What about alternative meat? The effect of neophobia and negative affect on the intention to buy meat substitutes

Caio Pedrinho da Silva; Elder Semprebon; Germano Glufke Reis

doi:10.5585/remark.v21i4.20166

Autores

Caio Pedrinho da Silva Universidade Federal do Paraná - UFPR http://orcid.org/0000-0002-4214-8527
Elder Semprebon Universidade Federal do Paraná - UFPR https://orcid.org/0000-0002-9201-3751
Germano Glufke Reis Universidade Federal do Paraná - UFPR https://orcid.org/0000-0001-8884-5734

DOI:

https://doi.org/10.5585/remark.v21i4.20166

Palavras-chave:

Afetos negativos, Carne cultivada, Carne à base de insetos, Carne à base de plantas, Neofobia

Resumo

Objetivo: Verificar a baixa intenção de compra dos substitutos da carne (carne cultivada, carne à base de plantas e carne à base de insetos) em comparação à carne convencional, tendo os afetos negativos como um mecanismo de explicação e neofobia como um intensificador desses efeitos.

Métodos: Para atingir o objetivo proposto, foi realizado um estudo experimental para compreender as relações entre os substitutos da carne convencional (carne cultivada, carne à base de plantas e à base de insetos) e a intenção de compra, o efeito mediador do afeto negativo (aversão, perigo e nojo) e o efeito moderador da neofobia.

Originalidade/Relevância: Ainda pouco se sabe a respeito da baixa aceitação de substitutos da carne convencional; portanto, este estudo apresenta um mecanismo de explicação ainda não testado para tal aceitação e um moderador de intensificação.

Resultados: Os afetos negativos explicam a baixa intenção em comprar a carne à base de inseto, e altos níveis de neofobia agem como moderador apenas na relação direta para todos os substitutos da carne.

Contribuições teóricas/metodológicas: Os resultados contribuem para compreender a influência do afeto negativo como mecanismo para explicar a baixa intenção em comprar substitutos da carne quando comparados à carne convencional, além do papel da neofobia neste contexto, bem como as comparações entre os tipos de carnes.

Downloads

Não há dados estatísticos.

Biografia do Autor

Caio Pedrinho da Silva, Universidade Federal do Paraná - UFPR

Mestre em Administração

Elder Semprebon, Universidade Federal do Paraná - UFPR

Doutor em Administração

Germano Glufke Reis, Universidade Federal do Paraná - UFPR

Doutor em Administração

Referências

Bhat, Z. F, Kumar, S., & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(1), 241–248. https://doi.org/10.1016/S2095-3119(14)60887-X

Bryant, C. & Barnett, J. (2018). Consumer Acceptance of Cultured Meat: A Systemic Review. Meat Science 143: 8–17. https://doi.org/10.1016/j.meatsci.2018.04.008

Bryant, C. & Barnett, J. (2020). Consumer acceptance of cultured meat: An updated review (2018–2020). Applied Sciences, 10(15), 5201. https://doi.org/10.3390/app10155201

Bryant, C. J., Szejda, K., Deshpande, V., Parekh, N., & Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11. https://doi.org/10.3389/fsufs.2019.00011

Deroy, O, Reade, B., & Spence, C. (2015). The insectivore's dilemma and how to take the West out of it. Food Quality and Preference 44: 44–55. https://doi.org/10.1016/j.foodqual.2015.02.007

El-Said, O. A., Smith, M., & Al Ghafri, W. (2021). Antecedents and outcomes of dining experience satisfaction in ethnic restaurants: The moderating role of food neophobia. Journal of Hospitality Marketing & Management, 1–26. http://doi.org/10.1080/19368623.2021.1888368

Eshel, G., Shepon, A., Noor, E., & Milo, R. (2016). Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets. Environmental Science & Technology, 50, 8164–8168. https://doi.org/10.1021/acs.est.6b01006

Fallon, A. & Rozin, P. (1983). The psychological bases of food rejection by humans. Ecology of Food and Nutrition 13,15-26. https://doi.org/10.1080/03670244.1983.9990728

Goldstein, B., Moses, R., Sammons, N., & Birkved, M. (2017). Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute. PLoS ONE, 12. https://doi.org/10.1371/journal.pone.0189029

Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S. P. F., Lebert, A., & Hocquette, J. (2015). Educated Consumers Don't Believe Artificial Meat Is the Solution to the Problems with the Meat Industry. Journal of Integrative Agriculture 14(2): 273–284. https://doi.org/10.1016/s2095-3119(14)60886-8

