Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

Banović, Marija; Arvola, Anne; Pennanen, Kyösti; Duță, Denisa Eglantina; Brückner-Gühmann, Monika; Lähteenmäki, Liisa; Grunert, Klaus G.

doi:10.1016/j.appet.2018.01.034

Cited by 104 publications

(76 citation statements)

References 47 publications

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“…However, they may also be interesting because of their associated benefit perception of satiation (Fiszman, Varela, Díaz, Linares, & Garrido, 2014). In line with research on the question of 'adding' something to a food (Rozin & Royzman, 2001), however, it has been found that some consumers might be more sceptical towards foods where protein has been added (Banović et al, 2018).…”

Section: Protein and Potato Protein As A Favourable Clean Label Ingrementioning

confidence: 92%

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Aschemann‐Witzel

Varela

Peschel

2019

Food Quality and Preference

164

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Consumers are said to increasingly assess processed food in terms of whether or not they perceive it to be 'clean label' food. This term refers to what is seen as little processed and 'natural' or 'free from' negatively associated ingredients, or even organic food. However, it is difficult for food producers to predict how their product ingredients will be perceived, and how they should position new products. The present study aimed at exploring how consumers perceive and categorize food ingredients, and testing this under different communication frames. These frames are positioning the product in relation to different consumer choice motives. Potato protein as a replacement for negatively associated ingredients was used a case study. Ninety consumers participated in a projective mapping task in Denmark that consisted of placing and characterising ingredients on a bi-dimensional surface. In a betweensubjects design, three groups of consumers had to map the ingredients of four products (dairy-free ice cream, vegetarian candy, plant-based sausage, and a protein drink). In each group products were presented as either sustainable, healthy, or plant-based. The results showed that consumers categorized ingredients in terms of firstly and secondly, objective type of ingredient or its function, and thirdly, subjective individual assessment of its value. Communicational framing had little impact, but ingredient-level differences emerged from the comparison of the frames. Despite product-related differences, a similar pattern emerged for the different food categories. Findings confirm that consumers perceive ingredients according to a 'known-natural-good' vs. the opposite category. Implications for food industry are discussed.

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Section: Protein and Potato Protein As A Favourable Clean Label Ingrementioning

confidence: 92%

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Aschemann‐Witzel

Varela

Peschel

2019

Food Quality and Preference

164

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“…A suitable product-category for incorporation of the required amounts of protein, oil and fibre are yoghurttype gels. Yoghurt is associated with protein-rich food and has a high consumer acceptance (Banovic et al, 2018). Traditionally, yoghurt is based on dairy ingredients.…”

Section: Introductionmentioning

confidence: 99%

Structure formation and rheological properties of pea protein-based gels

Klost

Drusch

2019

Food Hydrocolloids

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Nutritional recommendations for the elderly, but also the general public, include incorporation of plant proteins in the diet, an increase in the intake of Ω-3 fatty acids and an increase in intake of dietary fibre. Protein structure and structuring behaviour of plant proteins differ from that of milk proteins. Therefore, the aim of the presented study was to characterise the structuring process and resulting structure of yoghurt-style gels containing 10% pea protein with and without addition of nutritionally recommended ingredients like rapeseed-oil and/or commercial oat fibre. Rheological measurements were combined with microscopy for sample characterisation. Generally, all studied formulations were able to form acid induced gels via fermentation. The acidification led to a two-phase gelation process resulting in thick gels that showed mainly weak rheological behaviour. Supplementation with oil and/or fibre resulted in an increase of the relative concentration of pea protein in the aqueous phase and led to a strong increase in the complex shear modulus |G*| as well as the maximum structuring velocity d|G*|/dt. These effects need to be considered when tailoring yoghurt-style gels with high consumer acceptance.

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“…The trend in world population growth (up to 9.6 billion people by 2050) and the necessity to provide a nutritionally balanced diet and to reduce greenhouse gas emissions require relevant production increases in vegetables, as well as a transition to a diet higher in plant-rather than animal-derived proteins [1,2]. Aiming at addressing environmental concerns and meeting nutritional deficiencies and recommendations, the fortification of staple foods (e.g., bread and pasta) has been identified as an effective, sustainable and promising intervention [3,4].…”

Section: Introductionmentioning

confidence: 99%

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Schettino

Pontonio

Rizzello

2019

Foods

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A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

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Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

Cited by 104 publications

References 47 publications

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Structure formation and rheological properties of pea protein-based gels

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

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