A Comparative Review of the Consumers’ Perspective on the Safety, Quality, and Sensory Attributes of Alternative Proteins

Tonia Chahine, Romy Chammas, Isabella Nyambayo (isabella.nyambayo@wrexham.ac.uk) and Christelle Bou-Mitri (cboumitri@ndu.edu.lb)
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Tonia Chahine: Notre Dame University
Romy Chammas: Notre Dame University
Isabella Nyambayo: Wrexham University
Christelle Bou-Mitri: Notre Dame University

Chapter Chapter 7 in Consumer Perceptions and Food, 2024, pp 121-142 from Springer

Abstract: Abstract Nowadays, more people are moving away from animal-based protein and considering more and more alternative protein choices. In parallel, the food industries invested in the development and design of several innovative alternative proteins with similar protein content to animals. The alternative protein sources varied from plant-based, lab engineered products, insect based, algae, and yeast. Using advanced technologies and production techniques it was possible to imitate several animal products including eggs, milk, cheese, meat, fish, and vegetable drinks. In addition to the use of various techniques, several ingredients were incorporated to mimic the texture, flavour, and colour as well as the functionality and nutritional properties. An expanding body of research reveals that various factors contribute to consumer acceptance or rejection of alternative proteins as well as motives and barriers for choice and consumption. This chapter will explore the drivers and barriers of acceptance of alternative proteins and future food opportunities focusing on food safety, quality, and sensory attributes in comparison to animal-based food product sources.

Keywords: Alternative protein; Comparative analysis; Consumer perception; Acceptance; Rejection (search for similar items in EconPapers)
Date: 2024
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DOI: 10.1007/978-981-97-7870-6_7

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