Consumer preferences towards healthier reformulation of a range of processed meat products

Abstract

Purpose-In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the "healthier" reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients. Design/methodology/approach-Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts. Findings-Health and flavour concerns and product popularity were the main factors influencing participants' perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of specialitytype products (theme 4). Originality/value-Consumer insights identified in this study can inform future approaches to making processed meats healthier.

Factors that Influence the Perceived Healthiness of Food—Review

“…Table 1 clearly shows that numerous factors influence consumers when assessing the healthiness of a product. In our literature analysis, we categorized these factors as follows: Communicated information [ 26 , 27 , 34 , 35 , 37 , 47 , 60 , 62 , 65 , 73 , 74 , 77 ]; The shape and colour of the product packaging [ 23 , 25 , 28 , 32 , 33 , 43 , 61 , 66 , 70 , 71 ]; The ingredients of the product [ 24 , 29 , 39 , 40 , 49 , 57 , 64 , 76 ]; Product category [ 54 , 61 , 69 , 70 , 75 , 78 ]; Organic origin of the product [ 5 , 31 , 42 , 45 , 46 , 48 , 51 , 55 , 68 ]...…”

Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study

“…Health-oriented reformulations of processed meat are promising in terms of addressing increasing public health concerns regarding this food category; however, consumer acceptance cannot be taken for granted. For instance, a qualitative study has shown that different processed meat products are not equally perceived by consumers as suitable for healthier reformulations (Shan et al, 2017b). In relation to reformulation strategies, consumers are generally positive towards salt and fat reduction, and the replacement of nitrite with non-chemical preservatives;…”

Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

“…However, some categories of meat products are considered as unhealthy by Brazilian consumers, due to the amount of fat and salt. Some researchers have demonstrated meat products with new health attributes (Baba, Kallas, Costa‐Font, Gil, & Realini, ; Decker & Park, ; Shan et al, ; Vogel, Pazuch, Sarmento, Back, & Secco, ; Weiss, Gibis, Schuh, & Salmine, ).…”