CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW

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dc.contributor.authorCan, Başak
dc.contributor.authorMajoo, Fuzail
dc.contributor.authorÖztürkcan, Arda
dc.date.accessioned2024-09-11T20:08:28Z
dc.date.available2024-09-11T20:08:28Z
dc.date.issued2024
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractAs the world's population grows and climatic conditions worsen, the world's current resources are rapidly depleting. Human behavior exacerbates this adverse situation. One of these behaviors is traditional eating habits. A traditional diet that consists of animal-based proteins consumes more resources and pollutes the environment to a greater extent. The traditional diet, which consists of mostly animal-based proteins, may turn towards plant-based proteins. In addition to plant-based proteins, in recent years scientists have focused on exploring alternative protein sources that do not pollute the environment and require fewer resources. Plant-based proteins, algae, insect-based proteins, and cultured meat have all been identified in the literature as alternative protein sources that may be consumed alone (in dry or concentrated form) or added to foods. While alternative protein sources are still being developed, the consumer's opinion on these sources is being assessed. So, in this review, consumers' knowledge, acceptance, and attitude to alternative protein sources are discussed. Data shows that plant-based protein sources, including algae, are now widely claimed to be more accepted than traditional protein sources. It has also been established that most individuals are prejudiced toward insect-based protein and cultured meat due to lack of sufficient information.en_US
dc.identifier.doi10.15237/gida.GD24030
dc.identifier.endpage702en_US
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue4en_US
dc.identifier.startpage682en_US
dc.identifier.trdizinid1257830en_US
dc.identifier.urihttps://doi.org10.15237/gida.GD24030
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1257830
dc.identifier.urihttps://hdl.handle.net/11363/8744
dc.identifier.volume49en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofGIDAen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.snmz20240903_Gen_US
dc.subjectAlternative protein sourcesen_US
dc.subjectconsumer acceptanceen_US
dc.subjectconsumer attitudeen_US
dc.subjectsustainabilityen_US
dc.titleCONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEWen_US
dc.typeReview Articleen_US

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