Consumer Attitudes to Porcine Blood and Surplus Protein in Functional and High Protein Foods

M. Tøstesen; K.S. Kjærulff; L. Meinert; M.D. Aaslyng

Consumer Attitudes to Porcine Blood and Surplus Protein in Functional and High Protein Foods

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Tøstesen

M. Tøstesen ¹DC Ingredients, Flæsketorvet 41, 1711 Copenhagen, Denmark

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K.S. Kjærulff

K.S. Kjærulff ²Faculty of Science, University of Copenhagen, 1870 Frederiksberg, Denmark

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L. Meinert

L. Meinert ³DMRI Danish Technological Institute, 2630 Taastrup, Denmark; matoe@dcingredients.dk

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M.D. Aaslyng

M.D. Aaslyng ³DMRI Danish Technological Institute, 2630 Taastrup, Denmark; matoe@dcingredients.dk

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Type:: Chapter

Pages:: 793–794

DOI:: https://doi.org/10.3920/9789086868605_354

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Understanding consumers’ attitude towards porcine blood and protein hydrolysates is essential for development of high protein foods. Three studies survey consumers’ attitudes to new products with protein hydrolysates of porcine origin through on-line questionnaire and in hall tests. The results show that forty percent of the Danish consumers are willing to compromise on taste for health. The Danish consumers aged 65 years and older have a neutral perception of protein from porcine blood and have little knowledge and attention on protein in their diet. Several consumers are not aware that foods with high protein content exist. Informing consumers so they gain knowledge about protein quality, hydrolysed proteins and their benefit, should be an important part of the strategies when promoting hydrolysates in meat products.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Consumer Attitudes to Porcine Blood and Surplus Protein in Functional and High Protein Foods

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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