Journal: Future Foods

Abbreviation

Publisher

Elsevier

Journal Volumes

ISSN

2666-8335

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2023 - 20253
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Publications1 - 3 of 3
  • A cross-cultural comparison to find the most promising protein sources for milk and cheese alternatives among four European countries
    Item type: Journal Article
    Pronk, Kirsten; Etter, Bruno; Michel, Fabienne; et al. (2025)
    Future Foods
    The transition to more sustainable diets can be facilitated by substituting milk and cheese with plant-based alternatives. To increase the consumption of milk and cheese alternatives, it is important to understand which protein sources are most accepted by consumers. An online survey was conducted in Finland, Germany, Italy, and Serbia (N = 2036) to assess consumer expectations regarding the taste, healthiness, and environmental friendliness of various protein sources for milk and cheese alternatives. The study also explored the influence of consumption contexts and consumer characteristics on the willingness to substitute milk and cheese. Nuts, including almond, hazelnut, and cashew, were identified as the most promising protein sources across all countries. The study further showed that participants were more willing to substitute milk than cheese and that they were particularly open to substituting milk in coffee. Additionally, individuals with lower food neophobia levels and those who considered health and ecological welfare as important attributes were more likely to substitute. It is recommended that producers and marketers of milk and cheese alternatives focus on preferred protein sources and promote these alternatives for consumption contexts in which substitution is more likely to occur. Through these strategies, familiarity with milk and cheese alternatives is increased and greater acceptance is fostered.
  • Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
    Item type: Journal Article
    Lanz, Madeleine; Hartmann, Christina; Egan, Paul; et al. (2024)
    Future Foods
    Novel food technologies, such as three-dimensional (3D) food printing and cellular agriculture, offer many opportunities in the field of meat and fish production, such as texture variety, food waste reduction, animal welfare, and personalized nutrition. Nevertheless, they still face resistance from consumers. Thus far, conventional meat and fish have yet to be compared simultaneously with other food alternatives. Therefore, we conducted a study to analyze acceptance of these alternatives among Swiss consumers in terms of perceived healthiness, willingness to buy, willingness to eat, and perceived environmental friendliness. In doing so, conventional meat and fish were compared on these four acceptance measures with 3D-printed plant-based, cultured, 3D-printed cultured, plant-based, and 3D-printed byproduct meat and fish alternatives. The results suggest that the plant-based alternatives perform best, whereas the 3D-printed byproduct meat or fish alternatives perform worst on all acceptance measures assessed. Moreover, perceptions of healthiness and environmental friendliness of the meat or fish alternatives appear to be the most important predictors of willingness to eat. These results indicate that future focus should be placed on communicating the health- and environment-related benefits of 3D food printing and cellular agriculture to facilitate their adoption.
Publications1 - 3 of 3