Consumers’ preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy

Lists

Tools

Rondoni, A., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Consumers’ preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy. British Food Journal, 123 (11). pp. 3704-3725. ISSN 0007-070X

Text - Accepted Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.
· Available under License Creative Commons Attribution Non-commercial.
850kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1108/BFJ-11-2020-1054

Abstract/Summary

Purpose - Plant-based eggs have recently been developed to provide consumers with a healthier, animal-friendlier, and more sustainable alternative to conventional eggs. The purpose of this paper is to investigate intrinsic and extrinsic attribute preferences for three prototypes of plant-based egg, namely the liquid, powder, and egg-shaped. Design/methodology/approach – Nine focus groups in the United Kingdom and nine in Italy were conducted, with a total of 180 participants. Thematic analysis of results was performed. Findings – In terms of intrinsic product attributes, consumers’ preferences for colour, shape, taste, ingredients, nutrients, method of production and shelf-life for plant-based eggs were revealed. Regarding the extrinsic attributes, preferences for price, packaging, country of origin and product naming emerged. Similarities and differences between consumers from the two countries are also discussed. Differences in preferences emerged also between vegan and non-vegan consumers. Research limitations/implications – This study adds to the existing knowledge on consumers’ preferences for new plant-based food alternatives and identifies future quantitative approaches based on qualitative findings. Practical implications – Results from this study can assist plant-based egg manufacturers in improving their products in line with consumers’ expectations, which may help reducing risk of product failure. Originality/value - This study is the first to investigate consumers’ preferences, expectations, and needs for plant-based eggs and provides information which can be practically applied by manufacturers, as well as suggestions for future research. Keywords: Plant-based eggs; Consumers; Preferences; Focus groups; United Kingdom; Italy.

Item Type:	Article
Refereed:	Yes
Divisions:	Life Sciences > School of Agriculture, Policy and Development > Department of Agri-Food Economics & Marketing
ID Code:	97145
Uncontrolled Keywords:	Plant-based eggs; Consumers; Preferences; Focus groups; United Kingdom; Italy
Publisher:	Emerald

