Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market

Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory...

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Autores principales:	Margit Dall Aaslyng, Rikke Højer
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	tempeh reducing meat intake consumer behaviour home use test plant protein RATA Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b4b51b7b27064352859029a2bb1bb0a5
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spelling	oai:doaj.org-article:b4b51b7b27064352859029a2bb1bb0a52021-11-25T17:36:36ZIntroducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market10.3390/foods101128652304-8158https://doaj.org/article/b4b51b7b27064352859029a2bb1bb0a52021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2865https://doaj.org/toc/2304-8158Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (<i>n</i> = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes.Margit Dall AaslyngRikke HøjerMDPI AGarticletempehreducing meat intakeconsumer behaviourhome use testplant proteinRATAChemical technologyTP1-1185ENFoods, Vol 10, Iss 2865, p 2865 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tempeh reducing meat intake consumer behaviour home use test plant protein RATA Chemical technology TP1-1185
spellingShingle	tempeh reducing meat intake consumer behaviour home use test plant protein RATA Chemical technology TP1-1185 Margit Dall Aaslyng Rikke Højer Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
description	Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (<i>n</i> = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes.
format	article
author	Margit Dall Aaslyng Rikke Højer
author_facet	Margit Dall Aaslyng Rikke Højer
author_sort	Margit Dall Aaslyng
title	Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_short	Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_full	Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_fullStr	Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_full_unstemmed	Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_sort	introducing tempeh as a new plant-based protein food item on the danish market
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b4b51b7b27064352859029a2bb1bb0a5
work_keys_str_mv	AT margitdallaaslyng introducingtempehasanewplantbasedproteinfooditemonthedanishmarket AT rikkehøjer introducingtempehasanewplantbasedproteinfooditemonthedanishmarket
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Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market

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