Toward Sustainable Food and Packaging Choices: Consumer Perception of Quality and Sustainability of Pulses Packaged in Metal, Glass, and Plastic

ABSTRACT

Dry beans and other pulses have many environmental, nutritional, and health benefits—yet are continuously undervalued by consumers. Barriers to pulse consumption extend to ready-to-eat (RTE) canned options, as they are viewed as a low-quality food. Additionally, consumers currently have misperceptions related to food packaging sustainability, as glass sustainability is overestimated, while plastic sustainability is underestimated, despite the sustainability of food packaging being very multifaceted. This study aimed to understand the impact of packaging on the acceptance (overall, appearance, texture, flavor liking) of RTE yellow beans and chickpeas within metal can, glass jar, and plastic pouch packaging. Perceptions of the product quality, product convenience, trust in product, and perceived sustainability of each product and packaging were also assessed, along with how consumers’ sustainability attitudes and demographics influenced packaging attribute responses. Blind-coded serving samples processed within metal cans performed the most consistently for participants (n = 109) across sensory modalities, while yellow beans within plastic pouches and chickpeas within glass jars were least preferred. Glass jars were rated to be the highest quality and most sustainable packaging material, while plastic pouches were rated to be lowest quality and least sustainable, with most participants selecting to purchase the glass jar over the metal can or plastic pouch. Age, diet type, and certain sustainability attitudes were significant (p < 0.05) predictors of packaging attribute ratings. Results from this study can contribute to innovation and improvements to RTE pulse products, while also expressing a need for increased consumer education pertaining to packaging sustainability.

Practical Applications

This study provides a better understanding of consumer perceptions related to retort-processed pulse products, food packaging materials, and food packaging sustainability. This will allow for possible innovation opportunities to increase the availability and acceptability of pulses, a sustainable and nutritious food, as well as combat misconceptions related to food packaging sustainability.