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AAPRO Chair

Benefits and Acceptability of Alternative Proteins

Avantages et Aceptabilité des PROtéines alternatives

Summary

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

Partners

Academic

Companies

	109 Conseils Passionate about taste, particularly sensitive to food issues and the link between the earth and what we eat, we have an Agro-Positive vision of innovation. From upstream to downstream, we work with the players in the food chain to help them take the right direction, develop high-potential products and services and renew everyday food practices.
	Eureden The union of Triskalia and Groupe d'aucy cooperatives has given birth to the new reference player in agriculture and food industry in Brittany, Eureden. Our new cooperative group Eureden gathers 20 000 farmers-cooperators and 9000 employees around a common vision: good food for all, with the constant concern to meet the expectations of consumers and society.
	Les Nouveaux Fermiers In France, we are the first to reinvent meat from 100% plant-based ingredients. We have launched a production line in France to make plant-based alternatives that take up the codes of meat. A production that highlights the value of our French territory. Our products are rich in proteins, and proteins contribute to maintaining muscle mass. We offer a varied and balanced diet that goes hand in hand with a healthy lifestyle. Our products represent 11 times less CO2 and up to 10 times less water than animal meat.
	Nova CHILD Labelled as a "cluster of companies" since 2011, Nova CHILD federates and leads a national network of companies, research centers and training courses around innovation for the well-being of children. Nova CHILD's mission is to promote collaboration and partnership approaches in order to create synergies on the scientific, economic and social levels, and to encourage the emergence and development of innovation projects for children's well-being.
	Onepoint We support our clients from strategy to technology implementation, always thinking beyond the obvious ("beyond the obvious" is the company's signature) to create new ways of working, new business models and new places. The role of onepoint is first and foremost to propose to its clients, and to co-construct with them, new models based on the virtuous use of digital technologies to promote green growth.
	Sofiprotéol Sofiprotéol supports agricultural players with financing solutions adapted to each situation. A long-term financial partnership to enhance the competitiveness of the sector.
	Ÿnsect Ÿnsect is an innovative French company specializing in the breeding of insects and their transformation into premium ingredients for animals' diet (pets and fish) and organic fertilizer markets.
	YUMGO YUMGO offers plant-based foods that allow everyone to change their diet now. YUMGO is the natural, sustainable, plant-based solution to replace eggs and reduce your carbon footprint by 99%, while keeping 100% of your pleasure. YUMGO is a plant-based egg substitute with natural, allergen-free ingredients that can be used to replace eggs in your sweet and savory recipes, with equally delicious results!