Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

Food, nutrition, physical activity, and the prevention of cancer: a global perspective

Marmot, M. G., Atinmo, T., Byers, T., Chen, J., Hirohata, T., Jackson, A., James, W., Kolonel, L. N., Kumanyika, S., Leitzmann, C., et al. (2008) · Choice Reviews Online · doi:10.5860/choice.45-5024 · Cited by 5,365 · see citing works

Epidemiology in Medicine.

(1988) · Annals of Internal Medicine · doi:10.7326/0003-4819-108-2-316_4 · Cited by 1,938 · see citing works

Assessing Response Rates and Nonresponse Bias in Web and Paper Surveys

Sax, L. J., Gilmartin, S. K., & Bryant, A. N. (2003) · Research in Higher Education · doi:10.1023/a:1024232915870 · Cited by 1,294 · see citing works

The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products

Raghunathan, R., Naylor, R. W., & Hoyer, W. D. (2006) · Journal of Marketing · doi:10.1509/jmkg.70.4.170 · Cited by 1,289 · see citing works

Food, livestock production, energy, climate change, and health

McMichael, A. J., Powles, J. W., Butler, C. D., & Uauy, R. (2007) · The Lancet · doi:10.1016/s0140-6736(07)61256-2 · Cited by 1,226 · see citing works

Overview of the Health Benefits of Fruit and Vegetable Consumption for the Dietetics Professional

Duyn, M. A. V., & Pivonka, E. (2000) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(00)00420-x · Cited by 814 · see citing works

The Sustainable Development Goals Report 2016

United Nations Department of Economic and Social Affairs (2016) · The Sustainable development goals report · doi:10.18356/3405d09f-en · Cited by 779 · see citing works

Type of vegetarian diet, body weight, and prevalence of type 2 diabetes

Tonstad, S., Butler, T., Yan, R., & Fraser, G. E. (2009) · Diabetes Care · doi:10.2337/dc08-1886 · Cited by 641 · see citing works

Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

Friel, S., Dangour, A. D., Garnett, T., Lock, K., Chalabi, Z., Roberts, I., Butler, A. J., Butler, C. D., Waage, J. K., McMichael, A. J., et al. (2009) · The Lancet · doi:10.1016/s0140-6736(09)61753-0 · Cited by 498 · see citing works

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

Stoll‐Kleemann, S., & Schmidt, U. J. (2016) · Regional Environmental Change · doi:10.1007/s10113-016-1057-5 · Cited by 488 · see citing works

Fruit and vegetable consumption and all-cause, cancer and CVD mortality: analysis of Health Survey for England data

Oyebode, O., Gordon-Dseagu, V., Walker, A., & Mindell, J. S. (2014) · Journal of Epidemiology and Community Health · doi:10.1136/jech-2013-203500 · Cited by 437 · see citing works

Plant Protein and Animal Proteins: Do They Differentially Affect Cardiovascular Disease Risk?

Richter, C. K., Skulas-Ray, A. C., Champagne, C. M., & Kris-Etherton, P. M. (2015) · Advances in Nutrition · doi:10.3945/an.115.009654 · Cited by 279 · see citing works

Increasing vegetable intakes: rationale and systematic review of published interventions

Appleton, K. M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Armando Perez-Cueto, F. J., Bevan, A., & Hartwell, H. (2016) · European Journal of Nutrition · doi:10.1007/s00394-015-1130-8 · Cited by 275 · see citing works

Public views of the benefits and barriers to the consumption of a plant-based diet

Lea, E. J., Crawford, D. A., & Worsley, A. F. (2006) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1602387 · Cited by 266 · see citing works

Perceived barriers in trying to eat healthier – results of a pan-EU consumer attitudinal survey

Kearney, J. M., & McElhone, S. (1999) · British Journal Of Nutrition · doi:10.1017/s0007114599000987 · Cited by 239 · see citing works

