{"title":"食物本质论与人们对植物肉类替代品具有肉类产品特性的看法有关","authors":"","doi":"10.1016/j.foodqual.2024.105328","DOIUrl":null,"url":null,"abstract":"<div><p>A transition to greater plant-based protein consumption is recognized as a necessity for planetary and human well-being. A critical driver of acceptance of plant-based meat alternatives (PBMAs) is perceived similarity in their sensory and nutritional profiles with conventional animal-based meat. Consumers vary in food essentialism − beliefs that categories of foods have innate and immutable ‘essences’ that are responsible for their shared properties. Here, we examined whether food essentialism is associated with perceptions that PBMAs share similar properties as the animal-based products they replicate. Participants (N=298) rated two animal-based food items (beef burger and canned tuna) and two corresponding PBMAs (plant-based burger and tuna) on perceived processing, naturalness, nutritiousness, taste (like beef or fish), typical health benefits, and liking. Participants holding higher (vs. lower) food essentialism beliefs rated PBMAs as less processed, more natural, tasting more like beef (plant-based burger only), possessing greater health benefits of the animal-based products, and as more liked (plant-based tuna only). These relationships between food essentialism and perceived food properties were observed more consistently for PBMAs than their animal-based counterparts. Beliefs that food items from a common category, such as beef, share similar essences and properties may extend to PBMAs despite their non-animal origins. Given the challenges in developing PBMAs that adequately replicate the taste, texture, and nutritional properties of meat, targeting intuitions that guide perceived similarities of PBMAs and meat, like food essentialism, may be a promising approach for supporting the protein transition.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products\",\"authors\":\"\",\"doi\":\"10.1016/j.foodqual.2024.105328\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A transition to greater plant-based protein consumption is recognized as a necessity for planetary and human well-being. A critical driver of acceptance of plant-based meat alternatives (PBMAs) is perceived similarity in their sensory and nutritional profiles with conventional animal-based meat. Consumers vary in food essentialism − beliefs that categories of foods have innate and immutable ‘essences’ that are responsible for their shared properties. Here, we examined whether food essentialism is associated with perceptions that PBMAs share similar properties as the animal-based products they replicate. Participants (N=298) rated two animal-based food items (beef burger and canned tuna) and two corresponding PBMAs (plant-based burger and tuna) on perceived processing, naturalness, nutritiousness, taste (like beef or fish), typical health benefits, and liking. Participants holding higher (vs. lower) food essentialism beliefs rated PBMAs as less processed, more natural, tasting more like beef (plant-based burger only), possessing greater health benefits of the animal-based products, and as more liked (plant-based tuna only). These relationships between food essentialism and perceived food properties were observed more consistently for PBMAs than their animal-based counterparts. Beliefs that food items from a common category, such as beef, share similar essences and properties may extend to PBMAs despite their non-animal origins. Given the challenges in developing PBMAs that adequately replicate the taste, texture, and nutritional properties of meat, targeting intuitions that guide perceived similarities of PBMAs and meat, like food essentialism, may be a promising approach for supporting the protein transition.</p></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2024-09-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329324002301\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324002301","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Food essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products
A transition to greater plant-based protein consumption is recognized as a necessity for planetary and human well-being. A critical driver of acceptance of plant-based meat alternatives (PBMAs) is perceived similarity in their sensory and nutritional profiles with conventional animal-based meat. Consumers vary in food essentialism − beliefs that categories of foods have innate and immutable ‘essences’ that are responsible for their shared properties. Here, we examined whether food essentialism is associated with perceptions that PBMAs share similar properties as the animal-based products they replicate. Participants (N=298) rated two animal-based food items (beef burger and canned tuna) and two corresponding PBMAs (plant-based burger and tuna) on perceived processing, naturalness, nutritiousness, taste (like beef or fish), typical health benefits, and liking. Participants holding higher (vs. lower) food essentialism beliefs rated PBMAs as less processed, more natural, tasting more like beef (plant-based burger only), possessing greater health benefits of the animal-based products, and as more liked (plant-based tuna only). These relationships between food essentialism and perceived food properties were observed more consistently for PBMAs than their animal-based counterparts. Beliefs that food items from a common category, such as beef, share similar essences and properties may extend to PBMAs despite their non-animal origins. Given the challenges in developing PBMAs that adequately replicate the taste, texture, and nutritional properties of meat, targeting intuitions that guide perceived similarities of PBMAs and meat, like food essentialism, may be a promising approach for supporting the protein transition.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.