Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Ver/Abrir
Autor/a
Anusha Siddiqui, Shahida
Bahmid, Nur Alim
Mahmud, Chayan M. M.
Lamri, Melisa
Gagaoua, Mohammed
Fecha de publicación
2022-02-11ISSN
1040-8398
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
27
Publicado por
Taylor and Francis
Publicado en
Critical Reviews in Food Science and Nutrition
Citación
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.
Program
Funcionalitat i Seguretat Alimentària
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