This study assessed the effect of providing information on the consumers' sensory
evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40 …

The livestock sector has environmental, health, and animal welfare impacts. This UK-based,
quantitative study aimed to elucidate consumers' valuation of alternatives to conventional …

The food sector has witnessed a surge in the production of plant-based meat alternatives
that aim to mimic various attributes of traditional animal products. However, overall sensory …

Cultured meat, in particular beef, is an emerging food technology potentially challenged by
issues of consumer acceptance. To understand drivers of consumer acceptance as well as …

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more
sustainable protein sources, have been proposed to provide a means for more sustainable …

We conducted a combined sensory and discrete choice experiment study with a 100% beef
burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like …

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 …

There is a growing interest in flexitarian diets, which has resulted in the commercialisation of
new hybrid meat products, containing both meat and plant-based ingredients. Consumer …

Growing demand for sustainable food has led to the development of meat analogs to satisfy
flexitarians and conscious meat-eaters. Successful combinations of functional ingredients …

Consumer acceptance of cultured meat is expected to depend on a wide diversity of
determinants ranging from technology-related perceptions to product-specific expectations …