Meat Avoidance and the Role of Replacers.

Research output: Contribution to journalArticle

18 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.
LanguageEnglish
Pages29-36
JournalNutrition & Food Science,
Volume99
Issue number1
DOIs
Publication statusPublished - 1999

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meat
textured vegetable protein
markets
marketing strategies
value-added products
tofu
Northern Ireland
vegetarian diet
purchasing
meat products
sensory evaluation
questionnaires
flavor
texture
methodology

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 |",
year = "1999",
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language = "English",
volume = "99",
pages = "29--36",
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}

Meat Avoidance and the Role of Replacers. / McIlveen-Farley, Heather; Abraham, Clare; Armstrong, Gillian.

In: Nutrition & Food Science, Vol. 99, No. 1, 1999, p. 29-36.

Research output: Contribution to journalArticle

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AU - McIlveen-Farley, Heather

AU - Abraham, Clare

AU - Armstrong, Gillian

N1 - 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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AB - 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.

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