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.

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

• 김하영(상명대학교 식품영양학과) | Ha Young Kim (Department of Food Nutrition, Sangmyung University)
• 최승균(상명대학교 식품영양학과) | Seung Gyun Choi (Department of Food Nutrition, Sangmyung University)
• 강상진((주)에이라이프) | Sang Jin Kang (A-Life Corporation)
• 신원선(한양대학교 식품영양학과) | Weon Sun Shin (Department of Food and Nutrition, Hanyang University)
• 심윤영(사스카츄완 대학교 식물과학과) | Youn Young Shim (Department of Plant Sciences, Saskatchewan University)
• 뤠니 제이 티 마틴(사스카츄완 대학교 식물과학과) | Martin J.T. Reaney (Department of Plant Sciences, Saskatchewan University)
• 김지혜(성균관대학교 융합생명공학과) | Ji Hye Kim (Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University)
• 조재열(성균관대학교 융합생명공학과) | Jea Youl Cho (Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University)
• 홍완수(상명대학교 식품영양학과) | Wan Soo Hong (Department of Food Nutrition, Sangmyung University) Corresponding author