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• Potato, lentil, chickpea and pea are the most accepted alternative protein sources. • Algae, insects and cultured meat are less accepted than plant-based proteins. • Influence of consumer characteristics on acceptance depends on protein source. • Consumers' expectations are one-dimensional across different protein sources. Meat alternatives have the potential to shift people's diets into a more sustainable direction. To improve consumers' attitudes to meat alternatives and increase the likelihood of their consumption, it is important to identify the most promising protein sources from a consumer perspective. This study investigated expectations toward 17 specific protein sources applied in meat alternatives and four conventional animal-based protein sources across six rating dimensions in an online survey with 916 participants from the German-speaking part of Switzerland. Additionally, several relevant consumer characteristics, namely food neophobia, health consciousness, preference for naturalness, environmental identity, and consumers' attitudes to meat and meat alternatives, were assessed. Meat alternatives containing potato, lentil, chickpea, and pea achieved the highest acceptance scores. Other protein sources, such as algae, insects, and different types of cultured meat, did not achieve high acceptance. Multiple regressions were used to investigate further the influence of consumer characteristics. For different types of protein sources, different consumer characteristics were identified as barriers, emphasizing the importance of distinguishing groups of consumers and types of protein sources. The study also showed that people's commitment to meat has no influence on their acceptance of alternative proteins; rather, negative attitudes to meat alternatives are the problem. Future efforts should therefore focus on optimizing the properties of meat alternatives, instead of demonizing the consumption of meat. One way to optimize the acceptance of meat alternatives is to use ingredients that consumers already have positive expectations toward, such as potato, lentil, chickpea, and pea. [ABSTRACT FROM AUTHOR]

• Food textures influence consumer acceptance, expected satiety and satiation. • Oat breads with different textures were formulated aimed at reducing intake. • Face reading was used to assess oral processing behaviour simultaneously with TDS assessment. • Face reading measurements were related to self-reported measures of satiety. • Consumers evaluated acceptance, satiety expectations and responded to a CATA question. Food texture can influence sensory perception and eating behaviour; it can be managed to affect intake, by inducing higher expected satiety and satiation, and eventually reducing overeating. The objective of this work was to assess face reading as an automatic measure of oral processing behaviour of products with different texture modifications, aimed at reducing intake. Three oat breads with different textural properties were used as a case study. A trained panel used Temporal Dominance of Sensations to describe dynamic sensory profiles of the breads and were simultaneously video recorded; the videos were analysed by FaceReader (intake, chewing motions, chewing period). The parameters extracted through face reading showed significant differences among the breads in duration of chewing period and number of chewing motions, which can be interpreted together with the TDS results. A consumer test (n = 135) was conducted on the breads, where participants evaluated overall liking, expected satiation and satiety, and answered a Check-All-That-Apply question including sensory and non-sensory attributes. Results indicated that the samples were significantly different in terms of liking, expected satiation and satiety and that consumers described samples in CATA question in line with the panel. Results interpreted together allowed the identification of the dynamic textural properties responsible for enhancing satiety and satiation expectations. Methodological implications are discussed throughout the paper. The novelty of the study is to show that automatic measures of oral processing behaviour by face reading, can be linked to self-reported explicit measures of satiety, opening the door to larger studies, unfeasible using manual annotation. [ABSTRACT FROM AUTHOR]

• Exploring Intergenerational Variances in Acceptance of Novel Foods. • Socio-Demographic Nuances: Unpacking Influences on Insects-Fed Farmed Fish Acceptance. • Psychological Drivers: A Rasch Model Analysis of Environmental Attitudes in Novel Food Adoption. This study delves into the multi-faceted process of consumer acceptance of innovative food products, such as insect-fed farmed fish. This is a food product that introduces new, though potentially conflicting, intangible attributes aligning with circularity and sustainability but also evoking negative emotions, such as disgust or neophobia. Drawing from two distinct studies on young and older Italian consumers, we employ an intergenerational lens to explore individual psychometric characteristics, socio-demographic variables, and nudging effects in shaping the acceptance process. We apply the Campbell Paradigm, integrating three acceptance items into well-established scales measuring attitudes towards the environment and nature. Our results reveal that environmental protection inclination, rather than a connectedness to nature, primarily drives acceptance. Notably, young consumers exhibit a more facile acceptance process, indicating lower behavioral costs at each stage. Sociodemographic variables, particularly gender, exert varied influences on acceptance stages, with older women displaying greater hesitancy in adopting new dietary practices. Additionally, exploring the impact of nudges, we find that information significantly influences acceptance, while visual priming does not. Interestingly, the effectiveness of information varies between generations, indicating different reactions and responses. The findings propose strategies for policymakers and marketers to highlight the positive attributes of insects-fed farmed fish, emphasizing sustainability and addressing consumer disgust concerns. Introducing insects as feed in various farming practices may enhance familiarity with this alternative protein source, potentially reducing disgust and fostering widespread acceptance. [ABSTRACT FROM AUTHOR]

• We identified three categories of key factors influencing consumers' acceptance of upcycled foods: sociodemographic, psychographic, and product characteristics. • The most important factors influencing consumers' acceptance were identified. • Highlighting positive impacts on health, nutrition, sustainability, food waste reduction, and the economy increases consumers' acceptance. • Findings can advance future research and practice to promote upcycled foods consumption. Upcycled foods are a promising solution to reduce food waste because the upcycling process involves transforming food by-products and waste materials into new and edible food products. Consumers tend to be skeptical of novel foods and food processing technologies, making it crucial to research the factors influencing consumers' acceptance of upcycled foods. Such research can inform the development of evidence-based communications and marketing strategies that promote the success of upcycled foods in retail settings. We conducted a scoping review of the literature investigating consumers' acceptance of upcycled foods to map existing evidence and identify knowledge gaps. After systematically searching five databases, we included 37 studies met our inclusion criteria and were included in our analysis. We identified three categories of key factors influencing consumers' acceptance of upcycled foods. These were sociodemographic characteristics, psychographic characteristics, and product characteristics. Our findings suggest that the most important factors influencing consumers' acceptance of upcycled foods were gender, educational level, food (technology) neophobia, environmental awareness, food waste awareness, and the inclusion of logos, labels, and certifications. In addition, communicating information about how upcycled foods positively contribute to health, nutrition, sustainability, food waste reduction, and the economy can increase consumers' acceptance. These results can inform and advance research, practice, and policy that promote upcycling foods. [ABSTRACT FROM AUTHOR]

