Drivers and inhibitors in the acceptance of meat alternatives: The case of plant and insect-based proteins

dc.contributor.authorde Koning, Wim
dc.contributor.authorDean, David
dc.contributor.authorVriesekoop, F
dc.contributor.authorAguiar, LK
dc.contributor.authorAnderson, Martin,
dc.contributor.authorMongondry, P
dc.contributor.authorOppong-Gyamfi, M
dc.contributor.authorUrbano, B
dc.contributor.authorLuciano, CAG
dc.contributor.authorJiang, B
dc.contributor.authorHao, W
dc.contributor.authorEastwick, E
dc.contributor.authorJiang, Z
dc.contributor.authorBoereboom, A
dc.coverage.spatialSwitzerland
dc.date.accessioned2021-01-24T23:19:56Z
dc.date.available2020-09-14
dc.date.issued2020-09
dc.date.submitted2020-09-10
dc.description.abstractInsects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many. Even though plant-based protein alternatives are not facing the same barriers, product unfamiliarity and limited exposure hinder adoption, which could be detrimental to growth within the food sector. This study is aimed at evaluating plant- and insect-based proteins as alternative dietary proteins. A model indicating the drivers of consumer attitudes towards meat-alternative proteins and consumer willingness to try, buy, and pay a premium was tested. Further, 3091 responses were collected using surveys in nine countries: China, USA, France, UK, New Zealand, Netherlands, Brazil, Spain, and the Dominican Republic. Structural Equation Modelling was used to analyze the data. We found that consumer’s behavioral intentions towards both plant-based and insect-based alternatives are inhibited by food neophobia but to an extent, are amplified by the perceived suitability and benefits of the protein, which in turn are driven by nutritional importance, environmental impact, healthiness, and sensory attributes for both alternatives. The expectation of the nutritional value of meat is the strongest (negative) influence on perceived suitability/benefits of plant-based protein and willingness to try, buy, and pay more for plant-based proteins, but it only has a relatively small impact on the suitability/benefits of insect-based protein and no impact on willingness to try, buy, and pay more for insect-based proteins. Overall, we conclude that consumer adoption towards meat alternatives is complex and is strengthened by the perceived suitability/benefits of the protein and general importance of perceived food healthiness and sustainability. Conversely, adoption is hindered by dietary factors and the experiential importance of meat and food neophobia.
dc.format.extent18 pages
dc.format.mediumElectronic
dc.identifierfoods9091292
dc.identifierhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000581342100001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.doi10.3390/foods9091292
dc.identifier.eissn2304-8158
dc.identifier.issn2304-8158
dc.identifier.otherOF6VH (isidoc)
dc.identifier.other32937919 (pubmed)
dc.identifier.urihttps://hdl.handle.net/10182/13255
dc.language.isoen
dc.publisherMDPI
dc.relationThe original publication is available from MDPI - https://doi.org/10.3390/foods9091292 - http://dx.doi.org/10.3390/foods9091292
dc.relation.isPartOfFoods
dc.relation.urihttps://doi.org/10.3390/foods9091292
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
dc.rights.ccnameAttribution
dc.rights.ccurihttps://creativecommons.org/licenses/by/4.0/
dc.subjectwillingness to try
dc.subjectneophobia
dc.subjectstructural equation model
dc.subject.anzsrcANZSRC::150501 Consumer-Oriented Product or Service Development
dc.subject.anzsrcANZSRC::1505 Marketing
dc.subject.anzsrcANZSRC::150504 Marketing Measurement
dc.subject.anzsrc2020ANZSRC::3006 Food sciences
dc.subject.anzsrc2020ANZSRC::3106 Industrial biotechnology
dc.titleDrivers and inhibitors in the acceptance of meat alternatives: The case of plant and insect-based proteins
dc.typeJournal Article
lu.contributor.unitLU
lu.contributor.unitLU|Faculty of Agribusiness and Commerce
lu.contributor.unitLU|Faculty of Agribusiness and Commerce|GVCT
lu.contributor.unitLU|Research Management Office
lu.contributor.unitLU|Faculty of Agribusiness and Commerce|AGMK
lu.contributor.unitLU|Research Management Office|OLD QE18
lu.contributor.unitLU|Research Management Office|OLD PE20
lu.contributor.unitLU|Centre of Excellence - Transformative Agribusiness
lu.identifier.orcid0000-0003-1773-3510
lu.identifier.orcid0000-0003-2534-8065
pubs.article-number1292
pubs.issue9
pubs.notesDate of acceptance: 10 Sep 2020 This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System
pubs.publication-statusPublished
pubs.publisher-urlhttp://dx.doi.org/10.3390/foods9091292
pubs.volume9
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
de Koning_Drivers and inhibitors_Foods-09-01292.pdf
Size:
798.62 KB
Format:
Adobe Portable Document Format
Description:
Published PDF version
Licence bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Deposit licence agreement - R@L.pdf
Size:
396.23 KB
Format:
Adobe Portable Document Format
Description: