Meat Alternatives Research Articles

The anabolic response to a ground beef patty and soy-based meat alternative: a randomized controlled trial

BackgroundSoy-based meat alternatives (SBMA) are becoming increasingly popular, but it is unclear if they have the same anabolic effect on skeletal muscle as animal meat. ObjectivesWe aimed to compare the stimulation of skeletal muscle protein synthesis by consumption of 1 or two 4 oz patties of SBMA with 4 oz (80% protein/20% fat) beef. MethodsThe study design was a randomized controlled trial. Participants were aged 18–40 y of age and in good general health with a body mass index (kg/m2) between 20 and 32. Stable isotope tracer methods were used (L-[ring-2H5] phenylalanine, [U-13C9-15N]- tyrosine, and L-[ring-2H4] tyrosine) to quantify the response of muscle protein fractional synthetic rate (FSR) to consumption of a single beef (4 oz), single SBMA (4 oz), or two 4 oz SBMA patties (8 oz). Whole-body rates of protein synthesis, breakdown, and net balance, as well as plasma essential amino acid concentrations, were also measured. ResultsThe increase above basal in muscle protein FSR following consumption of the 4 oz beef patty (0.020 ± 0.016%/h) was significantly greater than the increase following consumption of 4 oz SBMA (P = 0.021; 0.003 ± 0.010%/h) but not 8 oz SBMA (P = 0.454; 0.013 ± 0.016%/h). The maximal essential amino acid concentration was significantly correlated (P = 0.046; r = 0.411) with the change in muscle FSR from the basal to the postprandial period. In addition, the change in muscle FSR from the basal to postprandial period was significantly correlated (P = 0.046; r = 0.412) with the corresponding change in whole-body protein synthesis. ConclusionsConsumption of a 4 oz beef patty stimulates muscle and whole-body protein synthesis >4 oz SBMA patty and similarly to 8 oz of SBMA.This trial was registered at clinicaltrials.gov as NCT05197140.

Trends in Plant-Based Diets among United States Adults, 1999–March 2020

BackgroundInterest in plant-based eating has increased alongside increased variety and availability of highly processed plant-based meat and dairy alternatives. The impact of the shifting commercial landscape and public interest in plant-based eating on dietary intake is unknown. ObjectivesTo examine trends in the consumption and composition of plant-based diets in the United States adults. MethodsSerial cross-sectional data from the National Health and Nutrition Examination Survey were used to assess trends in the proportion of United States adults aged ≥20 y consuming a plant-based diet (defined as ≥50% total protein from plants on a 24-h dietary recall) from 1999–2000 to 2017–March 2020 (n = 51,698). Trends in processing level (percentage energy intake from ultraprocessed foods) and diet quality [Healthy Eating Index (HEI)-2020 scores] were assessed in the subset of adults consuming plant-based diets (n = 8327). ResultsThe proportion of United States adults consuming plant-based diets increased from 14.4% (95% CI: 12.9%, 16.0%) to 17.2% (95% confidence interval [CI]: 15.5%, 19.1%; P = 0.005 for trend). In all survey cycles, ultraprocessed foods accounted for the majority of energy intake, and ultraprocessed food intake in plant-based diets did not significantly change over time [50.7% kcal (95% CI: 47.3%, 54.1%) in 1999–2000 compared with 52.7% kcal (95% CI: 49.7%, 55.6%) in 2017–March 2020; P for trend = 0.34]. The quality of plant-based diets, measured by HEI-2020 scores, improved from 52.1 (95% CI: 49.7, 54.6) to 55.8 (95% CI: 54.1, 57.5; P for trend <0.001). ConclusionsBetween 1999 and March 2020, the proportion of United States adults consuming a plant-based diet increased. Among people consuming plant-based diets, ultraprocessed foods contributed most to energy intake and there was no sustained change in intake over time. The mean diet quality was low but improved modestly.

Hybrid Category Positioning: The Positioning of Plant-Based Meat Alternatives (WITHDRAWN)

Hybrid Category Positioning: The Positioning of Plant-Based Meat Alternatives (WITHDRAWN)

Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat (PDFAT) cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human consumers. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory consumers were largely similar between the two fat sources, with some differences in select compounds and aroma attributes. Ultimately, the consumers found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.

