Changes in the Current Patterns of Beef Consumption and Consumer Behavior Trends-Cross-Cultural Study
Danielle Rodrigues Magalhaes1, Cihan Çakmakçı2, María Del Mar Campo3
1Department of Food Engineering, University of Sao Paulo, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil.
Foods (Basel, Switzerland)
|February 11, 2023
Summary
Economic and accessibility factors significantly impact beef consumption changes, leading consumers in Brazil, Spain, and Turkey to switch to alternative proteins. Lifestyle and credence concerns also influence these evolving eating habits.
Area of Science:
- Food Science
- Consumer Behavior Studies
- Cross-Cultural Research
Background:
- Global beef consumption patterns are shifting, necessitating an understanding of the underlying drivers.
- Cross-cultural analysis is crucial for identifying diverse factors influencing dietary choices.
- Previous research has not fully explored the interplay of economic, credence, lifestyle, and health factors on beef consumption across different cultures.
Purpose of the Study:
- To identify key factors influencing changes in beef consumption habits.
- To analyze these factors across distinct cultural contexts: Brazil, Spain, and Turkey.
- To provide insights for the food industry regarding evolving consumer preferences and behaviors.
Main Methods:
- A cross-cultural study involving 1243 regular beef consumers from Brazil (412), Spain (407), and Turkey (424).
- Utilized self-administered questionnaires to gather data on various influencing factors.
- Investigated economic factors, protein source switching, credence aspects, health concerns, lifestyle influences, and purchasing decisions.
Main Results:
- Economic factors and product accessibility were the primary drivers for decreased beef consumption, particularly in Brazil and Turkey.
- Consumers replaced beef with other animal-derived protein sources.
- Credence factors (e.g., agricultural practices, animal welfare) significantly influenced purchasing intentions in Brazil and Turkey, and to a lesser extent, Spain.
- Lifestyle factors, including dining out and cooking time, altered consumption patterns across cultures.
- The study population perceived no direct health impact from beef consumption.
Conclusions:
- Economic and accessibility issues are paramount in understanding reduced beef consumption.
- Credence and lifestyle factors play significant, culturally nuanced roles in shaping dietary habits.
- The food industry must consider these diverse factors, including cultural specificities, to adapt to changing consumer demands and preferences.
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