February 2023

Empirical Research in Farmed Animal Advocacy 

February 2023

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

Previous versions: Previous lists

Please send any suggestions for this list to alina.salmen@animalcharityevaluators.org

Animal-free foods

E Konstantina, P., Chrysa, A., Konstantinos, R., & Dimitrios, F. (2023). Plant-based Protein Food Products: Perceptions from the Greek Food Industry. KnE Social Sciences. https://doi.org/10.18502/kss.v8i1.12640 

Özbek, F. Ş. (2023). A study on enhancement of red meat production and consumption estimation methods in Türkiye. Acta Alimentaria. https://doi.org/10.1556/066.2022.00132 

Rathnakumar, K., Balakrishnan, G., Ramesh, B., Sujayasree, O. J., Pasupuleti, S. K., & Pandiselvam, R. (2023). Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12747 

Swann, C., & Kelly, M. (2023). Disruption in the meat industry: new technologies in nonmeat substitutes. Business Economics (Cleveland, Ohio), 58(1), 42–60. https://doi.org/10.1057/s11369-023-00302-w 

Zhong, C., Feng, Y., & Xu, Y. (2023). Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook. Foods, 12(3). https://doi.org/10.3390/foods12030614 

Animal welfare 

Browning, H. (2023). Improving welfare assessment in aquaculture. Frontiers in Veterinary Science, 10. https://doi.org/10.3389/fvets.2023.1060720 

Attitudes towards veg*anism

Bringing Back Former Vegans And Vegetarians: An Obstacle Analysis - Faunalytics. (n.d.). Retrieved 14.03.2023, from https://faunalytics.org/veg-obstacle-analysis/ 

Giezenaar, C., Godfrey, A. J. R., Ogilvie, O. J., Coetzee, P., Weerawarna N.R.P., M., Foster, M., & Hort, J. (2023). Perceptions of cultivated meat in millennial and generation X consumers resident in aotearoa new zealand. Sustainability, 15(5), 4009. https://doi.org/10.3390/su15054009 

Jans, L., Koudenburg, N., & Grosse, L. (2023). Cooking a pro-veg*n social identity: the influence of vegan cooking workshops on children’s pro-veg*n social identities, attitudes, and dietary intentions. Environmental Education Research, 1–16. https://doi.org/10.1080/13504622.2023.2182750 

Jiang, M., & Farag, K. W. (2023). Is China ready for change? Consumer behaviour towards buying plant-based meat alternatives: applying the COM-B model. British Food Journal. https://doi.org/10.1108/BFJ-07-2022-0596 

Leung, A. K.-Y., Chong, M., Fernandez, T. M., & Ng, S. T. (2023). Higher well-being individuals are more receptive to cultivated meat: An investigation of their reasoning for consuming cultivated meat. Appetite, 184, 106496. https://doi.org/10.1016/j.appet.2023.106496 

Roque, L., Campos, L., Guedes, D., Godinho, C., Truninger, M., & Graça, J. (2023). Insights into parents’ and teachers’ support for policies promoting increased plant-based eating in schools. Appetite, 106511. https://doi.org/10.1016/j.appet.2023.106511 

Stanley, S. K., Day, C., & Brown, P. M. (2023). Masculinity Matters for Meat Consumption: An Examination of Self-Rated Gender Typicality, Meat Consumption, and Veg*nism in Australian Men and Women. Sex Roles. https://doi.org/10.1007/s11199-023-01346-0 

Diet and diet change

Bates, Z.-L., Mesler, R. M., Chernishenko, J., & MacInnis, C. (2023). Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores. Food Quality and Preference, 107, 104830. https://doi.org/10.1016/j.foodqual.2023.104830 

Halkier, B., & Lund, T. B. (2023). Exploring everyday life dynamics in meat reduction - A cluster analysis of flexitarians in Denmark. Appetite, 106487. https://doi.org/10.1016/j.appet.2023.106487 

Jalil, A. J., Tasoff, J., & Bustamante, A. V. (2023). Low-cost climate-change informational intervention reduces meat consumption among students for 3 years. Nature Food. https://doi.org/10.1038/s43016-023-00712-1 

Kadel, P., Herwig, I. E., & Mata, J. (2023). Deliberate ignorance-a barrier for information interventions targeting reduced meat consumption? Psychology & Health, 1–18. https://doi.org/10.1080/08870446.2023.2182895 

Kouarfaté, B. B., & Durif, F. N. (2023). A systematic review of determinants of cultured meat adoption: impacts and guiding insights. British Food Journal. https://doi.org/10.1108/BFJ-06-2022-0513 

Lange, F., Cnudde, M., & Maesen, H. (2023). Using prosocial incentives to promote vegetarian food choices: A field experiment. Food Quality and Preference, 106, 104812. https://doi.org/10.1016/j.foodqual.2023.104812 

Venema, T. A. G., & Jensen, N. H. (2023). We meat again: a field study on the moderating role of location-specific consumer preferences in nudging vegetarian options. Psychology & Health, 1–15. https://doi.org/10.1080/08870446.2023.2182896 


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

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Meat AND behavior

Meat AND behaviour

Meat AND consumer behavior

Meat AND consumer behaviour

Meat AND attitudes

Meat AND preferences

Meat AND consumption

Meat AND reduction

Cultured meat

Cultivated meat

Clean meat

In vitro meat

Plant based meat

Plant based diet



Animal advocacy 

Animal welfare


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