Diffusion of Vegan Food Innovations: A Dual-Market Perspective

Dedehayir, Ozgur; Riverola, Carla; Velasquez, Santiago; Smidt, Michelle

doi:10.1007/978-3-319-71062-4_16-1

Cited by 8 publications

(12 citation statements)

References 34 publications

(12 reference statements)

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“…Over the past few years, the interest in PBD has increased both in the general population and in the scientific community, until it has become one of the main dietary patterns adopted in Western countries. In fact, PBDs have undergone a notable spread thanks to the ever-increasing number of people who have adopted it [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Vegan Diet Health Benefits in Metabolic Syndrome

et al. 2021

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Plant-based diets (PBDs) are increasingly consumed by the Italian population and around the world. In particular, among PBDs, the vegan diet is a food pattern characterized by the exclusion of all animal-origin foods. What drives people to adopt this model are mainly ethical, health and environmental reasons. A vegan diet, if well-balanced and varied, can help in achieving and maintaining an optimal state of health. However, this nutritional approach, if not well-balanced, can cause deficiencies in proteins, ω-3 fatty acids, iron, vitamin D and calcium, zinc, iodine and, above all, vitamin B12. Oral food supplements especially fortified foods are recommended in these cases to restore the nutritional deficiencies. A vegan diet generally reduces the risk of developing chronic non-communicable degenerative diseases, such as metabolic syndrome (MetS) and, in addition, requires fewer natural resources for food production than an omnivorous diet. The aim of this review is to analyze the possible impact of the vegan diet on MetS onset and its treatment.

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Section: Introductionmentioning

confidence: 99%

Vegan Diet Health Benefits in Metabolic Syndrome

et al. 2021

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“…Owing to the increasing interest in vegan diets, there had been a growth in restaurants that only serve plant-based food, which in turn has sparked further curiosity. In addition, According to Dedehayir et al ( 55 ), it is necessary to make dishes that increase curiosity to appeal to more adventurous individuals in major non-vegan markets, and their curiosity induces initial purchases. A study on plant-based food motives among college students in the Midwestern United States found that Fifty-five percent had tried a plant-based alternative to meat.…”

Section: Literature Reviewmentioning

confidence: 99%

Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?

Park

2022

Front. Nutr.

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Over the past decade, there has been an increased interest in veganism in several nations across the world. In 2021, there were around 79 million vegans. While veganism is growing, it still covers only 1% of the global population. But if the diet keeps its steady growth rate, it's predicted to increase to one in 10 people within the next 10 years. However, in addition to the traditional, though poorly studied, multiple attributes ascribed to vegan restaurants, there may be other factors influencing the approach intentions of vegan restaurant customers. Within this context, this study investigated the psychological resilience associated with customer engagement (identification, enthusiasm, attention, absorption, and interaction) with the vegan movement for Korean vegan customers. The analysis was conducted using SPSS 22.0 and AMOS 22.0. The results revealed that numerous attributes ascribed to vegan restaurants positively affected customer engagement, especially identification, and strongly influenced psychological resilience as well. However, the identification customer engagement factor did not significantly affect the approach intentions of vegan restaurant customers. The study results suggested that when eliciting customer engagement to increase approach intentions toward vegan restaurants, it is necessary to emphasize customer psychological resilience, enthusiasm, attention, absorption, and interaction. This study contributes to food and consumer behavior literature on the approach intentions toward vegan restaurants.

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“…An increasing number of people are reducing their consumption of animal-based foods or abstaining completely from eating these products [1]. A complete renunciation of animal-based foods is referred to as a plant-based or vegan diet.…”

Section: Introductionmentioning

confidence: 99%

Change to a Plant-Based Diet Has No Effect on Strength Performance in Trained Persons in the First 8 Weeks—A 16-Week Controlled Pilot Study

Isenmann

Eggers²,

Havers³

et al. 2023

IJERPH

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Over the past few years, the number of people who have avoided animal products has been rising steadily. A plant-based diet is associated with a healthier lifestyle and has positive effects on various diseases. More and more healthy active people and performance-orientated athletes are giving up animal products for various reasons, such as for an improved performance or faster regeneration. However, the data in this context are limited. This study aimed to obtain initial findings on the influence of a diet change to veganism on the performance of strength-trained individuals. For this study, a total of 15 omnivorous individuals were recruited. They documented their dietary food intakes over 16 weeks. Every four weeks, the strength performance was tested via a leg press and bench press. In the first 8 weeks, the participants maintained their omnivorous diet, followed by 8 weeks of a vegan dietary phase. In total, 10 subjects participated successfully, and their data were part of the statistical analyses. There was no difference in the absolute and relative strength performance for the leg and bench press after changing to a vegan diet. For the total calorie intake and carbohydrates, only a small treatment effect, but no time effect, was observed. However, for the protein intake, a time and group effect were detected. In addition, the relative protein intake decreased significantly and was lower than the current recommendations for athletes. The results demonstrate that a change to a vegan diet has no beneficial nor negative effect on the strength performance when the total calorie intake and carbohydrate content are covered in the first 8 weeks.

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Diffusion of Vegan Food Innovations: A Dual-Market Perspective

Cited by 8 publications

References 34 publications

Vegan Diet Health Benefits in Metabolic Syndrome

Vegan Diet Health Benefits in Metabolic Syndrome

Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?

Change to a Plant-Based Diet Has No Effect on Strength Performance in Trained Persons in the First 8 Weeks—A 16-Week Controlled Pilot Study

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