Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the ani...

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Published inCritical reviews in food science and nutrition Vol. 63; no. 23; pp. 6630 - 6651
Main Authors Anusha Siddiqui, Shahida, Bahmid, Nur Alim, Mahmud, Chayan M. M., Boukid, Fatma, Lamri, Melisa, Gagaoua, Mohammed
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 2023
Taylor & Francis Ltd
Subjects
Acceptability
Agricultural sciences
Algae
Alternatives
Animal production studies
Animal welfare
Consumer acceptance
Consumers
Depth perception
Emerging markets
Food
Food engineering
food innovation
habits and preferences
Insects
Life Sciences
Meat
meat alternatives
Meat products
novel foods
Public health
Seaweeds
meat alternatives
food innovation
Consumer acceptance
novel foods
habits and preferences
consumer acceptance
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Summary:There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers' acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers' motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers' acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods. Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2036096
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ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2022.2036096