Exploring how product descriptors and packaging colors impact consumers' perceptions of plant-based meat alternative products

Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources

India, a global leader in agriculture, faces sustainability challenges in feeding its population. Although primarily a vegetarian population, the consumption of animal derived proteins has tremendously increased in recent years. Excessive dependency on animal proteins is not environmentally sustainable, necessitating the identification of alternative smart proteins. Smart proteins are environmentally benign and mimic the properties of animal proteins (dairy, egg and meat) and are derived from plant proteins, microbial fermentation, insects and cell culture meat (CCM) processes. This review critically evaluates the technological, safety, and sustainability challenges involved in production of smart proteins and their consumer acceptance from Indian context. Under current circumstances, plant-based proteins are most favorable; however, limited land availability and impending climate change makes them unsustainable in the long run. CCM is unaffordable with high input costs limiting its commercialization in near future. Microbial-derived proteins could be the most sustainable option for future owing to higher productivity and ability to grow on low-cost substrates. A circular economy approach integrating agri-horti waste valorization and C1 substrate synthesis with microbial biomass production offer economic viability. Considering the use of novel additives and processing techniques, evaluation of safety, allergenicity, and bioavailability of smart protein products is necessary before large-scale adoption.

Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

This study investigates consumer preference and acceptance of three meat alternatives-plant-based, lab-grown, and insect-based-as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information.

Factors influencing baby boomers' intention to choose a dish featuring plant-based meat alternatives (PBMA) at a restaurant: Findings from an online panel study

The purpose of this study is to examine the psychosocial determinants of baby boomers'-born between 1946 and 1964- intention to choose a menu item featuring plant-based meat alternatives (PBMA) when dining out. The specific objectives are as follows: 1) to identify the baby boomer generation's health-related perceptions about PBMA, and 2) to examine the factors that influence baby boomers' intention to choose a dish featuring PBMA at a restaurant. A total of 174 responses obtained using the Qualtrics panel were analyzed with content analysis and partial least squares structural equation modeling (PLS-SEM). The findings identified various underlying perceptions of baby boomers toward PBMA, such as perceived health outcomes, perceived availability, and willingness to purchase. Furthermore, subjective norm, cues to action, and self-identity were found to be significant predictors of the intention to choose a menu item featuring PBMA when dining out. Theoretical and practical implications are discussed.

The Influence of Packaging Color on Consumer Perceptions of Healthfulness: A Systematic Review and Theoretical Framework

When consumers evaluate a new product, packaging design plays a critical role. In particular, packaging color is a dominant design cue that influences consumer perception of a product. Several studies have investigated the influence of color on taste. However, there is limited research on the influence of packaging color on consumer health perception. As healthy eating is a focus for many consumers and public decision-makers, more knowledge is needed. The aim of this review is to provide an overview of empirical studies that have investigated the influence of packaging color on consumers' health perceptions and to provide a psychological explanation for the observed effects. The systematic review includes 20 empirical studies across different product groups. The results show that packaging color influences consumers' health perceptions. We argue that the influence of packaging color on consumer health perceptions can be explained by the following mechanisms, which are not mutually exclusive: (1) consumers rely on a color as an explicit signal for health; (2) colors are associated with beliefs that indirectly influence health assessments; and (3) colors trigger mental simulations that influence health assessments. In addition, we provide suggestions for further research that will contribute to a better understanding of when and how packaging color can help consumers make healthier food choices.

Novel plant-based meat alternatives: future opportunities and health considerations

Present food systems threaten population and environmental health. Evidence suggests reduced meat and increased plant-based food consumption would align with climate change and health promotion priorities. Accelerating this transition requires greater understanding of determinants of plant-based food choice. A thriving plant-based food industry has emerged to meet consumer demand and support dietary shift towards plant-based eating. 'Traditional' plant-based diets are low-energy density, nutrient dense, low in saturated fat and purportedly associated with health benefits. However, fast-paced contemporary lifestyles continue to fuel growing demand for meat-mimicking plant-based convenience foods which are typically ultra-processed. Processing can improve product safety and palatability and enable fortification and enrichment. However, deleterious health consequences have been associated with ultra-processing, though there is a paucity of equivocal evidence regarding the health value of novel plant-based meat alternatives (PBMAs) and their capacity to replicate the nutritional profile of meat-equivalents. Thus, despite the health halo often associated with plant-based eating, there is a strong rationale to improve consumer literacy of PBMAs. Understanding the impact of extensive processing on health effects may help to justify the use of innovative methods designed to maintain health benefits associated with particular foods and ingredients. Furthering knowledge regarding the nutritional value of novel PBMAs will increase consumer awareness and thus support informed choice. Finally, knowledge of factors influencing engagement of target consumer subgroups with such products may facilitate production of desirable, healthier PBMAs. Such evidence-based food manufacturing practice has the potential to positively influence future individual and planetary health.

Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies

Meat production and consumption are sources of animal cruelty, responsible for several environmental problems and human health diseases, and contribute to social inequality. Vegetarianism and veganism (VEG) are two alternatives that align with calls for a transition to more ethical, sustainable, and healthier lifestyles. Following the PRISMA guidelines, we conducted a systematic literature review of 307 quantitative studies on VEG (from 1978 to 2023), collected from the Web of Science in the categories of psychology, behavioral science, social science, and consumer behavior. For a holistic view of the literature and to capture its multiple angles, we articulated our objectives by responding to the variables of "WHEN," "WHERE," "WHO," "WHAT," "WHY," "WHICH," and "HOW" (6W1H) regarding the VEG research. Our review highlighted that quantitative research on VEG has experienced exponential growth with an unbalanced geographical focus, accompanied by an increasing richness but also great complexity in the understating of the VEG phenomenon. The systematic literature review found different approaches from which the authors studied VEG while identifying methodological limitations. Additionally, our research provided a systematic view of factors studied on VEG and the variables associated with VEG-related behavior change. Accordingly, this study contributes to the literature in the field of VEG by mapping the most recent trends and gaps in research, clarifying existing findings, and suggesting directions for future research.

Beyond one-size-fits-all: Consumers react differently to packaging colors and names of cultured meat in Italy

Cultured meat, also known as "in-vitro meat," "clean meat," "synthetic meat," "lab-grown meat" and many other nomenclatures, represents one of the most recent controversial food technologies, even with its environmental benefits. Although the market success of cultured meat depends on consumers' acceptance, specific characteristics such as name and packaging color can influence consumers' perceptions and acceptance of the food product. This study assessed the impact of the name and packaging color of cultured meat on consumers' behavioral intentions toward its consumption in Italy. With the assumption that names and packaging colors affect consumers' acceptance differently, according to their characteristics and food neophobia, this study used a finite mixture model to analyze the stimulus impacts across different groups of consumers. The results showed that food neophobia plays a relevant role in individual response to name and packaging color of cultured meat. Less neophobic consumers are more likely to be positively affected in their intentions by green color packaging and nomenclatures that least emphasize the unnaturalness of the product, such as "clean meat," whereas neophobic consumers are more likely to be positively affected only by green color.

Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Due to the high global consumption of eggs, eggshell has become as one of the top domestic, agricultural and industrial wastes. This study determined eggshell characteristics after boiling at 95 °C and steaming at 121 °C, with additional heat treatments using hot air at 200 °C, microwaving at 900 W and infrared at 1050 W. Boiling in water for 60 min inhibited spoilage and pathogenic microorganisms that was the equivalent of steaming at 121 °C for 15 min. Scanning electron microscopy revealed that heat treatments on dried eggshell power modified the pore size and the accumulation of particles on the powder surface. From the X-ray diffraction pattern, all eggshell powder samples presented a peak at 29.40° demonstrating a crystallographic lattice of calcium carbonate with crystallinity in the range 90.20-91.05%. The calcium releasability of the control sample was 205.17-208.40 mg/L. Further treatment using hot air for 10-20 min increased the calcium releasability of the boiled and steamed eggshell powders to 219.95-225.50 and 230.35-305.20 mg/L, respectively while the microwave treatment for 2 min increased the calcium releasability of the boiled and steamed eggshell powders to 230.85 and 244.60 mg/L, respectively. The infrared treatment did not improve the calcium releasability of the sterilized eggshell powders. Up to 2% eggshell powder could be added to the dog biscuit dough. The fortified calcium biscuits contained 507.12 mg calcium/100 g of biscuit, while the Ca-to-P ratio was 1.94:1, which is within the recommended range for dog food.

Marketing strategies used for alternative protein products sold in Australian supermarkets in 2014, 2017, and 2021

Introduction

Marketing plays an important role in consumers' perceptions and acceptance of new foods. The purpose of this study was to investigate the marketing strategies used for alternative protein products available in Australia in 2014, 2017, and 2021.

