The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Consumer attitudes towards healthier processed meat products

Consumer attitudes towards healthier processed meat products

This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers. 

The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and > 90 kg per person/year in Spain). Popular and highly consumed meat products will be selected in each country, such as sausages, fermented meats, hamburgers and frankfurters made from different meat types (pork, chicken, lamb or beef).

These meat products will be associated with plant-based ingredients to deliver specific health and nutritional claims, such as

  1. fibre incorporation,
  2. modified fat profiles (lower saturated fats, cholesterol, and higher polyunsaturated fats) and
  3. salt reduction.

These concepts will be co-created with consumers via workshops and focus groups. After the focus groups, selected concepts will be tested with an online survey with 1000 consumers in each of the three countries. The most preferred product concepts will be manufactured and the quality of these prototypes will be assessed through consumer sensory testing. This will gather consumer insights on which combinations of meat products and plant-based ingredients associated with health benefits are preferred by consumers from the different countries and from diverse habits, attitudes and socio-demographic groups. The prototypes will be further optimised in a future EIT Food project.

Partners

The following partners are involved in the project

UNIVERSITY OF READING
CSIC
Aarhus University
ABP

Project team

Simona Grasso
Institution

University of Reading

Contact details

s.r.grasso@reading.ac.uk

Related projects

Games of Foods
Public Engagement

Games of Foods

The Games of Foods project is set to increase knowledge and awareness of balanced nutrition and a healthy lifestyle through the design and application of escape games. It delivers a...

The #AnnualFoodAgenda 2020
Public Engagement

The #AnnualFoodAgenda 2020

These events will cover some of the food topics aligned with EIT Food Strategic objectives, to make sure that food is valued throughout society. This project encourages consumers to embark...

Increasing consumer trust and support for the food supply chain and for food companies
Public Engagement

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create...

Related articles

EIT Food Awareness Day in Hungary Consumer Behaviour

EIT Food Awareness Day in Hungary

20 November 2019

Campden BRI Hungary Ltd. (EIT Food HUB in Hungary) organized on 11th September 2019 EIT Awareness Day.

Sustainably feeding the world in 2050: Are efficiency and equity the answer? Health & Nutrition

Sustainably feeding the world in 2050: Are efficiency and equity the answer?

20 August 2019

Feeding the world in 2050 will be challenging. With increasing numbers of mouths to feed, overstretched land resources and the threats to our food system posed by climate change; could efficiency....