Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives

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dc.citation.volume113
dc.contributor.authorGiezenaar C
dc.contributor.authorGodfrey AJR
dc.contributor.authorFoster M
dc.contributor.authorHort J
dc.date.accessioned2024-10-14T20:55:40Z
dc.date.available2024-10-14T20:55:40Z
dc.date.issued2024-04
dc.description.abstractHealth is cited as a major driver for substituting meat with plant-based meat alternatives (PBMAs). In contrast, many consumers are reportedly unaware of the difference in environmental impact between meat and PBMAs. This study determined relative effects of internal (protein source) and external (health/origin/sustainability) product attributes on product choice and (expected) liking of meat and PBMAs. Participants (n = 144) ranked ten sets of three product concepts from best to worst in a discrete choice experiment (DCE). Random combinations of four product attributes were presented on hypothetical product packages: i) protein source (beef/chickpea/soy protein); ii) health-star rating (1.5/4.5 stars); iii) ingredient origin (local/imported); iv) sustainability rating (green tick absent/present), and product worth, related to each of the 24 possible attribute combinations, was determined. Secondly, commercially-available beef, soy, and chickpea products were sensorially evaluated for expected/actual liking, both blindly and alongside combinations of internal/external product attributes used in the DCE. The DCE indicated all product attributes affected product worth. However, two consumer segments were established: i) a ‘Protein Cluster’ (47%) comprising consumers who chose ‘beef’ products regardless of the remaining attributes present, and ii) a ‘Health/Sustainability Cluster’ (53%) of consumers whose choices were driven by positive health/sustainability claims. Protein source drove both expected and actual liking of the samples (p < 0.001). Health/origin/sustainability also contributed to expected liking (p < 0.05), but only health consistently affected actual liking ratings (p < 0.05). In conclusion, half of consumers chose products based on health/origin/sustainability claims, whereas the other half selected products based on protein source. Origin/sustainability claims affected product choice, but minimally affected product experience of plant-based samples.
dc.description.confidentialfalse
dc.edition.editionApril 2024
dc.identifier.citationGiezenaar C, Jonathan A, Foster M, Hort J. (2024). Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives. Food Quality and Preference. 113.
dc.identifier.doi10.1016/j.foodqual.2023.105070
dc.identifier.eissn1873-6343
dc.identifier.elements-typejournal-article
dc.identifier.issn0950-3293
dc.identifier.number105070
dc.identifier.piiS0950329323002641
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71705
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0950329323002641
dc.relation.isPartOfFood Quality and Preference
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectProduct choice
dc.subjectConsumer perception
dc.subjectPlant-based meat alternatives
dc.subjectEnvironmental sustainability
dc.subjectHealth
dc.subjectIntrinsic and extrinsic product attributes
dc.titleEffects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives
dc.typeJournal article
pubs.elements-id485472
pubs.organisational-groupOther
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