ReviewFoods (Basel, Switzerland)2020
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
40 citing papers in PubMed.
- Assessing the effects of alternative plant-based meatsJournal of nutritional science · 2022Trial
- A Comparison of Mere-Exposure, Flavor-Flavor and Flavor-Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample.Foods (Basel, Switzerland) · 2026Article
- What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review.The Journal of nutrition · 2026Review
- The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition.Current research in food science · 2026Article
- Aligning Alternative Proteins with Consumer Values in Germany: A Values-Centric Communication Framework.Foods (Basel, Switzerland) · 2025Article
- Meatless Momentum: Food-Related Lifestyle Drivers of Plant-Based Meat Alternative Adoption.Nutrients · 2025Article
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- Exploring Italian Consumers' Perceptions of Cultivated Meat: Barriers, Drivers, and Future Prospects.Nutrients · 2025Article
- Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties.Foods (Basel, Switzerland) · 2025Article
- A Mixed-Method Assessment of Drivers and Barriers for Substituting Dairy with Plant-Based Alternatives by Danish Adults.Foods (Basel, Switzerland) · 2025Article
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- Achieving High Protein Quality Is a Challenge in Vegan Diets: A Narrative Review.Nutrition reviews · 2025Review
- Food essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products.Food quality and preference · 2025Article
- Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area.Food quality and preference · 2025Article
- Perceived environmental impact of meat alternatives: Effects of a sustainability label and product type.Current research in food science · 2025Article
- A cross-cultural study of unwillingness to consume insects in Croatia, Lithuania, Portugal, Romania, and Mexico.Frontiers in nutrition · 2025Article
- Fermented soy products: A review of bioactives for health from fermentation to functionality.Comprehensive reviews in food science and food safety · 2025Review
- Public discourses of alternative protein foods in Facebook public pages' posts, 2014-2024.PloS one · 2025Article
- Transforming plant proteins into plant-based meat alternatives: challenges and future scope.Food science and biotechnology · 2024Review
- Low Carbon Sustainable Diet Choices-An Analysis of the Driving Factors behind Plant-Based Egg Purchasing Behavior.Nutrients · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.