Consumers’ perceived barriers to following a plant-based diet

Pohjolainen, P., Vinnari, M., & Jokinen, P. (2015) · British Food Journal · doi:10.1108/bfj-09-2013-0252 · Cited by 214 · see citing works

Assessing Greenhouse Gas Emissions and Health Co-Benefits: A Structured Review of Lifestyle-Related Climate Change Mitigation Strategies

Quam, V., Rocklöv, J., Quam, M. B., & Lucas, R. A. I. (2017) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph14050468 · Cited by 89 · see citing works

A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People

Zhou, X., Pérez-Cueto, F. J. A., dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K. M., Bjørner, T., Bredie, W. L. P., & Hartwell, H. (2018) · Nutrients · doi:10.3390/nu10020128 · Cited by 80 · see citing works

Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents

Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K. M., Giboreau, A., Pérez-Cueto, F. J. A., Hartwell, H. J., & Monteleone, E. (2016) · Appetite · doi:10.1016/j.appet.2016.08.110 · Cited by 62 · see citing works

Assessment of evaluations made to healthy eating policies in Europe: a review within the EATWELL Project

Pérez-Cueto, F. J. A., Aschemann‐Witzel, J., Shankar, B., Brambila‐Macias, J., Bech‐Larsen, T., Mazzocchi, M., Capacci, S., Saba, A., Turrini, A., Niedźwiedzka, B., et al. (2011) · Public Health Nutrition · doi:10.1017/s1368980011003107 · Cited by 59 · see citing works

Combined Ayurveda and Yoga Practices for Newly Diagnosed Type 2 Diabetes Mellitus: A Controlled Trial

Datey, P., Hankey, A., & Nagendra, H. R. (2017) · Complementary Medicine Research · doi:10.1159/000464441 · Cited by 17 · see citing works

Danish adolescents like their vegetables fresh rather than frozen or canned

Pérez-Cueto, F. J. A., dos Santos, Q., Nielsen, B., Dinnella, C., Monteleone, E., Giboreau, A., Saulais, L., Depezay, L., Hartwell, H., & Appleton, K. M. (2017) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2017.05.003 · Cited by 12 · see citing works

Evidensgrundlaget for Danske Råd om Kost og Fysisk Aktivitet

Tetens, I., Andersen, L. B., Astrup, A. V., Gondolf, U. H., Hermansen, K., Jakobsen, M. U., Knudsen, V. K., Mejborn, H., Schwarz, P., Tjønneland, A. M., et al. (2013) · Research at the University of Copenhagen (University of Copenhagen) · Cited by 6 · see citing works

Plant-based eating from the consumer perspective

Pérez-Cueto, A. (2018) · Research at the University of Copenhagen (University of Copenhagen) · Cited by 1 · see citing works

Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

Aschemann‐Witzel, J., Gantriis, R. F., Fraga, P., & Pérez-Cueto, F. J. A. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1793730 · Cited by 695 · see citing works

Foods for Plant-Based Diets: Challenges and Innovations

Alcorta, A., Porta, A. D., Tárrega, A., Álvarez, M. D., & Vaquero, M. P. (2021) · Foods · doi:10.3390/foods10020293 · Cited by 668 · see citing works

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020) · Foods · doi:10.3390/foods9091334 · Cited by 398 · see citing works

Environmentally Sustainable Food Consumption: A Review and Research Agenda From a Goal-Directed Perspective

Vermeir, I., Weijters, B., Houwer, J. D., Geuens, M., Slabbinck, H., Spruyt, A., Kerckhove, A. V., Lippevelde, W. V., Steur, H. D., & Verbeke, W. (2020) · Frontiers in Psychology · doi:10.3389/fpsyg.2020.01603 · Cited by 387 · see citing works

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

Giacalone, D., Clausen, M. P., & Jaeger, S. R. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100919 · Cited by 260 · see citing works

