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Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market

Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory...

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Autores principales: Aaslyng, Margit Dall, Højer, Rikke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619156/
https://www.ncbi.nlm.nih.gov/pubmed/34829145
http://dx.doi.org/10.3390/foods10112865
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author Aaslyng, Margit Dall
Højer, Rikke
author_facet Aaslyng, Margit Dall
Højer, Rikke
author_sort Aaslyng, Margit Dall
collection PubMed
description Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (n = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes.
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spelling pubmed-86191562021-11-27 Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market Aaslyng, Margit Dall Højer, Rikke Foods Article Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (n = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes. MDPI 2021-11-19 /pmc/articles/PMC8619156/ /pubmed/34829145 http://dx.doi.org/10.3390/foods10112865 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Aaslyng, Margit Dall
Højer, Rikke
Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_full Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_fullStr Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_full_unstemmed Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_short Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
title_sort introducing tempeh as a new plant-based protein food item on the danish market
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619156/
https://www.ncbi.nlm.nih.gov/pubmed/34829145
http://dx.doi.org/10.3390/foods10112865
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