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

Shahida Anusha Siddiqui (), Tayyaba Alvi, Aysha Sameen, Sipper Khan, Andrey Vladimirovich Blinov, Andrey Ashotovich Nagdalian, Mohammad Mehdizadeh, Danung Nur Adli and Marleen Onwezen ()
Additional contact information
Shahida Anusha Siddiqui: Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
Tayyaba Alvi: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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
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

Sustainability, 2022, vol. 14, issue 22, 1-19

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.

Keywords: alternative proteins; dietary patterns; consumers; behavioral models; consumer response; consumer acceptance; neophobia; food choice motives; meat alternatives (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

Downloads: (external link)
https://www.mdpi.com/2071-1050/14/22/15370/pdf (application/pdf)
https://www.mdpi.com/2071-1050/14/22/15370/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:14:y:2022:i:22:p:15370-:d:977249

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().