PLANT-BASED MEAT PRODUCTS: CONCEPT AND THEORETICAL FRAMEWORKS
DOI:
https://doi.org/10.69980/63h76e22Keywords:
Plant-based meat, Consumer behaviour, Sustainability, Innovation; StrategyAbstract
To develop an integrated understanding of plant-based meat products within a business and management context by synthesising conceptual foundations, market dynamics, consumer behaviour, and relevant theoretical frameworks. A conceptual and analytical approach is adopted, drawing on existing literature related to plant-based meat, with emphasis on market trends, consumer adoption drivers, and strategic business perspectives. Key theoretical perspectives, such as the resource-based view, diffusion of innovation theory, and the triple bottom line, are incorporated to provide a comprehensive framework. The growth of the plant-based meat industry is driven by increasing health awareness, environmental concerns, and ethical considerations. However, barriers such as high prices, taste perceptions, and consumer skepticism continue to influence adoption. Innovation, branding, and strategic positioning are identified as critical factors in enhancing competitiveness. The use of data-driven tools and decision-making systems further supports market expansion and strategic planning. Provides actionable insights for firms, marketers, and policymakers to improve product development, enhance consumer acceptance, and promote sustainable practices within the plant-based meat industry. Offers a holistic and theory-driven perspective that integrates fragmented research and advances understanding of the plant-based meat industry from a business and management viewpoint.
References
1.Apostolidis, C., & McLeay, F. (2016). Should we stop meating like this? Reducing meat consumption through substitution. Food Policy, 65, 74–89.
2.Apostolidis, C., & McLeay, F. (2019). To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels. Food Quality and Preference, 77, 109-122.
3.Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., & Varela, P. (2017). Clean label trends and consumer behavior. Food Research International, 99, 58–71.
4.Banovic, M., Arvola, A., Pennanen, K., Duta, D. E., Brückner-Gühmann, M., Lähteenmäki, L., & Grunert, K. G. (2018). Consumer perceptions of protein-enriched foods. Appetite, 125, 233–243.
5.Biesbroek, S., Kok, F. J., Tufford, A. R., Bloem, M. W., Darmon, N., Drewnowski, A., … van der Veer, P. (2023). Toward healthy and sustainable diets for the 21st century: Importance of sociocultural and economic considerations. Proceedings of the National Academy of Sciences, 120(26), e2219272120.
6.Bohrer, B. M. (2019). An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 8(4), 320–329.
7.Bryant, C. J. (2022). Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products. Future Foods, 6, 100174.
8.Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat. Meat Science, 143, 8–17.
9.Cheah, I., Shimul, A. S., Liang, J., & Phau, I. (2020). Drivers and barriers toward reducing meat consumption. Appetite, 149, 104636.
10.Chen, M. F. (2024). Consumer food choice motives and willingness to try plant-based meat: Moderating effect of meat attachment. British Food Journal, 126(3), 1301–1324.
11.Chmielinski, G., & Bratt, S. (2024). Plant-based predictions: An exploratory predictive analysis of purchasing behavior of meat alternatives by US consumers. In International Conference on Information (pp. 147–157). Springer.
12.Curtain, F., & Grafenauer, S. (2019). Plant-based meat substitutes in the flexitarian age: An audit of products on supermarket shelves. Nutrients, 11(11), 2603.
13.da Fonseca, M. J. S., Rodrigues, H. S., Sousa, B. B., & Ribeiro, M. P. (2025). Drivers and barriers of plant-based consumption. Administrative Sciences, 15(7), 280.
14.dos Santos, J. I. A. S., Pinheiro, A. B., Prado, P. H. M., & da Costa, M. F. (2024). Unveiling consumer perspectives of plant-based meats. Sustainability, 16(24), 10836.
15.Estell, M., Hughes, J., & Grafenauer, S. (2021). Plant protein and plant-based meat alternatives: Consumer and nutrition professional attitudes. Sustainability, 13(3), 1478.
16.Hartmann, C., & Siegrist, M. (2017). Consumer perception and behaviour regarding sustainable protein consumption: A systematic review. Trends in Food Science & Technology, 61, 11-25.
