Journal article
Consumer acceptance of plant-forward recipes in a natural consumption setting
FOOD QUALITY AND PREFERENCE, v 88, 104080
Mar 2021
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
There is a push for Western diets to be more plant-based due to the negative environmental, food system, and health implications associated with the conventional meat-centric diet. One plant-forward strategy to maintain consumer acceptability is to modify dishes and desserts to have proportionately more plant-based ingredients and fewer animal-based ingredients. We tested four versions of a main course (bowl) in a natural consumption dining setting (n = 144) with a between-groups design (conventional spicy, conventional mild, plant-forward spicy and plant-forward mild), with two versions of a dessert afterwards. Here we show that plant-forward main course dishes and desserts are just as acceptable, satiating, and satisfying as conventional bowls. This demonstrates that these recipe modifications are a successful strategy in the plant-based diet movement. Of the two dessert options, more consumers selected the conventional dessert after consuming the plant-forward bowls, and more consumers selected the plant-forward dessert (increased fruit/reduced cake) after consuming the conventional bowls. This finding warrants further investigation.
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Details
- Title
- Consumer acceptance of plant-forward recipes in a natural consumption setting
- Publication Details
- FOOD QUALITY AND PREFERENCE, v 88, 104080
- Publisher
- ELSEVIER SCI LTD; OXFORD
- Grant note
- The authors would like to thank the Drexel Center for Food and Hospitality Management for the use of their facilities and their help with subject recruitment, recipe design, cooking, and set-up. This research was in part supported by the NIH National Research Service Award T32 postdoctoral grant (NIDCD National Research Services Award T32DC000014).
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Drexel University
- Web of Science ID
- WOS:000594542500001
- Scopus ID
- 2-s2.0-85091219764
- Other Identifier
- 991021860765804721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Food Science & Technology