Same strategies – different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans

Meer, Monique van der; Fischer, ArnoutR.H.; Onwezen, MarleenC.

doi:10.1016/j.appet.2022.106315

Cited by 8 publications

(4 citation statements)

References 57 publications

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“…According to recent findings, the number of consumers is actively expanding in their replacement of animal‐derived proteins with plant‐based proteins (Van Der Meer et al, 2023). Hence, KB proteins can be a good option to include in plant‐based diets.…”

Section: Applications Of Kbpimentioning

confidence: 99%

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

et al. 2023

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Kidney beans (KBs) are a nutrient‐dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant‐based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in‐depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large‐scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.

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Section: Applications Of Kbpimentioning

confidence: 99%

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

et al. 2023

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“…To help these consumers shift to plant-based diets, this TD frame relies on the principle of 'learning by analogy' (Hoek et al, 2011), building on existing consumer knowledge to support learning (Gregan-Paxton et al, 2002). As a consequence, such interventions incorporate plant-based analogues, i.e., products similar to meat and dairy in terms of cultural food appropriateness, appearance, structure, origin, and taste, and share the same goal or script (van der Meer et al, 2023) to meet consumer expectations (Tziva et al, 2020) and which require no or only little adjustments of habits and routines, which can be difficult to change (Onwezen et al, 2020). Thereby, the This preprint research paper has not been peer reviewed.…”

Section: Tasty Doppelgangersmentioning

confidence: 99%

“…In this TD frame, food is recognized as a cultural phenomenon with social and spiritual meaning (Anderson, 2005). The role of 'meat as a centerpiece' is released (Elzerman et al, 2013), allowing a repositioning of traditional protein sources such as legumes and nuts (van der Meer et al, 2023). Through Shifting Meaning, plant-based foods and eating practices are demonstrated as meaningful, tasty and fun.…”

Section: Shifting Meaningmentioning

confidence: 99%

Framing for the Protein Transition: Eight Pathways to Foster Plant-Based Diets Through Design

Peeters,

Tromp,

Bulah

et al. 2023

Preprint

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“…However, a perfect substitute of plant origin has not yet been found, since it is not possible to obtain the same characteristics when using egg or milk, with a loss of consistency, a significant change in texture, and lower sensory acceptance (He et al, 2021). Given this fact, the vegan public began empirically to seek solutions to this problem, focusing on the use of substitute products that reached the result of egg whites, without any addition of animal products (van der Meer et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Technological prospection of aquafaba: a study of patent applications and trends in the food market

et al. 2023

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Aquafaba, a liquid from the cooking of chickpeas, has technological properties that have been increasingly used in the food sector, such as emulsifying, foaming, and gelling properties. Its application occurs mainly in mayonnaise and meringues, replacing the egg. This study aims to carry out the technological prospection of aquafaba through the study of patents in national and international databases, seeking to assess current and future market demand, and thus gather relevant information that allows attracting the interest of the food industry to the use of this new functional and sustainable food. Few related patents are reported, and they are concentrated in a few countries, indicating a promising way of exploring this product.

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Same strategies – different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans

Cited by 8 publications

References 57 publications

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

Framing for the Protein Transition: Eight Pathways to Foster Plant-Based Diets Through Design

Technological prospection of aquafaba: a study of patent applications and trends in the food market

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