Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Ettinger, Laurel; Falkeisen, Anika; Knowles, Sophie; Gorman, Mary; Barker, Sophie; Moss, Rachael; McSweeney, Matthew B.

doi:10.3390/foods11152271

Cited by 19 publications

(8 citation statements)

References 60 publications

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“…Furthermore, Onwezen et al (2021) evaluated 91 different studies and found that food neophobia is a consistent barrier to the consumption of plant-based alternatives. This result has also been found when evaluating plant-based chicken alternatives, as the researchers indicated the plant-based alternatives to be similar to conventional chicken nuggets (Ettinger et al, 2022). Moreover, a past study on burger patties found that plant-based alternatives that taste the most similar to meat are liked more than those that taste like legumes (Caputo et al, 2022).…”

Section: Segmentationmentioning

confidence: 63%

Perceptions of plant‐based fish among Atlantic Canadians

Gorman

Moss

Fisher

et al. 2023

Journal of Food Science

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There is an increasing demand for plant-based alternatives by individuals living in the Western world. One of the newer plant-based alternatives is plant-based fish and seafood (PBFs). This study aimed to investigate individuals' opinions and attitudes toward PBFs, as well as evaluate the effect of involvement in the fishing industry on the participants' attitudes. Participants (n = 183) were asked to answer questions about their perceptions of PBFs. Participants believed that PBFs were environment-friendly and were interested in trying PBFs but were concerned about the taste and texture of PBFs. Although participants were likely to try PBFs, they were less likely to add them to their regular diet. After reading messages about the benefits of PBFs in this study, participants' willingness to try PBFs and add PBFs into their regular diet increased. In addition, those who worked in the fishing industry or had high food neophobic scores did not believe that PBFs would taste like conventional fish and seafood products. Future studies should investigate the attitudes of individuals living in different regions and investigate whether exposure to PBFs affects consumer perceptions of the food product. K E Y W O R D Sconsumer attitude, fish, plant-based alternatives, seafood, taste, texture Practical Application: Consumer demand for new plant-based products is increasing, but before new products can be released, participants' attitudes and perceptions need to be evaluated. Plant-based alternatives to fish and seafood are a new food product, and therefore, participants' attitudes toward them need to be investigated. It was found that the individuals were more willing to try plantbased fish and seafood. In addition, they were more likely to incorporate them into their diet after reading about the nutritional benefits and sustainability of PBFs.

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Section: Segmentationmentioning

confidence: 63%

Perceptions of plant‐based fish among Atlantic Canadians

Gorman

Moss

Fisher

et al. 2023

Journal of Food Science

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“…Participants attributed negative sensorial qualities, including a lack of juiciness, dryness and off flavouring, to the plant-based burger compared to the meat-based equivalent. Another sensory evaluation reported similar findings, highlighting the inability of plant-based nuggets to replicate their meat-based equivalent and critiquing the off-flavours of plant-based nuggets that included a beany aftertaste (106) .…”

Section: Tastementioning

confidence: 88%

Novel plant-based meat alternatives: future opportunities and health considerations

et al. 2023

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Present food systems threaten population and environmental health. Evidence suggests reduced meat and increased plant-based food consumption would align with climate change and health promotion priorities. Accelerating this transition requires greater understanding of determinants of plant-based food choice. A thriving plant-based food industry has emerged to meet consumer demand and support dietary shift towards plant-based eating. ‘Traditional’ plant-based diets are low-energy density, nutrient dense, low in saturated fat and purportedly associated with health benefits. However, fast-paced contemporary lifestyles continue to fuel growing demand for meat-mimicking plant-based convenience foods which are typically ultra-processed. Processing can improve product safety and palatability and enable fortification and enrichment. However, deleterious health consequences have been associated with ultra-processing, though there is a paucity of equivocal evidence regarding the health value of novel plant-based meat alternatives (PBMAs) and their capacity to replicate the nutritional profile of meat-equivalents. Thus, despite the health halo often associated with plant-based eating, there is a strong rationale to improve consumer literacy of PBMAs. Understanding the impact of extensive processing on health effects may help to justify the use of innovative methods designed to maintain health benefits associated with particular foods and ingredients. Furthering knowledge regarding the nutritional value of novel PBMAs will increase consumer awareness and thus support informed choice. Finally, knowledge of factors influencing engagement of target consumer subgroups with such products may facilitate production of desirable, healthier PBMAs. Such evidence-based food manufacturing practice has the potential to positively influence future individual and planetary health.

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“…They are usually advertised to consumers emphasizing these benefits. As a result, consumers perceive plant proteins and related products to be eco-friendlier and more natural than animal proteins [421][422][423][424]. However, data quantifying the environmental and sustainable benefits are very limited, especially for protein concentrates and isolates.…”

Section: Discussionmentioning

confidence: 99%

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

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Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

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Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Cited by 19 publications

References 60 publications

Perceptions of plant‐based fish among Atlantic Canadians

Perceptions of plant‐based fish among Atlantic Canadians

Novel plant-based meat alternatives: future opportunities and health considerations

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

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