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Beef/soy: Consumer acceptance
Author(s) -
Wolford Kenneth M.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542111
Subject(s) - consumption (sociology) , business , advertising , soy protein , food science , marketing , art , aesthetics , chemistry
Significant changes of social pursuits are not easily wrought. We are steeped in traditions which influence every aspect of our behavior. History shows it is difficult to alter these patterns. Food consumption is at the nucleus of this tradition and it is not without difficulty that we successfully introduce major change to our eating habits. Yet this was accomplished within this current year in a great portion of society, and with more than a modicum of success by the blending of textured soy protein with red meats at the retail store level.