Highlights • Combining measures of sensory intensities and emotions increased predictability for liking of vegetable juice. • Emotions measured by self-reported questionnaire and facial expression increased predictability. • Variation explained by sensory attribute intensities and emotions for preference rank was low. • Most measures of sensory attribute intensity and emotion exhibited no difference between test-retest sessions. Abstract Our previous research found that a combination of sensory attribute intensity and emotional responses helps in achieving better understanding of consumer acceptance and preference for basic taste solutions. By applying this finding to beverage samples, this study aimed to develop an optimum model of predicting either overall liking or preference of vegetable juice products based on sensory attribute intensities and emotional responses. One hundred participants (50 females) were asked to look at, smell, and taste five vegetable juice samples. Their emotional responses to each sample were measured through a combination of self-reported emotions, facial expressions, and autonomic nervous system (ANS) responses. Their overall liking and perceived intensities of sensory attributes were also measured. After a break, participants re-tasted all samples and ranked them according to preference. The results showed that emotional responses measured using a self-reported emotion questionnaire and facial expression analysis, along with perceived sensory intensities, performed best in predicting overall liking, while ANS measures made only limited contribution. However, the amount of overall variation attributed to these independent predictors was low in terms of preference rank. Finally, a majority of independent predictors showed neither differences between test and retest sessions nor interactions between session and test product over a period of two weeks. In conclusion, our findings provide empirical evidence that a combination of sensory intensities and emotional responses can better predict consumer acceptance of commercially-available vegetable juice products. [ABSTRACT FROM AUTHOR]

Highlights • Projective mapping procedure based on hedonic product evaluation is proposed. • Hedonic-based projective mapping can extract important hedonic drivers for foods. • Hedonic-based projective mapping is a useful screening tool for main consumer tests. Abstract Projective mapping (PM) based techniques are frequently used to develop consumer perception maps holistically for identifying and characterizing samples with similar characteristics. In the present study, the criteria for locating samples in projective mapping are narrowed from the original projective mapping methodology. This study proposes the use of a hedonic frame (i.e. reasons for liking similarity), H_PM, and comparing it using a sensory frame (i.e. sensory similarity), S_PM, with the aim of understanding how consumers perceive soups made with various Korean fermented soybean pastes. The participants comprised a total of 69 consumers. Fifteen fermented soybean paste products from different regions of Korea were selected. All consumers evaluated samples using both S_PM and H_PM, which were conducted in separate sessions. The order of the two mapping sessions was balanced between the subjects. In the S_PM method, subjects grouped samples with similar sensory characteristics. In the H_PM method, subjects grouped samples which had similar reasons for liking or disliking on a mapping sheet. Ultra flash profiling was conducted in both S_PM and H_PM after the mapping tasks. Multiple factor analysis was used for statistical analysis. S_PM and H_PM resulted in different product positions. Although some samples shared very similar sensory characteristics with each other in S_PM, distinct differences appeared in the reasons for (dis)liking in H_PM. Critical attributes that affected sample positioning differed when using different criteria for mapping the samples which resulted in discrete perceptual maps of S_PM and H_PM. H_PM can identify important hedonic drivers of samples that may not be caught by a sensory based approach. [ABSTRACT FROM AUTHOR]

• Consumers are open to animal-free cheese, yet attitudes vary. • Mixed information treatments do not influence the acceptance process. • Perceived benefits drive animal-free cheese buying choices. • Social trust majorly influences the acceptance of animal-free cheese. • Transparency at product launch boosts consumer receptiveness. Addressing climate change and reducing greenhouse gas emissions are critical global challenges. As a substantial contributor to emissions, animal-based products are under increasing scrutiny. Animal-free dairy products provide a potential. Although understanding consumer acceptance of these products is crucial, the literature on this topic is scant. This study investigates the perception and acceptance of animal-free dairy among German consumers (N = 1,487) using an online survey with five information treatments (general and topic-specific information about animal-free cheese, gene-modified organisms, animal welfare, environmental concerns, and farmer existence). The acceptance of animal-free dairy was measured by the respondents' willingness to try, substitute, buy, and regularly buy animal-free cheese. Acceptance was found to be comparatively lower than in past studies, although still prevalent among 45.65 % of consumers. Notably, there were significant variances in consumers' perspectives toward animal-free cheese, causing an irregular distribution in their willingness statements. Multi-group analysis using partial least squares structural equation modeling showed that consumer acceptance did not significantly differ between treatment groups. However, individual analysis revealed that the willingness to buy animal-free cheese was positively influenced by perceived benefits and perceived sustainability. Conversely, perceived risks decreased this willingness. Positive attitudes toward farming and knowledge about farming increased perceived risks, while high social trust lowered them. Attitudes toward animal welfare and social trust positively influenced perceived benefits. These findings can be applied to inform and facilitate market introduction strategies of animal-free dairy products for producers and policy makers, providing insights into consumer acceptance of these products in Germany. [ABSTRACT FROM AUTHOR]

