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Benefits and Acceptability of Alternative Proteins

Avantages et Aceptabilité des PROtéines alternatives



This project aims to study the protein transition behavior of consumers in an alternative food system allowing to satisfy a growing food demand in the respect of the environment, at different stages of the family life cycle and among flexitarians in particular.
Entomophagy and the consumption of vegetable proteins are a possible way towards the protein transition and thus respond to the search for healthier food products, participate in the respect of environmental concerns by consumers but also to the injunctions of the COP21 or the Horizon 2020 program.


Context, positioning and goals

Excessive consumption of animal products plays an indirect role in the emergence of zoonoses such as COVID 19 because intensive breeding reduces biodiversity which can no longer regulate pathogens. The sanitary crisis questions consumers on the impact of their food consumption and can lead to eco-anxiety (green depression or solastology).

The solution lies in limiting the consumption of animal proteins and using alternative proteins.

However, the products currently on the market (plant-based food for example) are ultra-processed and contain too much fat and salt.

Thus, the 3 objectives of this chair are to study:

► WP 1: The evolution of food behavior patterns 
- Via the transtheoretical model (Prochaska and DiClemente, 1984) in order to understand the motivations of individuals to engage in a process of introducing alternative proteins
- Via the psychosociological and cultural processes (Kniazeva and Venkatesh, 2007) of flexitarianism as well as its social influences (social identity, peer role, social norms) 

► WP 2: Question from an R&D point of view the contribution of these alternative proteins in the formulation of these new food products
- Protein digestibility: quantification of protein and amino acid concentration (spectrophotometric methods) as well as characterization of essential and non-essential amino acids (HPLC) 
- Evaluation of the functional qualities of alternative proteins prior to their use in order to study their behavior in solution (solubility, swelling, stability, emulsifying role...).

► WP 3: Study of the acceptability of these alternative proteins by consumers
- Measurement of the perceived risk and diffusion of these food innovations (Rogers, 1995)
- Role of visual and informational stimuli on the perceived benefits and relative advantages of these new products
- Experiments will collect verbal (through questionnaires) and non-verbal data (e.g., using eye-tracking and implicit measures)


Managing Team

Gaëlle Pantin-Sohier, Univ. Angers, France
Fanny Thomas, Univ. Angers, France
Céline Gallen, Univ. Nantes, France 
Marie Dufrechou, ESA, France
Isabelle Maître, ESA, France
Betina Piqueras-Fiszman, WUR, Netherlands
Marie-Hélène Deschamps, Univ. Laval, Canada







109 Conseils

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