Finding flexitarians: Current studies on meat eaters and meat reducers

Dagevos, H. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.06.021 · Cited by 244 · see citing works

How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food

Aschemann-Witzel, J., & Peschel, A. O. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.04.012 · Cited by 140 · see citing works

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Boukid, F., Rosell, C. M., Rosene, S., Bover‐Cid, S., & Castellari, M. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1901649 · Cited by 136 · see citing works

Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

Grasso, S., Rondoni, A., Bari, R., Smith, R., & Mansilla, N. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104417 · Cited by 129 · see citing works

Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives

Wang, O., & Scrimgeour, F. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104294 · Cited by 125 · see citing works

Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods

Motoki, K., Park, J., Spence, C. J., & Velasco, C. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104368 · Cited by 121 · see citing works

Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts

Messina, M. J., Sievenpiper, J. L., Williamson, P., Kiel, J., & Erdman, J. W. (2022) · Advances in Nutrition · doi:10.1093/advances/nmac026 · Cited by 113 · see citing works

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Pérez-Cueto, F. J. A., Rini, L., Faber, I., Rasmussen, M. A., Bechtold, K.-B., Schouteten, J. J., & Steur, H. D. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100587 · Cited by 106 · see citing works

A cross-sectional survey of the readiness of consumers to adopt an environmentally sustainable diet

Culliford, A., & Bradbury, J. (2020) · Nutrition Journal · doi:10.1186/s12937-020-00644-7 · Cited by 108 · see citing works

Legumes: A Vehicle for Transition to Sustainability

Yanni, A. E., Iakovidi, S., Vasilikopoulou, E., & Karathanos, V. Τ. (2023) · Nutrients · doi:10.3390/nu16010098 · Cited by 111 · see citing works

Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review

Gil, M., Rudy, M., Duma‐Kocan, P., Stanisławczyk, R., Krajewska, A. M., Dziki, D., & Hassoon, W. H. (2024) · Sustainability · doi:10.3390/su16177701 · Cited by 110 · see citing works

Attitudes and knowledge towards plant-based diets of young adults across four European countries. Exploratory survey

Faber, I., Castellanos-Feijoó, N. A., de Sompel, L. V., Davydova, A., & Pérez-Cueto, F. J. A. (2019) · Appetite · doi:10.1016/j.appet.2019.104498 · Cited by 94 · see citing works

The vegan trend and the microfoundations of institutional change: A commentary on food producers’ sustainable innovation journeys in Europe

Saari, U. A., Herstatt, C., Tiwari, R., Dedehayir, O., & Mäkinen, S. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.10.003 · Cited by 91 · see citing works

Positive emotions explain increased intention to consume five types of alternative proteins

Onwezen, M. C., Verain, M. C. D., & Dagevos, H. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104446 · Cited by 89 · see citing works

Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

Jaeger, S. R., de Matos, A. D., Oduro, A. F., & Hort, J. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114093 · Cited by 87 · see citing works

Drivers of plant-based convenience foods consumption: Results of a multicomponent extension of the theory of planned behaviour

Contini, C., Boncinelli, F., Marone, E., Scozzafava, G., & Casini, L. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103931 · Cited by 90 · see citing works

Perspective: Soybeans Can Help Address the Caloric and Protein Needs of a Growing Global Population

Messina, M. J. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.909464 · Cited by 83 · see citing works

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

Kumari, S., Alam, A. N., Hossain, M. J., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T. (2023) · Foods · doi:10.3390/foods13010108 · Cited by 79 · see citing works

Drivers, Barriers, and Innovations in Sustainable Food Consumption: A Systematic Literature Review

Nichifor, B., Zaiț, L., & Ţimiraş, L. C. (2025) · Sustainability · doi:10.3390/su17052233 · Cited by 98 · see citing works

Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients

Aschemann‐Witzel, J., & Peschel, A. O. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.05.006 · Cited by 77 · see citing works

