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Peschel, A. O., Bliemer, M. C. J. & Thøgersen, J. (2026). True pricing – guiding consumers within a new pricing paradigm. Marketing Letters, 37(1), Article 1. https://doi.org/10.1007/s11002-025-09799-x

Hafner, E., Hristov, H., Grunert, K. G. & Pravst, I. (2026). From perception to preference: Insights on front-of-package nutrition labelling effectiveness from a choice experiment under time-pressure. Food Quality and Preference, 136, Article 105765. https://doi.org/10.1016/j.foodqual.2025.105765

Pedersen, S. (2026). I reklamernes usynlige fodspor: Sådan snører reklamer din hjerne. Pictures, Video and sound recordings (digital), Brainstorm, Videnskab.dk.

Peschel, A. O., Jacobsen, L., Salnikova, E., Banovic, M. & Grunert, K. G. (2025). The Power of Diversity in Online Communities. Marketing Letters, 36(4), 949-962. https://doi.org/10.1007/s11002-025-09792-4

Chrysochou, P. & Tiganis, A. (2025). Active, Intelligent or Sustainable? A Comparative Study of Consumer Preferences for Food Packaging Technologies. Packaging Technology and Science, 38(11), 873-882. https://doi.org/10.1002/pts.70005

Banovic, M., Javidpour, J., Lübeck, M., Aschemann-Witzel, J., Limborg, M. T., Bruhn, A. & Bahrndorff, S. (2025). The why and how of a circular blue-green bioeconomy integration. Trends in Food Science and Technology, 165, Article 105351. https://doi.org/10.1016/j.tifs.2025.105351

Banovic, M., Asioli, D. & Sogari, G. (2025). Cross-cultural consumer valuation of precision fermentation milk: Effects of information, individual traits, and labelling preferences. Food Quality and Preference, 131, Article 105570. https://doi.org/10.1016/j.foodqual.2025.105570

Victoria, M., Pullens, J. W. M., Torma, G., Lindhardt, M. K. K., Niazi, K. A. K., Jahangirlou, M. R., El Khoury, Y. V., Aschemann-Witzel, J., Ottosen, C. O. & Jørgensen, U. (2025). Vertical agrivoltaics in a temperate climate: Exploring technical, agricultural, meteorological, and social dimensions. Energy Nexus, 19, Article 100526. https://doi.org/10.1016/j.nexus.2025.100526

Ahmad, M., Pedersen, S., Aschemann-Witzel, J. & Jacobsen, L. (2025). Exploring the Role of Digital Influencers and Environmental Psychology in Shaping Consumer Sentiment towards Plant-Based Ingredients. Abstract from International Conference on Environmental Psychology 2025, Vilnius, Lithuania.

Stickel, L., Poggesi, S., Grunert, K. G., Lähteenmäki, L. & Hort, J. (2025). Do you remember? Consumer reactions to health-related information on snacks in repeated exposure. Food Quality and Preference, 126, Article 105431. https://doi.org/10.1016/j.foodqual.2025.105431

Ahmad, M., Pedersen, S., Aschemann-Witzel, J. & Jacobsen, L. (2025). From Feed to Feast: Influencer and Follower Interactions Regarding Plant-based Consumption on Social Media. Poster session presented at START conference: Green Minds Gather 2025, Copenhagen, Denmark.

Ahmad, M., Pedersen, S., Aschemann-Witzel, J. & Jacobsen, L. (2025). From Feed to Feast: Unveiling the Influence of Social Media on Plant-based Consumption. Poster session presented at START conference: Green Minds Gather 2025, Copenhagen, Denmark.

