韓國食生活文化學會誌 제36권 제5호 (p.430-440)

채식주의자 식품소비가치에 따른 채식기반식품과 채식식당에 대한 인식

Awareness of Vegetarian-based Food (aquafaba) and Vegetarian Restaurant according to the Food Consumption Value of Vegetarians
키워드 :
Vegetarian,plant-based food,food consumption value,vegetarian market,aquafaba

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
   1. 조사 대상 및 조사 기간
   2. 조사 내용
   3. 자료 분석
III. 결과 및 고찰
   1. 측정항목의 신뢰성과 타당성 분석
   2. 식품소비가치 요인에 따른 군집분석
   3. 조사대상자 일반사항의 군집별 비교
   4. 군집별 채식 기반 식품에 대한 인식
   5. 군집별 채식 기반 식품 제품개발 요구도
   6. 군집별 채식 식당에 대한 인식
   7. 군집별 채식 식당 메뉴판 구성요소 필요성
IV. 요약 및 결론
References

초록

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.