Nutritional and sensory qualities, and willingness to pay for meat alternatives: the case of plant-based alternatives, “in vitro meat” and insects

Abstract

Focusing on alternatives to meat can strengthen the sustainability of sources of essential nutrients (proteins, micronutrients), in a context favorable to vegetarian, vegan or even flexitarian diets. It can also allow diversification of the agri-food market. But from a health point of view, the digestibility of certain nutrients remains poorly understood, and the processes to reproduce the same organoleptic qualities as meat are under development. Also, from an economic point of view, consumer acceptance of the price depends on several factors to be considered for future development. This article reviews the experimental work carried out worldwide between 1997 and 2021, on three alternatives namely plant-based alternatives, “in vitro meat” and insects. The following indicators will be described: i) nutritional quality (protein quantity and its digestibility, quantity of fats and unsaturation ratio, quantity and bioavailability of iron and vitamin B12), ii) organoleptic quality, and finally iii) the willingness to pay (WTP). For the plant-based alternatives, it is necessary to improve both nutritional (particularly in heme iron and vitamin B12 content) and sensory qualities, to appeal to a part of the population strongly attached to meat, as well as a part affected by food and / or technological neophobia. For “in vitro meat”, in addition to improving its nutritional quality, it is important to lower its price, which is still inaccessible to consumers. Finally, western consumers will be better able to accept if insects are not presented whole but incorporated as ingredients.