Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

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Eating green. Consumers’ willingness to adopt ecological food consumption behaviors

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Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

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Comparison of sociodemographic and nutritional characteristics between self-reported vegetarians, vegans, and meat-eaters from the Nutrinet-Sante study

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Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

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Plant-Based Alternatives vs Dairy Milk: Consumer Segments and Their Sensory, Emotional, Cognitive and Situational Use Responses to Tasted Products

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Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

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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

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A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

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Alternative Protein Sources in Western Diets: Food Product Development and Consumer Acceptance of Spirulina-Filled Pasta

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Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

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Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina ( Arthrospira platensis ) and Resulting Consumer Expectations

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Towards more sustainable diets: Insights from the food philosophies of “gourmets” and their relevance for policy strategies

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Upcycling of food waste and food loss-A sustainable approach in the food sector

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Determining the climate impact of food for use in a climate tax—design of a consistent and transparent model

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Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus

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Understanding Students’ and Science Educators’ Eco-Labeled Food Purchase Behaviors: Extension of Theory of Planned Behavior with Self-Identity, Personal Norm, Willingness to Pay, and Eco-Label Knowledge

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Agroecological Transition from Farms to Territorialised Agri-Food Systems: Issues and Drivers

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Consumer segments less or more willing to adopt foods with microalgae proteins

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Novel microalgae-based foods: what influences singaporean consumers’ acceptance?

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Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

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