Browsing by Person "Nagdalian, Andrey Ashotovich"

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Consumer acceptance of alternative proteins: A systematic review of current alternative protein sources and interventions adapted to increase their acceptability
(2022) Siddiqui, Shahida Anusha; Alvi, Tayyaba; Sameen, Aysha; Khan, Sipper; Blinov, Andrey Vladimirovich; Nagdalian, Andrey Ashotovich; Mehdizadeh, Mohammad; Adli, Danung Nur; Onwezen, Marleen
Conventional meat consumption has triggered an environmental burden along with effects on different disease spectrums according to existing research. The dietary patterns adopted by consumers significantly impact both planetary and individual health. Interventions are needed to support the protein transition. However, there is not yet an overview of interventions towards acceptance of novel proteins available. This systemic review highlights different varieties of alternative proteins and interventions adopted to increase the acceptance of alternative protein sources. Educational intervention, persuasion, training, and modeling approaches are summarized in this review. Furthermore, behavioral models triggering the consumer’s response towards different alternative proteins are also discussed. The systemic review highlights that consumer acceptance varies among different alternative proteins. Food choice motives, familiarity, food neophobia, disgust, and cultural norms are among the various drivers of consumer acceptance. A comparison of these drivers indicates inconsistencies, presenting the need for future research.
Marketing strategies for cultured meat: A review
(2022) Siddiqui, Shahida Anusha; Khan, Sipper; Murid, Misbah; Asif, Zarnab; Oboturova, Natalya Pavlovna; Nagdalian, Andrey Ashotovich; Blinov, Andrey Vladimirovich; Ibrahim, Salam A.; Jafari, Seid Mahdi
Environmentally intense and negative consequences relateing to conventional meat production systems have induced some actors to suggest alternative meat sources. Diseases carried by animals, human perception of cruelty to animals, and public health concerns about cardiovascular diseases have provided the basis for the development of cultured meat. The current market is influenced by many factors, including regulators, affordability, religion, and media perception. The existing cultured meat market is also regulated by legislatures, affordability, consumer religion, and the media. Consumer perception is distributed across various aspects, including ethical priorities, nutritional profile of the meat consumed, age-based acceptance, gender differentiation, political orientation, land-based attitude, education status, socioeconomic factors, and familiarity factor with the existing product in the market. Inhibiting barriers reported among consumers—including low naturalness, safety, nutritional concerns, trust, neophobia, economic, and ethical approaches—should be employed as marketing tactics directly to address their respective concerns. Tissue culture, starter cells, printing, and 3D printing are some of the methods currently being used for the production of cultured meat. Similarly, many hybrid technologies are also being used to produce meat-like products to increase consumer familiarity along and market presence. Existing research frameworks have improved the previous mindset of consumers with media coverage, educational frameworks, and the textural attributes of cultured meat. Additional benefits of CUME may include being environmentally friendly with less production of greenhouse gases. However, consumer trust, affordability, improving nutritional status, and widescale adoption are just a few of the parameters that need to be addressed to enhance consumer acceptability of these products. The aim of this article was to analyze the current state of cultured meat and the marketing content challenges and strategies used to advance public acceptance of cultured meat.