Meat Avoidance and the Role of Replacers.

Heather McIlveen-Farley; Clare Abraham; Gillian Armstrong

doi:10.1108/00346659910247653

Meat Avoidance and the Role of Replacers.

Heather McIlveen-Farley, Clare Abraham, Gillian Armstrong

Research output: Contribution to journal › Article › peer-review

28 Citations (Scopus)

Abstract

Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers, above and beyond the “traditional vegetarian” market. This study considered the relatively recent impact of such products on the Northern Ireland market, with a particular emphasis on the quality and acceptability of Quorn based products. A small- scale questionnaire (n = 100) considered customer perceptions of meat replacers, whilst the acceptance of selected tofu, textured vegetable protein (TVP) and Quorn products was measured using selected sensory evaluation techniques. The study concluded that Quorn can offer similar texture and flavour attributes to those consumers who wish to avoid meat products for health and/or safety reasons. It is this customer base which needs to be targeted, but it must be noted that negative perceptions of meat replacers still exist. Therefore, further developments need to be supported by appropriate marketing strategies which will both attract and educate consumers and help to achieve a sustained level of purchasing.

Original language	English
Pages (from-to)	29-36
Journal	Nutrition & Food Science,
Volume	99
Issue number	1
DOIs	https://doi.org/10.1108/00346659910247653
Publication status	Published (in print/issue) - 1999

Bibliographical note

Reference text: 1.Anon (1996) "Meat substitute success", Low Lite Digest, pp8
Options: Order form |

2.BSI (1989) BS Guide to Design of Test Rooms for Sensory Analysis of Food and BS7183,
Options: Order form |

3.Byrne, M. (1984) "Testing time for tofu", Food Manufacture, pp76
Options: Order form |

4.Haldane Foods Group (1995) pp2
Options: Order form |

5.Hewitt, L. (1994) "An attractive alternative", Food Manufacture, pp25
Options: Order form |

6.Lawrie, J. (1997) "Sizzling success", BBC Vegetarian, pp37
Options: Order form |

7.Marshall, D.W. (1995) Food Choice and the Consumer,
Options: Order form |

8.Somerset, S. (1991) "Nutrition: a driving force behind food industry innovation", British Food Journal, Vol.93 No.6 pp9
Options: Order form |

9.Sponner, M. (1996) "Making sense of sensory analysis", Food Manufacture, pp32
Options: Order form |

10.Stone, H., Sidel, J.L. (1993) Sensory Evaluation Practices,
Options: Order form |

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Cite this

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title = "Meat Avoidance and the Role of Replacers.",

abstract = "Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers, above and beyond the “traditional vegetarian” market. This study considered the relatively recent impact of such products on the Northern Ireland market, with a particular emphasis on the quality and acceptability of Quorn based products. A small- scale questionnaire (n = 100) considered customer perceptions of meat replacers, whilst the acceptance of selected tofu, textured vegetable protein (TVP) and Quorn products was measured using selected sensory evaluation techniques. The study concluded that Quorn can offer similar texture and flavour attributes to those consumers who wish to avoid meat products for health and/or safety reasons. It is this customer base which needs to be targeted, but it must be noted that negative perceptions of meat replacers still exist. Therefore, further developments need to be supported by appropriate marketing strategies which will both attract and educate consumers and help to achieve a sustained level of purchasing.",

author = "Heather McIlveen-Farley and Clare Abraham and Gillian Armstrong",

note = "Reference text: 1.Anon (1996) {"}Meat substitute success{"}, Low Lite Digest, pp8 Options: Order form | 2.BSI (1989) BS Guide to Design of Test Rooms for Sensory Analysis of Food and BS7183, Options: Order form | 3.Byrne, M. (1984) {"}Testing time for tofu{"}, Food Manufacture, pp76 Options: Order form | 4.Haldane Foods Group (1995) pp2 Options: Order form | 5.Hewitt, L. (1994) {"}An attractive alternative{"}, Food Manufacture, pp25 Options: Order form | 6.Lawrie, J. (1997) {"}Sizzling success{"}, BBC Vegetarian, pp37 Options: Order form | 7.Marshall, D.W. (1995) Food Choice and the Consumer, Options: Order form | 8.Somerset, S. (1991) {"}Nutrition: a driving force behind food industry innovation{"}, British Food Journal, Vol.93 No.6 pp9 Options: Order form | 9.Sponner, M. (1996) {"}Making sense of sensory analysis{"}, Food Manufacture, pp32 Options: Order form | 10.Stone, H., Sidel, J.L. (1993) Sensory Evaluation Practices, Options: Order form |",

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doi = "10.1108/00346659910247653",

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Meat Avoidance and the Role of Replacers.

Abstract

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