A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

2020/12/01 by Marleen C. Onwezen, Emily P. Bouwman, Machiel J. Reinders +1 · 25 citations
Agricultural and Biological Sciences · Environmental Science · Psychology · #Agriculture Sustainability and Environmental Impact #Animal and Plant Science Education #Insect Utilization and Effects

paper · doi:10.1016/j.appet.2020.105058

openalex publication_date 2020/12/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28

Abstract

Consumers' dietary patterns have a significant impact on planetary and personal health. To address health and environmental challenges one of the many possible solutions is to substitute meat consumption with alternative protein sources. This systematic review identifies 91 articles with a focus on the drivers of consumer acceptance of five alternative proteins: pulses, algae, insects, plant-based alternative proteins, and cultured meat. This review demonstrates that acceptance of the alternative proteins included here is relatively low (compared to that of meat); acceptance of insects is lowest, followed by acceptance of cultured meat. Pulses and plant-based alternative proteins have the highest acceptance level. In general, the following drivers of acceptance consistently show to be relevant for the acceptance of various alternative proteins: motives of taste and health, familiarity, attitudes, food neophobia, disgust, and social norms. However, there are also differences in relevance between individuals and between alternative proteins. For example, for insects and other novel alternative proteins the drivers of familiarity and affective processes of food neophobia and disgust seem more relevant. As part of gaining full insight in relevant drivers of acceptance, the review also shows an overview of the intervention studies that were included in the 91 articles of the review, providing implications on how consumer acceptance can be increased. The focal areas of the intervention studies included here do not fully correspond with the current knowledge of drivers. To date, intervention studies have mainly focussed on conscious deliberations, whereas familiarity and affective factors have also been shown to be key drivers. The comprehensive overview of the most relevant factors for consumer acceptance of various categories of alternative proteins thus shows large consistencies across bodies of research. Variations can be found in the nuances showing different priorities of drivers for different proteins and different segments, showing the relevance of being context and person specific for future research.

Citations

• Social norms and their influence on eating behaviours
• Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics
• Importance of perceived naturalness for acceptance of food additives and cultured meat
• Reducing food’s environmental impacts through producers and consumers
• Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
• Carrots, Sticks, and Promises: A Conceptual Framework for the Management of Public Health and Social Issue Behaviors

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