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Consumer Perception of Plant-Based Eggs

In: Consumer Perceptions and Food

Author

Listed:
  • Isabella Nyambayo

    (Wrexham University)

  • Barbara Borusiak

    (Poznań University of Economics and Business)

Abstract

Currently, World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) are working with international policy makers to improve food security whilst still fostering a circular economy. The world population is growing exponentially, and it is projected that animal-based foods will not be able to sustain its food demands hence conversations on sustainable diets and protein alternatives. The shift to use plants as the main source of proteins will be inevitable therefore introductions of plant-based protein alternatives to substitutes animal-based meat, milk, eggs, their respective products into the market has never been so needed in the food supply chain. The texture, appearance, aroma, and mouthfeel of these protein alternatives have been carefully designed to mimic the animal products whilst meeting the objectives of a circular economy. Food security, climate change, animal welfare, and health and wellbeing are main drivers towards a circular economy. Joint strategies by WHO and FAO on sustainable development goals help nationals to work towards providing sustainable diets. Regulations and legislations are being formulated to make these protein alternatives or novel products safer. This chapter will focus on protein alternatives used as egg analogs and egg replacers in baking and cooking whilst exploring their safety, nutrient profile, sensory attributes, and consumer perception.

Suggested Citation

  • Isabella Nyambayo & Barbara Borusiak, 2024. "Consumer Perception of Plant-Based Eggs," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 259-275, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_13
    DOI: 10.1007/978-981-97-7870-6_13
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