Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
2022
Anusha Siddiqui, Shahida | Bahmid, Nur Alim | Mahmud, Chayan | Boukid, Fatma | Lamri, Melisa | Gagaoua, Mohammed | German Institute of Food Technologies | Sulawesi Barat University | Deakin University [Burwood] | Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA) | Université Mouloud Mammeri [Tizi Ouzou] (UMMTO) | Teagasc Food Research Center Ashtown ; Teagasc - The Agriculture and Food Development Authority (Teagasc)
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers’ acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers’ motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers’ acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods.
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