Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Plant-based and flexitarian eating patterns are increasingly popular, the food supply system has responded with a wide range of convenience products despite lack understanding regarding consumer views. The aim this study was to explore nutrition professional (NP) perceptions attitudes plant protein, including plant-based meat alternatives (PBMA) within an Australian context. Using online survey promoted via social media, 679 responses (89% completion rate), achieved even spread across key age groups. A total sixty percent reported following special diet, 25% vegan 19% flexitarian. ‘Health’ driver for diet type among NPs (53.3%) they were less likely follow while “ethical” reasons cited by consumers (69%). considered dietary pattern most frequently consumed proteins whole grains. Most (74%) had tried PBMA, but more chosen consumers, burger patties then sausages mince selected as ‘trendy’ choice; taste very important both Products mimicking chicken fish interest. claims observed 78% these also greater interest consumers. Participants looking ingredients iron content expected that vitamin B12 would be comparable red meat. Sodium nutrient greatest and, together, results help inform direction product innovation, highlighting need assess adequacy when promoting sustainable eating.