Factors influencing the acceptance of alternative protein sources

Introduction

The adequate consumption of protein-rich foods is essential for optimal human growth, development and health. However, climate change threatens global food security by disrupting agriculture and food supply chains. One possible strategy to avoid this is a sustainable diet and the consumption of plant-based protein substitutes, insect-derived proteins and cultured meat.

Methods

The factors that could explain the (non-)acceptance of such foods in the population were investigated. The study included 458 adults who responded to our online questionnaire.

Results

The results of our survey showed that 66.2 % of the respondents were open to including plant-based sources in their diet. 23.1 % were willing to eat meals derived from insects and 21 % were willing to eat cultured meat. Acceptance of these alternative protein sources was found to be influenced by a number of factors, including demographics, familiarity, frequency of meat consumption and the intention to reduce meat consumption in the future. Men and people who had tried insect-based foods in the past were more favourable towards the consumption of insect-based foods and cultured meat. The regression analysis showed that the higher the level of neophobia towards food technologies and aversion to eating insects, the lower the interest in trying cultured meat. Women have a lower interest in trying cultured meat.

Conclusions

The consumer acceptance of new protein sources in the diet can be measured by assessing their attitudes towards such sources. This understanding can in turn facilitate the formulation of future public health strategies to create more sustainable dietary standards in the face of climate change.