Consumer acceptance of different protein sources for meat alternatives: A multinational study

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite Pub Date : 2025-07-23 DOI:10.1016/j.appet.2025.108246

Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist

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引用次数: 0

Abstract

A wide variety of alternative proteins have been proposed for use in meat alternatives; however, it is not known how their acceptance by consumers compares. In this study, the most promising protein sources for meat alternatives in terms of consumer acceptance were identified across four European countries. An online survey was conducted among meat-eating participants in Germany (n = 472), Finland (n = 495), Italy (n = 498), and Serbia (n = 488). The participants evaluated 14 different protein sources for meat alternatives, including a wide variety of plant-based proteins, algae, insects, and cultured meat, based on three dimensions: expected taste, expected healthiness, and expected environmental friendliness. In addition, the effect of food neophobia, meat commitment, and meat alternative rejection levels on the consumption of different types of meat alternatives was assessed. Potato, rice, and peas were identified as the most accepted protein sources across the four countries. The results also showed that consumers had low expectations for algae and cultured meat, and that insects were the least accepted. Furthermore, country-specific preferences for certain protein sources were observed.

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消费者对肉类替代品中不同蛋白质来源的接受程度：一项跨国研究

各种各样的替代蛋白质已经被提议用于肉类替代品；然而，目前尚不清楚消费者对它们的接受程度如何。在这项研究中，就消费者接受程度而言，四个欧洲国家确定了最有希望的肉类替代品蛋白质来源。在德国（n = 472）、芬兰（n = 495）、意大利（n = 498）和塞尔维亚（n = 488）的肉食参与者中进行了一项在线调查。参与者评估了14种不同的肉类替代品蛋白质来源，包括各种各样的植物蛋白、藻类、昆虫和人造肉，基于三个维度：预期的味道、预期的健康和预期的环境友好性。此外，还评估了新食物恐惧症、肉类承诺和肉类替代品排斥水平对不同类型肉类替代品消费的影响。土豆、大米和豌豆被确定为四个国家中最受欢迎的蛋白质来源。结果还显示，消费者对藻类和人造肉的期望值较低，而昆虫是最不被接受的。此外，还观察到各国对某些蛋白质来源的特定偏好。

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来源期刊

Appetite 医学-行为科学

CiteScore

9.10

自引率

11.10%

发文量

566

审稿时长

13.4 weeks

期刊介绍： Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.