Relevant characteristics of food products based on alternative proteins according to European consumers

Abstract

BACKGROUND: The objective of this study was to evaluate the importance attributed by consumers in Denmark (DK), Germany (DE) and Spain (ES) and across dietary lifestyles to the characteristics of different types of foods based on alternative proteins. Data were collected through a web-based survey (15 November to 16 December 2019). A total of 872 completed questionnaires from DK (n = 258), DE (n = 296) and ES (n = 318) were obtained.RESULTS: Four segments according to frequency of animal-and plant-based food consumption were identified: (i) no animal, high plant; (ii) low animal, high plant; (iii) moderate animal and plant; and (iv) high animal, moderate plant. Across all segments, foods based on legumes/pulses as well as plant-based spreads and products that do not resemble meat in taste and texture were of interest. Segment 4 was more in favour of 'health' as an important factor in new food products, whereas segment 1 was more likely to consider 'animal friendly', 'minimally processed', 'environmentally friendly' and 'produced with minimum CO 2 emissions' as key aspects. Furthermore, familiarity was of minor importance across the segments. This could indicate an opening for new, innovative plant-based alternatives that have their own identity.CONCLUSION: An overall interest exists towards innovative food products based on plant protein, specifically legumes/pulses, among consumers in the three countries and across different dietary lifestyles.

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

“…There is now a trend to consume foods high in non-animal protein for their health benefits, environmental sustainability, and ethical merit (Faber et al, 2021). Non-animal protein sources had been mainly extracted and utilized from cereals, vegetables, legumes, algae, fungi and bacteria, with high acceptability in food products (Boukid et al, 2021).…”

PROTEIN2FOOD – pioneering crops and food for future generations

“…The project aimed to (i) develop innovative, cost‐effective, and resource‐efficient food crops that are high in protein, with a positive impact on human health, the environment, and biodiversity; (ii) significantly enhance the quality and quantity of proteins from selected seed crops (quinoa, amaranth, and buckwheat) and grain legumes (lupin, faba bean, chickpea, and lentil), by using a multidisciplinary approach, involving genetics, agronomy, and food‐processing engineering, as well as sensory, socio‐economic and environmental assessment; (iii) to gain a better understanding of (i) genetic mechanisms that drive protein formation and accumulation in seeds; (ii) plant resilience against biotic and abiotic stresses (pests and environmental factors); (iii) protein interactions with other food components and their sensory consequences in the final food products. In this Special Issue of the Journal of the Science of Food and Agriculture , we gathered relevant papers 1‐13 covering fundamental and applied research aspects addressed by the multidisciplinary teams of the PROTEIN2FOOD project to bring added value to the plant‐protein food chain.…”