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
Nicky Coucke, Hendrik Slabbinck, Iris Vermeir
Topics & Concepts
Context (archaeology)PreferenceConjoint analysisTasteFood scienceMealSimilarity (geometry)Consumption (sociology)BiotechnologyBusinessMathematicsBiologyComputer scienceStatisticsArtificial intelligenceSociologyImage (mathematics)Social sciencePaleontologyAgriculture Sustainability and Environmental ImpactConsumer Attitudes and Food LabelingSensory Analysis and Statistical Methods