Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Awareness of Vegetarian-based Food (aquafaba) and Vegetarian Restaurant according to the Food Consumption Value of Vegetarians

채식주의자 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식

  • Kim, Ha Young (Department of Food Nutrition, Sangmyung University) ;
  • Choi, Seung Gyun (Department of Food Nutrition, Sangmyung University) ;
  • Kang, Sang Jin (A-Life Corporation) ;
  • Shin, Weon Sun (Department of Food and Nutrition, Hanyang University) ;
  • Shim, Youn Young (Department of Plant Sciences, Saskatchewan University) ;
  • Reaney, Martin J.T. (Department of Plant Sciences, Saskatchewan University) ;
  • Kim, Ji Hye (Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University) ;
  • Cho, Jea Youl (Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University) ;
  • Hong, Wan Soo (Department of Food Nutrition, Sangmyung University)
  • Received : 2021.10.04
  • Accepted : 2021.10.23
  • Published : 2021.10.30
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Abstract

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including 'environment and animal protection', 'multiple consideration' and 'low interest'. As a result of analyzing the perception of vegetarian-based food, "environment and animal protection" and "multiple consideration" presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated "multiple consideration" had significantly higher awareness of issues related to vegetarian foods than others.

Keywords

Acknowledgement

This research was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (IPET) through Innovative Food Product and Natural Food Materials Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (120023022HD030).

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