{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T12:59:21Z","timestamp":1791896361599,"version":"4.3.4"},"reference-count":48,"publisher":"Elsevier BV","issue":"1","license":[{"start":{"date-parts":[[2012,2,1]],"date-time":"2012-02-01T00:00:00Z","timestamp":1328054400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Appetite"],"published-print":{"date-parts":[[2012,2]]},"DOI":"10.1016\/j.appet.2011.09.009","type":"journal-article","created":{"date-parts":[[2011,10,2]],"date-time":"2011-10-02T11:01:25Z","timestamp":1317553285000},"page":"39-47","source":"Crossref","is-referenced-by-count":532,"title":["Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution"],"prefix":"10.1016","volume":"58","author":[{"given":"Hanna","family":"Sch\u00f6sler","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joop de","family":"Boer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jan J.","family":"Boersema","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.appet.2011.09.009_b0005","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.tifs.2010.04.005","article-title":"Future protein supply","volume":"22","author":"Aiking","year":"2011","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.appet.2011.09.009_b0010","series-title":"Market of meat substitutes in the Netherlands (Vleesvervangers in Nederland 2002, in Dutch)","author":"Aurelia","year":"2002"},{"key":"10.1016\/j.appet.2011.09.009_b0015","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.appet.2004.03.004","article-title":"Willingness to try new foods as predicted by social representations and attitude and trait scales","volume":"43","author":"B\u00e4ckstr\u00f6m","year":"2004","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2011.09.009_b0020","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/S0002-8223(02)90083-0","article-title":"Perceptions and practices of self-defined current vegetarian, former vegetarian, and nonvegetarian women","volume":"102","author":"Barr","year":"2002","journal-title":"Journal of the American Dietetic Association"},{"key":"10.1016\/j.appet.2011.09.009_b0025","series-title":"GfK Jaargids 2009. Inzichten en marktontwikkelingen in de Benelux","year":"2009"},{"key":"10.1016\/j.appet.2011.09.009_b0030","doi-asserted-by":"crossref","first-page":"1259","DOI":"10.1016\/j.ecolecon.2011.03.001","article-title":"On the merits of plant-based proteins for global food security. Marrying macro and micro perspectives","volume":"70","author":"de Boer","year":"2011","journal-title":"Ecological Economics"},{"key":"10.1016\/j.appet.2011.09.009_b0035","doi-asserted-by":"crossref","first-page":"850","DOI":"10.1016\/j.ecolecon.2008.07.001","article-title":"Consumers\u2019 motivational associations favoring free-range meat or less meat","volume":"68","author":"de Boer","year":"2009","journal-title":"Ecological Economics"},{"key":"10.1016\/j.appet.2011.09.009_b0040","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/j.foodqual.2007.04.002","article-title":"Towards more sustainable food choices. Value priorities and motivational orientations","volume":"18","author":"de Boer","year":"2007","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.appet.2011.09.009_b0045","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1007\/s10814-008-9027-1","article-title":"Zooarchaeology in complex societies. Political economy, status, and ideology","volume":"17","author":"deFrance","year":"2009","journal-title":"Journal of Archaeological Research"},{"key":"10.1016\/j.appet.2011.09.009_b0050","first-page":"61","article-title":"Deciphering a meal","volume":"101","author":"Douglas","year":"1972","journal-title":"Daedalus"},{"key":"10.1016\/j.appet.2011.09.009_b0055","first-page":"744","article-title":"Taking the biscuit. The structure of British meals","volume":"19","author":"Douglas","year":"1974","journal-title":"New Society"},{"key":"10.1016\/j.appet.2011.09.009_b0060","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.foodqual.2010.10.006","article-title":"Consumer acceptance and appropriateness of meat substitutes in a meal context","volume":"22","author":"Elzerman","year":"2011","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.appet.2011.09.009_b0065","series-title":"Meat. A natural symbol","author":"Fiddes","year":"1991"},{"key":"10.1016\/j.appet.2011.09.009_b0070","doi-asserted-by":"crossref","first-page":"597","DOI":"10.1016\/j.appet.2010.09.013","article-title":"Food consumption patterns and economic growth. Increasing affluence and the use of natural resources","volume":"55","author":"Gerbens-Leenes","year":"2010","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2011.09.009_b0075","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1006\/jhge.1995.0018","article-title":"The nutritional transition in Western