How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
How barriers towards plant-based food consumption differ according to dietary lifestyle : Findings from a consumer survey in 10 EU countries. / Perez-Cueto, Federico J.A.; Rini, Listia; Faber, Ilona; Rasmussen, Morten A.; Bechtold, Kai Brit; Schouteten, Joachim J.; De Steur, Hans.
In: International Journal of Gastronomy and Food Science, Vol. 29, 100587, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - How barriers towards plant-based food consumption differ according to dietary lifestyle
T2 - Findings from a consumer survey in 10 EU countries
AU - Perez-Cueto, Federico J.A.
AU - Rini, Listia
AU - Faber, Ilona
AU - Rasmussen, Morten A.
AU - Bechtold, Kai Brit
AU - Schouteten, Joachim J.
AU - De Steur, Hans
N1 - Publisher Copyright: © 2022 The Authors
PY - 2022
Y1 - 2022
N2 - A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, a diet change remains a societal challenge. The objective of this paper is to identify how barriers towards plant-based food consumption are experienced according to dietary lifestyle in 10 European countries. A pan-EU consumer survey was conducted as part of Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores were more likely to score higher in the barriers to diet shift than vegetarians, vegans or flexitarians. Large effect sizes (Eta squared >0.1) were observed for the following barriers a) the lay belief that humans are meant to eat lots of animal-based meat; b) the expectation that plant-based food products would not be tasty enough; c) and the experience of not enjoying such products. Medium effect sizes (Eta sq. > 0.06) were observed for variables addressing nutrition related barriers “would not be filling enough” and “I would not get energy or strength from these products”. Promotion of plant-based food consumption should be targeted according to diet lifestyle, with focus on their sensory characteristics and on addressing cultural (lay) beliefs e.g. through knowledge sharing.
AB - A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, a diet change remains a societal challenge. The objective of this paper is to identify how barriers towards plant-based food consumption are experienced according to dietary lifestyle in 10 European countries. A pan-EU consumer survey was conducted as part of Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores were more likely to score higher in the barriers to diet shift than vegetarians, vegans or flexitarians. Large effect sizes (Eta squared >0.1) were observed for the following barriers a) the lay belief that humans are meant to eat lots of animal-based meat; b) the expectation that plant-based food products would not be tasty enough; c) and the experience of not enjoying such products. Medium effect sizes (Eta sq. > 0.06) were observed for variables addressing nutrition related barriers “would not be filling enough” and “I would not get energy or strength from these products”. Promotion of plant-based food consumption should be targeted according to diet lifestyle, with focus on their sensory characteristics and on addressing cultural (lay) beliefs e.g. through knowledge sharing.
KW - Barriers
KW - Consumers
KW - Diet shift
KW - Europe
KW - Plant-based diet
U2 - 10.1016/j.ijgfs.2022.100587
DO - 10.1016/j.ijgfs.2022.100587
M3 - Journal article
AN - SCOPUS:85138509163
VL - 29
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
M1 - 100587
ER -
ID: 321871334