Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study.

The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources of information on the PBMAs used, and the consumption of PBMAs among Danish young adult consumers and non-consumers of PBMAs. An online survey was conducted in May 2019. A total of 341 participants (consumers: n = 171; non-consumers: n = 170) aged 16-35 years old completed the survey. Most consumers drank less than one glass of PBMAs per week, and oat drink was the most frequently consumed PBMAs. Oat drinks were primarily consumed with coffee/tea or porridge, while soy drinks were preferred to be consumed alone. Participants who perceived PBMAs as natural, good for health, tasty, or nutritionally equal to cow's milk were more likely to be consumers of PBMAs. Additionally, participants who perceived PBMAs as highly processed or artificial were less likely to be consumers of PBMAs. For consumers, the most used sources of information on PBMAs were package labeling, followed by social media. The study´s results can help to improve marketing campaigns concerning the Danish retail of PBMA, whereby nutritional and sensory characteristics of PBMAs are highlighted through social networks and marketing strategies with product package labeling.

Associations among social engagement, meal-related behaviour, satisfaction with food-related life and wellbeing in Danish older adults living alone.

The present study aimed at exploring associations among meal-related behaviour, social engagement factors, satisfaction with food-related life (SWFL) to assess food-related wellbeing and subjective wellbeing in Danish older adults living alone. Three hundred and eighty-eight older adults aged 65-75 years from six Danish municipalities completed an online or article-based survey addressing home cooking, commensality, loneliness, SWFL and subjective wellbeing. Home cooking frequency and self-perceived cooking skills were positively associated with SWFL but not with subjective wellbeing. Commensality was positively associated with SWFL but was not associated with subjective wellbeing. The level of loneliness was negatively associated with SWFL and with subjective wellbeing. Satisfaction with food-related life and subjective health status were positively associated with subjective wellbeing. Male and female respondents did not differ in meal-related behaviour, social engagement factors, SWFL and wellbeing. While the cross-sectional nature of this study does not allow for the direction of causality to be determined, these results suggest that older adults living alone could benefit from a higher frequency of home-cooked meals, a higher level of self-perceived cooking skills and commensality to support SWFL. A higher level of SWFL could, in turn, lead to a higher level of wellbeing.

Relevant characteristics of food products based on alternative proteins according to European consumers.

BACKGROUND: The objective of this study was to evaluate the importance attributed by consumers in Denmark (DK), Germany (DE) and Spain (ES) and across dietary lifestyles to the characteristics of different types of foods based on alternative proteins. Data were collected through a web-based survey (15 November to 16 December 2019). A total of 872 completed questionnaires from DK (n = 258), DE (n = 296) and ES (n = 318) were obtained. RESULTS: Four segments according to frequency of animal- and plant-based food consumption were identified: (i) no animal, high plant; (ii) low animal, high plant; (iii) moderate animal and plant; and (iv) high animal, moderate plant. Across all segments, foods based on legumes/pulses as well as plant-based spreads and products that do not resemble meat in taste and texture were of interest. Segment 4 was more in favour of 'health' as an important factor in new food products, whereas segment 1 was more likely to consider 'animal friendly', 'minimally processed', 'environmentally friendly' and 'produced with minimum CO2 emissions' as key aspects. Furthermore, familiarity was of minor importance across the segments. This could indicate an opening for new, innovative plant-based alternatives that have their own identity. CONCLUSION: An overall interest exists towards innovative food products based on plant protein, specifically legumes/pulses, among consumers in the three countries and across different dietary lifestyles. © 2021 Society of Chemical Industry.

Knowledge and Perception on Animal Welfare in Chilean Undergraduate Students with Emphasis on Dairy Cattle.

