A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

Onwezen, Marleen C.; Bouwman, Emily; Reinders, Machiel J.; Dagevos, H.

doi:10.1016/j.appet.2020.105058

Cited by 526 publications

(418 citation statements)

References 135 publications

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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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Section: Introductionmentioning

confidence: 99%

Microbial Spoilage of Plant-Based Meat Analogues

et al. 2021

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“…Among them, plant proteins have received particular attention, mainly on the grounds of enhanced environmental sustainability [ 13 , 14 , 15 ]. The acceptance of plant proteins by consumers is also greater than for other alternative protein sources, such as insects or cultured meat [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Microstructural Analysis of Whey/Soy Protein Isolate Mixed Gels Using Confocal Raman Microscopy

Gómez‐Mascaraque

Pinho

2021

Foods

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This work explores the potential of confocal Raman microscopy to investigate the microstructure of mixed protein gel systems. Heat-set protein gels were prepared using whey protein isolate (WPI), soy protein isolate (SPI), and mixtures thereof, with a total of five different whey-to-soy protein ratios (100, 75, 50, 25, and 0%). These were analysed using confocal Raman microscopy, and different data analysis approaches were used to maximize the amount of structural and compositional information extracted from the spectral datasets generated, including both univariate and multivariate analysis methods. Small spectral differences were found between pure WPI and SPI gels, mainly attributed to conformational differences (amide bands), but SPI exhibited considerably greater auto-fluorescence than WPI. The univariate analysis method allowed for a rapid microstructural analysis, successfully mapping the distribution of protein and water in the gels. The greater fluorescence of the capsule-like structures found in the mixed gels, compared to other regions rich in proteins, suggested that these may be enriched in soy proteins. Further analysis, using a multivariate approach, allowed us to distinguish proteins with different levels of hydration within the gels and to detect non-proteinaceous compounds. Raman microscopy proved to be particularly useful to detect the presence of residual lipids in protein gels.

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“…There is a growing consensus that, in the near future, food production will increase in order to fulfil the needs of a growing population and the changing of dietary habits [1]. Therefore, in an attempt to provide a plausible answer to the problem, during the last decade, a global academic focus has been the development of alternative protein sources and innovative and safe food processing methods, with less negative effects on the atmosphere, soil, and oceans [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Perceived Risk of Insect-Based Foods: An Assessment of the Entomophagy Attitude Questionnaire Predictive Validity

Amato

Fasanelli

Verneau

2021

Insects

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Insects are a promising alternative protein source and their possible integration in the human diet has been extensively studied, also with reference to the degree of consumer acceptability and the main factors determining reluctance among Western consumers. Several studies have also proposed the use of protein meals derived from insects in animal feed as a possible way to promote the development of the insect chain. Consumer attitudes, perceived risks, and intention to eat insect-based foods have been extensively researched, yet the relationships between those factors are still unclear. On a sample of 202 Italian consumers, the present research used the Entomophagy Attitude Questionnaire (EAQ) to analyse the degree of acceptability of insects as food and meat obtained from animals raised on insect-based feeds with a specific focus on the role of attitudes and perceived risk. The research also evaluated the differences in acceptability between different types of animals fed with insects. The results show that the intention to engage in entomophagy is significantly correlated with all three of the EAQ’s subscales, as well as with perceived risk. However, the effect of perceived risk does not significantly improve the predictive validity of EAQ with respect to the intention to eat insect-based food. The results also show that the degree of acceptability for different insect meal-reared animals changes among consumers: beef and pork are characterized by a lower degree of acceptability, while poultry and fish are more accepted by consumers.

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A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

Cited by 526 publications

References 135 publications

Microbial Spoilage of Plant-Based Meat Analogues

Microbial Spoilage of Plant-Based Meat Analogues

Microstructural Analysis of Whey/Soy Protein Isolate Mixed Gels Using Confocal Raman Microscopy

Perceived Risk of Insect-Based Foods: An Assessment of the Entomophagy Attitude Questionnaire Predictive Validity

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