How consumers perceive the use of bioprocessing and non-thermal technologies to develop minimally processed plant-based foods: Insights from a qualitative study

Abstract

Consumers' negative image of currently available plant-based foods (PBFs) as ultra-processed and unhealthy is hampering the transition towards more plant-based diets. A qualitative approach was applied across four European countries – Switzerland, Finland, Portugal and Romania – to explore consumers' views on minimal processing methods and PBFs produced using these methods. Semi-structured in-person interviews were conducted with meat eaters (omnivores and flexitarians). The aim was to reveal and understand their attitudes, perceptions and expectations regarding minimal processing technologies (fermentation, germination, high-pressure processing, pulsed electric field and ultrasound) to produce PBFs. For many interviewees, the perceived level of processing was an important consideration in food choice. Four main themes relevant for the acceptance of minimal processing technologies were identified: i) familiarity and knowledge; ii) benefits perception; iii) perceived risks, concerns and doubts about food safety, resource efficiency and performance; and iv) interest and general attitude. Most interviewees appeared open to using the addressed technologies to produce minimally processed plant-based options. Meat and dairy alternatives and snacks are examples of minimally processed foods that they would be willing to consume. The study provides in-depth insights into the psychological, social and environmental factors that contribute to the acceptance of minimal processing technologies and PBFs. The results can support researchers and the food industry in designing suitable minimally processed PBFs that align with consumers’ expectations.