Meat, plant-based or in-vitro salami: Explaining food product choice of Generation Y and Z in Germany through carnism and the core dimensions of the food-related lifestyle scale

The food industry contributes to negative consequences for the environment through animal husbandry. To provide more transparency to consumers, husbandry labels were introduced. In addition, many vegetarian/vegan meat alternatives are available on the market to reduce meat consumption. A new type of meat substitute is in vitro-meat, which is grown in the laboratory using stem cells. There is a gap in knowledge regarding social attitudes that influence customers to eat meat or meat substitutes. Carnism and the core dimensions of the food-related lifestyle scale were used to explain the perception of meat, plant-based meat, and in-vitro meat. The research gap was explored using a survey on salami. The results can be used in marketing and to understand the factors that contribute to Generation Y and Z ´ s choice to eat meat. Attendants could choose between products with different attributes, such as salami type, environment label, animal welfare label, origin label, and price. The survey shows that type of salami is the most important characteristic for consumer´s choice immediately before animal welfare label. Three segments were formed through latent class analysis that differed in their attitudes and the importance of attributes for their choices. The majority of Generation Y and Z in Germany prefer vegan meat over real meat, and in-vitro meat is more popular than beef or pork meat, although this is still unknown and not yet on the German market. Carnism and core dimensions of food-related lifestyle scale partly explain choice behavior, and are also guiding people choosing in-vitro meat.

Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

The organoleptic properties of plant-based meat alternatives do not meet consumer expectations due to the lack of characteristic flavors resembling meat. To address this challenge, a fermentation system utilizing Laetiporussulphureus was developed to generate a meat-like and fatty flavor from a vegetable source, onion. By means of multiple stir bar sorptive extraction and gas chromatography-mass spectrometry-olfactometry, an unsaturated aldehyde, (E,Z)-2,4-decadienal, which imparts a tallow-like and fatty odor, and a sulfurous compound benzothiazole, with a broth-like odor were identified, which well contributed to the characteristic odor of the supernatant. (E,Z)-2,4-Decadienal as the most important odorant (odor activity value = 206) was biosynthesized by transformation of linoleic acid with L.sulphureus, as revealed by isotopic tracing experiments. For the first time in Basidiomycota, the biogenetic pathway of (E,Z)-2,4-decadienal from linoleic acid was proposed.

Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

SummaryFor alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products.

Sustainable food choices require product-specific environmental footprints: The case of packaged food in Australia

The current food system is a major driver of global environmental change. Despite significant research interest in the environmental impacts of alternative diets, most studies estimate the effects of dietary shifts based on assumed changes in the consumption of raw agricultural commodities instead of simulating changes in the actual food and beverages consumed. In response to increasing consumer demand for product-specific health and sustainability labelling on packaged food products, it is necessary to develop robust environmental footprinting approaches to estimate the environmental impacts of foods and beverages available through retail outlets. This study quantifies the environmental impacts of 63,926 packaged food products in Australian supermarkets across five indicators including greenhouse gas emissions, land use, water use, acidification, and eutrophication potential. We integrated cradle-to-retail environmental estimates from life cycle assessment databases with ingredient proportions derived through a linear programming algorithm to measure product-specific impacts. Meat products consistently showed the highest impacts across all environmental indicators, while fruits, vegetables, plant-based meat alternatives, and non-alcoholic beverages had the lowest impacts. This study also shows that the dietary environmental footprints of Australian consumers can be significantly reduced by switching from high-impact to low-impact products within the same food category (e.g., meat products). Transitioning from high-impact to low-impact products across all food categories could reduce greenhouse gas emissions by up to 96 %, with synergies across all other environmental indicators. The comprehensive results of this study can empower consumers, producers, and governments to identify context-specific opportunities for improving food system sustainability in Australia.

Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

A comparative nutritional life cycle assessment of processed and unprocessed soy-based meat and milk alternatives including protein quality adjustment

Efforts towards sustainable food systems have stimulated the development of plant-based alternatives to meat and milk. However, the debate on the nutritional quality of (processed) plant products compared to animal products remains unresolved, and combined assessments are needed to assess the benefits and trade-offs of these products in future diets. Using life cycle assessment (LCA) combined with nutrient density measurements and the Digestible Indispensable Amino Acid Score (DIAAS), this case study evaluates different processing stages of soy-based products, including cooked soybeans, tofu, soy drink, and a processed soy-based meat analogue (SBMA) produced in Switzerland. The nutritional LCA (n-LCA) showed that the environmental impact of all soy-based meat alternatives was 4–20 times lower than that of beef, especially when locally sourced soy was used. The differences were smaller when compared to chicken meat. All soy-based products showed lower DIAAS compared to animal products, but the results from the combined n-LCA were always less favourable for animal products in this case study. Contribution analyses showed that despite the high level of processing, the raw materials contributed significantly to the environmental footprint of SBMA, exceeding 50% in some environmental impact categories. Moreover, comparisons within the soy-based alternatives revealed a lower environmental impact of the minimally processed products. The higher protein quality and quantity of the processed SBMA were not sufficient to offset its higher environmental impact in this case study. SBMA also contained highest level of sodium and saturated fatty acids, highlighting the need for careful food formulation. Overall, this study showed the potential of soy-based alternatives to meat and milk to reduce the environmental impact of food production whilst highlighting the importance of considering their nutritional quality and the role of processing. Overall, this research provides insight into the potential of plant-based alternatives to meat and milk for sustainable diets amid the global challenge of climate change and changing dietary patterns.