Altmetric

Deposit Details

References

Alfnes, F., Rickertsen, K., 2010. Non-market valuation: Experimental methods, in: Lusk, J.L., Roosen, J., Shogren, J.F. (Eds.), The Economics of Food Consumption and Policy. “Oxford University Press.” https://doi.org/10.1093/oxfordhb/9780199569441.013.0009 Amchova, P., Kotolova, H., Ruda-Kucerova, J., 2015. Health safety issues of synthetic food colorants. Regul. Toxicol. Pharmacol. 73, 914–922. https://doi.org/10.1016/j.yrtph.2015.09.026 Apostolidis, C., McLeay, F., 2016. Should we stop meating like this? Reducing meat consumption through substitution. Food Policy 65, 74–89. https://doi.org/10.1016/j.foodpol.2016.11.002 Archibald, M.M., Ambagtsheer, R.C., Casey, M.G., Lawless, M., 2019. Using Zoom Videoconferencing for Qualitative Data Collection: Perceptions and Experiences of Researchers and Participants. Int. J. Qual. Methods 18, 1–8. https://doi.org/10.1177/1609406919874596 Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., Varela, P., 2017. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Res. Int. 99, 58–71. Asioli, D., Mignani, A., Alfnes, F., 2020. Quick and easy? Respondent evaluations of the Becker–DeGroot–Marschak and multiple price list valuation mechanisms. Agribusiness 1–20. https://doi.org/10.1002/agr.21668 Askew, K., 2017. Vegan hard-boiled egg developed by Udine students. Food Navig. Attride-Stirling, J., 2001. Thematic networks: An analytic tool for qualitative research. Qual. Res. 1, 385–405. https://doi.org/10.1177/146879410100100307 Austgulen, M.H., Skuland, S.E., Schjøll, A., Alfnes, F., 2018. Consumer readiness to reduce meat consumption for the purpose of environmental sustainability: Insights from Norway. Sustain. 10, 1–24. https://doi.org/10.3390/su10093058 Banovic, M., Lähteenmäki, L., Arvola, A., Pennanen, K., Duta, D.E., Brückner-Gühmann, M., Grunert, K.G., 2018. Foods with increased protein content: A qualitative study on European consumer preferences and perceptions. Appetite 125, 233–243. https://doi.org/10.1016/j.appet.2018.01.034 Blair, E., 2015. A reflexive exploration of two qualitative data coding techniques. J. Methods Meas. Soc. Sci. 6, 14–29. https://doi.org/10.2458/v6i1.18772 Braun, V., Clarke, V., 2006. Using thematic analysis in psychology. Qual. Res. Psychol. 3, 77–10. https://doi.org/10.1191/1478088706qp063oa Breakwell, G.M., 2008. Doing Social Psychology Research, Doing Social Psychology Research. https://doi.org/10.1002/9780470776278 Carrington, D., 2018. The new food: meet the startups racing to reinvent the meal. Guard. Cliceri, D., Spinelli, S., Dinnella, C., Prescott, J., Monteleone, E., 2018. The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores. Food Qual. Prefer. 68, 276–291. https://doi.org/10.1016/j.foodqual.2018.03.020 DiCicco-Bloom, B., Crabtree, B.F., 2006. The qualitative research interview. Med. Educ. 40, 314–321. https://doi.org/10.1111/j.1365-2929.2006.02418.x Elzerman, J.E., Hoek, A.C., van Boekel, M.J.A.S., Luning, P.A., 2015. Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context. Food Qual. Prefer. 42, 56–65. https://doi.org/10.1016/j.foodqual.2015.01.010 Elzerman, J.E., van Boekel, M.A.J.S., Luning, P.A., 2013. Exploring meat substitutes: Consumer experiences and contextual factors. Br. Food J. 115, 700–710. https://doi.org/10.1108/00070701311331490 Fernqvist, F., Spendrup, S., Ekelund, L., 2015. Changing consumer intake of potato, A focus group study. Br. Food J. 117, 210–221. https://doi.org/10.1108/BFJ-05-2013-0112 Fessler, D.M.T., Arguello, A.P., Mekdara, J.M., Macias, R., 2003. Disgust sensitivity and meat consumption: A test of an emotivist account of moral vegetarianism. Appetite 41, 31–41. https://doi.org/10.1016/S0195-6663(03)00037-0 Frewer, L.J., Bergmann, K., Brennan, M., Lion, R., Meertens, R., Rowe, G., Siegrist, M., Vereijken, C., 2011. Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies. Trends Food Sci. Technol. 22, 442–456. https://doi.org/10.1016/j.tifs.2011.05.005 Geng, H., Song, H., Qi, J., Cui, D., 2011. Sustained release of VEGF from PLGA-nanoparticles embedded thermo-sensitive hydrogel in full-thickness porcine bladder acellular matrix. Nanoscale Res. Lett. 312, 1–8. https://doi.org/10.1186/1556-276X-6-312 Gilliver, L., 2019. Plant-Based JUST Egg To Launch In Over 2,000 Stores Across US. Plant-based News. Giménez, A.N.A., Ares, G., Gámbaro, A., 2008. Consumer Attitude Toward Shelf-Life Labeling. J. Sens. Stud. 23, 871–883. https://doi.org/10.1111/j.1745-459X.2008.00192.x Grunert, K.G., 2005. Food quality and safety: Consumer perception and demand. Eur. Rev. Agric. Econ. 32, 369–391. Grunert, K.G., 2002. Current issues in the understanding of consumer food choice. Trends Food Sci. Technol. 13, 275–285. Guest, G., Namey, E., McKenna, K., 2017. How Many Focus Groups Are Enough? Building an Evidence Base for Nonprobability Sample Sizes. Field methods 29, 3–22. https://doi.org/10.1177/1525822X16639015 Hoek, A.C., Luning, P.A., Weijzen, P., Engels, W., Kok, F.J., de Graaf, C., 2011. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. Appetite 56, 662–673. https://doi.org/10.1016/j.appet.2011.02.001 International Egg Commission, 2014. Global egg production dynamics – past, present and future of a remarkable success story. London (United Kingdom). International Egg Commission, 2013. Atlas of the Global Egg Industry. London (United Kingdom). Jaeger, S.R., 2006. Non-sensory factors in sensory science research. Food Qual. Prefer. 17, 132–144. James, L., 2019. With Plant-Based Eggs and Lab-Grown Meat, JUST Inc. Is Transforming Food. Köster, E.P., 2009. Diversity in the determinants of food choice: A psychological perspective. Food Qual. Prefer. 