If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Slade, Peter [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2018transfer abstract |
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| Schlagwörter: |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST - Chen, Jiahui ELSEVIER, 2022, determinants and consequences of eating and drinking, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:125 ; year:2018 ; day:1 ; month:06 ; pages:428-437 ; extent:10 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.appet.2018.02.030 |
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ELV042499429 |
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10.1016/j.appet.2018.02.030 doi GBV00000000000502.pica (DE-627)ELV042499429 (ELSEVIER)S0195-6663(17)31753-1 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Slade, Peter verfasserin aut If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers 2018transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Plant protein Elsevier Meat substitutes Elsevier Cultured meat Elsevier Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:428-437 extent:10 https://doi.org/10.1016/j.appet.2018.02.030 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 428-437 10 |
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10.1016/j.appet.2018.02.030 doi GBV00000000000502.pica (DE-627)ELV042499429 (ELSEVIER)S0195-6663(17)31753-1 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Slade, Peter verfasserin aut If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers 2018transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Plant protein Elsevier Meat substitutes Elsevier Cultured meat Elsevier Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:428-437 extent:10 https://doi.org/10.1016/j.appet.2018.02.030 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 428-437 10 |
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10.1016/j.appet.2018.02.030 doi GBV00000000000502.pica (DE-627)ELV042499429 (ELSEVIER)S0195-6663(17)31753-1 DE-627 ger DE-627 rakwb eng 660 VZ 38.51 bkl 57.36 bkl Slade, Peter verfasserin aut If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers 2018transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Plant protein Elsevier Meat substitutes Elsevier Cultured meat Elsevier Enthalten in Elsevier Chen, Jiahui ELSEVIER Analysis of fracture interference – Coupling of flow and geomechanical computations with discrete fracture modeling using MRST 2022 determinants and consequences of eating and drinking Amsterdam [u.a.] (DE-627)ELV008716951 volume:125 year:2018 day:1 month:06 pages:428-437 extent:10 https://doi.org/10.1016/j.appet.2018.02.030 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 38.51 Geologie fossiler Brennstoffe VZ 57.36 Erdölgewinnung Erdgasgewinnung VZ AR 125 2018 1 0601 428-437 10 |
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if you build it, will they eat it? consumer preferences for plant-based and cultured meat burgers |
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If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers |
| abstract |
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. |
| abstractGer |
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. |
| abstract_unstemmed |
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. |
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If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers |
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https://doi.org/10.1016/j.appet.2018.02.030 |
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