To read this content please select one of the options below:

Meat avoidance and the role of replacers

Heather McIlveen (Heather McIlveen is a Lecturer at the Food Studies Research Unit, School of Leisure and Tourism, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland)
Clare Abraham (Clare Abraham and Gillian Armstrong are based at the Food Studies Research Unit, School of Leisure and Tourism, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland)
Gillian Armstrong (Gillian Armstrong are based at the Food Studies Research Unit, School of Leisure and Tourism, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 1999

2754

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.

Keywords

Citation

McIlveen, H., Abraham, C. and Armstrong, G. (1999), "Meat avoidance and the role of replacers", Nutrition & Food Science, Vol. 99 No. 1, pp. 29-36. https://doi.org/10.1108/00346659910247653

Publisher

:

MCB UP Ltd

Copyright © 1999, MCB UP Limited

Related articles