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Pieternel A. Luning - One of the best experts on this subject based on the ideXlab platform.
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Situational appropriateness of Meat products, Meat Substitutes and Meat alternatives as perceived by Dutch consumers
Food Quality and Preference, 2021Co-Authors: Johanna E. Elzerman, Lenneke Keulemans, Rosalie Sap, Pieternel A. LuningAbstract:Abstract The development of Meat Substitutes could contribute to a more sustainable food production system. Although the consumption of Meat Substitutes in the Netherlands has grown over the last decades, Meat consumption stayed roughly the same. This led to the question of whether Meat Substitutes fit in the same usage situations as Meat products do. Perceived situational appropriateness of Meat, Meat Substitutes and other Meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of Meat and Meat Substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019. Overall, Meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than Meat Substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to Meat Substitutes and Meat alternatives. Food Neophobia showed a small effect. Meat Substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of Meat Substitutes. Furthermore, Meat alternatives like chickpeas and nuts could also contribute to the reduction of Meat consumption.
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Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on Meat Substitutes in a meal context
Food Quality and Preference, 2015Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus J.a.s. Van Boekel, Pieternel A. LuningAbstract:The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of Meat Substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of Meat Substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of Meat Substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with Meat Substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of Meat Substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of Meat Substitutes than the other dishes. The most appropriate Meat Substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of Meat Substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of Meat Substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new Meat Substitutes.
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Consumer acceptance and appropriateness of Meat Substitutes in a meal context
Food Quality and Preference, 2011Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus A.j.s. Van Boekel, Pieternel A. LuningAbstract:The replacement of Meat by Meat Substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most Meat Substitutes is still low. This study investigated the role of meal context on the acceptance of Meat Substitutes. In a central location test involving 93 participants, meals with Meat Substitutes were rated on overall liking, product liking (liking of the Meat Substitute in the meal), appropriateness and intention-to-use, whereas individual Meat Substitutes were rated on overall liking. Meat Substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat Substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the Meat Substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. Meat Substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.
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Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of Meat Substitutes, and Meat consumers.
Appetite, 2004Co-Authors: Annet C. Hoek, Pieternel A. Luning, Annette Stafleu, Cees De GraafAbstract:The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of Meat Substitutes, and Meat consumers in the Netherlands. The sample used for this study (participants ≥18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n=63) and consumers of Meat Substitutes (n=39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to Meat consumers (n=4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n=32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than Meat consumers (n=1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of Meat Substitute consumers (n=17) were predominantly in-between those from vegetarians and Meat consumers. The outcome of this study suggests that in strategies to promote Meat Substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods. © 2004 Elsevier Ltd. All rights reserved.
Annet C. Hoek - One of the best experts on this subject based on the ideXlab platform.
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Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on Meat Substitutes in a meal context
Food Quality and Preference, 2015Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus J.a.s. Van Boekel, Pieternel A. LuningAbstract:The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of Meat Substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of Meat Substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of Meat Substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with Meat Substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of Meat Substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of Meat Substitutes than the other dishes. The most appropriate Meat Substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of Meat Substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of Meat Substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new Meat Substitutes.
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Consumer acceptance and appropriateness of Meat Substitutes in a meal context
Food Quality and Preference, 2011Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus A.j.s. Van Boekel, Pieternel A. LuningAbstract:The replacement of Meat by Meat Substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most Meat Substitutes is still low. This study investigated the role of meal context on the acceptance of Meat Substitutes. In a central location test involving 93 participants, meals with Meat Substitutes were rated on overall liking, product liking (liking of the Meat Substitute in the meal), appropriateness and intention-to-use, whereas individual Meat Substitutes were rated on overall liking. Meat Substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat Substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the Meat Substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. Meat Substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.
