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Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Author

Listed:
  • Madeline Estell

    (School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia)

  • Jaimee Hughes

    (Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde 2113, Australia)

  • Sara Grafenauer

    (School of Medicine, University of Wollongong, Northfields Avenue, Wollongong 2522, Australia
    Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde 2113, Australia)

Abstract

Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding consumer views. The aim of this study was to explore consumer and nutrition professional (NP) perceptions and attitudes to plant protein, including plant-based meat alternatives (PBMA) within an Australian context. Using an online survey promoted via social media, 679 responses (89% completion rate), achieved an even spread across key age groups. A total of sixty percent reported following a special diet, with 25% vegan and 19% flexitarian. ‘Health’ was a key driver for diet type among the NPs (53.3%) and they were less likely to follow a special diet, while “ethical” reasons were cited by consumers (69%). Plant-based eating was considered a vegan dietary pattern and the most frequently consumed plant-based proteins were whole grains. Most (74%) had tried PBMA, but they were more frequently chosen by consumers, with burger patties then sausages and mince selected as a ‘trendy’ choice; taste was very important across both groups. Products mimicking chicken and fish were of less interest. Plant-based claims were observed by 78% but these were also of greater interest to consumers. Participants reported looking for whole ingredients and iron content and expected that both iron and vitamin B12 would be comparable to red meat. Sodium was the nutrient of greatest interest to NPs and, together, these results help inform the direction for product innovation, while also highlighting the need to assess the adequacy of the dietary pattern when promoting sustainable plant-based eating.

Suggested Citation

  • Madeline Estell & Jaimee Hughes & Sara Grafenauer, 2021. "Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions," Sustainability, MDPI, vol. 13(3), pages 1-18, February.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:3:p:1478-:d:490647
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    References listed on IDEAS

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    1. David Tilman & Michael Clark, 2014. "Global diets link environmental sustainability and human health," Nature, Nature, vol. 515(7528), pages 518-522, November.
    2. Ramona Weinrich, 2019. "Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes," Sustainability, MDPI, vol. 11(15), pages 1-15, July.
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    2. David Kilian & Ulrich Hamm, 2021. "Perceptions of Vegan Food among Organic Food Consumers Following Different Diets," Sustainability, MDPI, vol. 13(17), pages 1-17, August.
    3. Olha Bordunova & Tetyana Golovko & Mykola Golovko & Yevheniia Samokhina & Olha Vasilenko & Vladyslav Prymenko & Natalia Bolgova & Olena Koshel & Daria Oliinyk, 2023. "Low-gluten shortbread enriched with sweet potato powder (Ipomoea batatas var. Portu Orange): quality and texture indicators," Technology audit and production reserves, PC TECHNOLOGY CENTER, vol. 3(3(71)), pages 46-51, June.
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    5. Alissa A. Nolden & Ciarán G. Forde, 2023. "The Nutritional Quality of Plant-Based Foods," Sustainability, MDPI, vol. 15(4), pages 1-13, February.

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