Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

Michel, Fabienne; Hartmann, Christina; Siegrist, Michael

doi:10.1016/j.foodqual.2020.104063

Cited by 394 publications

(302 citation statements)

References 38 publications

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“…Evidence shows that product acceptance can be strongly influenced by psychological factors including situational and emotional factors, where specific situations can promote a positive arousal and impact product acceptance for alternative protein such as insect-based foods [ 29 , 30 ]. In addition, consumers’ food neophobia and perception of disgust have been shown to affect acceptance of alternative proteins [ 31 , 32 ], and could be barriers to consumer acceptance of alternative proteins such as insects and cultured meats in the future [ 21 ]. The current review focuses primarily on the health, environmental, sensory, safety, and animal welfare concerns as the main reasons reported to motivate consumers to opt for alternative proteins, with the perception that these options are healthier [ 22 , 33 ], better for the environment [ 34 ], and less cruel to animals [ 35 ].…”

Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

“…Evidence suggests that emotional responses such as disgust are likely to vary across different alternative protein sources, where insect-based or cultured meat proteins are more likely to evoke disgust [ 10 , 90 ]. The consumption context of a product will also significantly influence its perceptual appeal, as evidenced by recent research [ 31 , 32 ].…”

Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

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

Tso

Lim

Forde

2020

Foods

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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.

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Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

Section: Summary Of Evidence On the Motivations To Consume Alternamentioning

confidence: 99%

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

Tso

Lim

Forde

2020

Foods

View full text Add to dashboard Cite

show abstract

“…Meat has also been associated with formal meals, such as restaurant dinners or business meals and is deemed to be more acceptable in these situations compared to meat alternatives. For informal situations, such as eating alone or with one’s family on a weekday, meat alternatives are better accepted [ 23 ]. Meat alternatives are, thus, more likely to be accepted by the public when portrayed as a healthy alternative in informal meals ( Table 1 ).…”

Section: Challengesmentioning

confidence: 99%

“…A major challenge of plant-based meat alternatives is to recreate the appearance, texture, flavor and mouthfeel of meat products. While vegetarian and vegan consumers are more likely to accept plant-based alternatives that lack meat-like sensory properties, omnivorous and flexitarian consumers prefer alternatives that resemble meat as much as possible [ 23 , 62 ]. According to Michel et al [ 23 ], taste plays the most important role, as some consumers refuse to purchase protein alternatives because they “won’t like the taste”.…”

Section: Challengesmentioning

confidence: 99%

“…While vegetarian and vegan consumers are more likely to accept plant-based alternatives that lack meat-like sensory properties, omnivorous and flexitarian consumers prefer alternatives that resemble meat as much as possible [ 23 , 62 ]. According to Michel et al [ 23 ], taste plays the most important role, as some consumers refuse to purchase protein alternatives because they “won’t like the taste”. Furthermore, consumers most frequently associate regular meat with taste in contrast to meat alternatives [ 23 ].…”

Section: Challengesmentioning

confidence: 99%

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Foods for Plant-Based Diets: Challenges and Innovations

Alcorta

Porta

Tárrega

et al. 2021

Foods

345

208

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Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

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Meet the meatless: Demand for new generation plant‐based meat alternatives

Zhao

Wang

et al. 2022

Applied Eco Perspectives Pol

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With the unique mimicry of the sensory experiences of meats, the plant‐based meat alternatives (PBMA) appeal to consumers outside the traditional vegetarian demographics. This study analyzes market expenditure data from 2017 to 2020 to evaluate the demand for PBMA in relation to meats. Results show that PBMA is a complement for beef and pork while a substitute for chicken, turkey, and fish. Although the current market demand for PBMA is still incomparable with meats, the growth of PBMA sales is significant. This study sheds light on marketing strategies and policies toward the future of PBMA and the fresh meat sector.

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Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

Cited by 394 publications

References 38 publications

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

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

Foods for Plant-Based Diets: Challenges and Innovations

Meet the meatless: Demand for new generation plant‐based meat alternatives

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