Research Article
Abstract
References
- Bogueva, D. Marinova, D. (2020). Cultured meat and Australia’s generation Z. Frontiers in Nutrition 7, 148. https://doi.org/10.3389/fnut.2020.00148
- Broad, G., Dillard, C., Bowman, D., Le Roy, B. (2022). Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process. Frontiers in nutrition 9, 997632. https://doi.org/10.3389/fnut.2022.997632
- Bryant, C., Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat Science, 143, 8-17. https://doi.org/10.1016/j.meatsci.2018.04.008
- Büyüköztürk, Ş., Demirel, F. (2018). Bilimsel Araştırma Yöntemleri. Pegem Akademi pp. 392. ISBN: 978-9944-919-28-9
- Carfora, V., Cavallo, C., Caso, D., Del Giudice, T., De Devitiis, B., Viscecchia, R., Nardone, G., Cicia, G. (2019). Explaining consumer purchase behaviour for organic milk: Including trust and green self-identity within the theory of planned behaviour. Food Quality and Preference, 76, 1-9. https://doi.org/10.1016/j.foodqual.2019.03.006
- Clay, N., Garnett, T., Lorimer, J. (2020). Dairy intensification: Drivers, impacts and alternatives. Ambio, 49(1), 35-48. https://doi.org/10.1007/s13280-019-01177-y.
- Ebcim, B.Ç., Nakilcioğlu-Taş, E., Ötleş, S. (2021). İn vitro etin üretimi ve besleyici değeri. Sinop University Journal of Natural Sciences, 6(2), 189–201. https://doi.org/10.33484/sinopfbd.935965
- Falkeisen, A., Gorman, M., Knowles, S., Barker, S., Moss, R., McSweeney, M.B. (2022). Consumer perception and emotional responses to plant-based cheeses. Food Research International, 158, 111513. https://doi.org/10.1016/j.foodres.2022.111513
- Grasso, A.C., Hung, Y., Olthof, M.R., Verbeke, W., Brouwer., I. A. (2019). Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union. Nutrients, 11(8), 1904. https://doi.org/10.3390/nu11081904
- Karasar, N. (2008). Bilimsel Araştırma Yöntemi. Nobel Yayın Dağıtım, pp. 368. ISBN: 978-605-5426-58-3
- Loike, J.D. (2018). Biotechnological Applications to produce animal-free meat and milk: ethical considerations. Food & Nutrition Journal: FDNJ-181, 10, 2575-7091. https://doi.org/10.29011/2575-7091
- Mendly-Zambo, Z., Powell, L.J., Newman, L.L. (2021). Dairy 3.0: cellular agriculture and the future of milk. Food, Culture & Society, 24(5), 675-693. https://doi.org/10.1080/15528014.2021.1888411
- Pandya, R. (2014). Milk without the moo. New Scientist, 222(2975), 28-29. https://doi.org/10.1016/S0262-4079(14)61260-4 Perfect Day, (2019). Sustainable animal-free dairy & protein. http://www.perfectdayfoods.com/ (accessed 10.01.2023).
- Short, E.C., Kinchla, A.J., Nolden, A.A. (2021). Plant-based cheeses: A systematic review of sensory evaluation studies and strategies to increase consumer acceptance. Foods, 10(4), 725. https://doi.org/10.3390/foods10040725
- Su, C.H., Tsai, C.H., Chen, M.H., Lv, W.Q. (2019). U.S. sustainable food market generation Z consumer segments. Sustainability (Switzerland), 11(13). https://doi.org/10.3390/su11133607
- Szakály, Z., Kontor, E., Kovács, S., Popp, J., Pető, K., Polereczki, Z. (2018). Adaptation of the food choice questionnaire: The case of Hungary. British Food Journal, 120(7), 1474–1488. https://doi.org/10.1108/BFJ-07-2017-0404
- The Grocer, (2018). Test Tube Milk More Likely to Win Brits Than Lab-Grown Meat. https://www.thegrocer.co.uk/sourcing/test-tube-milk-more-likely-to-win-brits-than-lab-grown-meat/571598.article (accessed 10.01.2023).
