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Consumer Acceptance of Alternative Proteins: A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability

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  • Shahida Anusha Siddiqui

    (Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
    German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany)

  • Tayyaba Alvi

    (National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
    Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA)

  • Aysha Sameen

    (National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan)

  • Sipper Khan

    (Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70599 Stuttgart, Germany)

  • Andrey Vladimirovich Blinov

    (Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Stavropol 355029, Russia)

  • Andrey Ashotovich Nagdalian

    (Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Stavropol 355029, Russia
    Department of Scientific Development, Russian State Agrarian University–Moscow Timiryazev Agricultural Academy, Timiryazevskaya Street 49, Moscow 127434, Russia)

  • Mohammad Mehdizadeh

    (Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 5619911367, Iran)

  • Danung Nur Adli

    (Faculty of Animal Science, University of Brawijaya, Malang 65145, Indonesia)

  • Marleen Onwezen

    (Wageningen University & Research, Wageningen Economic Research, P.O. Box 35, 6700 AA Wageningen, The Netherlands)

Abstract

Conventional meat consumption has triggered an environmental burden along with effects on different disease spectrums according to existing research. The dietary patterns adopted by consumers significantly impact both planetary and individual health. Interventions are needed to support the protein transition. However, there is not yet an overview of interventions towards acceptance of novel proteins available. This systemic review highlights different varieties of alternative proteins and interventions adopted to increase the acceptance of alternative protein sources. Educational intervention, persuasion, training, and modeling approaches are summarized in this review. Furthermore, behavioral models triggering the consumer’s response towards different alternative proteins are also discussed. The systemic review highlights that consumer acceptance varies among different alternative proteins. Food choice motives, familiarity, food neophobia, disgust, and cultural norms are among the various drivers of consumer acceptance. A comparison of these drivers indicates inconsistencies, presenting the need for future research.

Suggested Citation

  • Shahida Anusha Siddiqui & Tayyaba Alvi & Aysha Sameen & Sipper Khan & Andrey Vladimirovich Blinov & Andrey Ashotovich Nagdalian & Mohammad Mehdizadeh & Danung Nur Adli & Marleen Onwezen, 2022. "Consumer Acceptance of Alternative Proteins: A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability," Sustainability, MDPI, vol. 14(22), pages 1-19, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:22:p:15370-:d:977249
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    References listed on IDEAS

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    Cited by:

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    3. Ankiel Magdalena & Łyko Marta & Pachołek Bogdan, 2023. "Polish Consumers’ Attitudes Towards ‘Clean Meat’," Marketing of Scientific and Research Organizations, Sciendo, vol. 50(4), pages 115-136, December.

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