Untargeted metabolomics unravels distinct gut microbial metabolites derived from plant-based and animal-origin proteins using in vitro modeling

The popularity of plant-based meat alternatives (PBMAs) has sparked a contentious debate about their influence on intestinal homeostasis compared to traditional animal-based meats. This study aims to explore the changes in gut microbial metabolites (GMMs) induced by the gut microbiota on different digested patties: beef meat and pea-protein PBMA. After digesting in vitro, untargeted metabolomics revealed 32 annotated metabolites, such as carnitine and acylcarnitines correlated with beef meat, and 45 annotated metabolites, like triterpenoids and lignans, linked to our PBMA. Secondly, (un)targeted approaches highlighted differences in GMM patterns during colonic fermentations. Our findings underscore significant differences in amino acids and their derivatives. Beef protein fermentation resulted in higher production of methyl-histidine, gamma-glutamyl amino acids, indoles, isobutyric and isovaleric acids. In contrast, PBMAs exhibit a significant release of N-acyl amino acids and unique dipeptides, like phenylalanine-arginine. This research offers valuable insights into how PBMAs and animal-based proteins differently modulate intestinal microenvironments.

Do promotions of healthier or more sustainable foods increase sales? Findings from three natural experiments in UK supermarkets

BackgroundDietary changes are necessary to improve population health and meet environmental sustainability targets. Here we analyse the impact of promotional activities implemented in UK supermarkets on purchases of healthier and more sustainable foods.MethodsThree natural experiments examined the impact of promotional activities on sales of a) no-added-sugar (NAS) plant-based milk (in 199 stores), b) products promoted during ‘Veganuary’ (in 96 stores), and c) seasonal fruit (in 100 non-randomised intervention and 100 matched control stores). Data were provided on store-level product sales, in units sold and monetary value (£), aggregated weekly. Predominant socioeconomic position (SEP) of the store population was provided by the retailer. Analyses used interrupted time series and multivariable hierarchical mixed-effects models.ResultsSales of both promoted and total NAS plant-based milks increased significantly during the promotional period (Promoted:+126 units, 95%CI: 105–148; Overall:+307 units, 95%CI: 264–349). The increase was greater in stores with predominately low SEP shoppers. During Veganuary, sales increased significantly for plant-based foods on promotion (+60 units, 95%CI: 37–84), but not for sales of plant-based foods overall (dairy alternatives: -1131 units, 95%CI: -5821–3559; meat alternatives: 1403 units, 95%CI: -749–3554). There was no evidence of a change in weekly sales of promoted seasonal fruit products (assessed via ratio change in units sold: 0.01, 95%CI: 0.00–0.02), and overall fruit category sales slightly decreased in intervention stores relative to control (ratio change in units sold: -0.01, 95%CI: -0.01–0.00).ConclusionDuring promotional campaigns there was evidence that sales of plant-based products increased, but not seasonal fruits. There was no evidence for any sustained change beyond the intervention period.

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives.

The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.

Meatless Revolution: Exploring Consumers’ Perception of Meat Alternatives

ABSTRACT This paper employs a 4 × 2 × 3 research design with four different antecedents of meat alternative consumption (red meat consumption, consumers’ health consciousness, environmental awareness, animal welfare), two types of meat alternatives (plant-based vs. vegetarian), and three consumer behavioral outcomes (purchase intention, willingness to substitute, and willingness to pay). Our study of 425 participants shows that all four antecedents affect consumers’ meat alternative perceptions. Red meat consumption has a negative effect, while health consciousness, environmental awareness, and animal welfare have a positive relationship, increasing meat alternative purchase intention, willingness to substitute, and willingness to pay. Interestingly, plant-based alternatives had higher purchase intention, willingness to substitute, and willingness to pay relative to vegetarian alternatives. Our results estimate that plant-based alternatives are substituted for up to 50% of red meat consumption, compared to 35% for vegetarian alternatives. Also noteworthy, plant-based meat alternatives have a 10% higher willingness to pay versus vegetarian alternatives.