- Ünver Alçay, A., Sağlam, A., Yalçın, S., Bostan, K. (2018). Geleceğin olası protein kaynakları. Akademik Gıda, 16(2), 197–204. https://doi.org/10.24323/akademik-gida.449865
- Zhengfu, Z.H.O.U., Yu, P.A.N.G., Wei Zhang, J.W., Yongliang, Y.A.N., Yingying Zheng, M.C., Zhihua, L.I.A.O., Min, L.I.N. (2021). Recombinant expression of milk proteins and biosynthesis of animal-free milk: analysis on related patents and trend for technology development. Synthetic Biology Journal, 2(5), 764. https://doi.org/10.12211/2096-8280.2021-057
- Zollman Thomas, O. Bryant, C. (2021). Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries. Frontiers in Sustainable Food Systems 5, 678491. https://doi.org/10.3389/fsufs.2021.678491
- Zuo, Y., Zhang, K., Xu, S., Law, R., Qiu, Q., Zhang, M. (2022). What kind of food can win Gen Z’s favor? A mixed methods study from China. Food Quality and Preference, 98, 104522. https://doi.org/10.1016/j.foodqual.2021.104522
Generation Z consume animal-free milk? A Türkiye experience
Abstract
This study aims to examine the perceptions of young people between the ages of 18-22 in Türkiye, studying at universities and representing Generation Z regarding the consumption of animal-free milk and to determine whether there will be a consumer base for animal-free milk in Türkiye in the coming years. For this purpose, 620 students were informed to participate in the research, but data were collected from 215 individuals. A face-to-face interview was conducted with the individual. 32.55% of the participants stated that they could consume animal-free milk. 27 (30%) of 90 female participants and 42 (33.6%) of 125 male participants stated that they could consume animal-free milk. Participants stated that they would not consume animal-free milk because they were concerned that animal-free milk is unhealthy, unnatural, insufficient in terms of nutritional value, unsafe, negatively affecting animal husbandry, and posing a problem in terms of belief. As a result, it has been seen that the Z-generation individuals living in Türkiye have the potential to consume animal-free milk. Suppose the participants’ concerns are clarified, and their familiarity with this product is increased. In that case, it is predicted that there will be a more severe increase in the animal-free milk consumption potential future in Türkiye.
Keywords
References
- Bogueva, D. Marinova, D. (2020). Cultured meat and Australia’s generation Z. Frontiers in Nutrition 7, 148. https://doi.org/10.3389/fnut.2020.00148
- Broad, G., Dillard, C., Bowman, D., Le Roy, B. (2022). Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process. Frontiers in nutrition 9, 997632. https://doi.org/10.3389/fnut.2022.997632
- Bryant, C., Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat Science, 143, 8-17. https://doi.org/10.1016/j.meatsci.2018.04.008
- Büyüköztürk, Ş., Demirel, F. (2018). Bilimsel Araştırma Yöntemleri. Pegem Akademi pp. 392. ISBN: 978-9944-919-28-9
- Carfora, V., Cavallo, C., Caso, D., Del Giudice, T., De Devitiis, B., Viscecchia, R., Nardone, G., Cicia, G. (2019). Explaining consumer purchase behaviour for organic milk: Including trust and green self-identity within the theory of planned behaviour. Food Quality and Preference, 76, 1-9. https://doi.org/10.1016/j.foodqual.2019.03.006
- Clay, N., Garnett, T., Lorimer, J. (2020). Dairy intensification: Drivers, impacts and alternatives. Ambio, 49(1), 35-48. https://doi.org/10.1007/s13280-019-01177-y.
