Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Jaeger, Sara R.; Giacalone, Davide

doi:10.1016/j.foodres.2021.110363

Cited by 53 publications

(36 citation statements)

References 68 publications

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“…In addition to those who only eat plant-based foods, consumers with dietary restrictions also prefer these beverages [ 14 , 15 ]. Consumers with dietary restrictions due to allergies, intolerance, and hypercholesterolemia buy plant-based milk alternatives [ 16 , 17 , 18 , 19 ], while others are motivated by human health, animal welfare, and climate concerns [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

Rombach

Dean

Bitsch

2023

Foods

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Milk is an important dairy product in U.S. food retail. Lifestyle changes toward climate-conscious consumption, animal welfare, and food safety concerns have increased the popularity of plant-based milk alternatives. This study is focused on such beverages and provides insights and best practice recommendations for marketing managers in the U.S. food retail sector. An online survey was distributed to explore factors explaining the intentions of U.S. consumers to purchase and pay a premium for plant-based milk alternatives. Food curiosity and food price inflation were identified as relevant for both willingness to buy and willingness to pay a price premium. In addition, animal welfare concerns and the green and clean product image of plant-based alternatives were relevant to the willingness to pay a premium for plant-based milk.

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Section: Introductionmentioning

confidence: 99%

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

Rombach

Dean

Bitsch

2023

Foods

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“…However, Santoso and Schrepp noted that product type probably had greater effect on the user experience than culture. Similarly, Jaeger and Giacalone [38] found different results for users and non-users of plant-based products in their positive and negative associations, with users showing more positive associations and non-users showing more negative associations, but these results depended on the product category. These results point to the need to consider user-nonuser differences for each product category.…”

Section: Effects Of Product Usagementioning

confidence: 95%

The Use of Demographics and Psychographics to Study Product Effects with Nutrient Supplements: Exploratory Multi-Country Data

Meiselman¹,

Kuesten

Bi³

2021

Foods

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Demographics and psychographics are used to study the influence of different consumers on product effects in food development and testing. Demographics have a longer history and are routinely used in most research; psychographics are more recent, raising the question of whether they add to research on food products. The research presented here represents extensive exploratory data that demonstrate that both demographic measures and psychographic measures add to our understanding of consumer’s liking ratings for nutrient supplements. The results are discussed in the context of broader research on a range of food products. In addition, the research reported here was conducted in four different countries, demonstrating many country effects. Finally, tests were conducted with users of the products, lapsed users of the product, and users of other nutrient supplements (non-users), and this led to many differences in product testing. These results further suggest that age and gender are not the only demographic variables to be studied, along with psychographic variables. The psychographic variables should be selected for a particular product category under investigation, as effects of specific psychographic measures vary for product categories. Specific variables do not fit all products for both demographics and psychographics.

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“…Overcoming the barriers for non‐users to adopt plant‐based dairy products is likely to be challenging, as resistance can come from a range of sources and is not necessarily based on the actual sensory properties of the product. Emotional, conceptual, situational, attitudinal and behavioural aspects can also play a role, as can neophobia (Jaeger and Giacalone, 2021 ). It will be important to understand all the factors that need to be overcome to encourage adoption of plant‐based products into the mainstream, but having a product with desirable sensory qualities is undeniably an important first step.…”

Section: Conclusion and Future Focusmentioning

confidence: 99%

“…Fermentation of dairy milk by lactic acid bacteria is well documented, but how the molecular processes involved in fermentation occur in plant‐based milks has received little attention (Hayes et al ., 2007 ; Mende et al ., 2016 ; Ji et al ., 2021 ). The increasing interest in plant‐based alternatives to products such as cheeses and yoghurts is hindered by difficulties in creating products with acceptable textures and flavours (Jaeger and Giacalone, 2021 ). Understanding how fermentation occurs in plant‐based dairy substitutes and how fermentation influences flavour and texture is key to developing products that are desirable to consumers wishing to switch to plant‐based alternatives.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Harper

Dobson

Morris

et al. 2022

Microbial Biotechnology

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Summary Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.

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Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Cited by 53 publications

References 68 publications

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

The Use of Demographics and Psychographics to Study Product Effects with Nutrient Supplements: Exploratory Multi-Country Data

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

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