Consumer acceptance of different protein sources for meat alternatives: A multinational study
Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Abstract
A wide variety of alternative proteins have been proposed for use in meat alternatives; however, it is not known how their acceptance by consumers compares. In this study, the most promising protein sources for meat alternatives in terms of consumer acceptance were identified across four European countries. An online survey was conducted among meat-eating participants in Germany (n = 472), Finland (n = 495), Italy (n = 498), and Serbia (n = 488). The participants evaluated 14 different protein sources for meat alternatives, including a wide variety of plant-based proteins, algae, insects, and cultured meat, based on three dimensions: expected taste, expected healthiness, and expected environmental friendliness. In addition, the effect of food neophobia, meat commitment, and meat alternative rejection levels on the consumption of different types of meat alternatives was assessed. Potato, rice, and peas were identified as the most accepted protein sources across the four countries. The results also showed that consumers had low expectations for algae and cultured meat, and that insects were the least accepted. Furthermore, country-specific preferences for certain protein sources were observed.