Chen Han-Shen, Chao Ching-Tzu, Lin I-Kai
Department of Health Industry Technology Management Chung Shan Medical University Taichung Taiwan.
Department of Medical Management Chung Shan Medical University Hospital Taichung Taiwan.
Food Sci Nutr. 2024 Aug 23;12(10):8171-8185. doi: 10.1002/fsn3.4398. eCollection 2024 Oct.
This study aimed to address the concerns regarding sustainability and animal welfare that have led to egg shortages. By examining consumer adoption and purchase intention towards plant-based eggs as a viable alternative, this study identifies the key factors influencing consumer interest. The study integrates the Theory of Planned Behavior (TPB) and Value-Attitude-Behavior (VAB) frameworks. Data from 239 responses were collected through a questionnaire survey and analyzed using SPSS 27.0 and AMOS 28.0. The results highlight the significant impact of intrinsic food value and sensory appeal on purchase intention. Attitude, subjective norms, and perceived behavioral control mediate the relationship between food value and purchase intention. The findings of this study provide valuable insights for food industry professionals by enabling them to develop targeted strategies. Moreover, this study emphasizes plant-based eggs as a sustainable and health-conscious solution to egg shortages, thereby promoting overall industry sustainability.
本研究旨在解决导致鸡蛋短缺的可持续性和动物福利问题。通过考察消费者对植物性鸡蛋作为可行替代品的采用情况和购买意愿，本研究确定了影响消费者兴趣的关键因素。该研究整合了计划行为理论（TPB）和价值-态度-行为（VAB）框架。通过问卷调查收集了239份回复的数据，并使用SPSS 27.0和AMOS 28.0进行分析。结果突出了内在食物价值和感官吸引力对购买意愿的显著影响。态度、主观规范和感知行为控制在食物价值和购买意愿之间起中介作用。本研究的结果为食品行业专业人士提供了有价值的见解，使他们能够制定有针对性的策略。此外，本研究强调植物性鸡蛋是解决鸡蛋短缺的可持续且注重健康的解决方案，从而促进整个行业的可持续性。