Huang, L., Bai, L., Zhang, X., & Gong, S. (2019). Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia. Food Quality and Preference, 73, 266-275. https://doi.org/10.1016/j.foodqual.2018.11.001

Krings, V. C., Dhont, K., & Hodson, G. (2022). Food technology neophobia as a psychological barrier to clean meat acceptance. Food Quality and Preference, 96, 104409. https://doi.org/10.1016/j.foodqual.2021.104409

Megido, R. C., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, E., Alabi, T., & Francis, F. (2016). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52, 237–243. https://doi.org/10.1016/j.foodqual.2016.05.004

Menozzi, D., Sogari, G., Veneziani, M., Simoni, E., & Mora, C. (2017). Eating novel foods: an application of the theory of planned behaviour to predict the consumption of na insect-based product. Food Quality and Preference, v. 59, p. 27 – 34. https://doi.org/10.1016/j.foodqual.2017.02.001

Moding, K. J. & Stifter, C. A. (2016). Stability of food neophobia from infancy through early childhood. Appetite 97, 72–78. https://doi.org/10.1016%2Fj.appet.2015.11.016

Pellegrino, R. & Luckett, C. (2020). Aversive Textures and Their Role in Food Rejection. PsyArXiv. https://doi.org/10.1111/jtxs.12543

Pliner, P. & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite 19,105-120. https://doi.org/10.1016/0195-6663(92)90014-W

Rozin, P. & Fallon, A. (1980). The psychological categorization of foods and non-foods: a preliminary taxonomy of food rejections. Appetite 1, 193-201. https://doi.org/10.1016/S0195-6663%2880%2980027-4

Slade, P. (2018). If You Build It, Will They Eat It? Consumer Preference for Plant-Based and Cultured Meat Burgers. Appetite 125, 428–437. https://doi.org/10.1016/j.appet.2018.02.030

Sogari, G., Menozzi, D., & Mora, C. (2019). The food neophobia scale and young adults' intention to eat insect products. International Journal of Consumer Studies, 43(1), 68-76. https://doi.org/10.1111/ijcs.12485

Soucier, V. D., Doma, K. M., Farrel, E., & Leith-Bailey, E. R. (2019). An examination of food neophobia in older adults. Food Quality and Preference, 72, 143-146. https://doi.org/10.1016/j.foodqual.2018.10.010

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 in Food Science & Technology, 78, 155-166. https://doi.org/10.1016/j.tifs.2018.04.010

Tan, H. S. G., Fischer, A. R. H., van Trijip, H. C. M., & Stieger, M. (2016). Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the intention to eat unusual novel foods like insects. Food Quality and Preference, 48, 293-302. https://doi.org/10.1016/j.foodqual.2015.11.001

Tubb, C. & Seba, T. (2019). Rethinking Food and Agriculture 2020-2030: The Second Domestication of the Cow, and the Collapse of Industrial Livestock Farming. Retrieved from: https://www.rethinkx.com/food-and-agriculture. Accessed in: 21 Dec.2019. https://doi.org/10.1089/ind.2021.29240.ctu

Tuomisto, H.L. & Teixeira deMattos, M.J. (2011). Environmental impacts of cultured meat production. Environ Sci Technol, 45, 6117–6123. https://doi.org/10.1021/es200130u

Van Huis, A. (2013). Potential of insects as food and feed in assuring food security. Annual Review of Entomology, v. 58, p. 563 – 583. https://doi.org/10.1146/annurev-ento-120811-153704

Verbeke, W. (2015). Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference, v. 1, n. 39, p. 147-155. https://doi.org/10.1016/j.foodqual.2014.07.008

WEF (World Economic Forum) (2019). Meat: The Future Series - Alternative Proteins. Retrieved from:http://www3.weforum.org/docs/WEF_White_Paper_Alternative_Proteins.pdf. Accessed in: 05 April 2019.

Weinrich, R. (2019). Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes. Sustainability, 11(15), 4028. http://doi.org/10.3390/su11154028

Wilkinson, D. A., Marshall, J. C., French, N. P., & Hayman, D. T. (2018). Habitat fragmentation, biodiversity loss, and the risk of novel infectious disease emergence. Journal of the Royal Society Interface, 15(149), 20180403. https://doi.org/10.1098/rsif.2018.0403

Wilks, M. & Phillips, C. (2017). Attitudes to in Vitro Meat: A Survey of Potential Consumers in the United States. PLoS ONE 12(2). https://doi.org/10.1371/journal.pone.0171904