Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumers

• DOI: 10.1016/j.meatsci.2022.109047
• Publication Date: 2022-11-25T12:03:23Z
• Authors: Takuya Washio; Miki Saijo; Hiroyuki Ito; Ken-ichi Takeda; Takumi Ohashi
• Keywords: 2. Zero hunger; 0303 health sciences; Meat; Consumer Behavior; 12. Responsible consumption; Food Preferences; Red Meat; 03 medical and health sciences; Japan; 8. Economic growth; Animals; Humans; Cattle

Shifts in protein production methods are an emerging challenge toward realizing a sustainable society. This paper aims to examine preferences among Japanese consumers regarding attributes of beef mince and its substitutes, to develop consumer segments based on these preferences, and to explore the segment with higher acceptance of replacement from conventional products. This paper also aims to explain intersegment differences from consumer heterogeneity in human values, scientific literacy, and sociodemographic viewpoints for a deeper understanding of consumer behavior in each segment. The results of an online choice experiment involving 4421 consumers in Japan, using food labels on mince showed that Japanese-origin organic beef was associated with the highest utility among the five production methods mentioned. Five consumer segments were identified with latent class analysis: novelty accepters, generous customers, attribute-economy balancers, price-conscious, and conservatives, which vary in preference in choice behavior, sociodemographic, human values, and scientific literacy.