The objectives of this study were to determine differences in knowledge and perception of animal welfare (with emphasis on dairy cattle) among undergraduate students from two universities with different missions and visions and between students from different faculties. One thousand surveys were obtained from Universidad de Chile (UChile; n = 500) and Pontificia Universidad Católica de Chile (PUC; n = 500) students. The students from both universities were from the following faculties: Agronomy, Architecture, Biology, Economic Sciences, Psychology, Law, Philosophy, Basic Education, Civil Engineering and Medicine. The majority (77%) of students from both universities were aware of animal welfare. Most (56%) students understand animal welfare as the 'mental and physical state of animals'. Regardless of their faculty, around 97% of the total respondents perceived animal welfare as important for production systems. Regarding specific knowledge about cows' welfare related to milk management and behavior, students from Economic Sciences, Psychology, Law, Philosophy, Basic Education, and Civil Engineering had less (p < 0.001) self-reported knowledge about cows' basic behavior and specific management practices such as milking and were more negative in their perceptions of dairy production. Overall, results showed that the students' faculty explained most of the differences among undergraduate students in relation to their perceptions and knowledge about animal welfare. Our data is important, as undergraduate students will make purchasing and power decisions as well as having potential influence on future policies that could modify the animal production industry.

Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials.

BACKGROUND AND AIMS: Higher protein (HP) diets may lead to lower cardiometabolic risk, compared to lower protein (LP) diets. This systematic review and meta-analysis aims to investigate the effects of HP versus LP diets on cardiometabolic risk factors in adults, using the totality of the current evidence from randomised controlled trials (RCTs). METHODS: Systematic searches were conducted in electronic databases, up to November 2020. Random effects meta-analyses were conducted to pool the standardised mean differences (SMD) and 95% confidence intervals (CI). The main outcomes were weight loss, body mass index (BMI), waist circumference, fat mass, systolic and diastolic BP, total cholesterol, HDL-and LDL-cholesterol, triacylglycerol, fasting glucose and insulin, and glycated haemoglobin. RESULTS: Fifty-seven articles reporting on 54 RCTs were included, involving 4344 participants (65% female, mean age: 46 (SD 10) years, mean BMI: 33 (SD 3) kg/m2), with a mean study duration of 18 weeks (range: 4 to 156 weeks). Compared to LP diets (range protein (E%):10-23%), HP diets (range protein (E%): 20-45%) led to more weight loss (SMD -0.13, 95% CI: -0.23, -0.03), greater reductions in fat mass (SMD -0.14, 95% CI: -0.24, -0.04), systolic BP (SMD -0.12, 95% CI: -0.21, -0.02), total cholesterol (SMD -0.11, 95% CI: -0.19, -0.02), triacylglycerol (SMD -0.22, 95% CI: -0.30, -0.14) and insulin (SMD -0.12, 95% CI: -0.22, -0.03). No significant differences were observed for the other outcomes. CONCLUSIONS: Higher protein diets showed small, but favourable effects on weight loss, fat mass loss, systolic blood pressure, some lipid outcomes and insulin, compared to lower protein diets.

Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR.

This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.

Attitudes and knowledge towards plant-based diets of young adults across four European countries. Exploratory survey.

This study explored consumer awareness, knowledge and attitudes towards a plant-based diet (PBD) in Belgium, Denmark, the Netherlands and Spain. Furthermore, it assessed knowledge and attitudinal determinants of whether consumers consider the term PBD more appealing than VTD (vegetarian) or VND (vegan). An online survey was conducted among young adults (age 18-30 years) (n = 438) in October 2018. It showed that awareness of the term PBD differed significantly among the countries and was lowest in Spain. Nearly all respondents reported awareness of the terms VTD and VND. Overall, respondents had limited knowledge of a PBD composition and many respondents considered the term PBD equivalent to VND. A neutral to slightly positive attitude towards a PBD was found, and specifically positive regarding health, environment and animal welfare. Many Belgian and Dutch respondents perceived the term PBD as more appealing than VND, while many Danish and Spanish respondents were more indifferent. Knowledge about PBDs and perceiving such diets as tasty and enjoyable contributed significantly to the likelihood of perceiving the term PBD as more appealing than VTD and VND. The concept 'plant-based diet' is promising for future health promotion initiatives in Europe, with special focus on provision of adequate information.