Consumer acceptance and appropriateness of meat substitutes in a meal context

J.E. Elzerman, A.C. Hoek, M.A.J.S. van Boekel, P.A. Luning

Research output: Contribution to journalArticleAcademicpeer-review

80 Citations (Scopus)

Abstract

The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product
Original languageEnglish
Pages (from-to)233-240
JournalFood Quality and Preference
Volume22
Issue number3
DOIs
Publication statusPublished - 2011

Keywords

  • food acceptability
  • flavor principles
  • product
  • environment
  • willingness
  • taste

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