An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

Pérez-Cueto, F. J. A. (2019) · Nutrients · doi:10.3390/nu11102398 · Cited by 75 · see citing works

Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach

Beacom, E., Bogue, J., & Repar, L. A. (2021) · Journal of Food Products Marketing · doi:10.1080/10454446.2021.1955799 · Cited by 74 · see citing works

In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives

Martínez-Padilla, E., Li, K., Frandsen, H. B., Joehnke, M. S., Vargas‐Bello‐Pérez, E., & Petersen, I. L. (2020) · Foods · doi:10.3390/foods9121784 · Cited by 72 · see citing works

Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea

Bonke, A., Sieuwerts, S., & Petersen, I. L. (2020) · Foods · doi:10.3390/foods9040429 · Cited by 72 · see citing works

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Gonera, A., Svanes, E., Bugge, A. B., Hatlebakk, M. M., Prexl, K., & Ueland, Ø. (2021) · Sustainability · doi:10.3390/su13084477 · Cited by 71 · see citing works

An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives

Pandey, S., Ritz, C., & Pérez-Cueto, F. J. A. (2021) · Foods · doi:10.3390/foods10010148 · Cited by 72 · see citing works

Functional properties of mildly fractionated soy protein as influenced by the processing pH

Peng, Y., Kersten, N., Kyriakopoulou, K., & van der Goot, A. J. (2019) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2019.109875 · Cited by 65 · see citing works

Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products

Banović, M., Barone, A. M., Asioli, D., & Grasso, S. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104440 · Cited by 63 · see citing works

Consumer Intention to Buy Plant-Based Meat Alternatives: A Cross-Cultural Analysis

Bakr, Y., Albloushy, H. E., & Mostafa, M. M. (2022) · Journal of International Consumer Marketing · doi:10.1080/08961530.2022.2122103 · Cited by 61 · see citing works

Alternative protein innovations and challenges for industry and consumer: an initial overview

Hefferon, K. L., Steur, H. D., Pérez-Cueto, F. J. A., & Herring, R. J. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1038286 · Cited by 72 · see citing works

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

Zhou, X., Pérez-Cueto, F. J. A., dos Santos, Q., Bredie, W. L. P., Mollá-Bauza, M. M. B., Rodrigues, V. M., Buch‐Andersen, T., Appleton, K. M., Hemingway, A., Giboreau, A., et al. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.12.003 · Cited by 50 · see citing works

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

Talens, C., Llorente, R., Simó-Boyle, L., Odriozola‐Serrano, I., Tueros, I., & Ibargüen, M. (2022) · Foods · doi:10.3390/foods11213396 · Cited by 48 · see citing works

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

Asioli, D., Banović, M., Barone, A. M., Grasso, S., & Nayga, R. M. (2022) · Applied Economic Perspectives and Policy · doi:10.1002/aepp.13283 · Cited by 46 · see citing works

Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK

Raptou, E., Tsiami, A. A., Negro, G., Ghuriani, V., Baweja, P., Smaoui, S., & Varzakas, T. H. (2024) · Foods · doi:10.3390/foods13132076 · Cited by 43 · see citing works

Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan

Chen, H. (2022) · Nutrients · doi:10.3390/nu14183853 · Cited by 39 · see citing works

Plant-Based Diets and Cancer Risk: What is the Evidence?

DeClercq, V., Nearing, J. T., & Sweeney, E. (2022) · Current Nutrition Reports · doi:10.1007/s13668-022-00409-0 · Cited by 38 · see citing works

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

Faber, I., Rini, L., Schouteten, J. J., Frøst, M. B., Steur, H. D., & Pérez-Cueto, F. J. A. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105101 · Cited by 40 · see citing works

Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies

Salehi, G., Díaz, E., & Palomo, R. R. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e16091 · Cited by 37 · see citing works

Segmenting consumers of meat and dairy products from five European countries: Implications for promoting sustainable food choices

