The DOI matches its Crossref record; 24 of the 25 references it cites were found in a registry or an index.
Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers
Abstract
Replacement of animal-based products with plant-based products promotes environmental sustainability and reduces the risk of cardiovascular diseases and type 2 diabetes. Consumers are aware of recommendations towards healthier and more sustainable food consumption, but often they do not follow them. The aim of this study was to examine barriers and facilitators towards adopting a more plant-based diet among Danish consumers. Data was collected through an online survey during October 2017. The topics in the questionnaire was based on recent findings from published literature on the subject. A total of 462 consumers were segmented based on their frequency intake of animal-based products. Segments were characterized by their attitudes towards plant-based diets using a logistic regression. Four segments were identified: Low All (n = 220), High All (n = 70), High Meat (n = 48), and High Dairy (n = 124). Negative attitudes about protein content, satiety effect, taste, environmental and health effects were identified as barriers towards adopting a more plant-based diet, for segments with a high intake of either meat or all animal products. The segment with a low intake of animal products held positive attitudes towards the ease of cooking, taste, protein content, satiety effect, and availability of plant-based food, indicating that these attitudes serve as facilitators towards adopting a more plant-based diet. The results can be used to inform industry and targeted health campaigns towards promoting plant-based diets in Denmark and similar countries.
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“In fact, non-vegetarians seem to be reluctant to try meat analogs due to the belief that consuming healthy products might compromise taste [19].”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [19]
Citations
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Cited by
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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 756
Foods for Plant-Based Diets: Challenges and Innovations
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“In fact, non-vegetarians seem to be reluctant to try meat analogs due to the belief that consuming healthy products might compromise taste [19].”
BackgroundVermeir, 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 423
Giacalone, D., Clausen, M. P., & Jaeger, S. R. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100919 · Cited by 260
Metadata
- Authors
- Reipurth, M. F. S., Hørby, L., Gregersen, C. G., Bonke, A., & Perez Cueto, F. J. A.
- Affiliations
- University of Copenhagen (DK)
- ORCID
- Reipurth, Malou F.S.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2019-04
- Volume
- 73
- Pages
- 288-292
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2898952376
- Cited by
- 173
- References
- 25
- Citations by year
- 2026: 14 · 2025: 31 · 2024: 36 · 2023: 22 · 2022: 22 · 2021: 26 · 2020: 15 · 2019: 6
- FWCI
- 8.77
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Topics
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- plant-based diet, consumer adoption, barriers and facilitators, customer segmentation, meat consumption, dairy consumption, protein content, taste perception, environmental impact, health perception, cooking skills, food availability, Danish consumers
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