Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Section for Environment and Natural Resources, Department of Food and Resource Economics, University of Copenhagen, Rolighedsvej 23, 1958 Frederiksberg C, Denmark.
Food Res Int. 2022 Jul;157:111403. doi: 10.1016/j.foodres.2022.111403. Epub 2022 May 26.
The growing world population and increased meat consumption pose a challenge for current food production systems. While pulses present a promising position in terms of low impacts in primary production and high nutritional quality, it is unclear whether consumers are willing to consume pulses instead of meat. Based on an online survey answered by 4,322 respondents across five European countries, this study examined consumers' willingness to utilize pulses as a plant-based alternative to animal-based products. More than a third of pulse consumers (42%) were, to some extent, already using pulses as an alternative to animal-based foods. Beef was noted as the most frequently replaced type of food, mainly driven by arguments relating to health, environment, and sustainability, especially relevant for German and Danish consumers. Respondents who did not indicate a current replacement of animal-based foods stated a relatively low willingness to change in the future (40%). German pulse consumers were likely to be part of the low willingness segment. In contrast, Polish consumers possessed a relatively higher incidence of using pulses instead of meat, especially pork and poultry. Respondents with a low replacement willingness indicated a high importance of future pulse-based products to be natural, while respondents already using pulses instead of animal-based foods expected convenient and minimally processed foods. Respondents, who already replaced meat with pulses or expressed a low future willingness, stated to prefer plain pulses over processed pulse-based products, and meat-resembling forms considering the former segment, alternatively to meat. These preferences and expectations should be considered for future product development, especially if aiming to attract unwilling consumers to shift to pulse-based foods.
不断增长的世界人口和肉类消费的增加对当前的粮食生产系统构成了挑战。豆类在初级生产中的低影响和高营养价值方面具有很大的潜力，但目前尚不清楚消费者是否愿意食用豆类来替代肉类。本研究基于对五个欧洲国家的 4322 名受访者进行的在线调查，调查了消费者是否愿意将豆类作为一种植物性的肉类替代品。超过三分之一的豆类消费者（42%）已经在一定程度上将豆类作为动物源性食品的替代品。牛肉是最常被替代的食物类型，这主要是由于健康、环境和可持续性方面的考虑，尤其是对德国和丹麦的消费者来说尤为重要。没有表示当前正在用动物源性食品替代的受访者表示，未来改变的意愿相对较低（40%）。德国的豆类消费者可能属于低意愿群体。相比之下，波兰消费者更倾向于用豆类替代肉类，尤其是猪肉和家禽。低替代意愿的受访者表示，未来基于豆类的产品应具有天然性，而已经用豆类替代动物源性食品的受访者则希望食品方便且加工最少。已经用豆类替代肉类或表示未来低意愿的受访者表示，他们更喜欢原味豆类，而不是加工过的豆类产品，对于前一类群体，他们更喜欢肉类的替代品。在未来的产品开发中应考虑这些偏好和期望，尤其是如果目标是吸引不愿意食用豆类的消费者转而食用豆类食品。
