Despite rising interest in and sales of innovative non-animal-based protein sources, there
remains a lack of information about consumer demand for these new foods and their …

This article reports results from four studies determining the US market potential for plant‐
based meat alternatives in different contexts and settings. The first study shows that a pair …

This article uses two complementary analyses to document consumption of beef and plant‐
based proteins along with perceptions held by US consumers. Beef is chosen three times …

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 …

Alternative proteins are receiving increased global attention. This burgeoning interest in
plants (especially plant-based meat alternatives), insects, algae, and cultured meat has …

The availability of new plant-based burgers, designed to address the environmental, health,
and ethical issues associated with animal husbandry, represents a significant transition …

Understanding consumer perceptions of meat alternatives is key to facilitating a shift toward
more sustainable food consumption. Importantly, these perceptions may vary according to …

Consumer demand for forage‐or grass‐finished beef is rapidly emerging in the US. This
research uses data elicited from consumer surveys and experimental auctions to provide …

Concerns over the impact of global meat production and consumption patterns are leading
to increasing interest in alternative sources of protein. This study provides new insight into …

In a hypothetical choice experiment consumers were given the option of purchasing burgers
that were made from beef, plant-based protein, or cultured meat. Willingness to purchase …