and member of Direct Action Everywhere, respectively, are activists “working to achieve revolutionary social and political change for animals in one generation.” In 2017, Wayne and Paul entered the Circle Four Farms facility in Milford, Utah, and removed two injured piglets (later named Lily and Lizzie). Circle Four Farms is one of the largest industrial pig processing facilities in the United States and a subsidiary of Smithfield Foods, which is the world’s largest pork producer. Once rescued, the piglets were provided with veterinary care and relocated to a sanctuary where they currently reside. The removal of the piglets was filmed and posted on social media under the title “Operation Deathstar.” In September 2022, Wayne and Paul went on trial in Washington County, Utah on charges of felony theft and burglary for removing the piglets. They were acquitted (i.e., found not guilty) by a jury on both counts. This trial may interest animal advocates because it provides potential guidance for future trials and investigations. Additionally, this analysis provides insight as to which pro-animal arguments are more persuasive more generally. In this study, we analyzed themes from interviews with five Smithfield Trial jury members (referred to below as “participants”) in order to determine which arguments jurors found most convincing and what lessons animal advocates can learn from this case. All results are drawn from the juror interviews as we did not examine trial testimony, evidence, or statements.

Rowles, F. (2023). Jurors’ reflections on the Smithfield piglet rescue trial. https://faunalytics.org/smithfield-trial-juror-analysis/ 

Abstract:

Background and Aims

Plant-based diets have gained popularity over the past decade. However, research regarding mental and sleep health benefits of following plant-based diets are conflicting. As there are associations between mental/sleep health and various personality traits, and personality may differ between individuals who follow different diets, in this preliminary study, we examined the associations between mental and sleep health and (i) personality and (ii) dietary identity in individuals who follow vegan and vegetarian diets.

Methods

Cross-sectional data on sociodemographic, personality traits, dietarian identity, overall mental health, depression, anxiety, stress, and sleep quality were collected from 57 vegan/vegetarian participants between the ages of 18–40.

Results

After controlling for various sociodemographic and lifestyle factors, linear regression models revealed that (i) higher dietarian private regard was a significant predictor of better overall mental health, (ii) lower levels of extraversion and higher levels of empathy predicted depression, (iii) higher levels of neuroticism and empathy predicted anxiety, (iv) higher levels of neuroticism, dietarian centrality, and neuroticism × centrality predicted stress, (v) higher levels of conscientiousness, lower levels of dietarian centrality, but higher levels of personal motivation and dietary strictness, as well as conscientiousness × centrality, conscientiousness × personal motivation, and conscientiousness × strictness predicted better sleep quality.

Conclusions

These preliminary findings suggest that not only personality traits, but also dietary identity was indeed related to mental and sleep health in individuals who follow plant-based diets.

Coxon, C., Hepsomali, P., Brandt, K., Vauzour, D., & Costabile, A. (2023). Personality, dietary identity, mental and sleep health in vegans and vegetarians: A preliminary cross-sectional study. Health Science Reports, 6(8), e1525. https://doi.org/10.1002/hsr2.1525 

Abstract:

Public debate often centers on issues that affect our lives and which reflect interests of various social groups and scientific communities, leading to controversies about what we may call socially acute questions (SAQs). In this paper we focus on two SAQs linked to the dominant model of meat production and consumption in Western countries, namely its impact on the environment and the health problems associated with high-meat diets. Given the importance of education in relation to these SAQs, our main objectives here were to examine the extent to which a Cartography of Controversy (CoC) approach is a useful tool for exploring and visualizing the views and ideas of preservice teachers about the controversies associated with this model of meat production and consumption, and to compare their initial maps with our own, one that is informed by a more detailed socio-epistemological analysis. As a complement to this inquiry, we also present the SAQ–Eating Meat project, the aim of which is to encourage citizens to reflect on how food production and consumption may impact health and the environment, and then to take action toward change. In comparison with our own map, those produced by students did not reflect the full complexity of the controversies surrounding the dominant model of meat production and consumption, and some actants were missing. The results nevertheless suggest that a CoC approach is a useful way of engaging students with SAQs and that it offers them a framework in which to extend their inquiry and knowledge, providing a platform from which they may move toward taking action for change.

Rowles, F. (2023). Jurors’ reflections on the Smithfield piglet rescue trial. https://faunalytics.org/smithfield-trial-juror-analysis/