Editorial

4 pages, 1091 KiB

Open AccessEditorial

Beyond Meat: Alternative Sources of Proteins to Feed the World

by Francesco La Barbera, Mario Amato and Fabio Verneau

Nutrients 2023, 15(13), 2899; https://doi.org/10.3390/nu15132899 - 27 Jun 2023

Cited by 1 | Viewed by 1646

A number of changes and social factors such as the expected population growth, the raising demand for animal proteins, food chain disruption due to the COVID-19 pandemic and conflicts are placing food security and sustainable diet at the very centre of the political [...] Read more.

A number of changes and social factors such as the expected population growth, the raising demand for animal proteins, food chain disruption due to the COVID-19 pandemic and conflicts are placing food security and sustainable diet at the very centre of the political agenda [...] Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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Research

Jump to: Editorial, Review

14 pages, 1535 KiB

Open AccessArticle

Consumers’ Preferences for Chicken Fed on Different Processed Animal Proteins: A Best–Worst Analysis in Italy

by Mario Amato, Eugenio Demartini, Anna Gaviglio, Maria Elena Marescotti and Fabio Verneau

Nutrients 2023, 15(7), 1800; https://doi.org/10.3390/nu15071800 - 06 Apr 2023

Cited by 3 | Viewed by 1598

Abstract

The increase in meat consumption expected in the next decade will require more and more proteins for animal feeding. The recent amendments to the European “BSE Regulation” allow the use of insects and porcine-based meals in poultry farming, providing novel, sustainable substitutes for [...] Read more.

The increase in meat consumption expected in the next decade will require more and more proteins for animal feeding. The recent amendments to the European “BSE Regulation” allow the use of insects and porcine-based meals in poultry farming, providing novel, sustainable substitutes for vegetable fodder. While the technological and nutritional properties of novel feeds containing processed animal proteins are widely recognized, far less is known about consumers’ acceptance of meat produced by animals fed on animal-based meals. In the present research, a best–worst survey was applied to estimate consumers’ preferences for chicken fed on plants, insects, or porcine-based meals using a sample of 205 Italian consumers. Furthermore, product price, type of farming, and “Free-from” labeling were considered in the analysis to evaluate the relative importance of feed ingredients compared to other important attributes of meats. The results show that the most relevant attributes are type of farming and “Free-from” claims, while type of feed represents the third attribute in order of importance. Notably, both insect and porcine flour are considered as negative characteristics of the product, suggesting that mandatory labeling signaling the use of these feeds would negatively impact on the value of chicken meat. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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21 pages, 373 KiB

Open AccessArticle

Is Generation Z Ready to Engage in Entomophagy? A Segmentation Analysis Study

by Irene (Eirini) Kamenidou, Spyridon Mamalis, Stergios Gkitsas, Ifigeneia Mylona and Aikaterini Stavrianea

Nutrients 2023, 15(3), 525; https://doi.org/10.3390/nu15030525 - 19 Jan 2023

Cited by 3 | Viewed by 2540

Abstract

This study examines the behavior and attitudes of adult Generation Z cohort members in relation to entomophagy. Specifically, it explores their familiarity with insect consumption, prior experience, and willingness to consume certain insect-based foods and drinks. Lastly, the Z cohort is segmented based [...] Read more.

