From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

Although suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers’ attitudes and intentions regarding plant-based products. Therefore, this study analyses consumer...

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Autores: Mustapa, Muhammad Adzran Che, Kallas, Zein, Silande, Charles, Gagnaire, Valérie, Jan, Gwénaël, López-Mas, Laura, Aguiló, Ingrid
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/3350
Acceso en línea:http://hdl.handle.net/20.500.12327/3350
https://doi.org/10.1016/j.jafr.2024.101188
Access Level:acceso abierto
Palabra clave:663/664
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spelling From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behaviorMustapa, Muhammad Adzran CheKallas, ZeinSilande, CharlesGagnaire, ValérieJan, GwénaëlLópez-Mas, LauraAguiló, Ingrid663/664Although suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers’ attitudes and intentions regarding plant-based products. Therefore, this study analyses consumers’ hedonic sensory acceptance and its impact on the attitudes and predictors associated with purchasing intentions with regard to various plantbased products. Data were collected from 132 consumers using a validated questionnaire designed on the Qualtrics platform. Statistical package for the social sciences software was used to analyze the descriptive statistics relating to consumers’ attitudes towards plant-based products, and partial least squares structural equation modeling was employed to identify the factors influencing their purchasing intentions. The results showed that consumers have tended to adopt moderate attitudes towards plant-based products. They rated their perceived behavioral control, subjective norms, and perceptions of the sensory characteristics of these products as high. However, they also reported only a moderate level of satisfaction after tasting the product. The results of the structural equation modelling analysis demonstrated that four factors significantly influenced consumers’ intentions to purchase plant-based products: perceived behavioral control, sensory perceptions, attitude, and informed tasting. This study contributes to existing knowledge and provides empirical support for explaining the factors influencing Spanish consumers’ decisions to purchase plant-based products. These findings have promising implications for the future sales of plant-based food products in Spain and other European countries.This research was supported by the LOCALNUTLEG research grant. Grant Agreement number: [2033] [LOCALNUTLEG] [Call 2020 Section 1 Agrofood IA]. The CERCA Program (Generalitat de Catalunya) also supported this research.info:eu-repo/semantics/publishedVersionElsevilerProducció VegetalPostcollita2024info:eu-repo/semantics/article10http://hdl.handle.net/20.500.12327/3350https://doi.org/10.1016/j.jafr.2024.101188reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésJournal of Agriculture and Food ResearchEC/H2020/ /EU/Developing innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops/LOCALNUTLEGAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/33502026-05-29T05:05:01Z
dc.title.none.fl_str_mv From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
spellingShingle From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
Mustapa, Muhammad Adzran Che
663/664
title_short From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_full From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_fullStr From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_full_unstemmed From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_sort From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
dc.creator.none.fl_str_mv Mustapa, Muhammad Adzran Che
Kallas, Zein
Silande, Charles
Gagnaire, Valérie
Jan, Gwénaël
López-Mas, Laura
Aguiló, Ingrid
author Mustapa, Muhammad Adzran Che
author_facet Mustapa, Muhammad Adzran Che
Kallas, Zein
Silande, Charles
Gagnaire, Valérie
Jan, Gwénaël
López-Mas, Laura
Aguiló, Ingrid
author_role author
author2 Kallas, Zein
Silande, Charles
Gagnaire, Valérie
Jan, Gwénaël
López-Mas, Laura
Aguiló, Ingrid
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Producció Vegetal
Postcollita
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Although suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers’ attitudes and intentions regarding plant-based products. Therefore, this study analyses consumers’ hedonic sensory acceptance and its impact on the attitudes and predictors associated with purchasing intentions with regard to various plantbased products. Data were collected from 132 consumers using a validated questionnaire designed on the Qualtrics platform. Statistical package for the social sciences software was used to analyze the descriptive statistics relating to consumers’ attitudes towards plant-based products, and partial least squares structural equation modeling was employed to identify the factors influencing their purchasing intentions. The results showed that consumers have tended to adopt moderate attitudes towards plant-based products. They rated their perceived behavioral control, subjective norms, and perceptions of the sensory characteristics of these products as high. However, they also reported only a moderate level of satisfaction after tasting the product. The results of the structural equation modelling analysis demonstrated that four factors significantly influenced consumers’ intentions to purchase plant-based products: perceived behavioral control, sensory perceptions, attitude, and informed tasting. This study contributes to existing knowledge and provides empirical support for explaining the factors influencing Spanish consumers’ decisions to purchase plant-based products. These findings have promising implications for the future sales of plant-based food products in Spain and other European countries.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/3350
https://doi.org/10.1016/j.jafr.2024.101188
url http://hdl.handle.net/20.500.12327/3350
https://doi.org/10.1016/j.jafr.2024.101188
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of Agriculture and Food Research
EC/H2020/ /EU/Developing innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops/LOCALNUTLEG
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10
dc.publisher.none.fl_str_mv Elseviler
publisher.none.fl_str_mv Elseviler
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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