Consumer preferences towards plant-based, hybrid and cultivated meat analogues offered in different meal contexts and at various consumption moments

A choice-based conjoint experimental design and an online survey

by Nicky Coucke, Hendrik Slabbinck, Iris Vermeir

https://doi.org/10.1016/j.foodqual.2023.105006

Highlights

• Meat analogues are a more sustainable protein alternative than regular meat.

• Hybrid cultivated meat analogues could facilitate acceptance of cultivated meat.

• Meal context impacts preference for plant-based, cultivated and hybrid analogues.

• Taste similarity is the most important sensory characteristic for meat analogues.

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