• FN influences hedonic rating indirectly via arousal, supporting the arousal hypothesis. • The indirect effect of arousal was dependent on the type of sample evaluated. • Arousal and intensity ratings (aroma and flavor) were positively correlated. • FN and food technology neophobia were inversely related to purchase intention. Seafood could support the transition away from terrestrial animal-source foods towards more sustainable protein sources. Food neophobia (FN), the reluctance to eat novel foods (which also extends to many familiar foods including seafood), is a known barrier to dietary change. This study investigates the relationship between FN and consumers' acceptance of novel surimi-based products shaped to resemble pasta; and explores the role of emotional arousal experienced during tasting. Consumers (N = 211) completed the Food Neophobia Scale prior to the tasting session and were quasi-randomized to either the blind (N = 107; given no information about the content of the samples) or informed condition (N = 104; informed that the samples derived from fish), to ensure a similar FN distribution across groups. Respondents tasted three variants (pollock, cod, or salmon) of a surimi-based product at a central location in Sweden. Each sample was rated in terms of hedonics, experienced emotional arousal (from 1- relaxed to 7- anxious), overall perceived aroma and flavor intensity, and freely described for flavor character. Attitudes (positive/negative) towards the concept were also described by respondents with free text. In line with previous studies, results showed negative associations between FN and both hedonic ratings and purchase intention. Moreover, mediation analysis suggested that the relationship between FN and hedonic liking was indirectly explained by emotional arousal, implying that higher arousal may be mechanistic in describing how FN negatively impacts liking. The effect of FN was, however, not observed for the salmon sample which evoked higher levels of arousal overall and may have also been perceived as more familiar due to high salmon consumption in Sweden. These results support the arousal hypothesis of FN and contribute to further understanding the mechanisms underpinning FN, highlighting the relevance of incorporating emotional measurements in sensory evaluations. [ABSTRACT FROM AUTHOR]

• Explicit frames on the sensory perception of insect in protein shake were investigated. • Explicit frames influenced the acceptance of the mealworm added protein shake. • Frame related sustainable eating increased consumer's tolerance to the mealworm flavor. • Concerning food neophobic attitudes, neutrals were affected by the explicit framework. Edible insects are a potential sustainable food material. However, lowering the consumers' perceived barriers to entomophagy is still a challenge. This study aimed to explore the development of an insect-incorporated protein shake and to analyze the impact of frames constructed by different explicit information on the consumers' sensory perception and acceptance of this food. A total of 243 consumers were recruited and randomly assigned to one of the three test groups. "No frame" group evaluated all of the samples in a blind condition. "Healthy frame" group and "sustainable eating frame" group were each exposed to a video clip emphasizing either the importance of healthy eating or sustainable eating, respectively, prior to sensory evaluation. All consumers tasted protein shake samples to measure the mealworm powder detection threshold (DT), consumer rejection threshold (CRT), and taste acceptance for the protein shake, which varied in the concentration of mealworm powder (DT, 2–8%; CRT & Liking, 3–15%). Finally, consumers filled out questionnaires on food-related attitudes. The results showed that the mealworm CRT was identified only in the no frame group (CRT, 14.6%). The other groups preferred samples with mealworms more or equally over control samples in all concentration ranges. DT results suggested that priming with a sustainable eating framework may induce consumers to be less sensitive to mealworm flavor and to view the higher concentration of mealworm powder in protein shakes more positively. FNS-neutral consumers were significantly affected by the explicit information, which was not observed for the consumers who were relatively neophilic or neophobic. [ABSTRACT FROM AUTHOR]

• Anthropomorphism can be a helpful tactic for promoting insect foods. • Psychological closeness mediates the anthropomorphic effect on purchase intention. • Food neophobia moderates the anthropomorphic effect on purchase intention. There is growing academic and practical interest in entomophagy as a viable and sustainable solution to the environmental problems of conventional livestock production and future food crises. Although researchers are examining how to effectively increase consumer acceptance of insect food, the existing findings of relevant studies are limited. This study examined whether and how anthropomorphism, one of the most widely used marketing tactics for product promotions, affects consumers' purchase intentions for insect foods. The results of these two studies demonstrate that anthropomorphic packaging can increase consumers' purchase intentions for insect foods. Moreover, the effect of anthropomorphism on purchase intention was mediated by perceived psychological closeness to insect food. Our study demonstrates the moderating effect of food neophobia. Specifically, when an individual has a high food neophobia score, the effect of psychological closeness on purchase intention is weakened. This study is the first to demonstrate that anthropomorphic packaging can be a desirable tactic to increase consumers' purchase intentions for insect foods, and reveals how and when the tactic is effective in promoting these foods. [ABSTRACT FROM AUTHOR]

• The data showed a general reluctance towards consuming upcycled foods. • The higher the level of innovation the less intention to consume upcycled foods. • Psychological barriers played a major role in rejecting upcycled foods. • For radical innovations, fear had more impact on acceptance than food neophobia. • Enhancing upcycled foods' perceived usefulness could improve their acceptance. In the context of overproduction and overconsumption that has peaked in recent decades, 40% of the food produced in Canada is wasted, half of which is lost along the supply chain. The circular economy is presented in political and scientific circles as a new sustainability paradigm whose implementation could reduce this waste problem and where food waste could be recovered and reintegrated into the supply chain. However, its concrete application and its appropriation by the population still seem to come up against numerous obstacles, such as consumer acceptability. This research has three main objectives. Identify the variables likely to explain the acceptability as well as to better understand the role of perception and the emotional response of upcycled foods and environmental motivations in the decision to purchase these products and finally, to test the effect of the level of innovation on the purchase intention of these products. 1014 Quebec consumers were surveyed, and three ordinal logistic regression models were implemented, one for each level of innovation, and were then used to compare acceptability between the three levels. Results showed that acceptability is strongly influenced by food neophobia, perceived usefulness and attitude towards these products. Emotions of admiration and disgust also influence the intention to consume these products. Fear, on the other hand, has a negative effect on acceptability only when it comes to radical food innovation. This effect even exceeded the effect of food neophobia. Risk aversion, however, did not show any significant relationship with intention. [ABSTRACT FROM AUTHOR]

• A first exploratory study focusing on the influence of providing circularity information on consumer acceptance of insect-based food products. • No relation was found between participants' perceived importance of sustainable consumption and their purchase intention of insect-based products. • The weaker participants' level of insect phobia is, the higher their purchase intention for insect-based products. • The lower participants' level of disgust is regarding insect consumption, the higher participants' purchase intention for insect-based products. • Processed insect-based foods in which insects are invisible are more acceptable than the consumption of whole insects. Insect production is recently linked to circular economy' principles. The idea of circularity as a possible asset in consumer acceptance and adoption of eating insects, however, is understudied as yet. This paper is the first exploratory study of consumers' sympathy for circularity as a distinctive feature of insects as food and feed to their acceptance of eating insects (i.e., entomophagy). Being an innovative study, much attention is devoted to the elaboration of the questionnaire used. This study finds that consumer sympathy for entomophagy of the participants (N = 1055) in this study increases modestly, albeit statistically significant and in a robust way, as a result of providing information about environmental, circular benefits of entomophagy. It further demonstrates that sustainability-conscious consumers are not specifically sensitive to consuming insects, relative to those for whom sustainability plays a less important part in their lives. Another finding of this study is that information on circular benefits of insects as food does not just override feelings of disgust evoked by entomophagy. Finally, this study corroborates that processed insect-based foods in which insects are invisible are more acceptable than the consumption of whole insects. [ABSTRACT FROM AUTHOR]

