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The usual suspect: How to co-create healthier meat products

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

  • Ada Maria Barone
  • ,
  • Marija Banovic
  • Daniele Asioli, University of Reading, Storbritannien
  • Erin Wallace, University of Reading, Storbritannien
  • Claudia Ruiz-Capillas, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain, Spanien
  • Simona Grasso, University of Reading, Storbritannien
Healthier meat products have a major economic potential and are attracting considerable research and media attention to meet the growing and complex consumer demand. Whether this potential will be realized and at what speed is contingent on consumers’ acceptance of these novel foods. This study uses a cross-cultural context to co-create new healthier meat products, while mapping the conditions leading to consumers’ product acceptance (vs. rejection). Results from online focus groups conducted in Denmark, Spain and the United Kingdom show that consumers generally have a negative attitude toward healthier meat products due to unfamiliarity and perception of over-processing. Nevertheless, partial meat-substitution with plant-based ingredients together with fat and salt reduction show specific conditions under which consumers’ acceptance would be possible. This is further related to product-specific factors: ingredients and base meat, and marketing-related factors: labelling and packaging. Finally, implications and recommendations for the manufacturing and marketing of new healthier meat products are provided.
TidsskriftFood Research International
Antal sider10
StatusUdgivet - maj 2021

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