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More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products

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French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

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Dealing with the meat paradox: Threat leads to moral disengagement from meat consumption

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Consumer acceptance of different protein sources for meat alternatives: A multinational study

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Which are the most promising protein sources for meat alternatives?

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Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

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Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study

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