• FTNS is a reliable and valid tool of consumer acceptance of novel food technologies. • Higher FTN is associated with a lower willingness to try novel food technologies. • Research gaps call for more qualitative research designs. • Research should implement test-retests of previous findings. Novel food technologies can be a part of the solution to address global challenges and shift to sustainable food production and consumption patterns. However, innovations in the food industry are characterized by high market failures, for a novel food technology will only succeed in the market if it meets with consumer acceptance. Insights into the acceptance or rejection of novel food technologies can be achieved using the food technology neophobia scale (FTNS), where food technology neophobia expresses consumer reluctance to try foods produced using novel technologies. To extend understanding of the FTNS to food professionals and food researchers, we conducted a systematic review of published studies that have used the scale since its development in 2008. This allows us to structure useful evidence from all published articles using the scale in their methodological approach. We share methodological findings and findings regarding socio-demographic variables and consumer behavior. We find the scale confirmed as a valid and reliable predictor of responses to novel food technologies. These findings should help professionals in the food industry and in food research identify population segments that have more or less willingness to try novel products and so design strategies to avoid failure of food technology innovations in the market. [ABSTRACT FROM AUTHOR]

New food products aimed at delivering specific nutritional requirements must also be subjected to sensory tests to guarantee high acceptance. The effect of information on sensory perception of foods is widely studied and the types of information often investigated are category, nutrition information, composition, product knowledge, applied technology and price. Several studies showed significant effects on acceptance and purchase intention. However, there is a lack of research on the effect of the location of sensory evaluation laboratories, an important variable given that most sensory evaluation laboratories are located in universities and research centers. In this context, two institutional locations were chosen in order to test their influence on consumer acceptance ( n = 130): Chemistry Location (School of Chemistry, Federal University of Rio de Janeiro) and Nutrition Location (School of Nutrition, Federal University of Rio de Janeiro State). The main hypothesis was that consumer acceptance might be significantly influenced by the institutional location where the sensory evaluation took place. Other hypotheses tested were: Does the degree of processing of the product impact the location effect? Does the degree of processing impact consumers’ attitudes? Among other findings, PLS regression showed that the acceptance of the highly processed food was significantly ( p < 0.05) lower when tested at the Nutrition Location. This is possibly due to the fact that consumers do not expect an institution like the Nutrition Location to perform a test with a highly processed food product. Results suggest that sensory evaluation laboratories located in nutrition related institutions should take into consideration the degree of processing of the products that will be tested with consumers. Other variables found to be significant decreasing the acceptance of a highly processed food were “Pleasure”, “Interest in natural products” (Health and Taste Attitude Scale) and age. [ABSTRACT FROM AUTHOR]

• Personal relevance is strong positive determinant of consumers' willingness to try. • The role of trust in science diminishes effect of novel food technology neophobia. • Consumer attitude towards naturalness also affected by levels of trust in science. The purpose of this study is to investigate the potential uptake and inhibitors of 3D-printed food applications in the food service market to provide market salient evidence to inform business investments. An online survey was designed and distributed to an adult Irish population and was completed by 1,045 participants. The collected data was analysed using Structural Equation Modelling to test a hypothesised model of willingness to try 3D-printed food applications. Results showed that perceived personal relevance of the technology is a strong positive determinant of willingness to try (Standardised β = 0.614***). Novel Food Technology Neophobia (NFTN) represents a barrier to willingness to try 3D-printed food applications as evident from its significant negative direct effect (Standardised β = −0.167***). NFTN is also found to have a depressing indirect effect when mediated through perceived personal relevance (Standardised β = −0.202***), while the importance consumers attach to naturalness is yet another barrier (Standardised β = 0.053*). Overall, considering its total effect, NFTN (Standardised β = −0.369***) presents the greatest barrier to willingness to try 3D printed foods. The role of trust in science by directly diminishing the effects of NFTN (Standardised β = −0.445***) and the importance of naturalness also emerges (Standardised –β = 0.137***). Consequently, this work has identified some of the major obstacles facing the technology in the forms of NFTN and the importance of naturalness but has pointed to possible resolutions in building continued support and trust in science, and a focus on designing and delivering both customisable consumer-focused food products and accompanying marketing strategies that communicate and emphasise the personal benefits that this novel food technology affords. [ABSTRACT FROM AUTHOR]

• UK consumers were accepting of hypothetical seaweed-based food products. • Taste/ edibility was a strong driver of acceptance for seaweed-based foods. • Food neophobia was identified as a barrier to acceptance for seaweed-based foods. • Other product attributes (e.g., cost) were relatively poor predictors of acceptance. • Taste/ edibility and familiarity partially mediated the negative effect of food neophobia on consumer acceptance. Edible macroalgae (i.e., 'seaweeds') are a nutritious and sustainable alternative to animal-based proteins. However, consumption of seaweeds in Western countries remains low, and little is known about individual drivers of acceptance. The aim of this study was to further explore the consumer acceptability of seaweed-based food products in the UK. In an online study (N = 476), participants were presented with a general description of edible seaweeds, and descriptions of seaweed-based food products (e.g., 'seaweed burger'). Participants were asked to rate beliefs about product attributes, and reported acceptance in terms of liking, willingness to try, willingness to buy, and readiness to adopt as a meat alternative. It was predicted that positive beliefs about seaweed-based products would be significantly associated with greater acceptance, and that seaweed-based products would be more favourable than a general description of seaweeds. Supporting study hypotheses, structural equation modelling showed that positive beliefs about taste/ edibility and familiarity significantly predicted acceptance (p <.01). Taste/ edibility was higher for seaweed-based products compared to a general description of seaweeds (p <.001), and perceiving foods to be tasty and familiar mediated the negative effect of food neophobia on consumer acceptance (p <.05). Other product beliefs – including cost, healthiness, and sustainability – were relatively poor predictors of acceptance (p >.05). These results support the consumer acceptance of seaweeds, and identify scope for utilising specific attributes of seaweeds (as drivers of acceptance) in future product development. [ABSTRACT FROM AUTHOR]