Yue, M., Jin, S., Tindale, S. J., Vicario‐Modroño, V., Sánchez‐Zamora, P., Gallardo‐Cobos, R., Newell‐Price, P., & Frewer, L. J. (2024) · Sustainable Production and Consumption · doi:10.1016/j.spc.2024.03.034 · Cited by 35 · see citing works

Exploring young Australians’ understanding of sustainable and healthy diets: a qualitative study

Ronto, R., Saberi, G., Carins, J., Papier, K., & Fox, E. (2022) · Public Health Nutrition · doi:10.1017/s1368980022001513 · Cited by 34 · see citing works

Consumers’ willingness-to-buy pasta with microalgae proteins–which label can promote sales?

Van der Stricht, H., Profeta, A., Hung, Y., & Verbeke, W. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104948 · Cited by 33 · see citing works

Adolescent's Willingness to Adopt a More Plant-Based Diet: A Theory-Based Interview Study

Havermans, R. C., Rutten, G. M., & Bartelet, D. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.688131 · Cited by 36 · see citing works

Relevant characteristics of food products based on alternative proteins according to European consumers

Faber, I., Henn, K., Mollá-Bauza, M. M. B., & Pérez-Cueto, F. J. A. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11178 · Cited by 33 · see citing works

Consumer perception of plant-based burger recipes studied by projective mapping

Rune, C. J. B., Song, Q., Clausen, M. P., & Giacalone, D. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100168 · Cited by 32 · see citing works

Consumer willingness to pay for plant-based foods produced using microbial applications to replace synthetic chemical inputs

Ali, B. M., Ang, F., & van der Fels‐Klerx, H. J. (2021) · PLoS ONE · doi:10.1371/journal.pone.0260488 · Cited by 28 · see citing works

Flavour them up! Exploring the challenges of flavoured plant‐based foods

Barallat-Pérez, C., Oliviero, T., Fogliano, V., Janssen, H., & Martins, S. I. F. S. (2023) · Flavour and Fragrance Journal · doi:10.1002/ffj.3734 · Cited by 28 · see citing works

Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives

Giezenaar, C., Godfrey, A. J. R., Foster, M., & Hort, J. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.105070 · Cited by 27 · see citing works

Sustainability, health and consumer insights for plant-based food innovation

Pérez-Cueto, F. J. A. (2020) · International Journal of Food Design · doi:10.1386/ijfd_00017_3 · Cited by 23 · see citing works

Comfort plant-based food: What do consumers want? - A focus group study with different consumers group

Batista, L. F., Rocha, F., Dias, M. M. D. S., Pires, A. C. D. S., & Vidigal, M. C. T. R. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100810 · Cited by 25 · see citing works

Outside-in and bottom-up: Using sustainability transitions to understand the development phases of mainstreaming plant-based in the food sector in a meat and dairy focused economy

Aschemann‐Witzel, J., Mulders, M. D. G. H., & Mouritzen, S. L. T. (2023) · Technological Forecasting and Social Change · doi:10.1016/j.techfore.2023.122906 · Cited by 24 · see citing works

Beyond “Meat Free Monday”: A mixed method study of giving up eating meat

de Visser, R. O., Barnard, S., Benham, D., & Morse, R. (2021) · Appetite · doi:10.1016/j.appet.2021.105463 · Cited by 22 · see citing works

Flexitarians’ and meat eaters’ heterogeneous preferences for beef: Gourmets and value seekers

Peschel, A. O., & Grebitus, C. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104756 · Cited by 22 · see citing works

An integrated environmental nutrition model for dietary sustainability assessment

Aidoo, R., Romana, C. K., Kwofie, E. M., & Baum, J. (2023) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2023.136473 · Cited by 21 · see citing works

Understanding the acquisition, usage, and disposal behaviours in sustainable food consumption: A framework for future studies

Phan, T. X. D. (2023) · Cleaner and Responsible Consumption · doi:10.1016/j.clrc.2023.100162 · Cited by 22 · see citing works