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Will novel protein foods beat Meat? : consumer acceptance of Meat Substitutes - a multidisciplinary research approach
2010Co-Authors: Annet C. HoekAbstract:Meat production places a heavy burden on the environment and therefore options are sought to reduce Meat consumption. One option is to let new Meat Substitutes take the place of Meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which factors are involved in consumer acceptance of Meat Substitutes to reduce the consumption of Meat. Looking back in time, it becomes apparent that in development and acceptance of food Substitutes, like margarine and sugar Substitutes, different factors played a role. Technology advances and governmental policy measures could create favourable preconditions but the degree of replacement ultimately depended on consumer acceptance. This required a product quality comparable to the original products and a fit with consumer needs. The process of substitution generally takes many years, both from consumer acceptance and from product development point of view. First of all, consumers need to have a reason to choose for Meat Substitutes instead of Meat. Therefore, drivers and barriers to use Meat Substitutes were identified by two surveys. Opposed to the ethical motives of heavy-users of Meat Substitutes (mainly vegetarians), non-users and light/medium-users were primarily focussed on the sensory and familiarity aspects of foods. These aspects were not at all recognized in Meat Substitutes by these consumers. Meat was judged more positively overall, which explains the choice for Meat. In addition, food neophobia (the tendency to avoid new foods) was a large barrier for initial trial and a Meat-like Meat Substitute was preferred to begin with. Secondly, the identification of a product as an alternative to Meat is important. A categorization study showed that consumer perceptions are largely influenced by a deep-rooted taxonomic classification of Meat (e.g. beef, pork). In order to be considered as an alternative to Meat, a certain degree of similarity is needed. Meat Substitutes were grouped together with processed Meats (like sausages) due to a similar appearance and similar application in meals, but not with unprocessed Meats. New concepts that were radically different from Meat in appearance were not at all recognized as alternatives. In the third place, Meat Substitutes need to result in a comparable product experience as Meat, such as satiety feelings after eating. The protein content is an important factor in satiety. A product inventory indicated that the majority of Meat Substitutes has a lower protein content than Meat. In a consumption study it was shown that Meat Substitutes high in protein were able to induce stronger feelings of satiety, even more than the Meat reference products. However, Meat Substitutes with a low protein content were less satiating. Finally, it should be possible to eat Meat Substitutes regularly without getting bored. A repeated consumption test was performed with two Meat Substitutes and a Meat reference. It was found that initially the Meat reference was liked most but after 20 exposures the difference in liking disappeared. Both boredom and increased liking of products were observed. Strikingly, there were more persons with an increased liking for the Meat Substitute dissimilar to Meat (tofu). This is in line with the mere exposure effect implicating that unfamiliar products are liked better over time. In conclusion, Meat is obviously anchored in our culinary culture and it will take time to change this. The use of Substitutes introduces specific challenges due to a direct comparison and competition with Meat. Meat Substitutes need to offer additional benefits, which is not yet the case for the majority of consumers. At present, it seems too early for radically new protein products, since a certain level of similarity to Meat is essential. Improvement of the sensory appeal of Meat Substitutes needs to be continued and it is worthwhile to explore other options further, like combined plant/ Meat protein products. Meat production places a heavy burden on the environment and therefore options are sought to reduce Meat consumption. One option is to let new Meat Substitutes take the place of Meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which factors are involved in consumer acceptance of Meat Substitutes to reduce the consumption of Meat. Looking back in time, it becomes apparent that in development and acceptance of food Substitutes, like margarine and sugar Substitutes, different factors played a role. Technology advances and governmental policy measures could create favourable preconditions but the degree of replacement ultimately depended on consumer acceptance. This required a product quality comparable to the original products and a fit with consumer needs. The process of substitution generally takes many years, both from consumer acceptance and from product development point of view. First of all, consumers need to have a reason to choose for Meat Substitutes instead of Meat. Therefore, drivers and barriers to use Meat Substitutes were identified by two surveys. Opposed to the ethical motives of heavy-users of Meat Substitutes (mainly vegetarians), non-users and light/medium-users were primarily focussed on the sensory and familiarity aspects of foods. These aspects were not at all recognized in Meat Substitutes by these consumers. Meat was judged more positively overall, which explains the choice for Meat. In addition, food neophobia (the tendency to avoid new foods) was a large barrier for initial trial and a Meat-like Meat Substitute was preferred to begin with. Secondly, the identification of a product as an alternative to Meat is important. A categorization study showed that consumer perceptions are largely influenced by a deep-rooted taxonomic classification of Meat (e.g. beef, pork). In order to be considered as an alternative to Meat, a certain degree of similarity is needed. Meat Substitutes were grouped together with processed Meats (like sausages) due to a