What factors influence consumer attitudes towards alternative proteins? | Quels sont les facteurs qui influencent l'attitude des consommateurs à l'égard des protéines alternatives ?
2024
Akinmeye, Florence | Chriki, Sghaier | Liu, Changqi | Zhao, Jing | Ghnimi, Sami | ISARA | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | San Diego State University (SDSU) | Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP) ; Université Claude Bernard Lyon 1 (UCBL) ; Université de Lyon-Université de Lyon-École Supérieure de Chimie Physique Électronique de Lyon (CPE)-Centre National de la Recherche Scientifique (CNRS)
International audience
Показать больше [+] Меньше [-]Английский. Achieving the sustainability of protein is central to creating a sustainable food system. Current meat consumption patterns require a paradigm shift, as the status quo is unsustainable. However, at present, consumer participation in this shift is limited necessitating a change in consumer behaviour. This review seeks to understand consumer willingness to consume alternative proteins (cultured meat, edible insects, plant and fermentation-based proteins) and the factors influencing their decisions, considering variations across protein categories and cultural backgrounds. Understanding these factors is vital for designing interventions that effectively enhance acceptance levels. Consumer behaviour is complex, influenced by a spectrum of personal and societal factors, which must be interpreted within the specific context of the target society or demographic segment.
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Эту запись предоставил Institut national de la recherche agronomique
