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Wolfswinkel S, Raghoebar S, Dagevos H, de Vet E, Poelman MP. How perceptions of meat consumption norms differ across contexts and meat consumer groups. Appetite 2024; 195:107227. [PMID: 38272187 DOI: 10.1016/j.appet.2024.107227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Social norm perceptions are implicit standards describing what is typically done or seen as acceptable and have shown to be important both in sustaining meat consumption as well as facilitating meat reduction. Norm perceptions depend on individual differences and the contexts (e.g., supermarket, restaurant). Yet, evidence how norm perceptions differ within and across individuals is scarce. The primary aim of this study was to investigate how descriptive, injunctive, and personal norms perceptions favouring meat consumption differ across contexts and meat consumer groups. The second aim was to investigate how generic dynamic norm perceptions vary across meat consumer groups. British meat eaters (n = 1205, 25-65 years) participated in an online cross-sectional survey. Weekly meat, fish and meat substitute consumption was measured with the adapted Oxford Meat Frequency Questionnaire. All but dynamic norm perceptions were measured for the supermarket, restaurant and worksite cafeteria context. Dynamic norms were measured without a specified context. A two-step cluster analysis was conducted to identify meat consumer groups. Descriptive norm perceptions favouring meat consumption were strongest in supermarket and restaurant contexts, compared to the worksite cafeteria. Injunctive and personal norms favouring meat consumption were both perceived strongest in the supermarket, followed by the restaurant, and least in the worksite cafeteria context. Four meat consumer groups were identified and those with higher meat intake (i.e., Meat lovers and Exceeders) perceived norms favouring meat consumption stronger and norms favouring meat avoidance weaker than the groups with lower meat intake (i.e., Flexitarians and Moderates). While norm perceptions differed between meat consumer groups, the pattern of contextual differences is similar for these meat consumer groups. Our findings underscore the importance of considering contexts and meat consumer groups in efforts to reduce meat consumption.
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Affiliation(s)
- Sofia Wolfswinkel
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands.
| | - Sanne Raghoebar
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands; Education & Learning Sciences Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands.
| | - Hans Dagevos
- Wageningen Economic Research, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB, Wageningen, the Netherlands.
| | - Emely de Vet
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands; University College Tilburg, Tilburg School of Humanities and Digital Sciences, Tilburg University, Warandelaan 2, 5037AB, Tilburg, the Netherlands.
| | - Maartje P Poelman
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands.
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Arora S, Kataria P, Nautiyal M, Tuteja I, Sharma V, Ahmad F, Haque S, Shahwan M, Capanoglu E, Vashishth R, Gupta AK. Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat. ACS OMEGA 2023; 8:23305-23319. [PMID: 37426217 PMCID: PMC10323939 DOI: 10.1021/acsomega.3c01373] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 05/31/2023] [Indexed: 07/11/2023]
Abstract
Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.
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Affiliation(s)
- Shubhangi Arora
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Priyanka Kataria
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Mansi Nautiyal
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Ishika Tuteja
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Vaishnavi Sharma
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jazan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut, Lebanon
| | - Moyad Shahwan
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Rahul Vashishth
- Department
of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India
| | - Arun Kumar Gupta
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
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Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients 2023; 15:nu15020452. [PMID: 36678323 PMCID: PMC9861156 DOI: 10.3390/nu15020452] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets.
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Verain MCD, Dagevos H. Comparing meat abstainers with avid meat eaters and committed meat reducers. Front Nutr 2022; 9:1016858. [PMID: 36438730 PMCID: PMC9686341 DOI: 10.3389/fnut.2022.1016858] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 10/26/2022] [Indexed: 07/30/2023] Open
Abstract
Shifting our eating patterns toward less animal-based and more plant-based diets is urgently needed to counter climate change, address public health issues, and protect animal welfare. Although most consumers agree that these are important topics, many consumers are not particularly willing to decrease the meat intensity of their diets. In supporting consumers to shift their diets, it is important to understand consumers' attitudes, motivations, and preferences related to meat consumption and to take differences across consumers on these aspects into account. This study aims to in-depth research meat abstainers (vegetarians and vegans), and to explore how and to what extent they differ from avid meat eaters and committed meat reducers in terms of their (1) socio-demographic characteristics, (2) attitudes and norms, (3) food choice motives, and (4) food preferences and behavior. A survey has been conducted among a representative sample of Dutch adults. Comparisons show that meat abstainers (N = 198) differ from committed meat reducers (N = 171) and avid meat eaters (N = 344) on the four included categories of variables. In terms of demographics, we largely confirm the stereotype of vegans and vegetarians being highly educated females. In attitudes and norms, large differences exist with meat abstainers being least pro-meat and avid meat eaters being most pro-meat. Food choice motives confirm this, with meat abstainers valuing animal welfare and a good feeling higher than committed meat reducers and avid meat eaters. Finally, differences across the groups are most pronounced in terms of their food preferences and consumption, with a much higher appreciation of plant-based protein sources among meat abstainers, a high appreciation of non-meat animal-based proteins across committed meat reducers and a high appreciation of meat products among avid meat eaters. This shows that although differences across the groups are gradual and expected, in terms of reduction motivations and preferences of protein sources the three groups (frequent meat consumption-meat reduction-meat avoidance) are very distinct, which makes it unlikely to expect big shifts from one group to another in the short term.
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