Issues

Special issue: Alternative Proteins: Balancing sustainability, innovation and acceptance in the food supply chain. Guest Editors: Mariarosaria Simeone, Fabio Verneau and Robert Hamlin

Guest editorial: Alternative proteins: balancing sustainability, innovation and acceptance in the food supply chain

Mariarosaria Simeone; Fabio Verneau; Robert Hamlin
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Lab-grown bites: What drives or stops the world from eating cultured meat? A global perspective on developed and developing countries

Mariarosaria Simeone; Fabio Verneau
View articletitled, Lab-grown bites: What drives or stops the world from eating cultured meat? A global perspective on developed and developing countries
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Exploring alternative proteins: psychological drivers behind consumer engagement

Tommaso Fantechi; Nicola Marinelli; Leonardo Casini; Caterina Contini
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Attitude as a determinant of sustainable milk consumption in Taiwan

I-Heng Chang; Chaoyun Liang
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Feeding the future: consumer willingness to try bacterial protein, a comparative study with fungi, algae and cultured meat

Norah Benmeridja; Berre Deltomme; Myrsini Sakarika; Listia Rini; Hans De Steur; Xavier Gellynck
View articletitled, Feeding the future: consumer willingness to try bacterial protein, a comparative study with fungi, algae and cultured meat
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The role of hedonic liking of new food on emotions: a laboratory study on insect snacks with young Italian participants

Migena Proi; Carla Di Mattia; Giampiero Sacchetti; Natalia Battista; Silvia Cozzolino; Pierluigi Nucci; Mauro Serafini; Maria Angela Perito
View articletitled, The role of hedonic liking of new food on emotions: a laboratory study on insect snacks with young Italian participants
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Avoiding, experimenting, adopting: a segment-based analysis of Austrian meat alternative consumers

Marion Garaus; Christian Garaus; Sandra Holub; Elisabeth Wolfsteiner
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Do consumers repurchase and recommend plant-based meat? Integrating the theories of product evaluation, protection motivation, and brand equity

Su Zhang; Chi-Cheng Luan
View articletitled, Do consumers repurchase and recommend plant-based meat? Integrating the theories of product evaluation, protection motivation, and brand equity
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How to SHIFT adolescents’ behavior toward alternative proteins? The case of entomophagy

Céline Gallen; Amélie Clauzel; Nathalie Guichard; Gaëlle Pantin-Sohier
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The influence of external and internal information sources on consumers’ willingness to pay for fish fed with insects

Brunella Arru; Roberto Furesi; Pietro Pulina; Fabio A. Madau
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The role of participatory movements and organizations in plant-based food diffusion

Cristina Santini; Giovanna Bertella; Alessio Cavicchi
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Bibliometric insights into the science of lab-grown meat as alternative protein

Donaji Jiménez-Islas; Miriam Edith Pérez-Romero; José Álvarez-García; Biagio Simonetti
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“The Moon is made of green cheese”: a case study of producer perspectives of plant-based cheese in Tasmania, Australia

Karell William King; Can Seng Ooi; Fred Gale
View articletitled, “The Moon is made of green cheese”: a case study of producer perspectives of plant-based cheese in Tasmania, Australia
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Risks, resilience and sustainability of plant-based protein chains in Europe: a stakeholder analysis

Margo Degieter; Marcia Dutra de Barcellos; Xavier Gellynck; Shashank Goyal; Denise Ott; Hans De Steur
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Beyond the plate: exploring next generation professionals’ views on cell-based meat

Emanuele Dolfi; Margherita Masi; Gizem Yeter; Ernesto S. Marrocco; Giuseppina Olivieri; Martina Magnani; Teresa Del Giudice; Felice Adinolfi; Yari Vecchio
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Alternative proteins: How do retailers drive the transition towards new sustainable consumption?

Maria Anna Pagnanelli; Maria D'Agostini; Carlo Russo; Marcello Sansone
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How retail marketing levers influence demand for plant-based products: a revealed preference analysis across food categories and urbanization levels

Andrea Caccialanza; Mirta Casati; Margherita Muzzillo; Alessandro Iuffmann Ghezzi
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