Methods

Product data were extracted from FoodTrack™, an established database of packaged supermarket products. Marketing strategies investigated included product format descriptors, front of pack (FOP) labeling claims, price, and in-store placement (2021 only).

Results

Data from 292 alternative protein products (n = 12 tofu-based products; n = 100 legume-based products; and n = 180 plant-based meats) were analyzed. Across the product range, "burgers" (n = 86), "strips and similar" (n = 51) and "sausages" (n = 42) were the most common product formats, accounting for ∼61% of the product range. Nutrient content claims featured on 273 (93%) products. "Positive" nutrient claims (those highlighting the presence of a nutrient) occurred on FOP labels four times more than "negative" nutrient claims (those highlighting the absence or low levels of a nutrient; 432 versus 101, respectively). Protein-related claims were the most common "positive" nutrient claim (n = 180, 62%). Health claims on FOP labels appeared on 10% of products. Most products (n = 265, 91%) mentioned a dietary pattern (such as "vegetarian" and "plant-based"), or a combination of dietary patterns on their FOP label. The price of alternative products increased over time; between 2014 and 2021, on average, the unit price increased (9% increase, p = 0.035) and the pack size decreased (14% decrease, p < 0.001). There was inconsistency in product placement across the eight stores visited. Occasionally (n = 3 of 13 locations), chilled alternative protein products were positioned near conventional meat products. More commonly, alternative protein products shared space with other vegetarian products (such as non-dairy cheeses and tofu blocks) or alongside convenience products, suggesting these products are promoted as convenience foods, or options for individuals with special dietary needs.

Discussion

This study provides a useful evidence base to understand the marketing strategies used for alternative protein products. It appears from this analysis that considerable effort has gone into providing consumers with a level of familiarity and comfort prior to purchasing these alternative protein products.

Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends

Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers' perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market.

Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products

Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of meat products and those of their plant-based alternatives. The analogues of the following products were analyzed: minced meat, burger, steak, Hungarian sausages, Frankfurter sausages and salami. Total polyphenol contents and antioxidant capacities and sensory profiles of the products were determined. The highest polyphenol content (1.85 mg Gallic acid/g) and antioxidant capacity values (DPPH: 41.80% inhibition, CUPRAC: 9.21 Trolox mmol/kg, FRAP: 7.51 mmol/g, ABTS: 7.45% inhibition) were observed in the analogue samples of Hungarian sausages due to the oat flour presence in these products. The results indicated that antioxidant properties of meat analogue products (plant sources) were superior compared to conventional meat products (produced from animal sources). The sensorial attributes indicated no significant (p > 0.05) differences in taste (except the Frankfurter sausages). The novelty of the study can be seen in the fact that it confirmed that the sensory properties of meat analogue products can be close to those of traditional meat products.

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins

Mycoprotein is a fungal-based meat alternative sold in food retail in various countries around the world. The present study builds on a multi-national sample and uses partial least square structural equation modeling. The proposed conceptual model identified key factors that are driving and inhibiting consumer willingness to try, buy, and pay a price premium for mycoprotein. The results relate to the overall sample of 4088 respondents and to two subsample comparisons based on gender and meat consumption behavior. The results show that the biggest drivers of willingness to consume mycoprotein were healthiness, followed by nutritional benefits, safe to eat, and sustainability. Affordability and taste had mixed results. Willingness to consume mycoprotein was inhibited if nutritional importance was placed on meat and, to a lesser extent, if the taste, texture, and smell of meat were deemed important. Best practice recommendations address issues facing marketing managers in the food industry.

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience similar to conventional meat. In this narrative review, we focus on the consumer acceptance of plant-based meat alternatives. We searched for peer-reviewed studies in SCOPUS and Web of Science (WoS) up to December 2021. Of all 111 records identified, 28 were eligible, and, thus, included in this narrative review. The results imply that established consumer behavior has complex socio-economic implications for the adoption of plant-based meat substitutes. Plant-based meat was consistently rated more favorably than other meat substitute products, but sensory and nutritional implications still exist. Environmental and health-related factors may contribute to the market spread of plant-based meat substitutes, but these factors alone are not sufficient. Furthermore, so far there is no information available about how the hypothetical measurements used in the studies (such as willingness to pay) will translate to real life consumer behavior. Despite these barriers, there is certainly a great market potential for plant-based meat alternatives, which is expected to be more pronounced in the future, with increasing environmental and health awareness.

Meat Analogues in the Perspective of Recent Scientific Research: A Review

There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.