Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany-Reference-Cited by-同舟云学术

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Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany

Published:2024-12 Issue: Volume:10 Page:100411
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Kühl Sarah^ORCID,Schäfer Alina,Kircher Christian,Mehlhose Clara

Publisher

Elsevier BV

Reference76 articles.

1. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Crit. Rev. Food Sci. Nutr.,2021

2. Towards de-dairyfication of the diet?—consumers downshifting milk, yet justifying their dairy pleasures;Autio;Front. Sustain.,2023

3. Consumer acceptance of precision fermentation technology: a cross-cultural study;Banovic;Innov. Food Sci Emerg. Technol.,2023

4. First impressions and food technology neophobia: examining the role of visual information for consumer evaluations of cultivated meat;Baum;Food Qual. Prefer.,2023

5. Turning your weakness into my strength: how counter-messaging on conventional meat influences acceptance of cultured meat;Baum;Food Qual. Prefer.,2022

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