• In-between subjects design with communication framing, region, and category origin. • Cross-category and cross-country online survey study focusing on frugality. • Upcycled food communication should stress the frugality aspect. • Environmentally concerned consumers are the main target group. • Food neophobia poses a barrier to upcycled food marketing. Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept. However, consumer perception of upcycled food is yet under-researched, in particular across food categories and countries, and the concept of frugality has not been explored in this context. In a consumer survey assessing the factors of influence on attitude towards upcycled food and with a sample across five Northern and Southern European countries, we show that stressing the aspect of traditional frugality and to appeal to frugal orientation appears a favourable communication frame for upcycled food. Product categories that match with the region are perceived as more favourable. Environmental concern determines attitude while food neophobia acts as a barrier. Our results lead us to recommend that marketing for upcycled food should focus on the environmentally concerned consumer segment and use a framing that communicates the frugality benefit and frugal resource use. Findings further provide insights into the psychology of consumer acceptance and attitudes. These can be used in communicating the nature of upcycled foods to the public and to food consumers. [ABSTRACT FROM AUTHOR]

Vitamin D deficiency is prevalent in many countries, including Germany. Some countries have introduced vitamin D food fortification to address the problem, but such fortification is generally prohibited in Germany. While recent changes in legislation have opened the window to a population-wide introduction of vitamin D food fortification, before it can be implemented in Germany, the strategy must be adapted to the German scenario. This requires gathering detailed insights about German consumers’ perceptions of vitamin D-fortified food and the impact of vitamin D knowledge and health awareness on consumers’ acceptance. We gather information on these issues and identify consumers’ preferred sources of nutritional information. The study shows a high level of acceptance of vitamin D-fortified food among the German population, which indicates good prospects for successful implementation of a vitamin D food fortification program in Germany. Moreover, the study shows that consumers’ health awareness is an essential determinant of their acceptance of vitamin D-fortified food, so informing consumers about the health effects associated with vitamin D could be a viable way to raise their awareness and ensure their acceptance of vitamin D-fortified products. The study also shows that physicians, health insurance companies, and the internet/television are consumers’ preferred sources of nutritional information and should be the central communication channels for an information campaign. These insights will be valuable in developing and implementing an effective vitamin D food fortification program that is suitable for the German scenario. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of meat substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of meat substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of meat substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with meat substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of meat substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of meat substitutes than the other dishes. The most appropriate meat substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of meat substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of meat substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new meat substitutes. [ABSTRACT FROM AUTHOR]

A consumer test carried out in 7 different European countries compared 3 standard apple varieties to 8 new ones. A total of 4290 consumers took part in the test. Data from this test was used to develop a preference map for apple. The preference map was constructed with 3 main dimensions (1 – sweetness, fruitiness, flowery attributes, 2 – acidity, firmness, 3 – juiciness and crispness). Consumers were segmented in 6 clusters according to their preferences. The 6 clusters were grouped into two main mega clusters A (68% of consumers) and B (32% of consumers). Megacluster A (Clusters 1, 2, 5 and 6) was characterized by preferring sweet apples. Clusters 2 and 5 (41% of consumers) liked sweet apples independently of their acidity and firmness and moderate positive values on dimension of juiciness and crispness. Cluster 1 (21% of consumers) had an optimal point in positive values of the sweetness dimension, moderate negative value for acidity and firmness and moderate positive value for juiciness and crispness. Cluster 6 (6% of consumers) besides preferring sweet varieties disliked acid-firm varieties. As to regard to megacluster B (Clusters 3 and 4) (32% of consumers), they preferred varieties that were acidic-firm and juiciy and crisp with values in the mid range of the sweetness dimension. In spite of the difficulties in translating preference dimensions into standard practical values for fruit quality and the fact of being a punctual measurement of consumer behaviour, this preference map could be of practical use of different actors on the fruit value chain like marketers and breeders. [ABSTRACT FROM AUTHOR]

A consumer test carried out in 7 different European countries compared 3 standard apple varieties to 8 new ones. A total of 4290 consumers took part in the test. Data from this test was used to develop a preference map for apple. The preference map was constructed with 3 main dimensions (1 – sweetness, fruitiness, flowery attributes, 2 – acidity, firmness, 3 – juiciness and crispness). Consumers were segmented in 6 clusters according to their preferences. The 6 clusters were grouped into two main mega clusters A (68% of consumers) and B (32% of consumers). Megacluster A (Clusters 1, 2, 5 and 6) was characterized by preferring sweet apples. Clusters 2 and 5 (41% of consumers) liked sweet apples independently of their acidity and firmness and moderate positive values on dimension of juiciness and crispness. Cluster 1 (21% of consumers) had an optimal point in positive values of the sweetness dimension, moderate negative value for acidity and firmness and moderate positive value for juiciness and crispness. Cluster 6 (6% of consumers) besides preferring sweet varieties disliked acid-firm varieties. As to regard to megacluster B (Clusters 3 and 4) (32% of consumers), they preferred varieties that were acidic-firm and juiciy and crisp with values in the mid range of the sweetness dimension. In spite of the difficulties in translating preference dimensions into standard practical values for fruit quality and the fact of being a punctual measurement of consumer behaviour, this preference map could be of practical use of different actors on the fruit value chain like marketers and breeders. [ABSTRACT FROM AUTHOR]

Highlights: [•] 4290 consumers across seven European countries tested 11 apple varieties (eight of them new). [•] Results show a strong interaction between country and variety. [•] A group of four varieties were the most accepted in all countries except in Germany. [•] No interaction of practical significance was found between age or gender and variety. [•] No significant interaction was found between variety and apple consumption habit. [ABSTRACT FROM AUTHOR]