Plant-Based Food Industry: Overview and Trends

Prasad, S., Gupta, E., Yadav, S., Babulal, K. S., & Mishra, S. (2025) · Springer eBooks · doi:10.1007/978-981-96-4190-1_4 · Cited by 21 · see citing works

Limits of caring: pre-service teachers’ reasons for not taking high-impact actions to mitigate climate change

Tolppanen, S., & Kärkkäinen, S. (2021) · Environmental Education Research · doi:10.1080/13504622.2021.2007224 · Cited by 21 · see citing works

The Evolution of Urban Australian Meat-Eating Practices

Khara, T., Riedy, C., & Ruby, M. B. (2021) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.624288 · Cited by 21 · see citing works

Why do men choose and adhere to a meatless diet?

Banyte, A., Lauro, I. V. D., Mitova, A., Schauman, C., Simoniello, E., & Pérez-Cueto, F. J. A. (2021) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2021.100446 · Cited by 21 · see citing works

Placing a Well-Designed Vegan Diet for Slovenes

Jakše, B. (2021) · Nutrients · doi:10.3390/nu13124545 · Cited by 22 · see citing works

A matter of identity: Promoting plant-based food among meat-eaters through a common identity priming

Donato, C., Monsurrò, L., & Cioccio, M. D. (2024) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2024.103863 · Cited by 21 · see citing works

RECENT MARKET ANALYSIS OF PLANT PROTEIN-BASED MEAT ALTERNATIVES AND FUTURE PROSPECT

Samad, A., Kumari, S., Hussain, M. J., Alam, A. N., Kim, S.-H., Kim, C.-J., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T. (2024) · The Journal of Animal and Plant Sciences · doi:10.36899/japs.2024.4.0781 · Cited by 21 · see citing works

Nudging strategies to promote plant-based and sustainable food consumption in canteens

Pandey, S., Olsen, A., & Thomsen, M. (2025) · Appetite · doi:10.1016/j.appet.2025.107874 · Cited by 20 · see citing works

Plant-based food is unhealthy—that’s not true! How can corrective messages help promote plant-based menus in quick-service restaurants?

Zhang, X., Jeong, E., Shao, X., & Jang, S. S. (2023) · International Journal of Contemporary Hospitality Management · doi:10.1108/ijchm-07-2022-0833 · Cited by 20 · see citing works

Tipping the next customer on the shoulder? A segmentation study and discussion of targeted marketing to further plant-rich dietary transition

Aschemann‐Witzel, J., Mulders, M. D. G. H., Janßen, M., & Pérez-Cueto, F. J. A. (2023) · Cleaner and Responsible Consumption · doi:10.1016/j.clrc.2023.100154 · Cited by 20 · see citing works

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

Kilian, D., & Hamm, U. (2021) · Sustainability · doi:10.3390/su13179794 · Cited by 19 · see citing works

The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage

Nagassa, M., He, S., Liu, S., Luo, S., Li, X., Wu, Z., Song, J., Jiang, S., & Sun, H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144025 · Cited by 17 · see citing works

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

Gonera, A., Milford, A. B., Prexl, K., Romm, J., Berget, I., & Varela, P. (2023) · International Journal of Food Design · doi:10.1386/ijfd_00057_1 · Cited by 18 · see citing works

Functional Foods and Protein Supplementation

Kuesten, C. L., & Hu, C. (2020) · Springer eBooks · doi:10.1007/978-3-030-14504-0_175 · Cited by 17 · see citing works

Meat Reduction Practices in the Context of a Social Media Grassroots Experiment Campaign

Pohjolainen, P., & Jokinen, P. (2020) · Sustainability · doi:10.3390/su12093822 · Cited by 16 · see citing works

“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives

Giacalone, D. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105500 · Cited by 15 · see citing works