similar appearance and similar application in meals, but not with unprocessed Meats. New concepts that were radically different from Meat in appearance were not at all recognized as alternatives. In the third place, Meat Substitutes need to result in a comparable product experience as Meat, such as satiety feelings after eating. The protein content is an important factor in satiety. A product inventory indicated that the majority of Meat Substitutes has a lower protein content than Meat. In a consumption study it was shown that Meat Substitutes high in protein were able to induce stronger feelings of satiety, even more than the Meat reference products. However, Meat Substitutes with a low protein content were less satiating. Finally, it should be possible to eat Meat Substitutes regularly without getting bored. A repeated consumption test was performed with two Meat Substitutes and a Meat reference. It was found that initially the Meat reference was liked most but after 20 exposures the difference in liking disappeared. Both boredom and increased liking of products were observed. Strikingly, there were more persons with an increased liking for the Meat Substitute dissimilar to Meat (tofu). This is in line with the mere exposure effect implicating that unfamiliar products are liked better over time. In conclusion, Meat is obviously anchored in our culinary culture and it will take time to change this. The use of Substitutes introduces specific challenges due to a direct comparison and competition with Meat. Meat Substitutes need to offer additional benefits, which is not yet the case for the majority of consumers. At present, it seems too early for radically new protein products, since a certain level of similarity to Meat is essential. Improvement of the sensory appeal of Meat Substitutes needs to be continued and it is worthwhile to explore other options further, like combined plant/ Meat protein products.
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Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of Meat Substitutes, and Meat consumers.
Appetite, 2004Co-Authors: Annet C. Hoek, Pieternel A. Luning, Annette Stafleu, Cees De GraafAbstract:The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of Meat Substitutes, and Meat consumers in the Netherlands. The sample used for this study (participants ≥18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n=63) and consumers of Meat Substitutes (n=39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to Meat consumers (n=4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n=32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than Meat consumers (n=1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of Meat Substitute consumers (n=17) were predominantly in-between those from vegetarians and Meat consumers. The outcome of this study suggests that in strategies to promote Meat Substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods. © 2004 Elsevier Ltd. All rights reserved.
Johanna E. Elzerman - One of the best experts on this subject based on the ideXlab platform.
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Situational appropriateness of Meat products, Meat Substitutes and Meat alternatives as perceived by Dutch consumers
Food Quality and Preference, 2021Co-Authors: Johanna E. Elzerman, Lenneke Keulemans, Rosalie Sap, Pieternel A. LuningAbstract:Abstract The development of Meat Substitutes could contribute to a more sustainable food production system. Although the consumption of Meat Substitutes in the Netherlands has grown over the last decades, Meat consumption stayed roughly the same. This led to the question of whether Meat Substitutes fit in the same usage situations as Meat products do. Perceived situational appropriateness of Meat, Meat Substitutes and other Meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of Meat and Meat Substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019. Overall, Meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than Meat Substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to Meat Substitutes and Meat alternatives. Food Neophobia showed a small effect. Meat Substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of Meat Substitutes. Furthermore, Meat alternatives like chickpeas and nuts could also contribute to the reduction of Meat consumption.
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Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on Meat Substitutes in a meal context
Food Quality and Preference, 2015Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus J.a.s. Van Boekel, Pieternel A. LuningAbstract:The aim of this study was to investigate the appropriateness, attractiveness, use-intention and (un)desirable sensory properties of Meat Substitutes in different dishes based only on visual information. A web-based survey was developed to let consumers assess the use of Meat Substitutes in different dishes. The survey consisted of 38 key questions with subdivisions and was completed by 251 respondents. Six different dishes (spaghetti, rice, wrap, pizza, pasta salad, and soup) were rated for their appropriateness for the use of Meat Substitutes. Subsequently, appropriateness, attractiveness, and use-intention were rated based on photographs of the six dishes prepared with Meat Substitutes that differed in shape and appearance. Respondents also had to indicate (un)desirable sensory properties of Meat Substitutes for every dish. Spaghetti, rice and wrap were more appropriate for the use of Meat Substitutes than the other dishes. The most appropriate Meat Substitute–meal combinations were those that are similar to common Dutch meal combinations (e.g. spaghetti with mince and rice with pieces). Attractiveness and intention scores were in line with the appropriateness scores. Furthermore, we found that current users of Meat Substitutes and younger respondents gave higher appropriateness ratings. This study demonstrates that appropriateness of Meat Substitutes in a dish is related to attractiveness and use-intention and that meal context should be taken into account in the development of new Meat Substitutes.
