Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods

식물성 식품(plant-based foods)에 대한 채식주의자 및 잡식주의자의 인식과 선택속성

  • Kim, Ga-Hyun (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Oh, Jieun (College of Science & Industry Convergence, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 김가현 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2022.03.11
  • Accepted : 2022.04.25
  • Published : 2022.04.30
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Abstract

This study identifies the perceptions and choice attributes toward plant-based foods and identifies the differences between vegetarians and omnivores. We conducted an online survey of 245 vegetarians and 246 omnivores. The results reveal a significant difference between vegetarians and omnivores. Compared to omnivores, vegetarians perceived that plant-based food products would be 'good taste', 'animal-friendly', and 'consistent with their personal value'. Omnivore scores were higher in the perception that it would be 'good for health' and 'environment-friendly'. No statistically significant difference was obtained between both diet groups when considering the factor of nutrition. When considering choice as an attribute for plant-based food products, vegetarians responded that 'ingredients' were the most important, while omnivores responded that 'taste' was the most important. These results can be used as basic data for developing and promoting plant-based food products in South Korea.

Keywords

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