A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products

Banović, M., Arvola, A., Pennanen, K., Duță, D. E., Sveinsdóttir, K., Sözer, N., & Grunert, K. G. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.983856 · Cited by 16 · see citing works

Beyond plant-based alternatives to milk and meat: Product and individual variables influence purchase intention for plant-based yoghurt and eggs

Jaeger, S. R., Chheang, S. L., & Ares, G. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.105019 · Cited by 14 · see citing works

Consumer resistance diminishes environmental gains of dietary change

Payró, C., Taherzadeh, O., van Oorschot, M. M. P., Koch, J., & Marselis, S. M. (2024) · Environmental Research Letters · doi:10.1088/1748-9326/ad3c57 · Cited by 15 · see citing works

Rationalisation of meat consumption in New Zealand adolescents

Latimer, K. R., Peddie, M. C., Scott, T., & Haszard, J. J. (2021) · Public Health Nutrition · doi:10.1017/s1368980021003244 · Cited by 15 · see citing works

Identifying the Key Success Factors of Plant-Based Food Brands in Europe

Rini, L., Schouteten, J. J., Faber, I., Bechtold, K.-B., Pérez-Cueto, F. J. A., Gellynck, X., & Steur, H. D. (2022) · Sustainability · doi:10.3390/su15010306 · Cited by 13 · see citing works

The key determinants of individual greenhouse gas emissions in Germany are mostly domain-specific

Brandenstein, N., Ackermann, K., Aeschbach, N., & Rummel, J. (2023) · Communications Earth & Environment · doi:10.1038/s43247-023-01092-x · Cited by 14 · see citing works

Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing

Maganinho, M., Almeida, C., & Padrão, P. (2024) · Foods · doi:10.3390/foods13111752 · Cited by 14 · see citing works

Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods

Nagassa, M., He, S., Liu, S., Wang, J., Cao, X., Chen, S., Song, J., & Sun, H. (2024) · Flavour and Fragrance Journal · doi:10.1002/ffj.3803 · Cited by 12 · see citing works

Young adults’ transition to a plant-based diet as a psychosomatic process: A psychoanalytically informed perspective

von Essen, E. (2020) · Appetite · doi:10.1016/j.appet.2020.105003 · Cited by 12 · see citing works

Modification of pea protein isolate functionality by freeze–thaw cycling

Kumar, P. K., Sivabalan, S., Parhi, A., & Sablani, S. S. (2021) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-021-01151-x · Cited by 12 · see citing works

One Health Approaches to Ethical, Secure, and Sustainable Food Systems and Ecosystems: Plant-Based Diets and Livestock in the African Context

Hosseini, E., Tsegay, Z. T., Smaoui, S., Elfalleh, W., Antoniadou, M., Varzakas, T. H., & Caraher, M. (2025) · Foods · doi:10.3390/foods15010085 · Cited by 10 · see citing works

The Influence of Framing Plant-Based Products in Terms of Their Health vs. Environmental Benefits: Interactions with Individual Wellbeing

Isham, A., Geusen, J., & Gatersleben, B. (2022) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph191911948 · Cited by 10 · see citing works

Ultrasound as an alternative for pasteurization of cashew nut milks: Improvements in the rheological and technological properties, fatty acid profile and acceptance

Maia, I. C. D. S., Macedo, E. B. C., dos Santos, L. P., Bordin, E. D. O., Lima, L. D. O., Feihrmann, A. C., Marcolino, V. A., Barão, C. E., & Pimentel, T. C. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105649 · Cited by 9 · see citing works

Changing Our Food Habits One Bite at a Time: Exploring Young Flexitarians in a Country with a High Meat Intake

Kamin, T., Vezovnik, A., & Bolko, I. (2024) · Foods · doi:10.3390/foods13203215 · Cited by 9 · see citing works

Masculinizing plant-based diets as an appeal for dietary change among men

Fonseca, R. P., Groeve, B. D., & Graça, J. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105341 · Cited by 8 · see citing works

