Flexitarians' and meat eaters' heterogeneous preferences for beef: Gourmets and value seekers. (March 2023)

• Record Type: Journal Article
• Authors: Peschel, Anne O.; Grebitus, Carola
• Is Part Of: Food quality and preference. Volume 104(2023)
• Publication Date: 2023-03
• Subjects: Beef -- Flexitarians -- Decision-making -- Sustainability -- UK -- Germany; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2022.104756
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Beef products scrutinized due to high degree of greenhouse gas emissions. Understanding preferences is relevant in the light of changing market demand. Choice experiments in Germany and UK reveal heterogeneous preferences. Meat eaters differ in their preference for country-of-origin and price sensitivity. Flexitarians prefer either higher quality or low-priced beef. Abstract: In light of increasing evidence of climate change and the related negative effects for the environment, consumers are slowly changing their eating habits not only towards healthier, but also towards more sustainable diets. A key factor of more sustainable diets is the reduction of meat consumption. A large share of consumers follows this advice, thus adopting a flexitarian diet. This trend has led to an observable change in market demand for meat products and product offerings that meat producers are competing with. Beef is characterized by high greenhouse gas emissions, hence, it does not fare well from a sustainability perspective. To understand consumer preferences for beef, we conduct choice experiments in Germany (n = 621) and the UK (n = 625) across meat eaters and meat reducers. We highlight segment-specific preferences across different levels of meat consumption using latent class choice analysis. Results show that beef preferences are heterogeneous; while meat-eaters prevail they differ in their preferences for price and country-of-origin. Flexitarian consumers' preferences differ; while some segments prefer gourmet beef, most flexitarian segments are value-seekers. Our results contribute to the literature on the diversity in flexitarian consumption by providing a more nuanced picture of consumers' preferences for beef products. In addition, our results provide relevant insights for practitioners in the beef value chain in order to design target-oriented products.