Plant-Based Food Consumption

Products, Consumers and Strategies
Herausgeber: Bertella, Giovanna; Santini, Cristina

• Broschiertes Buch

Produktbeschreibung

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets. The book provides an overview of plant-based food products and their associated health and nutrition benefits, drawbacks, potential consumers, and strategies for approaching this emerging market. Moving from the analysis of consumers' motivations and needs, the book describes how companies manage new product development or product rejuvenation. In addition, the book provides consumer science and marketing strategies through short case studies designed to help the reader understand how to put theory to practice. Food scientists, food developers, food marketers, academics and students studying related areas will benefit from this important reference.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 346
• Erscheinungstermin: 7. November 2023
• Englisch
• Gewicht: 550g
• ISBN-13: 9780323988285
• ISBN-10: 0323988288
• Artikelnr.: 66280526

Inhaltsangabe

1. Introduction Section 1: 2. Identifying conditions and opportunities for
more plant-based eating practices in the Western world 3. Consumption of
plant-based foods: motives and drivers among Italian consumers 4. Offer me
Inspiring Values; I do not care about Branding! 5. Emerging trends in
healthy and sustainable eating: the case of fresh convenience plant-based
foods 6. Generation Z and novel plant-based food alternatives 7. South
Korean Buddhist temple food: experiential co-creation through time and
space with intertwined operand and operant resources Section 2: 8.
Plant-Based Milk Alternatives: Consumer Needs and Marketing Strategies 9.
Who are the flexitarians? Improved segmentation of plant-based meat
consumersin the case of Germany 10. Effective communication of plant-based
foods: A case study analysis of Danish and Italian markets 11. Plant-based
meat packaging and consumer dietary habits 12. The challenging path towards
a hydroponic indoor home cultivation system: educating a new consumer
perception of vegetables 13. A hands-on framework for the design and
implementation of plant-based food experiences 14. Fresh vegetables with a
story: Market gardening for a sustainable food transition 15. The power of
behavioural nudges tailored to plant-based dishes when eating out 16.
Conclusion