Sentiments, barriers and predictors of acceptance for meat alternatives among UK meat consumers

Begho, T. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100461 · Cited by 7 · see citing works

Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours

Jaeger, S. R., Chheang, S. L., & Schouteten, J. J. (2025) · Foods · doi:10.3390/foods14030445 · Cited by 7 · see citing works

Adoption of Plant-Based Diets: A Process Perspective on Adopters’ Cognitive Propensity

Canseco-López, F., & Miralles, F. (2023) · Sustainability · doi:10.3390/su15097577 · Cited by 7 · see citing works

Canadians' experiences of alternative protein foods and their intentions to alter current dietary patterns

Abebe, G. K., Ismail, M. R., Kevany, K. M., Haileslassie, H. A., & Pauley, T. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2024.101354 · Cited by 7 · see citing works

Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups

Kuosmanen, S., Korhonen, K., Pajari, A., & Konttinen, H. M. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105388 · Cited by 7 · see citing works

Sustainable HEalthy Diet practices: a cross-sectional analysis of an adult Greek sample

Αλεξανδροπούλου, Ι., Gkouvi, A., Kontouli, K., Papadopoulou-Maniki, S., Giannioti, A., Bogdanos, D. P., Vassilakou, T., Mouchtouri, V. Α., Goulis, D. G., & Grammatikopoulou, M. G. (2025) · Nutrition Journal · doi:10.1186/s12937-025-01096-7 · Cited by 7 · see citing works

Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK

Erhard, A., Chin, E. R., Chomak, E. R., Erlendsdottir, E. Y., Pérez-Cueto, F. J. A., & Orlien, V. (2020) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2020.100242 · Cited by 7 · see citing works

Acute effects of extruded pea fractions on glycemic response, insulin, appetite, and food intake in healthy young adults, results of a double-blind, randomized crossover trial

Johnston, A. J., Mollard, R. C., Dandeneau, D., MacKay, D., Ames, N. P., Curran, J. M., B̀ouchard, D. R., & Jones, P. J. H. (2021) · Applied Physiology, Nutrition, and Metabolism · doi:10.1139/apnm-2020-0571 · Cited by 7 · see citing works

Unveiling Consumer Perspectives of Plant-Based Meats: Insights from a Comprehensive Review of the Literature

dos Santos, J. I. A. S., Pinheiro, A. B., Prado, P. H. M., & da Costa, M. F. (2024) · Sustainability · doi:10.3390/su162410836 · Cited by 6 · see citing works

Perceptions of three diets varying in animal- and plant-based protein contents: Analysis of participant experience diaries

Pellinen, T., Jallinoja, P. T., Erkkola, M., & Pajari, A. (2024) · Appetite · doi:10.1016/j.appet.2024.107538 · Cited by 6 · see citing works

Attitudes towards increasing the intake of plant-based foods and reducing the intake of meat in segments of Norwegian consumers

Hatlebakk, M. M. (2020) · NORA - Norwegian Open Research Archives

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Pérez-Cueto, F. J. A., Rini, L., Faber, I., Rasmussen, M. A., Bechtold, K.-B., Schouteten, J. J., & Steur, H. D. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100587 · Cited by 106 · see citing works

Sustainable consumption : examining barriers and facilitators in the transition process towards a plant-based diet

Martins, A. M. M. (2019) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Consumers’ perceived barriers to following a plant-based diet

Pohjolainen, P., Vinnari, M., & Jokinen, P. (2015) · British Food Journal · doi:10.1108/bfj-09-2013-0252 · Cited by 214 · see citing works

Barriers and Facilitators in Adopting Plant-based Diets: Insights from a Consumer Survey and Dietary Recall in Kwazulu-Natal, South Africa

Govender, C., Naicker, A., Makanjana, O., Olaitan, O. O., & Pal, I. (2025) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.147.26050