"I guess it's quite trendy": A qualitative insight into young meat-eaters' sustainable food consumption habits and perceptions towards current and future protein alternatives

Unfamiliar familiarity: A scoping review on the role of familiarity in consumer acceptance of cultivated meat

The potential introduction of cultivated meat products to the market, framed as sustainable alternative to conventional animal-source foods, underscores the need to examine psychological barriers and predisposing factors influencing consumer acceptance. Familiarity is often considered a facilitating factor, based on the premise that higher familiarity with cultivated meat is associated with greater acceptance. However, evidence remains contradictory and poorly integrated. This review examines and organizes the literature on familiarity with cultivated meat and its influence on consumer acceptance. A scoping review of peer-reviewed and grey literature was conducted on June 7, 2024, following PRISMA-ScR and Joanna Briggs Institute guidelines. Comprehensive searches across Scopus, Web of Science, PubMed, and PsycInfo included no restrictions on participant type, geographic location, social and cultural contexts, language, or publication time. 63 articles were analyzed to examine (i) definitions of familiarity, (ii) methodologies measuring familiarity with cultivated meat, and (iii) evidence regarding its influence on consumer acceptance of cultivated meat. Results indicate that current research on familiarity is largely based on non-representative samples, with data recency limitations, and inconsistent operationalization. Familiarity is often conflated with the related yet distinct constructs of awareness and knowledge, revealing a lack of clarity in literature. The review also identified various approaches for assessing familiarity, all lacking psychometric rigor, hindering replicability and comparability of findings. This review highlights the need for further research to clarify the theoretical and operational definition of familiarity and its role in consumer acceptance of cultivated meat.

Exploring Chinese Consumers' Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis

(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study utilizes qualitative research methods, specifically focus group interviews with 59 participants across five administrative regions and seven cities in China, to explore consumer knowledge, perceptions, and potential acceptance of meat substitutes; (3) Results: The findings reveal that Chinese consumers generally exhibit a low level of understanding of new meat substitutes, particularly animal cell-cultured meat. Although participants acknowledge the potential environmental, resource-saving, and animal welfare benefits associated with meat substitutes, they also express concerns about perceived risks, such as artificial taste, high costs, market monopolization, diminished consumer welfare, and adverse impacts on traditional animal husbandry and employment. Despite a willingness to try meat substitutes, the regular purchase and consumption of these remain limited. The acceptance of meat substitutes is influenced by factors including personal characteristics, price, safety, and the authenticity of taste; (4) Conclusions: The study concludes that legislative support, technological advancements in production and regulation, price reductions, and the establishment of a robust traceability system may enhance consumer confidence and acceptance of meat substitutes in China.

"It's most likely gonna be the future": A qualitative study exploring child and parent perceptions of alternative proteins

Alternative proteins offer promise as a sustainable substitute for traditional meat, but consumer acceptance remains low. Understanding the perceptions and preferences of diverse consumers is critical to shifting consumption patterns globally. Moreover, as children are future consumers, exploring their perceptions of alternative proteins along with parental influences is important for driving change. We conducted semi-structured focus groups with child (9-15 years-old) and parent (38-56 years-old) pairs (n=19) in Singapore to explore (i) current awareness and perceptions of plant-based meat, cultivated meat, and insect proteins, and (ii) facilitators and barriers to consumption. Inductive (reflexive thematic analysis) and deductive approaches (using the Capability, Opportunity, and Motivation model of Behaviour; COM-B) were adopted for data analysis. Overall, we found greater awareness and acceptance of plant-based meat than cultivated meat and insect proteins. Most children presented with a general curiosity to all alternative proteins, wanting to especially understand the likeness of plant-based and cultivated meat to traditional meat. Parents acknowledged that alternative proteins provided an opportunity to add variety to their diet but were concerned with the naturalness of alternative proteins and the novel technologies used to manufacture them. Insect proteins faced fear and disgust, although the historical consumption of insects meant children and parents deemed these as safe. Taste, cost and the impact on health were also commonly discussed by both children and parents. Our findings highlight key factors that influence children and parents' acceptance and consumption of alternative proteins, which can inform the development of targeted interventions.

Sociodemographic and behavioural determinants of vegetarian main dish selection in a French university cafeteria: A three-month observational study with repeated measures

Reducing meat consumption is crucial for improving population and planetary health. Millions of students regularly eat at university cafeterias, which offer a unique opportunity to promote meat-free meals to new generations by addressing barriers such as accessibility, price, and cooking skills. This study aimed to analyse the individual characteristics associated with the proportion of vegetarian main dish choices in a university cafeteria and to determine whether this behaviour influenced the nutritional quality and environmental impact of student meals. A sample of 257 French students who ate regularly at a large university cafeteria took part in an observational study with repeated measures. They took pictures of their meal trays each time they ate at the cafeteria for three months. They completed an online questionnaire to assess their sociodemographic characteristics and various behavioural determinants of the choice of a vegetarian main dish based on the Capability, Opportunity, Motivation Behaviour (COM-B) framework. Being a woman was the only sociodemographic characteristic significantly associated with more frequent vegetarian main dish selection. The proportion of vegetarian choices was negatively associated with attachment to meat (p < 0.001, η2 = 0.189) and positively associated with environmental knowledge (p = 0.034, η2 = 0.018) and the following food choice motives: animal welfare (p < 0.001, η2 = 0.062), health (p < 0.001, η2 = 0.044), ethics (p = 0.002, η2 = 0.039), natural content (p = 0.010, η2 = 0.026), religion (p = 0.014, η2 = 0.025), and mood (p = 0.022, η2 = 0.020). Students who chose vegetarian main dishes more frequently composed healthier (p = 0.023, η2 = 0.020) and more environmentally friendly meal trays (p < 0.001, η2 = 0.349). These findings highlight the variability in the students' propensity to choose vegetarian main dishes in a university cafeteria and its association with motivational factors in a food environment bound by design.

