A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

Abstract

Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.

Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

“…Many newer plant-based products are similar to animal products in calories, but lower in protein, calcium, potassium, magnesium, zinc and Vitamin B12 while being higher in sodium and fat after being prepared. If habitually consumed, this could create nutrient shortfalls for consumers motivated to follow healthier, more sustainable diets [ 8 ].…”

“…Consumer market insights suggest that from 2019 to 2020, as many as 5 million consumers in the United States shifted to avoid meat completely, becoming either vegetarians or vegans [ 6 , 7 ]. Non-animal-based proteins include vegetable sources, plant-based meat alternatives (PBMAs) and less commonly consumed sources such as algae, insects and cultured meat [ 8 ]. The PBMA market is sizable and growing, valued at USD 4.3 billion in 2020 and projected to reach USD 8.3 billion by 2025 [ 9 ].…”

“…However, the health benefits of novel PBMAs—a product category with diverse formulations and nutritional compositions—to replace animal foods long-term remain unclear, due to a lack of longitudinal evidence and randomised controlled trials. There has been the suggestion of a “health halo” around these products, where established health benefits of vegetarian and vegan diets are being conflated with positive messaging around animal welfare, sustainability and the environment for many of the newer PBMA products [ 8 , 12 ]. An additional concern is the current focus on promoting plant-based foods of “unhealthy” product categories and formats such as plant-based burgers, nuggets, meatballs and sausages, which may increase consumption of so-called “junk foods” [ 8 , 13 ].…”

Meat Reduction in 5 to 8 Years Old Children—A Survey to Investigate the Role of Parental Meat Attachment

“…One path is the replacement of meat items by meat substitutes. More precisely, the meat protein is replaced by alternative proteins from plants (e.g., soy), algae (e.g., Spirulina), insects or by cultured meat and these alternatives receive increasing global attention [80]. However, when asked in the survey to rank four types of sauces eaten with spaghetti according to preference, it became clear that meat substitutes are not (yet) the best way to a meat-reduced diet, as here the bolognaise made from soy was voted fourth by almost half of the study population.…”

Veggie burgers in the EU market: a nutritional challenge?

“…The nutritional labeling might be a way for consumers to compare veggie and animal-based products, and decide the best option. Apart from the ethical factors, the consumer perception is often that vegan products are more nutritional and healthier than their traditional counterparts [29][30][31].…”