Consumer Perception of Plant-Based Meat Substitutes

For generations, the conventional sources of dietary proteins were based on animals such as cattle, pigs, fish, birds, and crustaceans. The gradual rise of earth’s temperature, diminishing of the ozone layer and devastating disasters due to global warming and climate changes have led to innovations in food production using plant-based protein alternatives. The agrifood systems of plant-based protein alternatives are expected to use less water, land, and energy, and emit less greenhouse gases (mainly carbon dioxide and methane), hence deemed more sustainable than animal-based products. These protein alternative products are also believed to be healthier due to reduction in saturated fats and cholesterol and improved content of essential amino acids and minerals. The plant-based protein alternatives are produced using techno functionalities of plant protein isolates which can mimic the texture, appearance, and flavour of the animal-based products using techniques such as bioprinting, exclusion, mixing, and freeze structuring. This chapter discussed the consumer perception of plant-based meat and meat products focusing on production techniques, nutrient profiles, consumer acceptance, food safety and regulations, sustainability, ethical considerations, cost, and availability. The chapter concluded by highlighting potential future considerations to successfully implement plant-based protein alternatives into the food supply chain.