Plant-based Protein Food Products: Perceptions from the Greek Food Industry
نویسندگان
چکیده
The food industry is under pressure to improve production and reduce its impact on the environment. Furthermore, consumers today are increasingly shifting more sustainable diets. In this context, plant-based protein sources appear as a promising solution. This study investigates perceptions of company representatives operating in Greece who produce or intend produce, products containing proteins. Based 360 responses, quantitative analysis a) identifies main drivers barriers for consumer acceptance these products, b) ascertains most popular choice (word phrase) their labels, c) explores variations key marketing factors such organoleptic characteristics, price, promotion plant protein-based versus those with animal sources. According findings, “human health” prevailing incentive shift consumption products. Additionally, “reluctance” predominant barrier change eating habits. Regarding use words phrases word “plant-protein” phrase “high vegetable protein” were found be popular. there an agreement that both characteristics promotional strategies animal-based should similar. Interestingly, majority respondents noted price will higher compared provides meaningful insights into beverage companies either have protein.
 Keywords: alternative proteins, substitutes, industry, business
منابع مشابه
Consumer Perceptions toward Genetically Modified Food Products: A Qualitative Study in Tehran
Background and Objectives: Currently, increases in population of the world increase supply and food demands. Production of transgenic plants is one of the relative achievements. The aim of this study was to describe the consumer perceptions towards transgenic products. Materials & Methods: The study was carried out by sampling with the maximum diversity and participants enrolled until data sa...
متن کاملFactors Related to the Ethical Selection of Food Products
Background: The study aims to study the issue of the people choices and examine the relationship between ethical marketing with consumer buying behavior. The purpose of this study was to factors related to the ethical choices of food products. Method: This research is a descriptive - survey research and in terms of its purpose is an applied research. The statistical population of this study was...
متن کاملProcessing , Products , and Food Safety : Processing , Products and Food Safety
The humerus is often used to assess skeletal health in laying hens. It usually contains an airsac in the central cavity, but studies have demonstrated that the humeri of some hens do contain medullary bone. This study used radiographs to compare the incidence of increased radiodensity in the central cavity of humeri between lines of highproducing non-commercial laying hens. Hens of six lines (n...
متن کاملFood Ontology: Ontology for Describing Food Products
In the paper we introduce intermediate results of building domain ontology for describing food and food products. The ontology we’re building extends the most powerful ontology for product and service domains GoodRelations which is used by big companies such as Google, Yahoo, Best Buy and others. We give an overview of the relevant conceptual entities and relationships in the domain.
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: KnE Social Sciences
سال: 2023
ISSN: ['2518-668X']
DOI: https://doi.org/10.18502/kss.v8i1.12640