ArticleNutrients2022
Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 34 citations in OpenAlex.
- Green Food or Greenwashing Trap? The Impact of Greenwashing Perception on Brand Trust and Consumer Food Choices.Foods (Basel, Switzerland) · 2026Article
- Hidden Risks of Ultra-Processed Foods: How Health and Environmental Risk Perceptions Drive Sustainable Dietary Intentions in Taiwan.Nutrients · 2026Article
- Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.Frontiers in nutrition · 2026Review
- A study of the purchase intention of alternative foods.Scientific reports · 2025Article
- Exploring the Sustainability of Upcycled Foods: An Analysis of Consumer Behavior in Taiwan.Nutrients · 2024Article
- Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.Foods (Basel, Switzerland) · 2024Article
- Article
- Breaking Conventional Eating Habits: Perception and Acceptance of 3D-Printed Food among Taiwanese University Students.Nutrients · 2024Article
- Article
- Current dietary intake of the Japanese population in reference to the planetary health diet-preliminary assessment.Frontiers in nutrition · 2023Article
- Sustainable Nutrition for Increased Food Security Related to Romanian Consumers' Behavior.Nutrients · 2022Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
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Abstract
With increasing concerns over environmental and animal protection, along with consumers' preoccupation with health and wellness, the concept of a green diet is gaining popularity. This is leading to a new trend in the food culture of plant-based meat. Employing the extended model of goal-directed behavior (EMGB), this study examines the factors influencing the intentions of young consumers to consume plant-based meat. In particular, this study incorporates two vital constructs in food consumption, namely environmental concern and sensory appeal, into the model of goal-directed behavior (MGB) framework. Data were collected from closed questionnaires: a total of 537 questionnaire responses were gathered in Taiwan. The analysis was performed using the SPSS 25.0 for Windows and AMOS 24.0 for Windows. The results reveal that the EMGB included a satisfactory level of ability in predicting participants' intentions to consume plant-based meat and was superior to the original MGB. Furthermore, the two incorporated constructs were significant variables influencing consumers' decision formation. In addition, the attitude, subjective norm, perceived behavioral control, and positive anticipated emotion influenced consumer desire, which, in turn, influenced behavioral intentions.
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