- Ebcim, B.Ç., Nakilcioğlu-Taş, E., Ötleş, S. (2021). İn vitro etin üretimi ve besleyici değeri. Sinop University Journal of Natural Sciences, 6(2), 189–201. https://doi.org/10.33484/sinopfbd.935965
- Falkeisen, A., Gorman, M., Knowles, S., Barker, S., Moss, R., McSweeney, M.B. (2022). Consumer perception and emotional responses to plant-based cheeses. Food Research International, 158, 111513. https://doi.org/10.1016/j.foodres.2022.111513
- Grasso, A.C., Hung, Y., Olthof, M.R., Verbeke, W., Brouwer., I. A. (2019). Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union. Nutrients, 11(8), 1904. https://doi.org/10.3390/nu11081904
- Karasar, N. (2008). Bilimsel Araştırma Yöntemi. Nobel Yayın Dağıtım, pp. 368. ISBN: 978-605-5426-58-3
- Loike, J.D. (2018). Biotechnological Applications to produce animal-free meat and milk: ethical considerations. Food & Nutrition Journal: FDNJ-181, 10, 2575-7091. https://doi.org/10.29011/2575-7091
- Mendly-Zambo, Z., Powell, L.J., Newman, L.L. (2021). Dairy 3.0: cellular agriculture and the future of milk. Food, Culture & Society, 24(5), 675-693. https://doi.org/10.1080/15528014.2021.1888411
- Pandya, R. (2014). Milk without the moo. New Scientist, 222(2975), 28-29. https://doi.org/10.1016/S0262-4079(14)61260-4 Perfect Day, (2019). Sustainable animal-free dairy & protein. http://www.perfectdayfoods.com/ (accessed 10.01.2023).
- Short, E.C., Kinchla, A.J., Nolden, A.A. (2021). Plant-based cheeses: A systematic review of sensory evaluation studies and strategies to increase consumer acceptance. Foods, 10(4), 725. https://doi.org/10.3390/foods10040725
- Su, C.H., Tsai, C.H., Chen, M.H., Lv, W.Q. (2019). U.S. sustainable food market generation Z consumer segments. Sustainability (Switzerland), 11(13). https://doi.org/10.3390/su11133607
- Szakály, Z., Kontor, E., Kovács, S., Popp, J., Pető, K., Polereczki, Z. (2018). Adaptation of the food choice questionnaire: The case of Hungary. British Food Journal, 120(7), 1474–1488. https://doi.org/10.1108/BFJ-07-2017-0404
- The Grocer, (2018). Test Tube Milk More Likely to Win Brits Than Lab-Grown Meat. https://www.thegrocer.co.uk/sourcing/test-tube-milk-more-likely-to-win-brits-than-lab-grown-meat/571598.article (accessed 10.01.2023).
- Ünver Alçay, A., Sağlam, A., Yalçın, S., Bostan, K. (2018). Geleceğin olası protein kaynakları. Akademik Gıda, 16(2), 197–204. https://doi.org/10.24323/akademik-gida.449865
- Zhengfu, Z.H.O.U., Yu, P.A.N.G., Wei Zhang, J.W., Yongliang, Y.A.N., Yingying Zheng, M.C., Zhihua, L.I.A.O., Min, L.I.N. (2021). Recombinant expression of milk proteins and biosynthesis of animal-free milk: analysis on related patents and trend for technology development. Synthetic Biology Journal, 2(5), 764. https://doi.org/10.12211/2096-8280.2021-057
- Zollman Thomas, O. Bryant, C. (2021). Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries. Frontiers in Sustainable Food Systems 5, 678491. https://doi.org/10.3389/fsufs.2021.678491
- Zuo, Y., Zhang, K., Xu, S., Law, R., Qiu, Q., Zhang, M. (2022). What kind of food can win Gen Z’s favor? A mixed methods study from China. Food Quality and Preference, 98, 104522. https://doi.org/10.1016/j.foodqual.2021.104522
There are 21 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Articles |
| Authors | |
| Early Pub Date | July 2, 2023 |
| Publication Date | July 5, 2023 |
| Submission Date | March 29, 2023 |
| Published in Issue | Year 2023 Volume: 9 Issue: 3 |
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