Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?

Audrey Cosson, Maxime Sebbane (), Elsa Chevillard and Anestis Dougkas ()
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Audrey Cosson: Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse)
Maxime Sebbane: UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement, Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse)
Elsa Chevillard: Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse)
Anestis Dougkas: Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse), UCBL - Université Claude Bernard Lyon 1 - Université de Lyon

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Abstract: Adopting diets that recalibrate the balance between animal and plant proteins emerges as a sustainable solution in response to global population growth and climate change. This study investigates the impact of reducing animal protein (meat) portions in favour of plant proteins (legumes) on consumer appreciation and consumption in restaurant settings. Employing a single-blind protocol, 271 participants were engaged in an experimental restaurant. The experimental design examined the effects of meat-to-legume ratio (reference: 150 g meat, 200 g legumes; reduced: 95 g meat, 260 g legumes), legume types (chickpeas vs. white beans), and meat types (pork vs. beef). Appetite and liking were assessed using visual analogue scales, while food consumption was measured post-meal. Overall, participants consumed between 100 % and 80 % of their main course. ANOVA analysis on reference meat-to-legume ratio, legume type, and meat type effects on taste and appetite revealed minimal differences (P < 0.05). Notably, the reference meat-to-legume ratio scored lower than the reference in overall main course appreciation (7.23/10 vs. 8.31/10) and taste (7.26/10 vs. 8.40/10) (P < 0.05). This underscores the potential to enhance legume proportion on the plate while preserving satiety and overall consumption through meticulous attention to legume sensory experience and protein portion adjustments.

Keywords: Legumes; Meat attachment; Restaurants; Meat-to-legume ratio; Intake; Appetite (search for similar items in EconPapers)
Date: 2025-06
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Published in Food Quality and Preference, 2025, 127, pp.105459. ⟨10.1016/j.foodqual.2025.105459⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04926306

DOI: 10.1016/j.foodqual.2025.105459

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