This study examines the behavior and attitudes of adult Generation Z cohort members in relation to entomophagy. Specifically, it explores their familiarity with insect consumption, prior experience, and willingness to consume certain insect-based foods and drinks. Lastly, the Z cohort is segmented based on their behavior and attitudes. Through online quantitative research, a valid sample of 742 questionnaires was collected. Data analysis included descriptive statistics, reliability analysis, factor, hierarchical cluster, and K-means cluster analysis, as well as chi-square tests. Results revealed that 41.4% are familiar with what insect consumption is, and no one had previously engaged in entomophagy. The insect-based food that the Z cohort is most willing to try is bakery products containing insect flour. The 88.5% of the Z cohort is not willing to replace meat protein with insect protein, and 20.4% are interested in obtaining more information about entomophagy. Moreover, 6.3% of the Z cohort is “willing” to participate in sensory tests, but when contact information was requested, only one factual name with phone number was provided. Segmentation of the Z cohort’s behavior was performed based on eight variables and four segments were identified: the “Future potential insect consumers” (29.1%), the “Rejecters” (26.7%), the “Disgusted, prefer to starve” (22.2%), and the “Inconsistent” (22.0%). Overall, the Z cohort is not food neophobic, but is unwilling to engage in entomophagy. Communication strategies are suggested to increase awareness and provide information about entomophagy and its benefits. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

12 pages, 1323 KiB

Open AccessArticle

The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An Experiment with Italian Consumers

by Roberta Riverso, Mario Amato, Fabio Verneau and Francesco La Barbera

Nutrients 2023, 15(1), 191; https://doi.org/10.3390/nu15010191 - 30 Dec 2022

Cited by 2 | Viewed by 2038

Abstract

Currently, insects are considered as a promising alternative protein source due to their nutritional content and their environmental sustainability. Notwithstanding this, generally consumers show reluctance towards the introduction of edible insects into their diet, mostly influenced by food neophobia. Persuasive communication strategies (e.g., [...] Read more.

Currently, insects are considered as a promising alternative protein source due to their nutritional content and their environmental sustainability. Notwithstanding this, generally consumers show reluctance towards the introduction of edible insects into their diet, mostly influenced by food neophobia. Persuasive communication strategies (e.g., informational vs. emotional appeals) have been a major topic in consumer behavior research. Scholars often refer to the construct of message sensation value (MSV), which is defined as the intensity of audio, visual, and content features of a message that elicit sensory, affective, and arousal responses. In this work, a computer-based experiment (N = 148) was conducted to investigate the effectiveness of messages based on different levels of MSV in promoting the intention to eat insect-based foods, and interactions between MSV and food neophobia. Results indicate that, MSV, food neophobia, and their interaction significantly affect the willingness to consume insect-based food products with or without visible insects, highlighting novel pathways for segmenting consumers, in order to strengthen the communication effects. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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25 pages, 1819 KiB

Open AccessArticle

Legumes or Meat? The Effectiveness of Recommendation Messages towards a Plant-Based Diet Depends on People’s Identification with Flexitarians

by Valentina Carfora and Patrizia Catellani

Nutrients 2023, 15(1), 15; https://doi.org/10.3390/nu15010015 - 21 Dec 2022

Cited by 5 | Viewed by 2447

Abstract

In the present research, we analyzed how to promote a plant-based diet by involving 428 volunteers in a 2-week mobile app intervention. We compared messages promoting the addition of legumes versus messages promoting the replacement of meat with legumes. Messages were either combined [...] Read more.

In the present research, we analyzed how to promote a plant-based diet by involving 428 volunteers in a 2-week mobile app intervention. We compared messages promoting the addition of legumes versus messages promoting the replacement of meat with legumes. Messages were either combined or not combined with dynamic norms (i.e., information that more and more people are enacting the behavior). We compared these messages with a control condition (i.e., no message intervention) and we also analyzed the moderation effect of receivers’ identification with flexitarians (i.e., people who occasionally eat animal products) and attitudes towards them. In the short term, addition messages increased legume consumption more than replacement messages, especially in people with a negative evaluation of flexitarians and low identification with them. In the long term, increased legume consumption was recorded only when addition messages were combined with dynamic norms. As for meat consumption, the replacement messages were more effective in reducing it in the short term than in the long term, especially in people with positive attitudes towards flexitarians. However, replacement messages combined with dynamic norms were more effective in the long term than in the short term. These results advance our comprehension of how to tailor dietary messages. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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12 pages, 1627 KiB

Open AccessArticle

Assessing the Effect of Plant-Based Mince on Fullness and Post-Prandial Satiety in Healthy Male Subjects

by Beverly S. Muhlhausler, Damien Belobrajdic, Brooke Wymond and Bianca Benassi-Evans

Nutrients 2022, 14(24), 5326; https://doi.org/10.3390/nu14245326 - 15 Dec 2022

Cited by 6 | Viewed by 1924

Abstract

This study aimed to assess the effect of substituting plant-based mince for beef mince in a standard pasta meal on the amount consumed and on objective and subjective measures of post-prandial satiety. Healthy, adult males (n = 24) consumed a pasta lunch [...] Read more.

