Perceptions of plant‐based fish among Atlantic Canadians

Abstract

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.

Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

“…One important finding of the present research was that PBCA samples were more likely to be liked than disliked by the 157 participants, with average liking scores close to the verbal anchor 'like slightly' (i.e., six on the nine-point hedonic scale). This finding, which links to Objective 1, adds nuance to the narrative that PB alternative foods struggle with poor sensory quality and consumer acceptance [11,18,26,[75][76][77]. That is, amid evidence that consumer acceptability will likely be modest or less, there is value in drawing attention to those situations when liking scores for one or more PB alternatives are the same or very similar to those obtained for their non-PB counterparts.…”