TY - JOUR

T1 - Preference and willingness to pay for meat substitutes based on micro-algae

AU - Weinrich, Ramona

AU - Elshiewy, Ossama

PY - 2019/11/1

Y1 - 2019/11/1

N2 - Current meat consumption and production patterns are far from sustainable and place a heavy burden on the environment. Excessive meat consumption is also considered detrimental to consumer health. Hence, more consumers are willing to opt for meat substitutes to counteract these downsides of excessive meat consumption. However, in many Western countries, market shares for meat substitutes still have to increase significantly if they are to support responsible consumption and production. Consequently, more research is needed to take a closer look at consumer preferences for meat substitutes. This study aims to fill this research gap by analyzing consumer preferences for meat substitutes based on micro-algae. First, a choice-based conjoint analysis was conducted in three Western European countries (Germany, Netherlands, France) to reveal consumer preferences and willingness to pay for meat substitutes based on micro-algae. Second, a multi-item scale was developed to measure consumer attitudes toward meat and meat substitutes. Third, these results were combined to obtain novel insights about attitudinal drivers of consumer preference and willingness to pay for meat substitutes based on micro-algae. In summary, findings from this study provide important insights for food engineers, food marketers, and policy makers when it comes to product development and increasing market shares for meat substitutes based on micro-algae.

AB - Current meat consumption and production patterns are far from sustainable and place a heavy burden on the environment. Excessive meat consumption is also considered detrimental to consumer health. Hence, more consumers are willing to opt for meat substitutes to counteract these downsides of excessive meat consumption. However, in many Western countries, market shares for meat substitutes still have to increase significantly if they are to support responsible consumption and production. Consequently, more research is needed to take a closer look at consumer preferences for meat substitutes. This study aims to fill this research gap by analyzing consumer preferences for meat substitutes based on micro-algae. First, a choice-based conjoint analysis was conducted in three Western European countries (Germany, Netherlands, France) to reveal consumer preferences and willingness to pay for meat substitutes based on micro-algae. Second, a multi-item scale was developed to measure consumer attitudes toward meat and meat substitutes. Third, these results were combined to obtain novel insights about attitudinal drivers of consumer preference and willingness to pay for meat substitutes based on micro-algae. In summary, findings from this study provide important insights for food engineers, food marketers, and policy makers when it comes to product development and increasing market shares for meat substitutes based on micro-algae.

KW - Meat substitutes

KW - Micro-algae

KW - Preference

KW - Willingness to pay

KW - Management studies

UR - http://www.scopus.com/inward/record.url?scp=85068549059&partnerID=8YFLogxK

U2 - 10.1016/j.appet.2019.104353

DO - 10.1016/j.appet.2019.104353

M3 - Journal articles

C2 - 31283943

AN - SCOPUS:85068549059

VL - 142

JO - Appetite

JF - Appetite

SN - 0195-6663

M1 - 104353

ER -