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KMID : 0665420210360050430
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Korean Journal of Food Culture
2021 Volume.36 No. 5 p.430 ~ p.440
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Awareness of Vegetarian-based Food (aquafaba) and Vegetarian Restaurant according to the Food Consumption Value of Vegetarians
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Kim Ha-Young
Choi Seung-Gyun
Kang Sang-Jin
Shin Weon-Sun
Shim Youn-Young
Reaney Martin J.T.
Kim Ji-Hye
Cho Jea-Youl
Hong Wan-Soo
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Abstract
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The purpose of this study was to provide basic data for future research and suggest product development and marketsegmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of thevegetarian market. According to food consumption value, a total of three market segments were derived, and the marketswere named based on their characteristics, including ‘environment and animal protection’, ‘multiple consideration’ and ‘lowinterest’. 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 lowinterest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development forvegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, exceptcultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarianrestaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects thatstated “multiple consideration” had significantly higher awareness of issues related to vegetarian foods than others.
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KEYWORD
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Vegetarian, plant-based food, food consumption value, vegetarian market, aquafaba
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