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English

Feb 5 2008 | Faunalytics

Healthy Food Getting More Expensive: Study

Fruits and vegetables are becoming increasingly more expensive while junk food is becoming cheaper. READ MORE

Jan 30 2008 | Faunalytics

Motivations And Barriers To Becoming Vegetarian

This research study explored men's motivation for turning vegetarians and the barriers stopping them. READ MORE

Jan 29 2008 | Faunalytics

Global Production And Consumption Of Animal Source Foods

This report examines global livestock production and meat consumption, and finds that wealth is the main barrier to increased meat consumption. READ MORE

Jan 28 2008 | Faunalytics

Gender Specific Preferences And Attitudes Toward Meat

In a study of the sensory attributes of meat most preferred white meat, and those who preferred white meat were most correlated with negative attitudes on red meat. READ MORE

Jan 28 2008 | Faunalytics

Too Much Meat Info Could Cause Disgust Among Consumers

When consumers have more information on their meat "meals" it generates a sense of disgust, especially among females. However, this was noted only in "red meat" and not chicken. READ MORE

Jan 28 2008 | Faunalytics

Meat Industry, Pro-Vegetarian Groups Compete For Young People’s Loyalties

This news article discusses the attitudes of youth toward vegetarianism and meat consumption based on interviews and recent polls. READ MORE

Jan 28 2008 | Faunalytics

Eating Habits Of 13-24 Year Olds, By Beats Per Minute

This study examined the eating habits and food choices of young consumers and found them to consider taste as the most important factor in food selection. READ MORE

Jan 28 2008 | Faunalytics

African-Americans On Saving The Planet

This study found that African Americans were more likely than whites to reduce meat consumption to help the environment. READ MORE

Jan 28 2008 | Faunalytics

Muslim Consumer’s Motivations Towards Meat Consumption

This paper focused on Muslims living in Belgium to determine the effect of religion on meat purchase and consumption. READ MORE

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