More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products

Lemken, Dominic; Spiller, Achim; Schulze-Ehlers, Birgit

doi:10.1016/j.appet.2019.104412

Cited by 94 publications

(59 citation statements)

References 31 publications

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“…Data quality checks include completeness and streamlining. Streamlining ensures that participants use a minimum of time on a set of questions [ 15 ]. Moreover, it monitors how participants progress through question blocks in order to exclude participants with speeding and/or systematic answering behavior.…”

Section: Methodsmentioning

confidence: 99%

“…Other studies have shown how authentic alternatives or reduced meat portions can reduce meal satisfaction or sensory liking [ 12 , 13 , 18 ]. Therefore, we hypothesize a price penalty for all the substitution options ( Table 1 , H1), which is more pronounced for heavy red meat eaters because higher consumption of red meat is associated with a lower acceptance of substitutes [ 15 ] ( Table 1 , H3).…”

Section: Research Objectivementioning

confidence: 99%

“…Such substitutes can be integrated with ease in common meat dishes [ 14 ], as they hardly require recipe changes or any new preparation skills. Nevertheless, option (b) is a niche market unfamiliar to most consumers [ 15 ], often assumed to provide inferior taste [ 16 ]. A study on burgers estimated the average WTP for a beef burger around 13.5 USD, while the plant-based texture meat burger received an average WTP of 4.25 USD [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…Many variations of the option (c) exist for decades but have not been able to mainstream into the dietary patterns of meat-eaters in the west. Nevertheless, several consumer segments prefer the idea of meat substitution with authentic alternatives over meat resembling products [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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The price penalty for red meat substitutes in popular dishes and the diversity in substitution

Lemken

2021

PLoS ONE

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Life cycle assessments (LCA) often highlight the environmental and health benefits for consumers if western diets substitute red meat. However, the specific trade-off consumer face when asked to substitute a red meat dish is scarcely researched, often neglecting the bouquet of substitution options and/or the price component involved. Four substitution strategies are evaluated within an individually adapted choice based conjoint: the substitution by (1) the same red meat dishes with a halved meat portion size, (2) novel plant-based products that mimic the functionality and taste, (3) authentic plant-based components that just mimic the functionality, and (4) vegetarian dishes that just neglect the meat component if still familiar to consumers. The analysis is executed for three popular red meat dishes to account for consistency across meal scenarios, namely Meatballs, Spaghetti Bolognese and Sausage Buns. The analysis is sensitive to red meat consumption habits to better understand the preferences of consumers that can actually substitute a red meat intake.

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Section: Methodsmentioning

confidence: 99%

Section: Research Objectivementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The price penalty for red meat substitutes in popular dishes and the diversity in substitution

Lemken

2021

PLoS ONE

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“…However, many people are reluctant to change their diet to eat less meat [17][18][19]. A survey conducted in Germany and New Zealand revealed that 14-18% of consumers are willing to try innovative food and replace meat; however, 25-30% of consumers do not think about meat replacement with meat analogue products [20].…”

Section: Introductionmentioning

confidence: 99%

Microbial Spoilage of Plant-Based Meat Analogues

et al. 2021

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Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The primary role of meat analogues is to replace the meat component in meals while appropriate nutrient content and hedonic value will be provided as well. The food safety aspects of these newly emerging food products are less investigated. The aim of this study is to compare the microbial spoilage of identical meals prepared with meat and meat analogues to evaluate the food safety risk of meat analogues. In this work, raw protein materials were tested. Moreover, three pairs of meals prepared with or without meat were microbiologically examined during a storage experiment. Microbial contaminants were low in raw protein sources. In the case of hot meals, the microbial proliferation was faster in samples containing meat analogue, especially if the meals were not cooled. The food safety risk of meals prepared with meat analogues is slightly higher than their meat-containing counterparts, therefore more attention needs to be paid to the preparation, processing, and storage of these foods.

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Processing and Functional Properties of Dry Bean Flours and Fractions

Rui¹,

Hooper²

2021

Dry Beans and Pulses

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More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products

Cited by 94 publications

References 31 publications

The price penalty for red meat substitutes in popular dishes and the diversity in substitution

The price penalty for red meat substitutes in popular dishes and the diversity in substitution

Microbial Spoilage of Plant-Based Meat Analogues

Processing and Functional Properties of Dry Bean Flours and Fractions

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