Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America

This study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA (n = 1000) and Australia (n = 523) using commercial plat...

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Autores: Zhang, Renyu, Kallas, Zein|||0000-0003-2870-3691, Conner, Tamlin S., Loeffen, Mark P.F., Lee, Michael, Day, Li, Farouk, Mustafa M., Realini, Carolina E.
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/406917
Acceso en línea:https://hdl.handle.net/2117/406917
https://dx.doi.org/10.1016/j.meatsci.2024.109495
Access Level:acceso abierto
Palabra clave:Meat--Prices-Australia
Meat--Prices-United States
Red meat consumption
Physical and mental well-being
Consumer
Americans
Australians
Online survey
Carn--Indústria i comerç (Australia)
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmics
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of AmericaZhang, RenyuKallas, Zein|||0000-0003-2870-3691Conner, Tamlin S.Loeffen, Mark P.F.Lee, MichaelDay, LiFarouk, Mustafa M.Realini, Carolina E.Meat--Prices-AustraliaMeat--Prices-United StatesRed meat consumptionPhysical and mental well-beingConsumerAmericansAustraliansOnline surveyCarn--Indústria i comerç (Australia)Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carnÀrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmicsThis study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA (n = 1000) and Australia (n = 523) using commercial platforms. Results showed that over 90% of respondents indicated interest in purchasing red meat to improve their wellness status. Additionally, about 85% indicated their WTP more for red meat for its wellness benefits, with Americans indicating stronger willingness than Australian respondents. The potential of meat consumption to improve overall wellness among red meat eaters was a dominant factor influencing consumers' WTP more. Other factors that increased WTP included frequency of meat consumption, physical exercise, sleep quality, number of children in a household, partnership status, and economic position. Outcomes from this study highlight a unique opportunity for the meat industry to position meat on its qualities that include wellness improvement if backed up with robust scientific evidence.This research was co-funded by Meat & Livestock Australia Donor Company and AgResearch Ltd. Strategic Science Investment Fund, SSIF-A25692 (Consumer Experience: Delivering Customized Food Attributes)Elsevier20242024-03-2020242024-04-23journal articlehttp://purl.org/coar/resource_type/c_6501CVoRhttp://purl.org/coar/version/c_e19f295774971610info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/406917https://dx.doi.org/10.1016/j.meatsci.2024.109495reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/4069172026-05-27T15:37:01Z
dc.title.none.fl_str_mv Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
title Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
spellingShingle Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
Zhang, Renyu
Meat--Prices-Australia
Meat--Prices-United States
Red meat consumption
Physical and mental well-being
Consumer
Americans
Australians
Online survey
Carn--Indústria i comerç (Australia)
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmics
title_short Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
title_full Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
title_fullStr Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
title_full_unstemmed Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
title_sort Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America
dc.creator.none.fl_str_mv Zhang, Renyu
Kallas, Zein|||0000-0003-2870-3691
Conner, Tamlin S.
Loeffen, Mark P.F.
Lee, Michael
Day, Li
Farouk, Mustafa M.
Realini, Carolina E.
author Zhang, Renyu
author_facet Zhang, Renyu
Kallas, Zein|||0000-0003-2870-3691
Conner, Tamlin S.
Loeffen, Mark P.F.
Lee, Michael
Day, Li
Farouk, Mustafa M.
Realini, Carolina E.
author_role author
author2 Kallas, Zein|||0000-0003-2870-3691
Conner, Tamlin S.
Loeffen, Mark P.F.
Lee, Michael
Day, Li
Farouk, Mustafa M.
Realini, Carolina E.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Meat--Prices-Australia
Meat--Prices-United States
Red meat consumption
Physical and mental well-being
Consumer
Americans
Australians
Online survey
Carn--Indústria i comerç (Australia)
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmics
topic Meat--Prices-Australia
Meat--Prices-United States
Red meat consumption
Physical and mental well-being
Consumer
Americans
Australians
Online survey
Carn--Indústria i comerç (Australia)
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmics
description This study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA (n = 1000) and Australia (n = 523) using commercial platforms. Results showed that over 90% of respondents indicated interest in purchasing red meat to improve their wellness status. Additionally, about 85% indicated their WTP more for red meat for its wellness benefits, with Americans indicating stronger willingness than Australian respondents. The potential of meat consumption to improve overall wellness among red meat eaters was a dominant factor influencing consumers' WTP more. Other factors that increased WTP included frequency of meat consumption, physical exercise, sleep quality, number of children in a household, partnership status, and economic position. Outcomes from this study highlight a unique opportunity for the meat industry to position meat on its qualities that include wellness improvement if backed up with robust scientific evidence.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-03-20
2024
2024-04-23
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
CVoR
http://purl.org/coar/version/c_e19f295774971610
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/406917
https://dx.doi.org/10.1016/j.meatsci.2024.109495
url https://hdl.handle.net/2117/406917
https://dx.doi.org/10.1016/j.meatsci.2024.109495
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
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 application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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