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Article Dans Une Revue International Journal of Gastronomy and Food Science Année : 2023

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

Résumé

Reducing consumption of animal-based protein in favor of plant-based protein in Western diets could be a way to mitigate the pressure of our diet on the environment. However, consumers may find it challenging to re-balance their diet. In particular, milk substitution seems difficult to some consumers, for nutritional and sensory reasons. New products that mix dairy-and plant-based components could be an opportunity to gradually familiarize consumers with plant-based products characteristics. In the present study, attitudes and expectations of French participants toward such dairy and plant-based mixed products were studied through the implementation of online Check-All-That-Apply (CATA) questionnaires using images of fictional mixed products. Participants responded to a single-item food choice questionnaire (SI-FCQ) and a socio-demographic questionnaire. Three profiles were found according to their criteria of food choice. The attitudes and beliefs of participants toward mixed products depended on both the nature of the plant component of the mixed products, and the profile of participants regarding SI-FCQ answers. Mixed dairy and plant-based products may be considered as more than a combination of both ingredients, and even globally as a new object. This opens new perspectives on eating habit changes.
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samedi 27 avril 2024
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Dates et versions

hal-04083224 , version 1 (27-04-2023)

Licence

Paternité - Pas d'utilisation commerciale - Pas de modification

Identifiants

Citer

Valentin Drigon, Lena Nicolle, Fanny Guyomarc'H, Valérie Gagnaire, Gaëlle Arvisenet. Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components. International Journal of Gastronomy and Food Science, 2023, 32, pp.100725. ⟨10.1016/j.ijgfs.2023.100725⟩. ⟨hal-04083224⟩
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