CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW

Başak Can; Fuzail Majoo; Arda Öztürkcan

doi:10.15237/gida.GD24030

Review

CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW

Year 2024, Volume: 49 Issue: 4, 682 - 702, 14.08.2024

Başak Can , Fuzail Majoo , Arda Öztürkcan

https://doi.org/10.15237/gida.GD24030

Abstract

As the world's population grows and climatic conditions worsen, the world's current resources are rapidly depleting. Human behavior exacerbates this adverse situation. One of these behaviors is traditional eating habits. A traditional diet that consists of animal-based proteins consumes more resources and pollutes the environment to a greater extent. The traditional diet, which consists of mostly animal-based proteins, may turn towards plant-based proteins. In addition to plant-based proteins, in recent years scientists have focused on exploring alternative protein sources that do not pollute the environment and require fewer resources. Plant-based proteins, algae, insect-based proteins, and cultured meat have all been identified in the literature as alternative protein sources that may be consumed alone (in dry or concentrated form) or added to foods. While alternative protein sources are still being developed, the consumer's opinion on these sources is being assessed. So, in this review, consumers' knowledge, acceptance, and attitude to alternative protein sources are discussed. Data shows that plant-based protein sources, including algae, are now widely claimed to be more accepted than traditional protein sources. It has also been established that most individuals are prejudiced toward insect-based protein and cultured meat due to lack of sufficient information.

Keywords

Alternative protein sources, consumer acceptance, consumer attitude, sustainability

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ALTERNATİF PROTEİN KAYNAKLARI ÜZERİNE TÜKETİCİ KABULÜ, TUTUMU VE BİLGİ ÇALIŞMALARI: DERLEME MAKALESİ

Year 2024, Volume: 49 Issue: 4, 682 - 702, 14.08.2024

Başak Can , Fuzail Majoo , Arda Öztürkcan

https://doi.org/10.15237/gida.GD24030

Abstract

Dünya nüfusu arttıkça ve iklim koşulları kötüleştikçe, mevcut kaynaklar hızla tükenmektedir. İnsan davranışları bu olumsuz durumu daha da kötüleştirmektedir. Bu davranışlardan biri de geleneksel beslenme alışkanlıklarıdır. Hayvansal proteinlere dayalı bir geleneksel diyet, daha fazla kaynağı tüketir ve çevreyi daha fazla kirletir. Çoğunlukla hayvansal protein içeren geleneksel diyet, bitki temelli proteinlere doğru yönelebilir. Son yıllarda bilim adamları, çevreyi kirletmeyen ve daha az kaynak gerektiren alternatif protein kaynaklarını keşfetmeye odaklanmıştır. Bitki temelli proteinler, algler, böcek temelli proteinler ve kültürlenmiş et, literatürde belirtildiği gibi tek başına tüketilebilen (kuru veya konsantre formda) veya yiyeceklere eklenen alternatif protein kaynakları olarak tanımlanmıştır. Alternatif protein kaynakları hala geliştirilmekte olup tüketicilerin bu kaynaklara yönelik görüşleri değerlendirilmektedir. Bu derlemede, tüketicilerin alternatif protein kaynaklarına yönelik bilgi, kabul ve tutumları tartışılmaktadır. Veriler, bitki temelli protein kaynaklarının, alglerin de içinde bulunduğu, geleneksel protein kaynaklarından daha fazla kabul edildiğini göstermektedir. Ayrıca, çoğu bireyin yeterli bilgiye sahip olmadığı için böcek temelli protein ve yapay et konusunda önyargılı olduğu belirlenmiştir.

Keywords

Alternatif protein kaynakları, tüketici kabulü, tüketici tutumu, sürdürülebilirlik

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Details

Primary Language	English
Subjects	Nutrition and Dietetics (Other)
Journal Section	Articles
Authors	Başak Can 0000-0002-0608-6496 Fuzail Majoo 0000-0002-4413-8795 Arda Öztürkcan 0000-0001-7982-6988
Publication Date	August 14, 2024
Submission Date	February 27, 2024
Acceptance Date	July 8, 2024
Published in Issue	Year 2024 Volume: 49 Issue: 4

Cite

APA	Can, B., Majoo, F., & Öztürkcan, A. (2024). CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW. Gıda, 49(4), 682-702. https://doi.org/10.15237/gida.GD24030
AMA	Can B, Majoo F, Öztürkcan A. CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW. The Journal of Food. August 2024;49(4):682-702. doi:10.15237/gida.GD24030
Chicago	Can, Başak, Fuzail Majoo, and Arda Öztürkcan. “CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW”. Gıda 49, no. 4 (August 2024): 682-702. https://doi.org/10.15237/gida.GD24030.
EndNote	Can B, Majoo F, Öztürkcan A (August 1, 2024) CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW. Gıda 49 4 682–702.
IEEE	B. Can, F. Majoo, and A. Öztürkcan, “CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW”, The Journal of Food, vol. 49, no. 4, pp. 682–702, 2024, doi: 10.15237/gida.GD24030.
ISNAD	Can, Başak et al. “CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW”. Gıda 49/4 (August 2024), 682-702. https://doi.org/10.15237/gida.GD24030.
JAMA	Can B, Majoo F, Öztürkcan A. CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW. The Journal of Food. 2024;49:682–702.
MLA	Can, Başak et al. “CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW”. Gıda, vol. 49, no. 4, 2024, pp. 682-0, doi:10.15237/gida.GD24030.
Vancouver	Can B, Majoo F, Öztürkcan A. CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW. The Journal of Food. 2024;49(4):682-70.

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