Revealed preferences on meat substitute consumption and political attitudes - Testing the left-right and environmental concerns framework.

The promotion of meat substitutes to reduce meat intake is a promising way to reduce the environmental and public health externalities of meat consumption while preserving the important role of taste and texture in meat products. However, the market for meat substitutes is developing more slowly than expected. Therefore, we analyze the factors associated with the heterogeneity in meat substitute consumption in Germany, a country where meat traditionally plays an important role.

Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries.

Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes.

Design: We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability.

Setting: Meat markets from five major European countries: France, Germany, UK, Italy and Spain.

From Ion-Like Ethylzinc Aluminates to [EtZn(arene) ] [Al(OR ) ] Salts.

Attempts to prepare previously unknown simple and very Lewis acidic [RZn] [Al(OR ) ] salts from ZnR , AlR , and HO-R delivered the ion-like RZn(Al(OR ) ) (R=Me, Et; R =C(CF ) ) with a coordinated counterion, but never the ionic compound. Increasing the steric bulk in RZn to R=CH CMe , CH SiMe , or Cp*, thus attempting to induce ionization, failed and led only to reaction mixtures including anion decomposition. However, ionization of the ion-like EtZn(Al(OR ) ) compound with arenes yielded the [EtZn(arene) ] [Al(OR ) ] salts with arene=toluene, mesitylene, or o-difluorobenzene (o-DFB)/toluene.