Balancing taste and sustainability: consumer acceptance of flexitarian blends of beef, lab-grown beef and plant-based proteins.

F Akaichi; C Revoredo-Giha

Balancing taste and sustainability: consumer acceptance of flexitarian blends of beef, lab-grown beef and plant-based proteins.

F Akaichi^*
, C Revoredo-Giha

^*Corresponding author for this work

Research output: Contribution to conference › Poster

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Abstract

Reducing beef consumption is essential for environmental sustainability and human health. However, taste remains a major barrier to adopting alternative proteins. Blending beef with plant-based or cultivated meat can reduce the environmental and health impact while retaining a meat-like taste and texture. This flexitarian approach may ease the transition to more sustainable diets.
However, it is still unclear whether consumers will accept and pay a premium for these blended products; this study addresses that question.

Original language	English
Publication status	Print publication - 13 Aug 2025
Event	Topic B4/B5 in-person Policy / Stakeholder Engagement meeting: Sowing the seeds of Scotland's Good Food Future - Caledonian Hall - Royal Botanic Gardens , Edinburgh, United Kingdom Duration: 10 Sept 2025 → 10 Jan 2026

Seminar

Seminar	Topic B4/B5 in-person Policy / Stakeholder Engagement meeting
Country/Territory	United Kingdom
City	Edinburgh
Period	10/09/25 → 10/01/26

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Rural Policy Centre Themes

Food, health and wellbeing

Access to Document

08 - Balancing taste and sustainability - Analysing beef alternativesFinal published version, 1.1 MB

RESAS 22-27: Ri-b5-04 Understanding The Scottish Food Supply Chain
Revoredo Giha, C. (PI)
Scottish Government: Rural & Environment Science & Analytical Services
1/04/22 → 31/03/27
Project: Research

Cite this

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title = "Balancing taste and sustainability: consumer acceptance of flexitarian blends of beef, lab-grown beef and plant-based proteins.",

abstract = "Reducing beef consumption is essential for environmental sustainability and human health. However, taste remains a major barrier to adopting alternative proteins. Blending beef with plant-based or cultivated meat can reduce the environmental and health impact while retaining a meat-like taste and texture. This flexitarian approach may ease the transition to more sustainable diets. However, it is still unclear whether consumers will accept and pay a premium for these blended products; this study addresses that question.",

author = "F Akaichi and C Revoredo-Giha",

year = "2025",

month = aug,

day = "13",

language = "English",

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T1 - Balancing taste and sustainability: consumer acceptance of flexitarian blends of beef, lab-grown beef and plant-based proteins.

AU - Akaichi, F

AU - Revoredo-Giha, C

PY - 2025/8/13

Y1 - 2025/8/13

N2 - Reducing beef consumption is essential for environmental sustainability and human health. However, taste remains a major barrier to adopting alternative proteins. Blending beef with plant-based or cultivated meat can reduce the environmental and health impact while retaining a meat-like taste and texture. This flexitarian approach may ease the transition to more sustainable diets. However, it is still unclear whether consumers will accept and pay a premium for these blended products; this study addresses that question.

AB - Reducing beef consumption is essential for environmental sustainability and human health. However, taste remains a major barrier to adopting alternative proteins. Blending beef with plant-based or cultivated meat can reduce the environmental and health impact while retaining a meat-like taste and texture. This flexitarian approach may ease the transition to more sustainable diets. However, it is still unclear whether consumers will accept and pay a premium for these blended products; this study addresses that question.

M3 - Poster

T2 - Topic B4/B5 in-person Policy / Stakeholder Engagement meeting

Y2 - 10 September 2025 through 10 January 2026

ER -

Balancing taste and sustainability: consumer acceptance of flexitarian blends of beef, lab-grown beef and plant-based proteins.

Abstract

Seminar

UN SDGs

Rural Policy Centre Themes

Access to Document

Fingerprint

Projects

RESAS 22-27: Ri-b5-04 Understanding The Scottish Food Supply Chain

Cite this