Cited by 127Agriculture Sustainability and Environmental ImpactConsumer Attitudes and Food LabelingSensory Analysis and Statistical Methods

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A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

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Michel, Fabienne, Knaapila, Antti, Hartmann, Christina, Siegrist, Michael·2021·Food Quality and Preference

DOI 10.1016/j.foodqual.2021.104195

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Abstract

Within recent years, demand as well as supply of products to replace meat, so called meat alternatives, have increased. For future products, new plant-based protein sources are of high interest. Protein from pea and especially from algae provide huge potential for human nutrition as well as for the environment. To provide insight on consumers' opinions on the development of new meat alternatives, this study investigated consumers' opinions of pea and algae burgers compared to the traditional beef burger in terms of taste, health, and environmental friendliness. It has also explored the influence of factors such as meat commitment, food neophobia, and the attitude towards vegetarians and vegans; it has then compared the findings between three European countries with different culinary backgrounds. The online survey was conducted with meat-eating participants from Germany (N = 567), France (N = 605), and the United Kingdom (N = 562). Participants in all three countries expected pea and algae burgers to be less tasty, but healthier and more environmentally friendly compared to the beef burger. Expectations of taste, health, and environmental friendliness of pea and algae burgers were negatively influenced by higher levels of meat commitment, more negative attitudes towards vegetarian and vegan lifestyles, and higher food neophobia. Although the attitudes towards vegetarian lifestyles were generally negative, pea and algae emerged as promising protein sources because of their favorable health and environmental friendliness expectations. Nevertheless, negative taste expectations and attitudes towards meat-free diets remain a challenge for the adoption of more plant-based diets.

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Authors: Michel, F., Knaapila, A., Hartmann, C., & Siegrist, M.
Affiliations: ETH Zurich (CH)
University of Helsinki (FI)
Corresponding author: Michel, Fabienne
ORCID: Michel, Fabienne
Knaapila, Antti
Siegrist, Michael
Venue: Food Quality and Preference
Publisher: Elsevier BV
Published: 2021-07
Volume: 91
Pages: 104195
ISSN: 0950-3293 (ISSN-L)
DOI: 10.1016/j.foodqual.2021.104195
OpenAlex: W3128513191
Cited by: 127
References: 43
Citations by year: 2026: 11 · 2025: 26 · 2024: 36 · 2023: 27 · 2022: 18 · 2021: 9
FWCI: 12.16
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Food Quality and Preference (publishedVersion, cc-by)
Työväentutkimus Vuosikirja (submittedVersion)
Repository for Publications and Research Data (ETH Zurich) (submittedVersion, cc-by)
ETH Zürich Research Collection (cc-by)
Funders: EIT Food
Topics: Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Keywords: meat substitutes, plant-based burgers, pea protein, algae proteins, beef burger, consumer attitudes, taste expectations, health perception, environmental perception, food neophobia, cross-national comparison, Germany, France, United Kingdom

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A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

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