RECENT MARKET ANALYSIS OF PLANT PROTEIN-BASED MEAT ALTERNATIVES AND FUTURE PROSPECT

Food shortage is a primary challenge as the human population is increasing rapidly. Therefore, the world is looking for ways to establish sustainability in the food system to generate nutritious food with better sensory qualities. To fulfill the animal protein requirements of the world, different meat alternatives are available in the market, like cultured meat, mycoprotein, and insects, but from a sustainable point of view, plant-based meat alternatives are the most suitable. However, in producing these alternatives, industrialists need to be aware of particular challenges and opportunities in production and marketing while manufacturing. The major challenge for industrialists is the consumer acceptance rate, which depends on plant-based products' physical appearance and taste. They can improve the marketing of plant-based meat products by improving plant-based meat alternatives' physical and sensory characteristics. The focus of this paper is to discuss the technologies necessary for the production of plant-based meat alternatives. The current findings suggest that the market scenario will change for plant-based meat producers, in which customer preference and beliefs will have a massive role in the acceptance and marketing of this meat. The development of plant-based meat alternatives is the first step to achieving the goal of sustainable food; more innovations are needed to establish a healthier and sustainable food system as this type of food has a low carbon footprint compared to other products available. Keywords: Plant-based meat, sustainability, food shortage, consumer preference, opportunities, challenges.

Modeling the Significance of Knowledge, Beliefs, and Norms on Intention to Consume Plant-based Meat Alternatives in China

Modeling the Significance of Knowledge, Beliefs, and Norms on Intention to Consume Plant-based Meat Alternatives in China

Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates.

Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characterized for their proximate composition, nutritional quality, and physicochemical properties to understand their structuring behavior during high-moisture extrusion. SPI presented higher degrees of protein denaturation and aggregation, least gelation concentration and lower essential amino acid contents. Thus, an SPI:SPC combination (1:9 ratio, 70% protein) was extruded at three different screw speeds (300, 350, and 400 rpm) and two temperature profiles (120 and 140 °C maximum temperature). The effects of the processing parameters on the extrudates were evaluated for their appearance (fibrousness), texture (TPA, cutting force, and anisotropy), color, protein structure (FTIR), and trypsin inhibitors. Higher temperatures resulted in softer and darker extrudates, with increased visual and instrumental anisotropy. Increasing screw speeds led to softer and lighter extrudates, without a clear fibrousness effect. β-sheet structures decreased and intermolecular aggregates (A1) increased after extrusion, especially at 140 °C, together with the formation of intramolecular aggregates (A2). Extrusion also significantly decreased the amount of trypsin inhibitors (>90%). This study demonstrates that extrusion parameters need to be carefully selected to achieve meat analogs with optimal textural and nutritional characteristics.

The health impact of substituting meat with plant-based meat alternatives: findings from a Systematic Review

Sales of plant-based meat alternatives (PBMAs) are increasing(1). While these products are becoming more popular, little is known about their impact on health(2). Therefore, the aim of this work was to systematically review the evidence on PBMA consumption and associated health outcomes.A wider systematic review looking at the environmental impact, ingredient composition, nutritional impact and health outcomes associated with PBMAs was conducted. A search strategy combined terms “meat alternatives” AND “environment” OR “ingredients” OR “nutrition” OR “health.” Five databases were searched, MEDLINE, EMBASE, Web of Science, Scopus and Greenfile, as well as reference lists of relevant articles. All study designs reporting primary data were included, except for animal studies and in vitro studies. Non-English studies and studies published before 2011 were excluded (PROSPERO Registration Number: CRD42021250541).2184 papers were identified, 1802 papers remained after duplicates were removed, 1536 were excluded at title and abstract screen stage, 266 full texts were assessed for eligibility and 54 papers were included in the analysis for all outcomes investigated. Ten studies examined the impact of PBMA vs. meat consumption on health outcomes. Three studies measured postprandial response to single test meals(3–5), four studies were longer-term RCTs(6–8) with two further separate publications reporting on different outcomes for the same RCT(9,10). One study was a prospective cohort(11) and one a cross-sectional study(12).Of the single test meal studies, no significant differences were observed for glucose levels in 2/2 studies (100%)(3,5), PYY and GLP-1 levels in 2/2 studies (100%)(3,4) and self-reported hunger/fullness in 3/3 studies (100%)(3–5). Significantly lower insulin concentrations and subsequent energy intakes were both reported in 1/2 studies (50%) following consumption of mycoprotein vs. chicken meals(3).Longer-term full and partial replacement of meat with PBMAs resulted in significantly lower body weight (kg) in 2/2 studies (100%)(6,10), significantly lower saturated fat intakes in 2/2 studies (100%) (6,10), significantly higher fibre intakes in 2/3 studies (67%)(6,7), improvements in plasma lipid profile in 2/3 studies (67%)(7,10) and positive changes in gut microbiota in 1/2 studies (50%)(8) compared to meat diet phases/control groups with no restrictions on meat intakes. There were no significant differences in protein intakes in 3/3 studies (100%)(6,7,10), energy, total fat and carbohydrate intakes in 2/2 studies (100%) (6,7), blood pressure in 2/2 studies (100%)(6,10), glucose levels in 2/2 studies (100%) (7,10) and insulin levels in 2/2 studies (100%)(7,10).No definitive conclusions can be made on the impact of PBMAs on health outcomes due to the small number of studies and variation in study designs, outcomes measured and the type of PBMA used. From the limited evidence available, no negative health effects from PBMA consumption were observed, however, further longer-term RCTs are needed to confirm this.

