Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods
| Autor: | Viridiana Fifi, Paula Varela, Gaëlle Arvisenet, Dominique Valentin, Kristine S. Myhrer, Antje Gonera |
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| Přispěvatelé: | Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC) |
| Rok vydání: | 2021 |
| Předmět: |
Plant-based
Meat 030309 nutrition & dietetics media_common.quotation_subject Industrial production Vegetable Proteins Norwegian Processing 03 medical and health sciences Plant-based food 0404 agricultural biotechnology Naturalness Vegetarian Perception Vegetables Animals Humans Marketing Meals General Psychology media_common 2. Zero hunger 0303 health sciences Nutrition and Dietetics [SDV.NEU.PC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Psychology and behavior 04 agricultural and veterinary sciences 040401 food science Focus group Plant based food language.human_language Diet Work (electrical) Sustainability language Consumers Meat replacers Psychology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Creative focus groups Projective techniques |
| Zdroj: | Appetite Appetite, Elsevier, In press, pp.105793. ⟨10.1016/j.appet.2021.105793⟩ |
| ISSN: | 1095-8304 0195-6663 |
| Popis: | International audience; A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing to make such a transition, because of attachment to meat and unwillingness to change habits. The present work explored the perception of Norwegian and French consumers' attitudes, barriers and opportunities to increase the likelihood of a shift in diet. Three creative focus groups (CFGs), using interactive tasks such as photo-collage, projective mapping, story completion and third person technique, were run with omnivorous adult consumers in each country. CFGs gathers undirected feedback, providing less biased responses than other exploration methods, related to e.g. social norms. In both countries, results were in general lines comparable. Nutritional knowledge was low regarding vegetable proteins; familiar sources of protein were mostly animal. There is a strong gap between respondents’ desired behaviour (balancing nutrition, eating less meat) and their actual behaviour: meat is very important, and the menu is often organized around it. Consumers are curious about vegetable sources of protein, but major constraints were hedonics in France, and convenience in Norway. The main barrier to a shift in diet is the lack of knowledge on how to prepare plant-based meals. Many participants find a conflict between health & sustainability in industrial products, perceiving them as highly processed and suggesting that meat replacers might not be a straightforward way to drive omnivorous consumers to shift to a more plant-based diet. |
| Databáze: | OpenAIRE |
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