17.He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2639–2656.
18.Hwang, J., & Kim, H. (2019). Green image and consumer behavior. Business Strategy and the Environment, 28(5), 872–884.
19.Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., & Verma, A. K. (2017). Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition, 57(5), 923–932.
20.Mancini, M. C., & Antonioli, F. (2020). Consumer perception of alternative meat systems. Animals, 10(4), 656.
21.Michel, F., Hartmann, C., & Siegrist, M. (2021). Consumers’ associations and acceptance of plant-based meat alternatives. Food Quality and Preference, 87, 104063.
22.Nguyen, A., & Platow, M. J. (2021). National norms and meat eating behavior. Appetite, 164, 105287.
23.Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2021). A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite, 159, 105058.
24.Piazza, J., Ruby, M. B., Loughnan, S., Luong, M., Kulik, J., Watkins, H. M., & Seigerman, M. (2015). Rationalizing meat consumption: The 4Ns. Appetite, 91, 114–128.
25.Ritchie, H., Rosado, P., & Roser, M. (2022). Environmental impacts of food production. Our World in Data.
26.Safdar, B., Zhou, H., Li, H., Cao, J., Zhang, T., Ying, Z., & Liu, X. (2022). Prospects for plant-based meat: Current standing, consumer perceptions, and shifting trends. Foods, 11(23), 3770.
27.Santo, R. E., Kim, B. F., Goldman, S. E., Dutkiewicz, J., Biehl, E., Bloem, M. W., … Nachman, K. E. (2020). Considering plant-based meat substitutes and cell-based meats: A public health and food systems perspective. Frontiers in Sustainable Food Systems, 4, 569383.
28.Sendhil, R. C. R. B., Bhuvana, C. R., Yadav, S., Gayathry, G., Ragupathy, R., Pouchepparadjou, A., & Ramasundaram, P. (2024). Consumer perception and preference toward plant-based meat alternatives: Bibliometric trends and policy implications. Food and Humanity, 2, 100229.
29.Siegrist, M., & Hartmann, C. (2020). Consumer acceptance of novel food technologies. Nature Food, 1(6), 343–350.
30.Slade, P. (2018). Consumer preferences for plant-based meat burgers. Appetite, 125, 428–437.
31.Swing, C. J., Thompson, T. W., Guimaraes, O., Geornaras, I., Engle, T. E., Belk, K. E., … Utama, I. (2021). Nutritional composition of novel plant-based meat alternatives and traditional animal-based meats. Journal of Food Science and Nutrition, 7, 1–11.
32.Szejda, K., Urbanovich, T., & Wilks, M. (2020). Accelerating consumer adoption of plant-based meat: An evidence-based guide for effective practice. Good Food Institute.
33.Szenderak, J., Frona, D., & Rakos, M. (2022). Consumer acceptance of plant-based meat substitutes. Foods, 11(9), 1274.
34.Taufik, D., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2022). A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives. Appetite, 175, 106049.
35.Tso, R., & Forde, C. G. (2021). Nutritional impact of plant-based diets. Nutrients, 13(8), 2527.
36.van den Bedem, S. D., Kuhl, E., & Cotto, C. (2026). Open-source benchmarking of plant-based and animal meats. arXiv preprint arXiv:2603.03370.
37.Van der Weele, C., & Driessen, C. (2019). Cultural perceptions of meat alternatives. Frontiers in Sustainable Food Systems, 3, 69.
38.Van Loo, E. J., Caputo, V., & Lusk, J. L. (2020). Consumer preferences for plant-based meat alternatives. Food Policy, 95, 101931.
39.Weinrich, R. (2019). Opportunities for the adoption of health-based sustainable dietary patterns: A review on consumer research of meat substitutes. Sustainability, 11(15), 4028.
40.Zhao, S., Wang, L., Hu, W., & Zheng, Y. (2023). Meet the meatless: Demand for new generation plant-based meat alternatives. Applied Economic Perspectives and Policy, 45(1), 4–21.