Pedersen, S. (2025). Trump har rusket Temu-tæppet af de politiske forbrugere i Danmark. Børsen. https://borsen.dk/nyheder/opinion/trump-har-rusket-temu-taeppet-af-de-politiske-forbrugere-i-danmark?b_source=borsen&b_medium=row_-1&b_campaign=latest_news_2

Stancu, C. M., Aschemann-Witzel, J., Grønhøj, A. & Mulders, M. D. G. H. (2025). Challenge your customer: How businesses may trigger change in perceived barriers, capability, and consumption. Appetite, 206, Article 107829. https://doi.org/10.1016/j.appet.2024.107829

Jacobsen, L., Frank, D.-A., Søndergaard, H. A. & Peschel, A. O. (2025). From diversity to distinction: Exploring the role of diversity and inclusion related to consumer perceptions of company innovativeness and attractiveness. Journal of Business Research, 189, 115-184. Article 115184. https://doi.org/10.1016/j.jbusres.2025.115184

Aschemann-Witzel, J. & Mulders, M. (2025). Consumer behaviour change and market transition towards plant-rich eating. In L. A. Reisch & C. R. Sunstein (Eds.), The Elgar Companion to Consumer Behaviour and the Sustainable Development Goals (pp. 224-236). Edward Elgar Publishing. https://doi.org/10.4337/9781035325061.00024

Tiganis, A., Chrysochou, P., Mitkidis, P. & Krystallis, A. (2025). Social order or social justice? The relationship of political ideology with consumer preferences for Corporate Social Responsibility. Journal of Retailing and Consumer Services, 82, Article 104128. https://doi.org/10.1016/j.jretconser.2024.104128

Sell-Kubiak, E., Ludwiczak, A., Cieleń, G. & Grunert, K. G. (2025). Attitudes of Selected Polish Consumer Groups Towards Pork and Welfare Labels. Animal Science and Genetics, 21(3), 119-131. https://doi.org/10.5604/01.3001.0055.2626

Šedík, P., Horská, E., Predanócyová, K., Grunert, K. G., Hudecová, M. & Nagyová, Ľ. (2025). Consumption Trends and Perspectives for Milk and Dairy Products in Slovakia. Journal of International Food and Agribusiness Marketing, 37(1), 72-94. https://doi.org/10.1080/08974438.2023.2275560

Dudinskaya, E. C., Frank, D.-A., Aschemann-Witzel, J., Naspetti, S., Thøgersen, J. & Zanoli, R. (2025). Creating Conscious Consumption: Driving Sustainable Food Consumption Through Eco-labels, Social Norms and Assortment Symmetry. Abstract from ACR Latin America Conference, São Paulo, Brazil. https://acr.insper.edu.br/media/pdf/ACR%20Latin%20America%202025%20-%20Full%20ACR%20Program%2006_25_2025.pdf

Mani, L., Grunert, K. G. & Steinmann, S. (2025). Investigating Cognitive Reactions in Retail Environments: A Pilot Study Using the Thinking Aloud Protocol. In H. Jafari, X. Brusset, M. Frasquet, C. Teller & H. Kotzab (Eds.), Proceedings of the Colloquium on European Research in Retailing (CERR) 2025: Book of abstracts (pp. 236-239). Jönköping universitet. https://cerr.sciencesconf.org/data/Book_of_abstracts_CERR_2025.pdf

Zaleskiewicz, H., Siwa, M., Banik, A., Szczuka, Z., Kulis, E., Grossi, F., Chrysochou, P., Nystrand, B. T., Perrea, T., Samoggia, A., Xhelili, A., Krystallis, A. & Luszczynska, A. (2025). Psychosocial determinants of alternative protein choices: a meta-review. Health Psychology Review, 19(1), 97-122. https://doi.org/10.1080/17437199.2024.2412630

Varela, P., De Rosso, S., Ferreira de Moura, A., Galler, M., Phillipe, K., Pickard, A., Rageliene, T., Sick, J., Van Nee, R., Almli, V., Ares, G., Grønhøj, A., Spinelli, S. & van Kleef, E. (2024). Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system. Nutrition Research Reviews, 37(2), 331-351. https://doi.org/10.1017/S0954422423000203

