Application of ohmic cooking to produce a soy protein-based meat analogue

Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends

“…Although there is still debate over PBM acceptance, it is crucial to understand customer demands to improve the quality of PBM and deliver similar textures and flavors that are comparable to those of animal meat products [ 24 , 79 ]. Country and region are relevant to consumers’ perceptions and motivations, due to the differences in cultures, attitudes, traditions, environments, and behaviors across the world [ 66 , 67 ]. Up till now, various surveys have been conducted about consumer acceptance of PBM in various countries, and, due to cross-cultural differences, varied responses have been recorded.…”

“…The demand for novel and sustainable proteins will rise as more people become aware of health and environmental issues. However, some people (who habitually eat meat daily) are resistant to reducing meat intake because of taste, sensory attributes, habit, adherence to social norms, and considering meat to be important for good health [ 31 , 33 , 66 , 71 ]. Hwang et al [ 6 ] found that people with high food curiosity (the strongest motivating factors that might make people try new food) are more likely to buy PBM; however, it would take a tough and long effort to make them permanent consumers (especially those who love eating meat daily).…”

“…The primary barrier to the acceptance of PBM products is considered to be their perceived sensory attributes in contrast to those of meat [ 23 ]. Previously, it has been reported that the success of PBM is dependent on flavor, sensory, and nutritional properties [ 2 , 27 , 38 , 55 , 66 , 79 , 80 , 81 , 82 ]. Additionally, lack of familiarity and poor sensory appeal have been cited as the main barriers to PBM acceptance [ 80 ].…”

“…de Oliveira Padilha et al [ 84 ] found in a survey that PBM is thought to be less palatable; as the taste of PBM continues to influence dietary choices, these perceptions may act as barriers to the substitution of PBM for animal meat. The use of a variety of additives to generate a meat-like texture, juiciness, tongue feel, and flavor raises questions about sensory qualities, nutrition, clean labeling, and consumer confidence [ 66 , 74 ]. In addition, PBMS should be as clean as possible and made with natural ingredients to fulfil consumer demands with respect to health benefits [ 30 ].…”

“…Food neophobia is a typical response that manifests when new technologies are used or when food defies consumers’ food/gastronomic cultures [ 66 ]. Some people believe that new technologies violate norms and are not ethical, producing moral issues and leading to the failure of food [ 22 , 84 ].…”