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Consumer acceptance and appropriateness of Meat Substitutes in a meal context
Food Quality and Preference, 2011Co-Authors: Johanna E. Elzerman, Annet C. Hoek, Martinus A.j.s. Van Boekel, Pieternel A. LuningAbstract:The replacement of Meat by Meat Substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most Meat Substitutes is still low. This study investigated the role of meal context on the acceptance of Meat Substitutes. In a central location test involving 93 participants, meals with Meat Substitutes were rated on overall liking, product liking (liking of the Meat Substitute in the meal), appropriateness and intention-to-use, whereas individual Meat Substitutes were rated on overall liking. Meat Substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat Substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the Meat Substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. Meat Substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.
Sergiy Smetana - One of the best experts on this subject based on the ideXlab platform.
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Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins
Sustainability, 2021Co-Authors: Adriano Profeta, Sergiy Smetana, Volker Heinz, Marie-christin Baune, Keshia Broucke, Geert Van Royen, Jochen Weiss, Sabine Bornkessel, Ulrich Enneking, Sopie HiekeAbstract:High levels of Meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based Meat Substitutes have been with reservations identified as healthy sources of protein in comparison to Meat. This alternative offers several social, environmental, and probably health benefits, and it may play a role in reducing Meat consumption. However, there has been a lack of research on how specific Meat Substitute attributes can influence consumers to replace or partially replace Meat in their diets. Research has demonstrated that, in many countries, consumers are highly attached to Meat. They consider it to be an essential and integral element of their daily diet. For the consumers that are not interested in vegan or vegetarian alternatives to Meat, so-called Meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In Meathybrids, only a fraction of the Meat product (e.g., 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 500 German consumers are presented with a focus on preferences and attitudes relating to Meathyrids. The results show that more than fifty percent of consumers Substitute Meat at least occasionally. Thus, approximately half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness to a certain degree. Regarding the determinants of choosing either Meathybrid or Meat, it becomes evident that the highest effect is exerted by the health perception. The healthier Meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives, like animal welfare or environmental concerns, when it comes to choice for this new product category.
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Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium.
Foods (Basel Switzerland), 2020Co-Authors: Adriano Profeta, Sergiy Smetana, Volker Heinz, Marie-christin Baune, Keshia Broucke, Geert Van Royen, Jochen Weiss, Nino TerjungAbstract:High levels of Meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based Meat Substitutes have been identified as healthy sources of protein that, in comparison to Meat, offer a number of social, environmental and health benefits and may play a role in reducing Meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific Meat Substitute attributes can influence consumers to partially replace Meat in their diets. This paper is focused on consumers’ preferences for so-called Meathybrid or plant-Meathybrid products. In Meathybrids, only a fraction of the Meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to Meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as Meat Substitutes, Meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers Substitute Meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed Meat products are the most preferred by consumers. Nonetheless, the tested Meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, Meathybrids could facilitate the diet transition of Meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the Meathybrid concept in comparison to the vegetarian Substitutes.
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Consumer Preferences for Meathybrids - Empiricalfindings from Belgium
2020Co-Authors: Adriano Profeta, Sergiy Smetana, Volker Heinz, Marie-christin Baune, Keshia Broucke, Geert Van Royen, Jochen Weiss, Nino TerjungAbstract:High levels of Meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based Meat Substitutes have been identified as healthy sources of protein in comparison to Meat. This alternative offers several social, environmental and health benefits and may play a role in reducing Meat consumption. However, there has been a lack of research on how specific Meat Substitute attributes can influence consumers to replace or partially replace Meat in their diets. Research demonstrates that in many countries consumers are highly attached to Meat. They consider it as an essential and integral element of their daily diet. For these consumers which are not interested in vegan or vegetarian alternatives to Meat, so-called Meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In Meathybrids only a fraction of the Meat product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 501 Belgium consumers are presented with focus on preferences and attitudes relating to Meathyrids. The results show that more than fifty percent of consumers Substitute Meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either Meathybrid or Meat it becomes evident that a strong effect is exerted by the health perception. The healthier Meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives like animal welfare or environmental concerns when it comes to choice for this new product category.
