MAPP Centre, Department of Management, Aarhus University, Fuglesangs Alle 4, 8210 Aarhus V, Denmark.
VTT: Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, Espoo, FI-02044 VTT, Finland.
Appetite. 2018 Jun 1;125:233-243. doi: 10.1016/j.appet.2018.01.034. Epub 2018 Feb 7.
Foods with increased protein content have rapidly become one of the fastest-growing product categories targeting image- and health-focused consumers. However, it is not clear whether consumers really understand the difference between 'inherently rich in protein' and 'artificially increased protein'. This study used a qualitative focus group approach to investigate the consumer preferences and perceptions of foods with increased protein content among mixed-age and older population in four European countries. In total fifty-two participants were involved in the study. Understanding of the concept of foods with 'increased protein' content was limited. Both older and mixed-age participants could not differentiate between natural sources of protein and foods with increased protein content, no matter whether foods with animal or plant proteins were mentioned. Older participants expressed more scepticism towards foods with increased protein content than mixed-age participants. The combination of protein type and food carrier closer to conventional foods received more acceptance among both older and mixed-age participants. Future use and acceptance of foods with increased protein content will depend on the extent to which consumer concerns about incorporating additional protein into a diet can be responded.
富含蛋白质的食物迅速成为针对注重形象和健康的消费者的增长最快的产品类别之一。然而，目前尚不清楚消费者是否真正了解“天然富含蛋白质”和“人为增加蛋白质”之间的区别。本研究采用定性焦点小组的方法，调查了四个欧洲国家不同年龄段和老年人群体对富含蛋白质的食物的消费偏好和看法。共有 52 名参与者参与了这项研究。消费者对“富含蛋白质”的食物概念的理解是有限的。无论是否提到动物蛋白或植物蛋白类食物，老年人和混合年龄段的参与者都无法区分天然蛋白质来源和富含蛋白质的食物。与混合年龄组相比，老年参与者对富含蛋白质的食物表示出更多的怀疑。在老年人和混合年龄组中，蛋白质类型和更接近传统食物的食物载体的结合更受欢迎。富含蛋白质的食物的未来使用和接受程度将取决于消费者在多大程度上能够接受在饮食中添加额外蛋白质的问题。
