Assessment of the acceptance of tofu‐based products in the UK

Bartlett, Suraya; Hayes, George D.; Wong, J.

doi:10.1108/00346659810201032

Cited by 2 publications

(4 citation statements)

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“…The negative image of meat substitutes has also been found in several studies on tofu and soy. The name tofu can negatively influence the acceptance and taste of the dish or product (Bartlett et al, 1998). Several studies on the presence of absence of a labeled ingredient (soy beans) in a nutrition bar showed that the soy label generated negative ratings for flavor, aftertaste and attitude, and favorable ratings for nutritiousness.…”

Section: Part 1: General Focus Group Discussionmentioning

confidence: 99%

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Exploring meat substitutes: consumer experiences and contextual factors

Elzerman

Boekel

Luning

2013

British Food Journal

147

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Purpose -Meat substitutes can be environmentally more sustainable alternatives to meat. However, the image of these products in The Netherlands is still low. The purpose of this paper is to explore consumers' experiences and sensory expectations of meat substitutes and the appropriateness of the use of meat substitutes in meals. Design/methodology/approach -In total, 46 consumers took part in seven focus group discussions. These discussions consisted of three steps, starting with a general discussion on meat substitutes, followed by a discussion on the appropriateness of the use of meat substitutes as ingredients (minced, in pieces or slices) by using photographs of six different dishes (soup, pasta, rice, wrap, meal salad, and pizza). The discussions were concluded with a taste session of two dishes with meat substitutes. Findings -Consumers in this study regarded health aspects and easy preparation as positive aspects of meat substitutes. Lack of information on the package, and high price were reported as negative. Sensory aspects such as neutral taste or tastiness, crispiness, chicken-like texture, or granular texture were seen as positive attributes. Negative sensory aspects that were mentioned were uniform taste, compactness, dryness and softness. Most consumers found the use of meat substitutes appropriate in the dishes we presented. Originality/value -The paper's findings can, together with quantitative consumer and sensory research, be a start towards consumer-oriented product development of environmentally more sustainable meat substitutes. The central role of meal context and appropriateness is an aspect that has not yet received much attention in food science.

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Section: Part 1: General Focus Group Discussionmentioning

confidence: 99%

“…Age and (un)familiarity with meat substitutes were also suggested to play a role in the acceptance of tofu products. In a consumer study in which students and residents from an elderly home were served a tofu casserole, this dish was liked more by the students than by the elderly (Bartlett et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Exploring meat substitutes: consumer experiences and contextual factors

Elzerman

Boekel

Luning

2013

British Food Journal

147

View full text Add to dashboard Cite

show abstract

“…The negative image of meat substitutes has also been found in several studies on tofu and soy. The name tofu can negatively influence the acceptance and taste of the dish or product (Bartlett, 1998). Several studies on the presence or absence of a labeled ingredient (soy beans) in a nutrition bar showed that the soy label generated negative ratings for flavor, aftertaste and attitude, and favorable ratings for nutritiousness.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of meat substitutes : The roles of product, context and consumer characteristics

Elzerman¹

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here focused mainly on product properties and contextual factors and the other project had an emphasis on consumers and the process of substitution (Hoek, 2010).In this thesis, the term 'Novel Protein Foods' is not used; 'meat substitutes' is used instead, which are products that have been developed to substitute meat in a dish. Meat alternatives like fish, cheese, eggs, pulses, nuts etc. are not considered meat substitutes. Terms that are often found in literature as synonyms for meat substitutes are: meat alternatives, meat analogs, meat replacements, mock meat, and novel protein foods. Appropriateness can be defined as 'how well a product fits in a context, where context can be a usage situation or a meal.The studies described in this thesis were all performed in the Netherlands. The type of meals that are consumed and the acceptance of food are culture-dependent, thus varying between countries. Therefore, we focused on the Netherlands. The goal of this research is to investigate which factors play a role in achieving the societal goal to reduce meat consumption. We therefore first focused only on meat-eaters, but in the study described in Chapters 5 and 6 also vegetarian and vegan respondents were included in the research. This was to study the difference in perceived appropriateness of meat substitutes between these groups of consumers.Furthermore, only meat substitutes used in the hot meal were part of our research. Most of the meat consumption takes place during the hot meal (RIVM, 2020). Therefore, sandwich toppings and snacks were not part of our focus.

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Assessment of the acceptance of tofu‐based products in the UK

Cited by 2 publications

References 2 publications

Exploring meat substitutes: consumer experiences and contextual factors

Exploring meat substitutes: consumer experiences and contextual factors

Consumer acceptance of meat substitutes : The roles of product, context and consumer characteristics

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