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Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

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

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

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An integrated environmental nutrition model for dietary sustainability assessment

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

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Plant-Based Food Industry: Overview and Trends

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

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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

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 22

Placing a Well-Designed Vegan Diet for Slovenes

Jakše, B. (2021) · Nutrients · doi:10.3390/nu13124545 · Cited by 24

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

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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

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

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

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

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Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

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

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

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Functional Foods and Protein Supplementation

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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

“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

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

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

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Consumer resistance diminishes environmental gains of dietary change

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Rationalisation of meat consumption in New Zealand adolescents

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

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

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

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

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Modification of pea protein isolate functionality by freeze–thaw cycling

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

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

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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

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

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

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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

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

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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 8

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

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

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 12

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

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

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

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

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

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

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