Exploring the association of personal factors with affective responses to plant-based meat alternatives with consideration of their perceived similarity to meat

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dc.citation.volume133
dc.contributor.authorGiezenaar C
dc.contributor.authorMehta A
dc.contributor.authorOrr RE
dc.contributor.authorGodfrey AJR
dc.contributor.authorFoster M
dc.contributor.authorHort J
dc.date.accessioned2025-08-04T21:56:46Z
dc.date.available2025-08-04T21:56:46Z
dc.date.issued2025-12-01
dc.description.abstractPlant-based meat alternatives (PBMAs) have gained popularity as perceived sustainable replacements for meat, yet consumption remains limited. Understanding how personality traits shape PBMA consumption experience is therefore essential. This study surveyed 140 New Zealand consumers, assessing behavioural traits and attitudes related to willingness to reduce meat consumption/increase PBMA consumption. Participants completed tasting sessions evaluating commercially available PBMA products, based on flavour, texture, overall liking and emotions evoked, and sample perceived similarity to meat. Participants reported their demographic information, dietary habits, and frequency of meat and PBMA consumption. Results showed that higher social status derived from PBMA consumption were linked with higher liking ratings and citation proportion of ‘hungry’ for PBMAs. However, high negative attitude towards vegetarianism/veganism was linked to higher citation proportion for ‘unhappy’ for wholefood samples, while lower citation proportion for ‘unhappy’ for somewhat meat-like samples. High meat attachment was associated with lower perceived similarity to meat in both meat-like and somewhat meat-like samples. Additionally, the high meat consumption group reported lower texture and overall liking for meat-like samples. High variety seeking consumers (VARSEEK scores) were positively associated with flavour and overall liking for wholefood samples. Based on dietary groups, meat avoiders, generally driven by environmental and animal welfare concerns, reported more negative emotions such as ‘unhappy’ when tasting wholefood PBMAs compared to omnivores and flexitarians, despite their strong ethical and environmental motivations. The research highlights the impact of consumer behavioural traits and attitudes on their PBMA perception and acceptance, providing valuable insights for improving product development.
dc.description.confidentialfalse
dc.edition.editionDecember 2025
dc.identifier.citationGiezenaar C, Mehta A, Orr RE, Godfrey AJR, Foster M, Hort J. (2025). Exploring the association of personal factors with affective responses to plant-based meat alternatives with consideration of their perceived similarity to meat.. Food Quality and Preference. 133.
dc.identifier.doi10.1016/j.foodqual.2025.105636
dc.identifier.eissn1873-6343
dc.identifier.elements-typejournal-article
dc.identifier.issn0950-3293
dc.identifier.number105636
dc.identifier.piiS0950329325002113
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73279
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0950329325002113
dc.relation.isPartOfFood Quality and Preference
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectPlant-based meat alternatives
dc.subjectLiking
dc.subjectEmotional response
dc.subjectDiet
dc.subjectAge
dc.subjectPersonality characteristics
dc.titleExploring the association of personal factors with affective responses to plant-based meat alternatives with consideration of their perceived similarity to meat
dc.typeJournal article
pubs.elements-id501642
pubs.organisational-groupOther
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