We investigated what determines the acceptance of alternative protein sources

Approval from loved ones, belief in the positive impact of plant proteins on health, as well as the level of culinary skills - these are some of the factors that determine the acceptance of alternative protein sources. The analysis of previous studies on this topic was conducted by scientists from SWPS University, among others.

Do dishes made from algae or insects – as alternative sources of protein – have a chance of catching on on our tables? Why are some consumers open to such a change, while others are still reserved? An international research group, consisting of scientists from Poland, Germany, Denmark, Greece, Norway and Italy, collected data on the psychosocial conditions related to the choices of alternative protein sources (Alternative Protein Food, APF).

"Reducing the amount of traditional protein sources in the daily diet can definitely be beneficial for our health. Replacing just 3% of animal proteins with plant proteins is associated with a 10% decrease in the overall mortality rate in both women and men and a lower risk of death from circulatory system diseases (by 11-12%)" - indicated psychologist Hanna Zaleśkiewicz from the Center for Applied Research on Health and Health Behavior CARE-BEH at SWPS University, who participated in the study.

The meta-analysis included more than a thousand original studies, most of them from Europe, North America, and Australia/New Zealand. The results of the large-scale study were published in Health Psychology Review.

A greater willingness to use alternatives to traditional protein sources in the kitchen was mainly declared by people who knew how to cook and who would have no problem replacing animal protein with alternatives, especially from plant sources.

The level of knowledge about APF was also important. In the case of proteins derived from insects, what mattered in particular was knowledge of nutritional values, the impact of consuming proteins on health and the environment, which translated into a greater willingness to buy products containing them. In addition, people who had previously come into contact with such products were more likely to declare a desire to choose APF, whether plant, mixed or derived from insects.

The analysis also showed that consumers would be more willing to buy products containing alternative proteins if such choices were accepted by their family or friends. Health motivation also mattered: the belief in the positive impact of plant proteins on health was strongly associated with their consumption. Respondents also saw health benefits in consuming insect protein.

When it comes to plant protein sources, women were more likely to accept them. In the case of insect APF, men were more likely to consume it. Younger people were also more likely to buy it, which was especially visible in the case of insect protein.

The willingness to purchase products containing APF was also associated with higher education – mainly in the case of plant sources, but no such clear relationship was observed in relation to insect protein.

Researchers point out that attitudes towards innovative diets are not uniform, which is why strategies for promoting alternative protein sources should be individualized. More frequent contact with APF encourages choosing such products, so broader promotion is important. Improving culinary skills is equally important, e.g. by organizing workshops in schools.

"Cultural norms related to culinary traditions based on traditional protein sources may be a barrier. Previous studies have indicated that such norms may be particularly strong in countries where animal products are market-supported. Previous reviews have also shown that levels of acceptance, intention or consumption of insect-based APF vary across European countries and regions," noted Hanna Zaleśkiewicz.

The study was conducted as part of the international project "LIKE A PRO From niche food to mainstream trends: alternative protein sources for everyone and everywhere". On behalf of SWPS University, it is led by Prof. Aleksandra Łuszczyńska. The project is financed by the European Union under the Horizon Europe program. (PAP)

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