Taste and familiarity are key to consumer acceptance of alternative proteins
In short: A systematic review of 91 articles found that while consumers are generally less likely to accept alternative proteins compared to traditional meat, specific factors consistently drive these preferences. The research identified pulses and plant-based alternatives as the most accepted options, whereas insects and cultured meat face significantly lower approval ratings.
The study highlights that acceptance depends on a mix of motives like taste, health benefits, social norms, and psychological barriers such as food neophobia and disgust. For novel proteins like insects, familiarity is especially critical for overcoming negative emotional responses.
While the review synthesizes a large body of existing research to identify these drivers, it notes that current intervention studies often focus on conscious deliberation rather than the underlying affective factors like disgust.
Why it matters: Understanding the emotional and sensory barriers to new foods is essential for transitioning toward more sustainable protein sources.
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