Weinrich, Ramona

[["dc.bibliographiccitation.artnumber","4028"],["dc.bibliographiccitation.issue","15"],["dc.bibliographiccitation.journal","Sustainability"],["dc.bibliographiccitation.volume","11"],["dc.contributor.author","Weinrich, Ramona"],["dc.date.accessioned","2019-08-02T10:12:05Z"],["dc.date.available","2019-08-02T10:12:05Z"],["dc.date.issued","2019"],["dc.description.abstract","This article reviews empirical research on consumers’ adoption of meat substitutes published up to spring 2018. Recent meat substitutes often have sustainable characteristics in line with consumers’ concerns over aspects of healthy food and the environmental impact of food production. However, changing lifestyles with less time for cooking, any transition from a strongly meat-based to a more plant-based diet depends on the successful establishment of convenient meat substitutes. This article reviews the growing body of research on meat substitutes. These research articles were classified into five different stages in line with the innovation-decision process of: knowledge, persuasion, decision, implementation and confirmation. The research was analysed both quantitatively and qualitatively, with results suggesting that although health, environmental and animal welfare aspects can persuade consumers and influence their decision to try a meat substitute, the appearance and taste of those meat substitutes are crucial factors for their consumption on a regular basis. However, there still remains a gap in research articles focusing on the regular consumption of meat substitutes."],["dc.identifier.doi","10.3390/su11154028"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/16321"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/62266"],["dc.language.iso","en"],["dc.notes.intern","Merged from goescholar"],["dc.notes.status","final"],["dc.publisher","MDPI"],["dc.relation.eissn","2071-1050"],["dc.relation.issn","2071-1050"],["dc.rights","CC BY 4.0"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0"],["dc.title","Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.artnumber","1819"],["dc.bibliographiccitation.issue","6"],["dc.bibliographiccitation.journal","Sustainability"],["dc.bibliographiccitation.volume","10"],["dc.contributor.author","Weinrich, Ramona"],["dc.date.accessioned","2019-07-09T11:45:43Z"],["dc.date.available","2019-07-09T11:45:43Z"],["dc.date.issued","2018"],["dc.description.abstract","Sustainability is becoming an increasingly important consideration for consumers when purchasing food. As meat production has a significant impact on the environment, meat substitutes are becoming more and more popular in Europe. However, consumers who regularly buy meat substitutes are still the exception. Although there are some initial results indicating why this proportion is still low, most research has been concentrated in the Netherlands. This paper aims to compare reasons for consuming or not consuming meat substitutes in three European countries—Germany, the Netherlands and France. As very little is known about the underlying reasons, an explorative approach was chosen. Focus group discussions were carried out in all three countries, six altogether. The results show that all participants can enumerate meat substitutes. The main reason for not consuming meat substitutes is the taste of meat. Further, eating habits seem to be fixed and convenience might also be an impediment to reducing meat consumption in favour of meat substitutes, as is confusion regarding healthy eating."],["dc.identifier.doi","10.3390/su10061819"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/15295"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/59295"],["dc.language.iso","en"],["dc.notes.intern","Merged from goescholar"],["dc.publisher","MDPI"],["dc.relation.eissn","2071-1050"],["dc.relation.issn","2071-1050"],["dc.relation.orgunit","Zentrum für Biodiversität und Nachhaltige Landnutzung"],["dc.rights","CC BY 4.0"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0"],["dc.subject.ddc","630"],["dc.title","Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","1"],["dc.bibliographiccitation.journal","Journal of Food Quality"],["dc.bibliographiccitation.lastpage","11"],["dc.bibliographiccitation.volume","2018"],["dc.contributor.author","Grahl, Stephanie"],["dc.contributor.author","Strack, Micha"],["dc.contributor.author","Weinrich, Ramona"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2019-07-09T11:45:56Z"],["dc.date.available","2019-07-09T11:45:56Z"],["dc.date.issued","2018"],["dc.description.abstract","The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER, ; FR, ; NL, ) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected."],["dc.identifier.doi","10.1155/2018/1919482"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/15348"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/59340"],["dc.language.iso","en"],["dc.notes.intern","Merged from goescholar"],["dc.relation.issn","1745-4557"],["dc.relation.orgunit","Zentrum für Biodiversität und Nachhaltige Landnutzung"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.rights","Goescholar"],["dc.rights.uri","https://goescholar.uni-goettingen.de/licenses"],["dc.subject.ddc","630"],["dc.title","Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina ( Arthrospira platensis ) and Resulting Consumer Expectations"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]