Europe","volume":"21","author":"Grigg","year":"1995","journal-title":"Journal of Historical Geography"},{"key":"10.1016\/j.appet.2011.09.009_b0235","doi-asserted-by":"crossref","first-page":"1280","DOI":"10.1037\/0003-066X.52.12.1280","article-title":"Beyond pleasure and pain","volume":"52","author":"Higgins","year":"1997","journal-title":"American Psychologist"},{"key":"10.1016\/j.appet.2011.09.009_b0240","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1037\/0033-295X.113.3.439","article-title":"Value from hedonic experience and engagement","volume":"113","author":"Higgins","year":"2006","journal-title":"Psychological Review"},{"key":"10.1016\/j.appet.2011.09.009_b0080","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/j.appet.2003.12.003","article-title":"Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers","volume":"42","author":"Hoek","year":"2004","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2011.09.009_b0085","doi-asserted-by":"crossref","first-page":"662","DOI":"10.1016\/j.appet.2011.02.001","article-title":"Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance","volume":"56","author":"Hoek","year":"2011","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2011.09.009_b0090","doi-asserted-by":"crossref","first-page":"703","DOI":"10.1016\/S0016-3287(03)00023-5","article-title":"The making of green knowledge. The contribution from activism","volume":"35","author":"Jamison","year":"2003","journal-title":"Futures"},{"key":"10.1016\/j.appet.2011.09.009_b0095","series-title":"Het nationale receptidee onderzoek","author":"Knorr","year":"2005"},{"key":"10.1016\/j.appet.2011.09.009_b0100","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1038\/sj.ejcn.1602320","article-title":"Consumers\u2019 readiness to eat a plant-based diet","volume":"60","author":"Lea","year":"2006","journal-title":"European Journal of Clinical Nutrition"},{"key":"10.1016\/j.appet.2011.09.009_b0105","doi-asserted-by":"crossref","first-page":"657S","DOI":"10.1093\/ajcn\/78.3.657S","article-title":"Nutrition ecology. The contribution of vegetarian diets","volume":"78","author":"Leitzmann","year":"2003","journal-title":"The American Journal of Clinical Nutrition"},{"key":"10.1016\/j.appet.2011.09.009_b0110","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.appet.2005.09.001","article-title":"\u201cUgh! That\u2019s disgusting!\u201d. Identification of the characteristics of foods underlying rejections based on disgust","volume":"46","author":"Martins","year":"2006","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2011.09.009_b0115","series-title":"On food and cooking. The Science and lore of the kitchen","author":"McGee","year":"2004"},{"key":"10.1016\/j.appet.2011.09.009_b0120","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1108\/00346659910247653","article-title":"Meat avoidance and the role of replacers","volume":"99","author":"McIlveen","year":"1999","journal-title":"Nutrition & Food Science"},{"key":"10.1016\/j.appet.2011.09.009_b0125","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1177\/001139292040002002","article-title":"The sociology of food. Eating, diet and culture","volume":"40","author":"Mennell","year":"1992","journal-title":"Current Sociology"},{"key":"10.1016\/j.appet.2011.09.009_b0130","series-title":"The culture of food (La fame e l\u2019abbondanza. Storia dell\u2019alimentazione in Europa)","author":"Montanari","year":"1994"},{"key":"10.1016\/j.appet.2011.09.009_b0135","series-title":"Food politics. How the food industry influences nutrition and health","author":"Nestle","year":"2002"},{"key":"10.1016\/j.appet.2011.09.009_b0140","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1111\/j.1753-4887.2004.tb00040.x","article-title":"Empirically derived eating patterns using factor or cluster analysis. A review","volume":"62","author":"Newby","year":"2004","journal-title":"Nutrition Reviews"},{"key":"10.1016\/j.appet.2011.09.009_b0145","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1177\/0961463X04045662","article-title":"Out of time \u2013 Fast subjects and slow living","volume":"13","author":"Parkins","year":"2004","journal-title":"Time & Society"},{"key":"10.1016\/j.appet.2011.09.009_b0150","doi-asserted-by":"crossref","first-page":"628","DOI":"10.1016\/S0002-8223(02)90140-9","article-title":"Mycoprotein. Is America ready for a meat substitute derived from a fungus?","volume":"102","author":"Peregrin","year":"2002","journal-title":"Journal of the American Dietetic Association"},{"issue":"Suppl.","key":"10.1016\/j.appet.2011.09.009_b0155","doi-asserted-by":"crossref","first-page":"660S","DOI":"10.1093\/ajcn\/78.3.660S","article-title":"Sustainability of meat-based and plant-based diets and the