Akademik Veri Yönetim Sistemi
The 46th British Feeding and Drinking (BFDG) Group Annual Meeting, Leeds, İngiltere, 13 - 14 Nisan 2022, cilt.179, ss.16
A shift towards a more sustainable diet is on world’s agenda to tackle the climate crisis. This has put plant-based products in the spotlight. However, there is still little research on consumers’ expectations and experiences of these products. Therefore, in this laboratory study, we aimed to understand consumers’ expected as well as actual eating experiences of a plant-based burger. The participants (N = 70) were invited to attend a 1-hour test session. They were randomly allocated to one of the three groups (Grp1 omnivores, told plant-based; Grp2 omnivores, told beef burger and Grp3 non-meat eaters, told plant-based) with the constraint of equal number of men and women in each group. Then they were served a plant-based burger, but given different menu cards according to the groups they were in. Following this, they rated their expected liking, desire to eat, fullness and actual liking, desire to eat, meal enjoyment, post-meal fullness on a 100 mm VAS. Results showed that the plant-based burger was equally valued in all expected and in all actual ratings by omnivores and non-meat eaters (e.g., expected pleasantness mean ± SD: Grp1 63 ± 17; Grp2 62 ± 21; Grp3 66 ± 14, p = .776). These results are consistent with two online studies conducted by Vural et al. (in preparation), suggesting that plant-based products are acceptable to meat eaters. A good understanding of consumers’ taste expectations and experiences of plant-based products will help develop appropriate interventions to reduce meat consumption and to promote sustainable protein sources.