Abstract: The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian participants joined an in-home use test and consumed one type of product with their self-selected hot meal for 20 times during 10weeks: Quorn (meat-like), tofu (not meat-like) or a meat reference (chicken filet). Initial liking (100-mm line scale) for chicken was higher (81±19) than for Quorn (60±28) and tofu (68±21). On a product group level, boredom occurred with all three products and after 20 exposures there were no significant differences in product liking anymore. However, there were noticeably different individual responses within the three product groups, showing both ‘boredom’ and ‘mere exposure’ patterns. Mere exposure occurred significantly more frequent with tofu, with more than half of the participants showing an increased liking over time. We also found that meal patterns were related to boredom: bored persons used more different types of meals, probably to alleviate product boredom. This study demonstrates that liking of meat substitutes can be increased by repeated exposure for a segment of consumers. In addition, it indicates that the meal context should be considered in future in-home repeated exposure studies. [Copyright &y& Elsevier]

Abstract: Traditional food products are subject to an increased interest in Europe. Innovations, though controversial in the context of traditional food, are essential to maximally cope with this opportunity. So far, only few studies have concentrated on innovation in the traditional food sector. In this paper sector and consumer data are combined in order to validate to what extent innovations in the traditional food sector match with consumers’ acceptance. Sector innovations were explored through 270 interviews, covering 90 traditional food chains in three European countries (Belgium, Italy and Hungary). Consumers’ innovation acceptance was investigated using a quantitative survey approach with 2429 respondents in Belgium, Italy and Poland. In general, both the sector and the consumers were open towards innovations in traditional food products. In addition, the innovation activities of the sector were matching well with the innovations accepted by consumers. Throughout, preserving the traditional character of the food was stressed as a prerequisite for innovations in traditional food products. [Copyright &y& Elsevier]

Abstract: The purpose of the paper is to identify and describe differences in cognitive structures between consumer segments with differing levels of acceptance of genetically modified (GM) food. Among a sample of 60 mothers three segments are distinguished with respect to purchase intentions for GM yogurt: non-buyers, maybe-buyers and likely-buyers. A homogeneity test for the elicited laddering data suggests merging maybe- and likely-buyers, yielding two segments termed accepters and rejecters. Still, overlap between the segments’ cognitive structures is considerable, in particular with respect to a health focus in the evaluation of perceived consequences and ambivalence in technology assessment. Distinct differences are found in the assessment of benefits offered by GM food and the importance of values driving product evaluation and thus purchase decisions. [Copyright &y& Elsevier]

Abstract: Tart formulations and fillings [peanut butter (PNTB), peanut butter sweetened with 20% clover honey (PNTB/HNY), or 50% peanut butter layered with 50% grape jam (PNTB/GRPJ)] were evaluated at the early stage of the development process by adult consumers (n =73) and experts (food service managers and chefs). Sensory results indicated that all formulations were acceptable, however, most participants commented that the pastry needed to be softer and sweeter and suggested using less filling to prevent surface cracking of the pastry. Recommendations and comments from the first phase were used to modify the tarts. Modified tarts filled with peanut butter sweetened with 5% confectioner’s sugar (SPNTB), 50% SPNTB layered with 50% grape jam (SPNTB/GRPJ) or 50% SPNTB layered with 50% strawberry jam (SPNTB/STRWBJ) were evaluated by targeted consumers (teenagers, n =106). Results indicated that all tarts were similar in sensory quality, although tarts filled with SPNT/STRWBJ had slightly higher ratings for all sensory attributes than tarts filled with SPNTB/GRPJ and SPNTB. All modified tarts received hedonic ratings of 5.5–6.6 (like slightly). Involvement of targeted consumers early in the development process and incorporating their recommendations to finalize product formulations will increase the product’s probability of success. [Copyright &y& Elsevier]

Abstract: This study investigates socio-demographic and attitudinal determinants of consumer willingness to compromise on taste for health in the specific case of the functional foods category. Cross-sectional consumer data were collected in Belgium from two socio-demographically comparable samples in 2001 and 2004 using a similar research method with personal interviews. Results show that the gap between acceptance of good versus worse tasting functional foods has widened significantly from 2001 to 2004. Whereas females and elderly were more ready to compromise on taste for health in 2001, any socio-demographic differences faded away in 2004. Health benefit belief from functional foods emerges as the strongest positive determinant of willingness to compromise on taste, but both its level and its predictive power on willingness to compromise on taste decreased over time. During the data collection interval, the perceived importance of food for health increased significantly. All evolutions combined are indicative for decreasing unconditional acceptance of functional foods, especially on taste, and a lower conviction that functional foods can constitute a part of a healthy and tasteful diet among a large majority of consumers. The conclusion is that counting on consumer willingness to compromise on the taste of functional foods for health is a highly speculative and risky strategic option. [Copyright &y& Elsevier]

Despite the forecast of a bright future for functional foods, which constitute the single fastest growing segment in the food market, critiques arise as to whether this food category will deliver upon its promises. One of the key success factors pertains to consumer acceptance of the concept of functional foods, which is covered in this study. Data collected from a consumer sample (n=215) in Belgium during March 2001 are analysed with the aim to gain a better understanding of consumer acceptance of functional foods. Functional food acceptance is defined as giving a score of minimum 3 on a 5-point scale, simultaneously for acceptance if the food tastes good, and if the food tastes somewhat worse as compared to its conventional counterpart. With this specification, 46.5% of the sample claimed to accept the concept of functional foods. A multivariate probit model is specified and estimated to test the simultaneous impact of socio-demographic, cognitive and attitudinal factors. Belief in the health benefits of functional foods is the main positive determinant of acceptance. The likelihood of functional food acceptance also increases with the presence of an ill family member, though decreases with a high level of claimed knowledge or awareness of the concept. This adverse impact of high awareness decreases with increasing consumer age. Belief, knowledge and presence of an ill family member outweigh socio-demographics as potential determinants, contrary to previous reports profiling functional food users. [Copyright &y& Elsevier]