Modeling the Impact of Substituting Meat and Dairy Products with Plant-Based Alternatives on Nutrient Adequacy and Diet Quality

BackgroundNovel plant-based meat and dairy alternatives are designed to mimic and replace animal-sourced products, yet their nutritional composition differs from traditional alternatives such as legumes and beans. The nutritional impacts of switching from animal-sourced to traditional or novel plant-based alternatives remains unclear. ObjectivesThis study aimed to model the impact of partial and complete substitution of animal-sourced meat and dairy products with traditional or novel plant-based alternatives on diet quality and nutrient adequacy in a nationally representative sample of Australian adults. MethodsDietary data (1 24-h recall) from the Australian Health Survey 2011–2013 (n = 9115; ≥19 y) were analyzed. Four models simulated partial or complete substitution of animal-sourced meat and dairy with traditional or novel plant-based alternatives. Diet quality was assessed using the Dietary Guideline Index (DGI), and nutrient adequacy was determined using age- and sex-specific nutrient reference values. Modeled diets were compared to a baseline diet using survey-weighted paired t tests. ResultsDGI scores improved by 0.3% to 6.0% for all models across all sex and age groups compared to baseline. Improvements in diet quality were greatest for the complete substitution to traditional alternatives (5.1% average increase in DGI). Overall, inclusion of plant-based alternatives (complete or partial) decreased saturated fat and increased dietary fiber. Long-chain n–3 polyunsaturated fatty acids decreased to below adequate intakes for all complete substitution models. Substitution with traditional alternatives decreased sodium and increased calcium, whereas substitution with novel alternatives increased sodium and decreased calcium. ConclusionsAll models using traditional alternatives, and the partial substitution using novel alternatives, showed small but statistically significant improvements in diet quality. Nutrient adequacy varied between models, with nutrients including saturated fat, sodium, calcium, and long-chain fatty acids implicated. Findings highlight the importance of informed choices when switching to traditional or novel plant-based alternatives to prevent suboptimal dietary intake.

Tasty or sustainable? Goal conflict in plant-based food choice

Marketers and policymakers navigate an evolving landscape where an increasing number of consumers are willing to consider the environmental impacts of meat consumption and shift towards plant-based proteins. This trend is exemplified by the increasing number of individuals who identify as flexitarians, preferring plant-forward diets though still consuming meat. Nevertheless, consumers juggle the conflicting desire for healthy and sustainable choices with the enjoyment of tasty food, which varies across contexts. Consequently, determining the appropriate framing for plant-based meat alternatives — when to emphasize health and sustainability or taste — poses a challenge not adequately addressed by previous research. This study delves into the nuanced impact of modifying goal salience by tailoring product attribute frames to align with contextual consumer goals, offering insights into engaging consumers with plant-based alternatives. These findings reveal that aligning a hedonic attribute frame with an active hedonic goal significantly enhances product engagement. Conversely, introducing a sustainability attribute frame in the presence of an active hedonic goal adversely influences taste expectations, leading to a decline in intentions to engage with the product. These insights offer valuable guidance for navigating the complexities of sustainable food choices and underscore the need to align messaging strategies with consumers’ active goals.