Zaleskiewicz, H., Kulis, E., Siwa, M., Szczuka, Z., Banik, A., Grossi, F., Chrysochou, P., Nystrand, B. T., Perrea, T., Samoggia, A., Xhelili, A., Krystallis, A. & Luszczynska, A. (2024). Characteristics of built food environments associated with alternative protein food choices: a systematic review. International Journal of Behavioral Nutrition and Physical Activity, 21(1), Article 58. https://doi.org/10.1186/s12966-024-01606-6

de Barcellos, M. D., Perin, M. G., Lähteenmäki, L. & Grunert, K. G. (2024). Cooking readiness in stressful times: Navigating food choices for a healthier future. Appetite, 203, Article 107652. https://doi.org/10.1016/j.appet.2024.107652

Andreani, G., Sogari, G. & Banović, M. (2024). Snacking insects? A global market investigation. Food and Humanity, 3, Article 100403. https://doi.org/10.1016/j.foohum.2024.100403

Tiganis, A. & Chrysochou, P. (2024). Exploring tourist preferences for local food: a Best-Worst Scaling analysis and market segmentation approach. British Food Journal, 126(12), 4093-4107. https://doi.org/10.1108/BFJ-01-2024-0068

Uysal-Unalan, I., Sogut, E., Realini, C. E., Cakmak, H., Oz, E., Espinosa, E., Morcillo-Martín, R., Oz, F., Nurmi, M., Cerqueira, M. A., Perera, K. Y., Ayhan, Z., Arserim-Ucar, D. K., Kanakaki, C., Chrysochou, P., Marcos, B. & Corredig, M. (2024). Bioplastic packaging for fresh meat and fish: Current status and future direction on mitigating food and packaging waste. Trends in Food Science and Technology, 152, Article 104660. https://doi.org/10.1016/j.tifs.2024.104660

Tunca, S., Budhathoki, M. & Brunsø, K. (2024). European consumers' intention to buy sustainable aquaculture products: An exploratory study. Sustainable Production and Consumption, 50, 20-34. https://doi.org/10.1016/j.spc.2024.07.021

Klincewicz, K., Jacobsen, L., Debska, K., Gazdecki, M., Gorynska-Goldmann, E., Krol, K., Lähteenmäki, L., Wielicka-Regulska, A. & Zatorska, M. (2024). Evolution of motivation in co-creation: Recruit, retain and complete in a project on new food product co-creation. Creativity and Innovation Management, 33(3), 312-337. https://doi.org/10.1111/caim.12589

Ferrales, C. & Grunert, K. G. (2024). Multilevel food ethnocentrism: Cross-national scale development. Food Quality and Preference, 118, Article 105164. https://doi.org/10.1016/j.foodqual.2024.105164

Budhathoki, M., Tunca, S., Martinez, R. L., Zhang, W., Li, S., Le Gallic, B., Brunsø, K., Sharma, P., Eljasik, P., Gyalog, G., Panicz, R. & Little, D. (2024). Societal perceptions of aquaculture: Combining scoping review and media analysis. Reviews in Aquaculture, 16(4), 1879-1900. https://doi.org/10.1111/raq.12927

Zaleskiewicz, H., Kulis, E., Siwa, M., Szczuka, Z., Banik, A., Grossi, F., Chrysochou, P., Tore Nystrand, B., Perrea, T., Samoggia, A., Xhelili, A., Krystallis, A. & Luszczynska, A. (2024). Geographical Context of European Consumers’ Choices of Alternative Protein Food: A Systematic Review. Food Quality and Preference, 117, Article 105174. https://doi.org/10.1016/j.foodqual.2024.105174

Grønhøj, A., Stancu, C. M., Aschemann-Witzel, J. & Mulders, M. (2024). Reduction of meat consumption in households by engaging in a plant-based eating ‘challenge’.. Poster session presented at Pangborn 2021, Nantes, France.