The findings from a study measuring consumer acceptance of genetically modified (GM) foods are presented. The empirical data were collected in an experimental market, an approach used extensively in experimental economics for measuring the monetary value of goods. The approach has several advantages over standard approaches used in sensory and marketing research (e.g., surveys and focus groups) because of its non-hypothetical nature and the realism introduced by using real goods, real money, and market discipline. In each of three US locations, we elicited the monetary compensation consumers required to consume a GM food. Providing positive information about the benefits of GM food production, in some cases, reduced the level of monetary compensation demanded to consume the GM food. [Copyright &y& Elsevier]

Research was conducted to compare apple juice quality measured by consumers, a trained sensory panel [using the quantitative descriptive analysis (QDA) method], and instrument analysis using “α-ASTREE” Liquid Taste Analyzer (electronic tongue) and the Prometheus (electronic nose—sensor array and mass spectrometry). Results from these analyses demonstrate that the electronic tongue and electronic nose, in combination, can be used to predict the sensory characteristics and their relationship to the quality of apple juices measured by consumers. Applications of these findings are important for Quality Control and Quality Assurance (QA/QC) as they demonstrate that these instruments may be used to track “consumer-defined quality” of apple juice, as long as key measures have been identified a priori. That is, sensory, consumer, physical/chemical, and electronic tongue and nose research must be conducted initially to identify key measures used to define quality for the target consumer. [Copyright &y& Elsevier]

Realizing that texture is a sensory property gives proper orientation to facets of texture research. Following the breakthrough in the 1960s and 1970s in surfacing the multi-parameter nature of texture and in defining the general principles of texture acceptability, the field has essentially reverted to commodity work. This paper reviews briefly the state of knowledge and points out specific research areas that could constitute new significant breakthroughs. These include defining the components of complex textural characteristics, developing an understanding of the perceptual interplay among texture parameters and between textural and other (e.g. visual clues, taste) modalities, exploring the breakdown pathways in the mouth for various food categories, and repeating earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles. [Copyright &y& Elsevier]

• Ethnicity had a considerable influence on the liking of yogurts. • Danish liked homogeneous yogurt, whereas Chinese also liked yogurt with added macro particles. • Both Danish and Chinese showed the lowest liking to yogurt with micro particles. • Tactile acuity and preferred oral processing had no significant influence in liking of yogurts. • Tactile acuity showed a significant effect in the perception of smoothness within Danish subjects. Food perception and liking depend on both product properties and consumer characteristics. The aim of this study was to investigate the effect of ethnicity, preferred oral processing and lingual tactile acuity on the consumer perception and liking of yogurt. To achieve the aim, six yogurt samples were prepared, including a homogeneous yogurt, a yogurt manufactured with micro particles, and four samples with addition of flakes or cut grains in different concentrations into homogeneous yogurt. Adults (n = 152) including seventy-five Asian Chinese subjects and seventy-seven Caucasian Danish subjects rated their perception and liking of yogurts. Subjects' preferred oral processing were identified according to how they prefer to manipulate food in their mouth ('soft processing likers' and 'firm processing likers'), and their tactile acuity was assessed by von Frey filaments. A descriptive sensory analysis of the yogurt was conducted by a trained panel consisting of 10 assessors. Results showed that ethnicity had a considerable influence on the liking of yogurts. Chinese subjects liked both yogurts containing macro particles (grains or low level of flakes) and homogeneous yogurts with no added particles, whereas Danish subjects significantly decreased their liking of yogurts with addition of particles, either micro or macro. Subjects' preferred oral processing and oral tactile acuity had a less pronounced effect on the liking of yogurts. Differences in texture perception of yogurts were negligible. The present results highlight a significant cultural effect on consumer acceptability and thus underline the importance of conducting the cross-cultural sensory research to the yogurt market. [ABSTRACT FROM AUTHOR]

• Most participants (>70%) are willing to try eating insects in some form. • People prefer human and dog foods in which insects are not visible. • People prefer BSFL in dog foods over ants and mealworms. • Disgust and Benefit beliefs predict acceptability of insects for humans and dogs. • Closeness to one's dog weakly predicts willingness to serve insect foods. This paper investigates consumer attitudes towards Hermetia illucens larvae (aka Black Soldier Fly Larvae; BSFL) and other insects in two forms: dried whole insects and insect flour incorporated into a familiar food. In two studies, we assessed the willingness of American adults to try eating them directly, eating animals fed on them, and feeding them to their pet dog. Participants were significantly more willing to try food made with insect flour than to eat the whole insects, with the same pattern emerging for acceptability of insects in dog food. BSFL were roughly as acceptable as other insects (crickets, mealworms, ants). On average, participants had negative attitudes towards eating BSFL on their own, but the majority were willing to try foods containing BSFL in the form of insect flour or rendered fat. There are also suggestions in the data that indirect routes of consumption (e.g., consuming animals that have eaten insects, or feeding insects to one's dog) are more acceptable than direct consumption. Our results suggest that BSFL are relatively well-received by consumers and are a promising alternative to the farmed animals more commonly used in pet food. [ABSTRACT FROM AUTHOR]

• Situational appropriateness of meat, meat substitutes and meat alternatives was studied. • Item-by-use appropriateness surveys were conducted in 2004 and 2019. • Meat substitutes were overall less appropriate than meat or meat alternatives. • Meat substitute consumption could predict situational appropriateness in 2019. The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same. This led to the question of whether meat substitutes fit in the same usage situations as meat products do. Perceived situational appropriateness of meat, meat substitutes and other meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of meat and meat substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019. Overall, meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than meat substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to meat substitutes and meat alternatives. Food Neophobia showed a small effect. Meat substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of meat substitutes. Furthermore, meat alternatives like chickpeas and nuts could also contribute to the reduction of meat consumption. [ABSTRACT FROM AUTHOR]

