Sökning: "vegan food alternatives"

Visar resultat 1 - 5 av 12 uppsatser innehållade orden vegan food alternatives.

  1. 1. Waste or Want: Does processing have an effect on the desirability of upcycled food products? : a Swedish consumer acceptance study

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Joséphine Lefrancq Fröjd; [2024]
    Nyckelord :Upcycled foods; food processing; consumer acceptance; contingent valuation method; consumer behavior;

    Sammanfattning : Food waste presents a significant obstacle to the food system’s transition to sustainability. With an ability to mitigate industrial food waste and its effects, the concept of upcycled food aims to safely adapt elements from the waste streams for human consumption by transforming them into ingredients to be used in novel ‘upcycled’ food products. LÄS MER

  3. 2. The Marketing of Plant-Based Protein - The Beyond Meat Case: Making food alternatives appealing to multiple groups of consumers

    Master-uppsats, Göteborgs universitet/Graduate School

    Författare :Avraam Esras; Johnny Tran; [2022-12-14]
    Nyckelord :Plant-based proteins; animal-based protein; marketing devices; store; retail; McDonald; packaging; social media; digital media; influencers; fast-food; convenient; alternative;

    Sammanfattning : This paper aims to describe and discuss how marketing promotes plant-based proteins. Based on the frameworks of the marketing studies within green marketing and marketing devices (Callon et al., 2007; Cochoy, 2008; Peattie, 2001; Ottman et al. LÄS MER

  4. 3. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER

  5. 4. Analysing the Consumption Motives of Plant-Based Food Alternatives: The underlying Benefit of Virtue Signalling

    Magister-uppsats, Lunds universitet/Företagsekonomiska institutionen

    Författare :Anika Albrecht; Svenja Lena Mauch; [2021]
    Nyckelord :vegan consumption; consumer behaviour; consumption motives; theory of planned behaviour; virtue signalling; vegan food alternatives; purchase intention; Business and Economics;

    Sammanfattning : Thesis Purpose: The purpose of this study is to examine the underlying motivations of consumers’ intentions to purchase vegan food alternatives. In doing so, the thesis specifically focuses on studying virtue signalling as an additional benefit to environmental protection, animal welfare, and personal health that motivates consumers to choose plant-based food alternatives. LÄS MER

  7. 5. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Shenghongyi Zhu; Nguyen Tu Linh Lam; [2021]
    Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER