Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins by Wim de Koning, David Dean, Frank Vriesekoop, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Mark Oppong-Gyamfi, Beatriz Urbano, Cristino Alberto Gómez Luciano, Bin Jiang, Wendy Hao, Emma Eastwick, Zheng (Virgil) Jiang, Anouk Boereboom

Subjects: “…willingness to try…”
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Consumer’s willingness to try new microalgae-based food in Indonesia by A.S.H. Wahyuningtyas, Z. Abidin, W.D.R. Putri, Jaya Mahar Maligan, Gladys Oryz Berlian, Priskilah Febi Widya Ningrum

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Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts by Silvia Murillo, Ryan Ardoin, Witoon Prinyawiwatkul

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Milk, Meat, and Fish From the Petri Dish—Which Attributes Would Make Cultured Proteins (Un)attractive and for Whom? Results From a Nordic Survey by Christian A. Klöckner, Lukas Engel, Jana Moritz, Rob J. Burton, Jette F. Young, Ulla Kidmose, Toni Ryynänen

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Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette

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Norwegian consumers’ willingness to try cultured meat by Sarah Wangui Muiruri, Kyrre Rickertsen

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Commentary on: Oblinger, D. (2004) The Next Generation of Educational Engagement by Robin D. Mason

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