• Development of a new conception of consumer acceptance of food innovations. • Several antecedent factors of innovation-related perception were identified. • PSL-SEM was used for the empirical tests of the developed model. • Relative advantage, naturalness, and trust affect innovation-related perception. • Value, risk, & innovation-related perception are drivers of consumer acceptance. Innovations are an important part of the further advancement of societies in general as well as of companies in particular. Individuals can benefit from the advantages of innovations, while companies can maintain or increase their market share and profitability. However, especially in the food sector, scientific or technological innovations often encounter mistrust and rejecting reactions from consumers, resulting in decreasing acceptance of those innovations. Therefore, this paper aims to gain a deeper comprehension of consumer acceptance of innovative food products as well as to identify antecedent factors of innovation-related perception. For the empirical investigation of our conceptualized model, an online survey was conducted in Germany (n = 617) and the collected data were analyzed through structural equation modeling. The results confirmed a high predictive power of the multi-dimensional model of consumer acceptance. Our first major finding indicates that relative advantage, naturalness, novelty, and discomfort are the most important driving factors of the innovation-related perception of food products. Further important findings show that innovation-related perception has a strong positive and highly significant impact on customer perceived value, respectively a strong negative and highly significant impact on the customer perceived risk. In summary, innovation-related perception, customer perceived value, as well as customer perceived risk, are all important variables related to the acceptance of an innovative food product. The food sector can benefit from the insights provided by this study to communicate and market their products accordingly to the results to reduce mistrust and increase acceptance of food innovations on the consumer side. [ABSTRACT FROM AUTHOR]

• Low spirulina-soy-extrudate content in pasta filling resulted in highest acceptance. • Spirulina was preferred with lemon-basil flavor due to a masking effect. • Tomato flavor failed taste expectations despite typically associated with pasta. • Beet-ginger flavor concept and sensory properties least liked. • Low food neophobia and familiarity increased acceptance for spirulina. Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability and suitability in human nutrition. The inclusion of alternative protein sources, such as spirulina, in familiar products is a possible strategy to nudge consumers towards dietary change in Western societies. Filled pasta variants with three levels of spirulina-soy-extrudate in the filling (10%, 30% or 50%) were developed and investigated for their sensory characteristics and consumer liking. Recipe development was based on the concepts of flavor-flavor learning (beet-ginger or tomato) and masking (lemon-basil) to account for the musty and earthy notes of the alga. Consumer tests were conducted in Germany (n = 139), the Netherlands (n = 137) and France (n = 144), and conventional sensory profiling was accomplished with trained panelists (n = 12). Consumers preferred the lemon-basil flavor over tomato and beet-ginger flavored fillings. As expected, liking decreased with increased extrudate content, regardless of the flavor. For all flavors expected liking was higher than liking after product exposure; for the lemon-basil flavor the gap was the smallest. It was shown that low general food neophobia and familiarity with spirulina promoted consumer liking. The sensory profiling revealed that the spirulina-soy-extrudate content affected all sensory attributes identified across all flavors, but for the tomato flavor the most. Overall, this study confirms that it is important to consider differences in consumer motivation as well as the product's conceptual and intrinsic sensory characteristics in new product development. [ABSTRACT FROM AUTHOR]

• Consumer perception of salt-reduced potato chips is investigated in two studies. • Replacement of up to 30% NaCl is achievable with no or minimal loss of acceptability. • Texture (smooth vs. wavy) not found to affect either liking or perceived saltiness. • Results in informed (vs blind) condition indicated acceptability had a clear cognitive component. • The magnitude of the effect of information was contingent on the salt-reduction strategy. Lowering dietary intake of sodium is currently an important public health goal, and a major driver of food product development. Reducing the salt content of food while maintaining the same structure and sensory quality is, however, no easy feat. While several strategies for reformulation exist, the available literature indicates that their effectiveness is highly product-dependent. The present research focused on different salt reduction strategies for potato chips (crisps), drawing on two studies focusing on young (18–30) consumers. In Study 1 (N = 200), the effect of simple salt reduction and two salt replacers (KCl and MSG) on consumer perception was investigated, using a reference product as basis for systematic reformulation. Study 1 also addressed the issue of how information labeling affects consumer perception by comparing results in blind and informed conditions (N = 100 each). The results indicated that sodium can be reduced up to 30% while maintaining the same palatability, and that replacement (up to 30%) by either KCl and MSG even increased liking in the blind condition. A strong labelling effect was found, however, whereby consumers significantly preferred the reference product than any of the reformulation when informed of its content, whereas the opposite was observed (reference was least liked) when tested in blind. Study 2 (N = 100) extended the range of experimental conditions by focusing on how salt reduction is affected by texture and seasoning type. The main result of Study 1 – that sodium can be reduced up to 30% while maintaining the same palatability (in blind) – was confirmed across different seasoning types, thus enabling a more robust basis for generalization. Contrary to expectations, the presence of a wavy (vs. smooth) texture increased liking only for a single seasoning type, and the effect was not dependent on salt content. [ABSTRACT FROM AUTHOR]

• There is a trend towards shifting from meat-centric to plant-forward diets. • Examines the acceptance of blending plant-based ingredients into meat-based foods. • Consumer acceptance is influenced greatly by their assessment of these foods. • Acceptance is also influenced by differences in food values and lifestyle. • Assessment mediates the influence of personal values and lifestyle on acceptance. • This has important consequences for marketing positioning, messaging and promotion. There is a growing trend towards shifting from meat-centric to plant-forward diets both within industry and society today. It is happening to improve impacts on the environment, public health, and animal welfare. Aligned with this, many new plant-based alternatives to traditional meat based foods and diets are being introduced. Research has focused on testing sensory characteristics and appeal with consumers. The current study responds to calls in the literature to extend learning about plant-forward foods, beyond sensory testing, and into consumer acceptance and adoption of these products. The objectives of this study are to examine the nature of consumer response to blending plant-based ingredients (mushrooms) into traditional meat-based foods and to understand the individual lifestyle and motivational differences that influence this response. Data is obtained through an online consumer survey and descriptive and structural equation analyses are employed. Results find that consumer acceptance is influenced greatly by their assessment of plant-based foods' taste, health, sustainability, cost, and novelty. Results also find that assessment is influenced by individual differences in food values and lifestyle including healthy eating and food innovativeness. Contributions to marketing theory include the integration of new constructs with existing theory to establish new relationships that better explain and predict the acceptance of blending plant-based ingredients into meat-based foods. Understanding consumer context and motivations for adopting these products has important consequences for marketing positioning, messaging and promotion. [ABSTRACT FROM AUTHOR]