This study aimed to assess the effect of substituting plant-based mince for beef mince in a standard pasta meal on the amount consumed and on objective and subjective measures of post-prandial satiety. Healthy, adult males (n = 24) consumed a pasta lunch meal containing either plant-based or beef mince at separate visits, and the amount consumed measured at each visit. Perceptions of hunger, fullness and satisfaction were recorded and blood samples collected before and for 3 h after eating, when a buffet meal was provided. Participants consumed 586 kJ less of the pasta meal prepared with plant-based mince compared to beef mince (p < 0.05). Energy intake at the buffet meal and measures of fullness, satiety and satisfaction after the pasta meal were not different between plant and beef mince (p > 0.05). Post-prandial Glucagon-Like Peptide-1 (GLP-1), but not insulin or leptin concentrations, were lower after the plant-based pasta meal (p < 0.05). Our results suggest that the pasta meal containing plant-based mince was more satiating than an equivalent meal prepared with beef mince, and that this was not associated with greater energy intake at a subsequent meal occasion. Further studies that evaluate the longer-term effects of replacing meat with plant-based mince on energy intakes and explore the mechanisms underlying the lower consumption of the plant-based mince meal would be valuable. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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Review

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15 pages, 668 KiB

Open AccessReview

Stakeholder Beliefs about Alternative Proteins: A Systematic Review

by Mario Amato, Roberta Riverso, Rossella Palmieri, Fabio Verneau and Francesco La Barbera

Nutrients 2023, 15(4), 837; https://doi.org/10.3390/nu15040837 - 06 Feb 2023

Cited by 3 | Viewed by 2027

Abstract

In recent years, a great deal of research has been conducted on consumers’ attitudes and beliefs in favor and against alternative proteins (AP). By contrast, a much more limited research effort has been devoted to understanding stakeholders’ point of view. The current work [...] Read more.

In recent years, a great deal of research has been conducted on consumers’ attitudes and beliefs in favor and against alternative proteins (AP). By contrast, a much more limited research effort has been devoted to understanding stakeholders’ point of view. The current work provides a first systematic review of the existing literature on stakeholders’ beliefs towards alternative protein sources. Moreover, a secondary content analysis was carried out on the selected studies, providing an overview of the major themes emerging from the existing literature in relation to utilitarian, normative, and control beliefs that stakeholders hold towards AP. Results showed that stakeholders’ beliefs are very different from those that emerged from previous research on consumers’ views. Overall, stakeholders appear much more aware, compared to consumers, of the implications of using alternative proteins in relation to the main pillars of sustainability (economic, environmental, social). Stakeholders’ beliefs were grouped into 13 categories, such as “economics”, “consumers”, and “rules”. With respect to future scenarios, they attribute an important role to political institutions, with respect to both economic and communication aspects, which they consider crucial to overcome persistent consumer skepticism. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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16 pages, 1131 KiB

Open AccessEditor’s ChoiceReview

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

by Giulia Andreani, Giovanni Sogari, Alessandra Marti, Federico Froldi, Hans Dagevos and Daniela Martini

Nutrients 2023, 15(2), 452; https://doi.org/10.3390/nu15020452 - 15 Jan 2023

Cited by 40 | Viewed by 20388

Abstract

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average [...] Read more.

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets. Full article

(This article belongs to the Special Issue Beyond Meat: Alternative Sources of Proteins to Feed the World)

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