Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

Henn, Katharina; Goddyn, Hannelore; Olsen, Søren Bøye; Bredie, Wender L.P.

doi:10.1016/j.foodqual.2021.104455

Cited by 27 publications

(24 citation statements)

References 37 publications

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“…Health has previously been identified as the major driver for pulse consumption, while reasons related to environmental benefits and sustainability played a tangential role (Henn, Goddyn, et al., 2022). As this importance of drivers was determined as part of an online survey, it is unclear whether this behavior is conscious or due to a lack of knowledge.…”

Section: Discussionmentioning

confidence: 99%

“…While the EAT‐Lancet commission describes a sustainable diet to prevent health and environmental damage, a large gap between the recommended intake of plant‐based foods and the actual dietary pattern is observed (Willett et al., 2019). Moving toward a more sustainable diet, including an increased consumption of plant‐based foods, is challenged by well‐established social and cultural norms, sensory preferences, preparation knowledge, digestion concerns, and culinary traditions (Aschemann‐Witzel et al., 2021; Hartmann & Siegrist, 2017; Henn, Goddyn, et al., 2022; Lea et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Another research question built on the importance of environmental benefits as a driver of consumption. Previous consumption of pulses has been determined to be driven by health reasons, while environmental benefits play a minor role (Henn, Goddyn, et al., 2022). By providing additional information on both drivers in this study, explorations on whether environmental benefits played a minor role due to a lack of knowledge about these or whether knowledge exists, but the benefits are not considered as a driver, were made.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

Henn

Reinbach

Olsen

et al. 2023

Journal of Food Science

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Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to sensory characteristics and lack of knowledge about preparation, while drivers of environmental benefits are intangible. The aim of this study was to investigate the effect of additional information about health or environmental benefits of pulses on the acceptance of novel pulse‐based products from chickpeas, black beans, and faba beans. Perceptions of these pulse‐based spreads in a blind and informed stage were assessed with 202 consumers in urban and suburban areas of Denmark. In general, the familiar chickpea spread followed by the relatively most unfamiliar black bean spread was liked the most. Only for these two products, additional information increased hedonic perception, regardless of the context (health or environmental benefits). If consumers did not like the spread, as found for the faba bean spread, providing additional information did not significantly alter this perception. Participants’ preferences and willingness to pay (WTP) in a discrete choice experiment corresponded to hedonic scores, whereas providing additional information increased the WTP. These findings suggest that extrinsic cues such as health or environmental benefits may only be useful in products with an acceptable baseline taste profile. Moreover, black beans might be investigated as a promising source for further product development due to their acceptance by consumers besides being the comparably most unfamiliar pulse type.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

Henn

Reinbach

Olsen

et al. 2023

Journal of Food Science

Self Cite

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“…While typical hurdles for pulse consumption are their inconvenient preparation and typical aroma [11], the rising interest in lentils could be related to their shorter cooking time [12] and more pleasant aroma compared to other pulses [13,14]. Lentils (Lens culinaris) are lens-shaped pulses, with a high protein (20.6-29.2%) and fiber (6.8-14.7%) but low lipid (0.8-2.2%) content compared to other pulse types [15].…”

Section: Introductionmentioning

confidence: 99%

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Duijsens

Verkempinck

Coster

et al. 2023

Foods

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Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (p < 0.05). In contrast, cooking time importantly affected the microstructure obtained upon the mechanical disintegration of whole lentils, resulting in significantly different digestion kinetics. Upon long cooking times (60 min), digestion kinetics approached those of ICC since mechanical disintegration yielded a high fraction of individual cotyledon cells (67 g/100 g dry matter). However, cooked lentils with a short cooking time (15 min) showed significantly slower amylolysis with a lower final extent (~30%), due to the presence of more cell clusters upon disintegration. In conclusion, cooking time can be used to obtain distinct microstructures and digestive functionalities with perspectives for household and industrial preparation.

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“…However, intake in many countries is low (Rawal & Navarro, 2019), which prevents capitalization on the myriad benefits that greater incorporation of pulses into food systems could provide. Some reasons for this sub‐optimal consumption level are barriers that consumers face (Didinger & Thompson, 2020; Doma et al, 2019; Henn et al, 2022). Paramount among these is the long cooking time of pulses (Didinger & Thompson, 2020; Henn et al, 2022; Szczebyło et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The effects of elevation and soaking conditions on dry bean cooking time

Didinger,

Cichy,

Urrea

et al. 2023

Legume Science

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Dry beans and other pulses (e.g., chickpeas and cowpeas) are nutrient‐dense foods that promote human and environmental health. However, consumption is declining in many regions around the world. Addressing barriers to greater pulse intake is important to reverse this trend. Cooking time is one such barrier, with consumers viewing the long cooking times of many pulses as a hurdle to higher consumption due to lack of time or fuel availability. Equipping consumers with simple, accessible ways to reduce pulse cooking time is one way to mitigate this barrier. Accordingly, this study assessed changes to cooking time when pinto beans (Phaseolus vulgaris L.) were cooked at four elevations using different soaking conditions, which reflect a combination of the soaking method and salt added to the soaking solution. There were seven different cooking conditions: soaking via the overnight or quick soak method in only water or in 1% sodium chloride (NaCl) or sodium bicarbonate (NaHCO3) solutions and a no soak with no salt added comparison. Using an overnight (12‐h) soak or a quick soak resulted in similar reductions in cooking time compared to unsoaked beans. Soaking in NaCl and NaHCO3 solutions further decreased cooking time than when only water was used, with the shortest cooking times seen for NaHCO3. Elevation also impacted cooking time, with the longest cooking time being for unsoaked beans at the highest testing elevation. Adding either salt to the soaking water reduced the effect of elevation. This information was synthesized to give consumers practical tips to reduce cooking time.

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Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

Cited by 27 publications

References 37 publications

Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

The effects of elevation and soaking conditions on dry bean cooking time

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