{"id":765,"date":"2022-06-13T07:56:33","date_gmt":"2022-06-13T07:56:33","guid":{"rendered":"https:\/\/blogs.shu.ac.uk\/chefscluster\/?p=765"},"modified":"2022-06-13T07:56:33","modified_gmt":"2022-06-13T07:56:33","slug":"plant-based-convenience-foods","status":"publish","type":"post","link":"https:\/\/blogs.shu.ac.uk\/chefscluster\/2022\/06\/13\/plant-based-convenience-foods\/","title":{"rendered":"Plant-Based Convenience Foods: Consumer Perceptions, Nutrient Profile and Satiety"},"content":{"rendered":"

Sheffield Business School and the Business, Technology, and Engineering College of Sheffield Hallam University recently hosted a PGR and ECR Conference on the theme ‘Does Impact Matter?<\/a>‘ Congratulations to Megan Flint<\/strong>, who was joint winner of the conference prize for the best e-poster presentation!<\/p>\n

Megan’s poster, ‘Plant-based convenience foods: Consumer perceptions, nutrient profile and satiety<\/strong>‘ sets out a clear case for investigating consumers’ perceptions, drivers and barriers with regard to plant-based convenience foods. Plant-based convenience foods sit at a complex junction: on the one hand, plant-based foods may offer a route to improved population health and environmental sustainability; on the other, there are potentially negative health consequences attached to the ultra-processing often underpinning plant-based convenience food safety and palatability.<\/p>\n

Megan’s research explores consumers’ health valuation of plant-based convenience foods versus their actual nutritional profile and satiating potential. Doing so offers the potential to assess and improve consumer literacy of plant-based food products, whilst also potentially contributing to new product development and the design of more effective marketing strategies.<\/p>\n

Research Questions:<\/strong><\/p>\n