Algae salad and cricket flour. Who will reach for alternative protein foods?

Do dishes made of algae or insects have a chance of finding a place on our tables as alternative protein food (APF) choices? Why are some consumers open to this change, while others remain cautious? An international group of researchers, including scientists from SWPS University, analysed hundreds of studies to investigate this issue.

Climate-related environmental challenges increasingly draw the attention of the scientific world to the issue of modifying dietary behaviours, which would be not only healthy for the individual, but also healthy for the planet. While a high-quality protein diet based on meat, eggs, and dairy has well-established beneficial effects on human health, we must not forget that the production of these ingredients is among the strongest drivers of environmental degradation.

Hence the interest in alternative protein food (APF) products obtained during the processing of insects, krill, microbial biomass, mushrooms, fungi, or plants such as peas or rapeseed. These products have significantly lower environmental impact compared to traditional protein sources. In addition, their consumption can have a positive effect on human health.

Shifting from traditional, animal-based proteins to alternative proteins in daily diet may have positive effects on health. Replacing just 3% of animal protein with plant protein is associated with a decrease in overall mortality by 10% in both men and women, and in cardiovascular disease mortality (by 11-12%), argues Hanna Zaleśkiewicz, a psychologist from the CARE-BEH Center for Applied Research on Health Behavior and Health at SWPS University.

Skills, knowledge and the opinions of loved ones matter

An international research group consisting of scientists from Poland, Germany, Denmark, Greece, Norway and Italy collected data on the psychosocial determinants associated with alternative protein food (APF) choices. The meta-review took into account 28 scientific reviews that covered over 1,000 original studies. Most of them concerned Europe, North America and Australia/New Zealand. The results of the large-scale study were published in Health Psychology Review.

Who declared a greater willingness to use alternatives to traditional protein sources in the kitchen? This mainly concerned people with higher perceived cooking skills and a higher level of acceptance or adoption of alternative protein sources, especially plant-based ones.

Another important factor was the level of knowledge about APFs. In the case of proteins from insects, knowledge of nutritional values and the impact of consuming proteins on health and the environment translated into a greater willingness to buy products containing them. In addition, people who had previously come into contact with this type of product were more likely to declare their willingness to choose APFs, be it plant, mixed or insect-based.

The analysis also showed that consumers would be willing to buy products containing alternative proteins if such choices were accepted by their peers, family, or important others. Health motivation is also important: the belief in the positive impact of plant proteins on health is strongly associated with their consumption. Respondents also saw health benefits of consuming protein from insects.

Insect dinner? Men more likely to eat it

Women were more likely to accept plant protein sources. In the case of insect APFs, however, men turned out to be more willing to consume them. Younger people were also more likely to buy APF products, which was particularly visible in the case of insect-based protein.

The willingness to buy products containing APF was also associated with higher education mainly in the case of plant sources, but a similarly clear relationship was not observed in relation to insect-based protein.

Pea cutlet: acceptance is possible

Attitudes towards an innovative diet are not uniform, which is why strategies for promoting alternative protein foods should be tailored to the individual. More frequent contact with APF encourages choosing such products, which is why broader promotion is important. Improving culinary skills, e.g. by organizing cooking workshops at schools, is equally important.

Specific cultural norms, referring to the culinary traditions relying on animal-based products as typical components of protein-rich foods, can also be a barrier hindering insect-based APF choices. Previous research indicated that such cultural norms may be particularly strong in certain countries where animal-based products are continuously endorsed. Furthermore, previous reviews have shown that the levels of acceptance, intention to consume or intake of insect-based AFP, vary across European countries and regions, Hanna Zaleśkiewicz points out.

The authors also point to the relative lack of research on the actual intake of APF. The majority of reviews focus on declared intentions and acceptability.

The study was conducted as part of the international project “LIKE A PRO From niche to mainstream - alternative proteins for everybody and everywhere”. The leader on behalf of SWPS University is Professor Aleksandra Łuszczyńska. The project is financed by the European Union under the Horizon Europe programme.