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Benchmarking US consumption and perceptions of beef and plant‐based proteins

Author

Listed:
  • Hannah Taylor
  • Glynn T. Tonsor
  • Jayson L. Lusk
  • Ted C. Schroeder

Abstract

This article uses two complementary analyses to document consumption of beef and plant‐based proteins along with perceptions held by US consumers. Beef is chosen three times more often than plant‐based proteins and consumers hold a positive image of beef overall. Key differences are outlined between regular meat consumers and those declaring alternative diets. Combined these findings extend understanding in the dynamic situation presented by plant‐based proteins in the US market.

Suggested Citation

  • Hannah Taylor & Glynn T. Tonsor & Jayson L. Lusk & Ted C. Schroeder, 2023. "Benchmarking US consumption and perceptions of beef and plant‐based proteins," Applied Economic Perspectives and Policy, John Wiley & Sons, vol. 45(1), pages 22-43, March.
    • Handle: RePEc:wly:apecpp:v:45:y:2023:i:1:p:22-43
    DOI: 10.1002/aepp.13287
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    Cited by:

    1. Nouve, Yawotse & Zheng, Yuqing & Zhao, Shuoli & Kaiser, Harry M. & Dong, Diansheng, 2024. "A detailed demand analysis of plant-based meat alternatives vs. animal-based meat in the United States," 2024 Annual Meeting, July 28-30, New Orleans, LA 343798, Agricultural and Applied Economics Association.
    2. Meike Rombach & Julio Botero & David L. Dean, 2024. "Finding Nori—Understanding Key Factors Driving US Consumers’ Commitment for Sea-Vegetable Products," Sustainability, MDPI, vol. 16(5), pages 1-13, March.
    3. Lingxiao Wang & Wenying Li & Yuqing Zheng, 2024. "Does the advertising of plant‐based burgers attract meat consumers? The influence of new product advertising on consumer responses," Agribusiness, John Wiley & Sons, Ltd., vol. 40(3), pages 680-698, July.

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