PhD Defence Linsay Elisa Leonarda Maria Ketelings

Keywords: Meat alternatives, sustainable food systems, consumer perception, labelling 
 

"Changing meat on the plate: An interdisciplinary examination of meat alternatives"

We face significant challenges, such as climate change, that demand a more sustainable food system. An important aspect of this is the transition from animal-based to plant-based foods. In her research, Linsay Ketelings addresses three key questions: (i) what exactly do we mean by meat alternatives, (ii) how do consumers perceive these products, particularly in terms of health and nutritional value, and (iii) to what extent do the names of meat alternatives cause confusion among consumers, producers, and policymakers? A clear definition of meat alternatives is crucial to ensure that everyone – from researchers to retailers – has the same understanding. This requires attention to aspects such as production methods, taste, nutritional value, sustainability, and consumer perception. 

The research shows that consumers generally assess the nutritional value of meat alternatives quite well. However, they sometimes overestimate health benefits or protein content, particularly when claims like “high in protein” are present. Additionally, names such as "vegetarian sausage" can confuse some people about the product's category. These insights underline the importance of clear regulations and accurate information. They provide guidance for producers, policymakers, and consumers to work together towards a more sustainable diet. 

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