| Title |
Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger |
| ID_Doc |
67484 |
| Authors |
Sogari, G; Li, J; Wang, Q; Lefebvre, M; Huang, SH; Mora, C; Gomez, MI |
| Title |
Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger |
| Year |
2022 |
| Published |
|
| DOI |
10.1016/j.meatsci.2022.108745 |
| Abstract |
Reduction of meat intake and increase in vegetable consumption have attracted considerable attention from researchers and food businesses. We conducted a field experiment in a university canteen with the aim of investigating the main behavioral factors determining the consumption of a blended meat-mushroom burger. 296 students who consumed the blended burger completed a structured survey including hedonic and attitudinal questions. We then contacted the same sample after 1 month to measure their reported behavior. Our results show that providing information highlighting the sustainability attributes of mushrooms has the most significant and positive impact on acceptability in comparison to information related to nutrition and indulgence. In addition, the participants' beliefs about the health and sustainable benefits of mushrooms positively impact their attitude toward the blended burger. This then significantly influences their behavioral intention to purchase the product, which proves to be a good predictor of the consumption behavior. Our findings suggest marketing opportunities arising from blending plant-based ingredients with meat products. |
| Author Keywords |
Alternative meat; Behavioral intention; Sensory; Hybrid meat; Marketing; Sustainability |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED); Social Science Citation Index (SSCI) |
| EID |
WOS:000793126600008 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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