European consumers' valuation for hybrid meat: Does information matter?-Reference-Cited by-同舟云学术

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European consumers' valuation for hybrid meat: Does information matter?

Published:2022-05-09 Issue:1 Volume:45 Page:44-62
ISSN:2040-5790
Container-title:Applied Economic Perspectives and Policy
language:en
Short-container-title:Applied Eco Perspectives Pol

Author:

Asioli Daniele¹,Banovic Marija²,Barone Ada Maria²,Grasso Simona³,Nayga Rodolfo M.⁴

Affiliation:

1. Department of Agri‐Food Economics and Marketing University of Reading Reading UK

2. MAPP Centre, Department of Management Aarhus University Aarhus Denmark

3. Institute of Food, Nutrition and Health (IFNH) University of Reading Reading UK

4. Department of Agricultural Economics Texas A&M University College Station Texas USA

Funder

EIT Food

Publisher

Wiley

Subject

Economics and Econometrics,Development

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aepp.13283

Reference65 articles.

1. Should we stop meating like this? Reducing meat consumption through substitution

2. Are consumers willing to pay for in‐vitro meat? An investigation of naming effects

3. Quick and easy? Respondent evaluations of the Becker–DeGroot–Marschak and multiple price list valuation mechanisms

4. A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

5. Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

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1. Attention to carbon footprints in food choices and the crowding out effect of attention‐leading nudges;Business Strategy and the Environment;2024-08-19

2. Opportunities and challenges of hybrid meat products: a viewpoint article;International Journal of Food Science & Technology;2024-08-12

3. The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition;International Journal of Food Science & Technology;2024-08-12

4. Consumers’ preferences for the attributes of plant-based meat in China: A best-worst scaling approach;Future Foods;2024-06

5. Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers;Journal of Food Science;2024-05

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