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Elsevier

Plant-Based Food Consumption

Products, Consumers and Strategies

  • 1st Edition - November 3, 2023
  • Latest edition
  • Editors: Giovanna Bertella, Cristina Santini
  • Language: English

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetar… Read more

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Description

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.

Key features

  • Provides a link between theoretical information and business practices
  • Presents a comprehensive overview of the phenomenon of plant-based food consumption
  • Contains valuable information upon which to formulate strategic business plans or to work on plant-based food consumption research plans and projects

Readership

Food scientists, food developers, food marketers, academics and students studying related areas

Table of contents

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

Review quotes

“I found this book very informative and useful to understand consumer needs and perceptions and what drives behaviour in the plant-based foods category, as this can be driven by ethical, health and environmental sustainability concerns or a combination of these… I would recommend this book to academics as a teaching resource, companies intending to enter or already in the plant-based space, as well as to media companies wanting to provide their readers with objective case study information on this very topical and debated issue…"—Professor Gunnar Sigge, FST Magazine

Product details

  • Edition: 1
  • Latest edition
  • Published: November 7, 2023
  • Language: English

About the editors

GB

Giovanna Bertella

Giovanna Bertella is Associate Professor at the School of Business and Economics, UiT The Arctic University of Norway, Tromsø. Her research interests are: management, marketing, innovation, entrepreneurship, tourism and leisure studies (nature- and animal-based experiences, rural tourism, food tourism, events), food studies (ethical eating, plant-based, veganism), futures studies (scenarios).
Affiliations and expertise
Associate Professor, School of Business and Economics, UiT The Arctic University of Norway, Tromso, Norway

CS

Cristina Santini

Cristina Santini is Associate Professor at Università Telematica San Raffaele, in Rome, Italy. Her research interests are: management, business strategy, entrepreneurship, agrifood industry, qualitative and participatory approach, wine business, ecopreneurship and sustainability.
Affiliations and expertise
Associate Professor in Agricultural Science, Università Telematica San Raffaele, Rome, Italy

View book on ScienceDirect

Read Plant-Based Food Consumption on ScienceDirect