How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Pérez-Cueto, Federico J.A.; Rini, Listia; Faber, Ilona; Rasmussen, Morten; Bechtold, Kai-Brit; Schouteten, Joachim J.; Steur, Hans De

doi:10.1016/j.ijgfs.2022.100587

Cited by 39 publications

(16 citation statements)

References 84 publications

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“…Although the appreciation for plant-based foods substantially increased in recent years [135,136], results of this review showed, especially for innovative and unusual products, a great variability in consumers' acceptance and appreciation. Six articles [115,123,125,126,129,137] stressed the importance of information, underlining the positive effects that awareness of possible health and environmental benefits of plant-based novel foods may have in promoting their consumption.…”

Section: Plant-based Productsmentioning

confidence: 86%

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Laureati,

De Boni,

Saba

et al. 2024

Foods

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This review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods.

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Section: Plant-based Productsmentioning

confidence: 86%

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Laureati,

De Boni,

Saba

et al. 2024

Foods

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show abstract

“…In this review, nutritional intake and requirements were the barriers most cited as preventing an individual from adopting a PBD; this was not reflected in the broader literature of research studies. As many other studies stated, the most important barriers were food neophobia, food preparation, lack of information, enjoyment of meat, and a belief that humans are made to eat large amounts of meat [ 51 , 52 , 53 , 54 , 55 ]. Furthermore, other systematic reviews did not report nutritional intake and requirements as a key barrier/factor preventing the adoption of a PBD.…”

Section: Discussionmentioning

confidence: 99%

Barriers to Adopting a Plant-Based Diet in High-Income Countries: A Systematic Review

Rickerby,

Green

2024

Nutrients

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Adopting a plant-based diet (PBD) has been shown to reduce the risk of developing certain diseases and is linked to environmental benefits. This review synthesises the evidence on the barriers adults aged 18 to 65 living in high-income countries (HIC) may experience when adopting a PBD. A systematic literature review was conducted using four search databases: Medline, Embase, Global Health, and Web of Science. Barriers were mapped to behaviour change strategies using the COM-B model. Ten studies were included in the final review, including 1740 participants. Five were qualitative, four were cross-sectional, and one was a pre- and-post-intervention study. In total, 40 barriers were identified and synthesised into 11 themes: financial, lack of knowledge, emotional, health, convenience, social, enjoyment of meat, environmental, accessibility, personal ability, and media. Of the 40 barriers, nutritional intake/requirements (categorised into the “health” theme) had the most evidence. This barrier encompassed concerns around being able to meet nutritional needs if an individual were to adopt a PBD. Habits (in the “personal ability” theme), which included established eating habits and habitual behaviours relating to animal-source foods, had the second most evidence alongside the barrier of not knowing what to eat as part of a PBD (in the “lack of knowledge” theme). Education interventions and communication/marketing policies were the behaviour change mechanisms mapped onto these barriers. Future interventions should focus on informing individuals about what to consume as part of a nutritionally balanced PBD and facilitating habitual dietary change.

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“…In particular, the link between demand‐based scarcity and perceived risk could apply to contexts where perceptions of risk are a significant barrier to food acceptance. For example, plant‐based meat alternatives are not expected to benefit much from demand‐based scarcity communications, as the main barriers to their acceptance are not perceptions of risk but other things (e.g., taste and enjoyment) (Perez‐Cueto et al, 2022). Other meat alternatives, such as insect‐based foods, might represent a good opportunity to employ demand‐based scarcity communications, considering that perceptions of risk influence the acceptance of these products (Baker et al, 2016; Sogari et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

“…For example, plant-based meat alternatives are not expected to benefit much from demand-based scarcity communications, as the main barriers to their acceptance are not perceptions of risk but other things (e.g., taste and enjoyment)(Perez-Cueto et al, 2022). Other meat alternatives, such as insect-based foods, might represent a good opportunity to employ demand-based scarcity communications,…”

mentioning

confidence: 99%

The role of demand‐based scarcity appeals in promoting cultured meat

Arango

Chaudhury

2023

Psychology and Marketing

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A significant barrier to the adoption of cultured meat is perceptions of the product as risky. Across three experimental studies, we show that scarcity appeals that are demand‐based constitute an effective strategy for promoting cultured meat because of their negative influence on perceptions of risk. In study 1, we show that a demand‐based scarcity appeal is more effective than a supply‐based scarcity appeal (or no scarcity appeal) for promoting cultured meat and that this effect is mediated by consumer perceptions of risk. In study 2, we show that the effect of the type of scarcity appeals on perceptions of risk is moderated by perceived naturalness. In particular, we show that demand‐based scarcity appeals are especially effective when targeted at consumers who consider cultured meat unnatural. In study 3, we retest our moderated mediation model and show that it is corroborated by employing new stimuli and measures. We contribute to the literature on factors that have a nuanced impact on the acceptance of cultured meat as well as to the academic literature on advertising appeals and social norms. Our findings also offer insights for managers on crafting marketing communications that reduce perceptions of risk associated with cultured meat.

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How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Cited by 39 publications

References 84 publications

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Barriers to Adopting a Plant-Based Diet in High-Income Countries: A Systematic Review

The role of demand‐based scarcity appeals in promoting cultured meat

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