Consumer preferences for new fermented food products that mix animal and plant protein sources

Les préférences des consommateurs pour de nouveaux produits alimentaires fermentés qui mélangent des sources de protéines animales et végétales

Anne Saint-Eve (), Françoise Irlinger (), Caroline Pénicaud (), Isabelle Souchon and Stéphan Marette
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Anne Saint-Eve: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Françoise Irlinger: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Caroline Pénicaud: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Isabelle Souchon: SayFood - Paris-Saclay Food and Bioproduct Engineering - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Stéphan Marette: ECO-PUB - Economie Publique - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement

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Abstract: Consumers are being encouraged to increase the proportion of plant protein in their diets to enhance the sustainability of food systems. One approach is to develop plant-protein-rich foods that are acceptable to consumers. This study examined French people's reactions to cheese alternatives—new fermented products that mixed animal and plant protein sources. We conducted experimental sessions with 240 French participants to assess their responses to three fermented products containing different percentages of yellow pea and cow's milk. First, we asked the participants to blind-taste the three products and solicited hedonic scores of products. We then provided the participants with simple information about the products' composition and asked them to taste and score the liking of the products a second time. We also asked consumers to estimate their willingness to pay (WTP) for each product before and after revealing additional information about the nutritional or environmental benefits of consuming pea-based foods. The product with the lowest percentage of pea and the highest percentage of milk received the highest hedonic scores, and WTP was correlated with the hedonic scores. The additional information about the nutritional and environmental benefits of pea-based foods led to significant increases in WTP for two of the fermented products, but not for the least preferred product, namely the one with the highest percentage of pea. This finding suggests that participant reactions to information depended on hedonic preferences.

Keywords: Plant-based product; Consumer behavior; Economic approach; Sensory analysis (search for similar items in EconPapers)
Date: 2021-06
New Economics Papers: this item is included in nep-agr, nep-dcm and nep-env
Note: View the original document on HAL open archive server: https://agroparistech.hal.science/hal-03908155v1
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Published in Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03908155

DOI: 10.1016/j.foodqual.2020.104117

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