Trends in extracting protein from microalgae Spirulina platensis, using innovative extraction techniques: mechanisms, potentials, and limitations

Microalgal, species are recognized for their high protein content, positioning them as a promising source of this macronutrient. Spirulina platensis, in particular, is noteworthy for its rich protein levels (70 g/100 g dw), which are higher than those of meat and legumes. Incorporating this microalgae into food can provide various benefits to human health due to its diverse chemical composition, encompassing high amount of protein and elevated levels of minerals, phenolics, essential fatty acids, and pigments. Conventional techniques employed for protein extraction from S. platensis have several drawbacks, prompting the exploration of innovative extraction techniques (IETs) to overcome these limitations. Recent advancements in extraction methods include ultrasound-assisted extraction, microwave-assisted extraction, high-pressure-assisted extraction, supercritical fluid extraction, pulse-electric field assisted extraction, ionic liquids assisted extraction, and pressurized liquid extraction. These IETs have demonstrated efficiency in enhancing protein yield of high quality while maximizing biomass utilization. This comprehensive review delves into the mechanisms, applications, and drawbacks associated with implementing IETs in protein extraction from S. platensis. Notably, these innovative methods offer advantages such as increased extractability, minimized protein denaturation, reduced solvent consumption, and lower energy consumption. However, safety considerations and the synergistic effects of combined extraction methods warrant further exploration and investigation of their underlying mechanisms.

Developing messages to encourage healthy, sustainable dietary substitutions: A qualitative study with US emerging adults

Prior research shows that adopting simple dietary substitutions (e.g., replacing beef with poultry or plant-based entrees) can improve dietary quality and reduce the negative environmental consequences of food production, but little is known about how to encourage people to adopt these substitutions. This study aimed to examine reactions to messages encouraging healthy, sustainable dietary substitutions among emerging adults ages 18-25. We conducted four online focus groups with a diverse sample of US emerging adults (n = 28; 61% female). Focus groups explored emerging adults' reactions to messages encouraging them to adopt three target dietary substitutions: replacing beef and pork with poultry and plant-based entrees; replacing juice with whole fruit; and replacing dairy milk with non-dairy milk. We transcribed discussions verbatim and adopted a thematic approach to analyzing the transcripts. Results showed that participants perceived messages to be most effective at encouraging the target dietary substitutions when the messages: encouraged specific, achievable dietary changes; linked these dietary changes to clear consequences; included personally relevant content; included statistics; were succinct; and used a positive tone. Across the target dietary substitutions, two message topics (small changes, big benefits, which emphasized how small dietary changes can have large positive health and environmental impacts, and warning, which discussed the negative health and environmental impacts of dietary choices) were generally perceived to be most effective. A few participants expressed doubt that the target dietary substitutions would have meaningful environmental impacts. Results suggest that campaign messages to encourage healthy, sustainable dietary substitutions may be more effective if the messages make the target dietary substitutions seem achievable and use statistics to clearly describe the positive impacts of making these changes.

Effects of Different Nutritional Patterns and Physical Activity on Body Composition: A Gender and Age Group Comparative Study

This cross-sectional study analyses differences in dietary habits, taste preferences, variety of protein sources and body composition (BC) profiles among individuals following omnivorous, flexitarian, lacto-ovo-vegetarian and pescatarian diets. Furthermore, it assesses the correlations between these dietary patterns and various sports, classified by exercise intensity, in relation to BC parameters. The study analysed the eating habits and BC data of 1342 participants aged 18-65 years, classified into four diet groups based on their 7-day food diaries and questionnaire responses. Our analysis revealed gender- and age-related differences in weekly food consumption and protein source variety, with men generally consuming more meat, processed meat and fish than women, especially in younger age groups. Differences in dairy and soy consumption were also noted between age groups, while legume and soy preferences showed no gender disparity across all ages. Among non-sporting individuals, vegetarians exhibited lower fat mass (FM%) compared to other diets, while among athletes, vegetarians and pescatarians in in endurance and strength sports, respectively, displayed lower FM%, with flexitarians and omnivores in endurance sports showing higher FM%. Non-athletic omnivores and vegetarians demonstrated a greater proportion of body protein, while among athletes, those engaged in strength training exhibited a higher body protein content across all dietary groups compared to those in endurance training. Among non-athletic groups, vegetarians exhibited the lowest FM/FFM (fat mass/fat-free mass) ratio, while among athletes, vegetarians in endurance sports and participants in strength training across other diets showed lower FM/FFM ratios. The results emphasise the complex interaction between diet, BC and lifestyle choices, revealing how different combinations of diet and sport are associated with optimised BC.