Bech-Larsen, T., Grunert, K. G. & Tsalis, G. (2024). Effects of the qualification of animal welfare claims in market communication on consumer purchase intentions with and without time constraints: A dual processing perspective. Food Policy, 126, Article 102670. https://doi.org/10.1016/j.foodpol.2024.102670

Schulze, M., Janssen, M. & Aschemann-Witzel, J. (2024). How to move the transition to sustainable food consumption towards a societal tipping point. Technological Forecasting and Social Change, 203, Article 123329. https://doi.org/10.1016/j.techfore.2024.123329

Kraak, V. I. & Aschemann-Witzel, J. (2024). The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems. Annual Review of Public Health, 45(1), 253-275. https://doi.org/10.1146/annurev-publhealth-060722-032021

Hesselberg, J., Pedersen, S. & Grønhøj, A. (2024). Meat reduction meets family reality: Negotiating sustainable diets in households with adolescents. Appetite, 195, Article 107213. https://doi.org/10.1016/j.appet.2024.107213

Torma, G. & Aschemann-Witzel, J. (2024). Sparking stakeholder support: Creating personas for renewable energy innovation adoption based on qualitative data analysis. Energy Research & Social Science, 109, Article 103407. https://doi.org/10.1016/j.erss.2023.103407

Andreani, G., Banovic, M., Dagevos, H. & Sogari, G. (2024). Consumer perceptions and market analysis of plant-based foods: A global perspective. In F. Boukid, C. M. Rosell & N. Gasparre (Eds.), Handbook of Plant-Based Food and Drinks Design (pp. 393-408). Academic Press. https://doi.org/10.1016/B978-0-443-16017-2.00029-2

Banovic, M. & Grunert, K. G. (2024). Beyond sugar: Exploring the influence of health and naturalness framing on attitudes towards products with sweet proteins in Europe. Food Research International, 175, Article 113767. https://doi.org/10.1016/j.foodres.2023.113767

Liu, R. & Grunert, K. G. (2024). Changes in food consumption behavior during the COVID-19 pandemic: a dual process approach on female college students in China. British Food Journal, 126(2), 758-773. https://doi.org/10.1108/BFJ-11-2022-1022

Mulders, M., Grunert, K. G., Pedersen, S., Brunsø, K. & Zhou, Y. (2024). Pleasure, quality or status? An analysis of drivers of purchase of fresh pork in China. Frontiers in Animal Science, 4, Article 1327105. https://doi.org/10.3389/fanim.2023.1327105

Tsalis, G., Jensen, B. B. & Aschemann-Witzel, J. (2024). The relationship between retail price promotions and household-level food waste: Busting the myth with behavioural data? Waste Management, 173, 29-39. https://doi.org/10.1016/j.wasman.2023.10.032

Pedersen, S., Benson, T., Tsalis, G., Futtrup, R., Dean, M. & Aschemann-Witzel, J. (2024). What consumers want in a sustainability food label: Results from online co-creation workshops in the United Kingdom, Ireland and Denmark. Frontiers in Sustainability, 4, Article 1342215. https://doi.org/10.3389/frsus.2023.1342215

Peschel, A. O., Jacobsen, L., Salnikova, E., Banovic, M. & Grunert, K. G. (2024). Determining Online Community Engagement Based on Diversity Communication. Abstract from EMAC 2024, Bucharest, Romania.

Banovic, M., Leardini, D. M. C., Grønhøj, A. & Aschemann-Witzel, J. (2024). Moo-ving towards the future: How to foster consumer acceptance of precision fermentation technology and animal free dairy proteins? Aarhus University. https://www.foodbiocluster.dk/rapporter-og-analyser/moo-ving-towards-the-future

Frank, D.-A., Stancu, V., Otterbring, T., Lähteenmäki, L. & Grunert, K. G. (2024). Service Personalization Refined, Through Human and Artificial Intelligence Combined. Abstract from EMAC, Bucharest, Romania.

Jacobsen, L. & Lähteenmäki, L. (2024). Using Netnography and Online Platforms for Qualitative Consumer Insight. In Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications : Food Chemistry, Function and Analysis (pp. 279-295). Royal Society of Chemistry. https://doi.org/10.1039/BK9781839166655-00279

Aschemann-Witzel, J., Asioli, D., Banovic, M., Perito, M. A. & Peschel, A. O. (2023). Consumer understanding of upcycled foods – Exploring consumer-created associations and concept explanations across five countries. Food Quality and Preference, 112, Article 105033. https://doi.org/10.1016/j.foodqual.2023.105033

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Revised 12.02.2026