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Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium
2020Co-Authors: Adriano Profeta, Sergiy Smetana, Volker Heinz, Marie-christin Baune, Keshia Broucke, Geert Van Royen, Jochen Weiss, Nino TerjungAbstract:High levels of Meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based Meat Substitutes have been identified as healthy sources of protein that, in comparison to Meat, offer a number of social, environmental and health benefits and may play a role in reducing Meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific Meat Substitute attributes can influence consumers to replace partially replace Meat in their diets.
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Consumer Preferences for Meat Products Blended with Plant-Based Proteins in Germany
2020Co-Authors: Adriano Profeta, Sergiy Smetana, Marie-christin Baune, Keshia Broucke, Jochen Weiss, Sabine Bornkessel, Ulrich Enneking, Van Royen G, Heinz, Nino TerjungAbstract:High levels ofMeat consumption are increasingly being criticised for ethical, environmental, 2 and social reasons. Plant-based Meat Substitutes have been identified as healthy sources of protein in 3 comparison to Meat. This alternative offers several social, environmental and health benefits and may 4 play a role in reducing Meat consumption. However, there has been a lack of research on how specific 5 Meat Substitute attributes can influence consumers to replace or partially replace Meat in their diets. 6 Research demonstrates that in many countries consumers are highly attached to Meat.They consider 7 it as an essential and integral element of their daily diet. For these consumers which are not interested 8 in vegan or vegetarian alternatives to Meat, so-called Meathybrids could be a low-threshold option 9 for a more sustainable food consumption behaviour. In Meathybrids only a fraction of the Meat 10 product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online 11 survey with 500 German consumers are presented with focus on preferences and attitudes relating 12 to Meathyrids. The results show that more than fifty percent of consumers Substitute Meat at least 13 occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect 14 to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either 15 Meathybrid or Meat it becomes evident that the highest effect is exerted by the health perception. The 16 healthier Meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive 17 seems to outperform altruistic motives like animal welfare or environmental concerns when it comes 18 to choice for this new product category.
Riadh Ben Salah - One of the best experts on this subject based on the ideXlab platform.
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using barley beta glucan citrus and carrot fibers as a Meat Substitute in turkey Meat sausages and their effects on sensory characteristics and properties
Journal of Food Processing and Technology, 2016Co-Authors: Naourez Ktari, Imen Trabelsi, Intidhar Bkhairia, Mehdi Triki, Mohamed A Taktak, Hafedh Moussa, Moncef Nasri, Riadh Ben SalahAbstract:This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta Glucan (BBG), citrus (Ceamfibre 7000), and carrot (ID809) fibers on chemical, sensorial properties, oxidation and microbial quality of turkey Meat sausage, during 21 days of storage at 4°C. The findings indicated that the addition of the three fibers decreased fat and protein contents but increased moisture content. Color parameters were significantly (p<0.05) affected by the fiber type and content. The Meat substitution resulted in a tendency toward lighter coloration. A significant progression in the textural hardness, elasticity and chewiness of fiber-added sausages, was observed. The addition of the three fibers, at 1% and 2% level, induced a decrease in hardness when compared to control. Furthermore, color, taste, flavor and overall acceptability attributes were similar to the control when the fibers were incorporated. According to sensorial evaluations, the three polysaccharides remained at 1% to the consumer acceptability of sausage. Besides, the addition of the three polysaccharides had a significant effect on sausage safety because of its reduction of the lipid oxidation degree monitored by TBARS and it had no effect on microbial proliferation. Overall, the results of this study indicate that the three polysaccharides can be applied at 1% in turkey Meat sausage to increase their nutritional status whilst maintaining the quality and safety attributes of the product.
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Using Barley Beta Glucan, Citrus, and Carrot Fibers as a Meat Substitute in Turkey Meat Sausages and Their Effects on Sensory Characteristics and Properties
Journal of Food Processing & Technology, 2016Co-Authors: Naourez Ktari, Imen Trabelsi, Intidhar Bkhairia, Mehdi Triki, Mohamed A Taktak, Hafedh Moussa, Moncef Nasri, Riadh Ben SalahAbstract:This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta Glucan (BBG), citrus (Ceamfibre 7000), and carrot (ID809) fibers on chemical, sensorial properties, oxidation and microbial quality of turkey Meat sausage, during 21 days of storage at 4°C. The findings indicated that the addition of the three fibers decreased fat and protein contents but increased moisture content. Color parameters were significantly (p