Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Visualitza/Obre
Autor/a
Anusha Siddiqui, Shahida
Bahmid, Nur Alim
Mahmud, Chayan M. M.
Lamri, Melisa
Gagaoua, Mohammed
Data de publicació
2022-02-11ISSN
1040-8398
Resum
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers’ acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers’ motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers’ acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
Anglès
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
27
Publicat per
Taylor and Francis
Publicat a
Critical Reviews in Food Science and Nutrition
Citació
Anusha Siddiqui, Shahida, Nur Alim Bahmid, M. M. Chayan Mahmud, Fatma Boukid, Melisa Lamri, and Mohammed Gagaoua. 2022. "Consumer Acceptability Of Plant-, Seaweed-, And Insect-Based Foods As Alternatives To Meat: A Critical Compilation Of A Decade Of Research". Critical Reviews In Food Science And Nutrition. doi:10.1080/10408398.2022.2036096.
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2535]
Els següents fitxers sobre la llicència estan associats a aquest element:
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by-nc-nd/4.0/