Please use this identifier to cite or link to this item: https://doi.org/10.3390/foods10010024
Title: A critical appraisal of the evidence supporting consumer motivations for alternative proteins
Authors: Tso, Rachel
Lim, Amanda JiaYing
Forde, Ciaran G. 
Keywords: Acceptance
Animal welfare
Consumer behaviour
Food choice
Health
Meat
Plant-based meat
Sensory
Sustainable
Issue Date: 23-Dec-2020
Publisher: MDPI AG
Citation: Tso, Rachel, Lim, Amanda JiaYing, Forde, Ciaran G. (2020-12-23). A critical appraisal of the evidence supporting consumer motivations for alternative proteins. Foods 10 (1) : 24. ScholarBank@NUS Repository. https://doi.org/10.3390/foods10010024
Rights: Attribution 4.0 International
Abstract: Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This.
Source Title: Foods
URI: https://scholarbank.nus.edu.sg/handle/10635/232170
ISSN: 2304-8158
DOI: 10.3390/foods10010024
Rights: Attribution 4.0 International
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