Meat Avoidance and the Role of Replacers.

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26 Citations (Scopus)


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 languageEnglish
Pages (from-to)29-36
JournalNutrition & Food Science,
Issue number1
Publication statusPublished (in print/issue) - 1999

Bibliographical note

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