Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?

Adopting diets that recalibrate the balance between animal and plant proteins emerges as a sustainable solution in response to global population growth and climate change. This study investigates the impact of reducing animal protein (meat) portions in favour of plant proteins (legumes) on consumer appreciation and consumption in restaurant settings. Employing a single-blind protocol, 271 participants were engaged in an experimental restaurant. The experimental design examined the effects of meat-to-legume ratio (reference: 150 g meat, 200 g legumes; reduced: 95 g meat, 260 g legumes), legume types (chickpeas vs. white beans), and meat types (pork vs. beef). Appetite and liking were assessed using visual analogue scales, while food consumption was measured post-meal. Overall, participants consumed between 100 % and 80 % of their main course. ANOVA analysis on reference meat-to-legume ratio, legume type, and meat type effects on taste and appetite revealed minimal differences (P < 0.05). Notably, the reference meat-to-legume ratio scored lower than the reference in overall main course appreciation (7.23/10 vs. 8.31/10) and taste (7.26/10 vs. 8.40/10) (P < 0.05). This underscores the potential to enhance legume proportion on the plate while preserving satiety and overall consumption through meticulous attention to legume sensory experience and protein portion adjustments.