Department of Food Science - Future Consumer Lab, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958, Denmark.
Department of Agroenvironmental Economy, Miguel Hernández University, Alicante, Spain.
J Sci Food Agric. 2022 Sep;102(12):5034-5043. doi: 10.1002/jsfa.11178. Epub 2021 Mar 17.
The objective of this study was to evaluate the importance attributed by consumers in Denmark (DK), Germany (DE) and Spain (ES) and across dietary lifestyles to the characteristics of different types of foods based on alternative proteins. Data were collected through a web-based survey (15 November to 16 December 2019). A total of 872 completed questionnaires from DK (n = 258), DE (n = 296) and ES (n = 318) were obtained.
Four segments according to frequency of animal- and plant-based food consumption were identified: (i) no animal, high plant; (ii) low animal, high plant; (iii) moderate animal and plant; and (iv) high animal, moderate plant. Across all segments, foods based on legumes/pulses as well as plant-based spreads and products that do not resemble meat in taste and texture were of interest. Segment 4 was more in favour of 'health' as an important factor in new food products, whereas segment 1 was more likely to consider 'animal friendly', 'minimally processed', 'environmentally friendly' and 'produced with minimum CO emissions' as key aspects. Furthermore, familiarity was of minor importance across the segments. This could indicate an opening for new, innovative plant-based alternatives that have their own identity.
An overall interest exists towards innovative food products based on plant protein, specifically legumes/pulses, among consumers in the three countries and across different dietary lifestyles. © 2021 Society of Chemical Industry.
本研究旨在评估丹麦（DK）、德国（DE）和西班牙（ES）的消费者以及不同饮食方式的消费者，根据替代蛋白质，对不同类型食品特性的重视程度。研究数据通过网络调查收集（2019 年 11 月 15 日至 12 月 16 日）。共获得来自 DK（n=258）、DE（n=296）和 ES（n=318）的 872 份完整问卷。
根据动物和植物性食物的消费频率，确定了四个消费群体：（i）无动物、高植物；（ii）低动物、高植物；（iii）中等动物和植物；和（iv）高动物、中等植物。在所有群体中，基于豆类/豆类的食物以及植物性涂抹酱和在味道和质地上不像肉的产品都很受欢迎。群体 4 更倾向于将“健康”作为新产品的重要因素，而群体 1 更倾向于考虑“对动物友好”、“低加工”、“环保”和“生产过程 CO 排放量最小”作为关键方面。此外，熟悉度在各群体中并不重要。这可能表明消费者对具有自身特色的新型创新植物性替代品存在需求。
总体而言，三个国家和不同饮食方式的消费者对基于植物蛋白（特别是豆类/豆类）的创新食品产品有一定的兴趣。© 2021 英国化学学会。