environment","volume":"78","author":"Pimentel","year":"2003","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1016\/j.appet.2011.09.009_b0160","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1017\/S0021932098001655","article-title":"Motives underlying healthy eating. Using the Food Choice Questionnaire to explain variation in dietary intake","volume":"30","author":"Pollard","year":"1998","journal-title":"Journal of Biosocial Science"},{"key":"10.1016\/j.appet.2011.09.009_b0165","series-title":"Livestock, meat and eggs in the Netherlands 2010","year":"2010"},{"key":"10.1016\/j.appet.2011.09.009_b0170","doi-asserted-by":"crossref","first-page":"664S","DOI":"10.1093\/ajcn\/78.3.664S","article-title":"Quantification of the environmental impact of different dietary protein choices","volume":"78","author":"Reijnders","year":"2003","journal-title":"The American Journal of Clinical Nutrition"},{"key":"10.1016\/j.appet.2011.09.009_b0175","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1037\/0003-066X.55.1.68","article-title":"Self-determination theory and the facilitation of intrinsic motivation, social development, and well-being","volume":"55","author":"Ryan","year":"2000","journal-title":"American Psychologist"},{"key":"10.1016\/j.appet.2011.09.009_b0180","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.tifs.2003.09.003","article-title":"Meat alternatives \u2013 market developments and health benefits","volume":"15","author":"Sadler","year":"2004","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.appet.2011.09.009_b0185","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/S0141-0229(01)00504-X","article-title":"Worldwide transformation of diets, burdens of meat production and opportunities for novel food proteins","volume":"30","author":"Smil","year":"2002","journal-title":"Enzyme and Microbial Technology"},{"key":"10.1016\/j.appet.2011.09.009_b0190","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1007\/s10584-008-9534-6","article-title":"Climate benefits of changing diet","volume":"95","author":"Stehfest","year":"2009","journal-title":"Climatic Change"},{"key":"10.1016\/j.appet.2011.09.009_b0195","series-title":"Livestock\u2019s long shadow; environmental issues and options","author":"Steinfeld","year":"2006"},{"key":"10.1016\/j.appet.2011.09.009_b0200","series-title":"Food: a culinary history from antiquity to the present (Histoire de l\u2019alimentation)","first-page":"442","article-title":"The transformation of the European diet","author":"Teuteberg","year":"1999"},{"key":"10.1016\/j.appet.2011.09.009_b0205","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1016\/j.jada.2004.01.011","article-title":"PROP taster status and self-perceived food adventurousness influence food preferences","volume":"104","author":"Ullrich","year":"2004","journal-title":"Journal of the American Dietetic Association"},{"key":"10.1016\/j.appet.2011.09.009_b0210","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1177\/003776899046002008","article-title":"Selfspirituality and the body. New age centres in the Netherlands since the 1960s","volume":"46","author":"van Otterloo","year":"1999","journal-title":"Social Compass"},{"key":"10.1016\/j.appet.2011.09.009_b0215","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.biotechadv.2006.11.004","article-title":"Insect cells for human food","volume":"25","author":"Verkerk","year":"2007","journal-title":"Biotechnology Advances"},{"key":"10.1016\/j.appet.2011.09.009_b0220","series-title":"Animal to edible (Le sang et la chair. Les abattoirs des pays de l\u2019Adour)","author":"Vialles","year":"1994"},{"key":"10.1016\/j.appet.2011.09.009_b0225","doi-asserted-by":"crossref","first-page":"811","DOI":"10.1126\/science.327.5967.811","article-title":"For more protein, filet of cricket","volume":"327","author":"Vogel","year":"2010","journal-title":"Science"},{"key":"10.1016\/j.appet.2011.09.009_b0230","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1509\/jppm.21.1.90.17614","article-title":"Changing eating habits on the home front. Lost lessons from World War II research","volume":"21","author":"Wansink","year":"2002","journal-title":"Journal of Public Policy & Marketing"}],"container-title":["Appetite"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666311005770?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666311005770?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,6,16]],"date-time":"2019-06-16T18:13:20Z","timestamp":1560708800000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0195666311005770"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,2]]},"references-count":48,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2012,2]]}},"alternative-id":["S0195666311005770"],"URL":"https:\/\/doi.org\/10.1016\/j.appet.2011.09.009","relation":{},"ISSN":["0195-6663"],"issn-type":[{"value":"0195-6663","type":"print"}],"subject":[],"published":{"date-parts":[[2012,2]]}}}