Exploring the Impact of Food Neophobia on Young Consumers' Acceptance of Meat Substitutes

Flexitarianism, characterized by a reduced consumption of meat products for ethical, ecological, or health motives, is notably prevalent among young individuals. This demographic constitutes a relevant consumer segment for producers of alternative and substitute meat products. However, the impact of food neophobia, the fear or loathing of unfamiliar food, which may result in the rejection of the unfamiliar food item, on young people´s perceptions and acceptance of these alternatives has not yet been sufficiently investigated. The most frequently used and most reliable tool to measure adult food neophobia is the Food Neophobia Scale (FNS).
Addressing this research gap, a study involving sensory evaluations of three meat substitutes alongside an FNS questionnaire was conducted with 220 adolescents and young adults, aged 14 to 20 years. The findings revealed that food neophobia does not uniformly affect attitudes towards all alternative protein products. Specifically, a pea protein-based burger patty with a less uniform texture, which has the greatest visual similarity to the original meat product, was significantly negatively correlated with food neophobia; participants with higher neophobia levels rated it lower in terms of taste, texture and overall liking. Conversely, tempeh (a fermented soybean patty) was less affected by neophobia, and a compact, more uniform mushroom patty was not influenced by neophobia in sensory evaluations at all.
This research highlights the nuanced palates of young consumers and confirms that food neophobia can significantly impact the sensory acceptance of alternative protein products, particularly those with varied textures. These insights are crucial for the food industry, emphasizing the importance of aligning product sensory profiles with the expectations of younger audiences to foster acceptance and preference.