20, 70–82. Lähteenmäki, L., 2013. Claiming health in food products. Food Qual. Prefer. 27, 196–201. Linnemann, A.R., Benner, M., Verkerk, R., Van Boekel, M.A.J.S., 2006. Consumer-driven food product development. Trends Food Sci. Technol. 17, 184–190. https://doi.org/10.1016/j.tifs.2005.11.015 Lusk, J.L., Shogren, J.F., 2007. Experimental Auctions. Methods and Applications in Economic and Marketing Research. Cambridge University Press, Cambridge. Magnier, L., Schoormans, J., Mugge, R., 2016. Judging a product by its cover: Packaging sustainability and perceptions of quality in food products. Food Qual. Prefer. 53, 132–142. https://doi.org/10.1016/j.foodqual.2016.06.006 Malek, L., Umberger, W.J., Goddard, E., 2019. Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption. Appetite 138, 115–126. https://doi.org/10.1016/j.appet.2019.03.024 Malterud, K., Siersma, V.D., Guassora, A.D., 2016. Sample Size in Qualitative Interview Studies: Guided by Information Power. Qual. Health Res. 26, 1753–1760. https://doi.org/10.1177/1049732315617444 Mancini, M.C., Antonioli, F., 2020. To what extent are consumers’ perception and acceptance of alternative meat production systems affected by information? The case of cultured meat. Animals 10. https://doi.org/10.3390/ani10040656 Martins, N., Roriz, C.L., Morales, P., Barros, L., Ferreira, I.C.F.R., 2016. Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends Food Sci. Technol. 52, 1–15. https://doi.org/10.1016/j.tifs.2016.03.009 Masuda, T., Goldsmith, P.D., 2012. China’s meat and egg production and soybean meal demand for feed: An elasticity analysis and long-term projections? Int. Food Agribus. Manag. Rev. 5, 543–566. McCarthy, K.S., Parker, M., Ameerally, A., Drake, S.L., Drake, M.A., 2017. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk? J. Dairy Sci. 100, 6125–6138. https://doi.org/10.3168/jds.2016-12519 Nowell, L.S., Norris, J.M., White, D.E., Moules, N.J., 2017. Thematic Analysis: Striving to Meet the Trustworthiness Criteria. Int. J. Qual. Methods 16, 1–13. https://doi.org/10.1177/1609406917733847 Olson, & Jacoby, J., 1972. Cue utilization in the quality perception process. Chicago, IL: Association for Consumer Research, pp. 167–179. Petrescu, D.C., Vermeir, I., Petrescu-Mag, R.M., 2020. Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective. Int. J. Environ. Res. Public Health 17. https://doi.org/10.3390/ijerph17010169 Piper, 2020. The next challenge for plant-based meat: Winning the price war against animal meat [WWW Document]. URL https://www.vox.com/future-perfect/21366607/beyond-impossible-plant-based-meat-factory-farming Polaris Market Research, 2020. Plant-Based Meat Market Share, Size, Trends, Industry Analysis Report, By Source (Soy, Wheat, Pea, and Others); By Product (Burger Patties, Sausages, Strips & Nuggets, Meatballs, Others); By Application (Retail Outlets, Foodservice, E-commerce), By Region. Rondoni, A., Asioli, D., Millan, E., 2020. Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications. Trends Food Sci. Technol. 106, 391–401. https://doi.org/10.1016/j.tifs.2020.10.038 Shan, L.C., Regan, Á., Monahan, F.J., Li, C., Lalor, F., Murrin, C., Wall, P.G., McConnon, Á., 2017. Consumer preferences towards healthier reformulation of a range of processed meat products: A qualitative exploratory study. Br. Food J. https://doi.org/10.1108/BFJ-11-2016-0557 Shan, L.C., Regan, A., Monahan, F.J., Li, C., Murrin, C., Lalor, F., Wall, P.G., McConnon, A., 2016. Consumer views on “healthier” processed meat. Br. Food J. 118, 1712–1730. https://doi.org/10.1108/BFJ-11-2015-0447 Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A., Sexton, A., 2018. Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci. Technol. 78, 155–166. https://doi.org/10.1016/j.tifs.2018.04.010 The Good Food Institute, 2018. Plant-based egg alternatives: Optimizing for functional properties and applications. Washington, DC., United States. UEP, 2017. Guidelines for cage and cage-free housing. UK Government, 2020. United Kingdom Egg Statistics – Quarter 2, 2020. van Dijk, H., van Kleef, E., Owen, H., Frewer, L.J., 2012. Consumer preferences regarding food-related risk-benefit messages. Br. Food J. 114, 387–400. https://doi.org/10.1108/00070701211213483 van Kleef, E., van Trijp, H.C.M., Luning, P., 2005. Consumer research in the early stages of new product development: A critical review of methods and techniques. Food Qual. Prefer. 16, 181–201. https://doi.org/10.1016/j.foodqual.2004.05.012 Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., Barnett, J., 2015. “Would you eat cultured meat?”: Consumers’ reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Sci. https://doi.org/10.1016/j.meatsci.2014.11.013 Verneau, F., Caracciolo, F., Coppola, A., Lombardi, P., 2014. Consumer fears and familiarity of processed food. The value of information provided by the FTNS. Appetite 73, 140–146. https://doi.org/10.1016/j.appet.2013.11.004 Watson and Shoup, 2019. Plant-based JUST Egg is already outselling established liquid egg brands at retail, claims Just CEO. Food Navig. Zwaanswijk, M., Van Dulmen, S., 2014. Advantages of asynchronous online focus groups and face-to-face focus groups as perceived by child, adolescent and adult participants: A survey study. BMC Res. Notes 7, 1–7. https://doi.org/10.1186/1756-0500-7-756

University Staff: Request a correction | Centaur Editors: Update this record

University of Reading

CentAUR: Central Archive at the University of Reading

Accessibility navigation

Consumers’ preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy

Abstract/Summary

Page navigation

See also

Footer navigation