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Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat

Titelangaben

de Boer, Joop ; Schösler, Hanna ; Boersema, Jan J.:
Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat.
In: Food Quality and Preference. Bd. 28 (2013) Heft 1 . - S. 32-35.
ISSN 0950-3293
DOI: https://doi.org/10.1016/j.foodqual.2012.07.008

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Projektfinanzierung: Andere

Abstract

The recently developed Food Choice Motives (FCM) questionnaire was used in a survey among a sample from the general population in the Netherlands (n = 1083) to examine the relationship between motivational differences in food orientation and the choice of snacks made from environmentally-friendly proteins (i.e. lentils, locusts, seaweed or “hybrid" meat). The results show that there is room for a change to a diet with more environmentally friendly proteins, with the exception of insects. As hypothesized, there were important differences between consumers depending on the level and direction of involvement with food. The study identified potential “trendsetters” who appreciated authentic sources of proteins, such as lentils and seaweed, but who were less likely to choose a product that is not pure but hybrid. A hybrid meat product may be acceptable to lowly involved consumers but they will not actively search for more environmentally friendly proteins.

Weitere Angaben

Publikationsform: Artikel in einer Zeitschrift
Begutachteter Beitrag: Ja
Institutionen der Universität: Profilfelder
Profilfelder > Emerging Fields > Lebensmittel- und Gesundheitswissenschaften
Profilfelder > Emerging Fields
Titel an der UBT entstanden: Nein
Themengebiete aus DDC: 100 Philosophie und Psychologie > 150 Psychologie
Eingestellt am: 27 Mär 2015 07:47
Letzte Änderung: 26 Jan 2023 09:56
URI: https://eref.uni-bayreuth.de/id/eprint/9324