Meat and meat products currently represent an important source of protein in the human
diet, and their quality varies according to intrinsic and extrinsic parameters that can …

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 investigates, for the first time, British, Spanish, and French consumers' willingness
to pay (WTP) for cultured beef burger. Using a choice experiment (CE) involving beef …

Purpose–This study aims to explore how certain consumer characteristics (dieting status,
health motives and food values) together with products carrying ambivalent health and taste …

Meat is expensive to produce, making it is essential to understand the importance
consumers pay to different meat cuts. Previous research on consumers' meat choices has …

Across four experiments, the authors find that when information pertaining to the assessment
of the healthiness of food items is provided, the less healthy the item is portrayed to be,(1) …

While innovation to improve processed meat products (PMPs) is promising, sensory
characteristics remain the key factor shaping consumers' preference and purchase …

This paper examines the importance of taste and health in food demand, as well as the
effect on consumers' experienced taste of the non-intrinsic value of healthy labels. Our …

In the past two decades, there has been an explosion of studies eliciting consumer
willingness-to-pay for food attributes; however, this work has largely refrained from drawing …

China has experienced significant economic growth in recent decades, and this has
accounted for an increase in meat consumption. Therefore, it is important to understand the …