Browsing by Author "Auvinen, Jenni"

Plant-based foods have become a significant part of modern diets, with plant-based proteins particularly gaining attention as a nutritionally rich alternative to traditional animal-based proteins. However, consumers and healthcare professionals engage in ongoing discussions about the manufacturing and additives used in food products. Among the aspects under scrutiny are the levels of salt and saturated fat, as well as certain additives. Salt and saturated fat levels can be high in plant protein products, and excessive intake has been scientifically linked to health issues. Research indicates that the shift towards plant-based diets is primarily driven by health benefits. Consumers' risk perceptions and attitudes towards plant protein products influence their acceptability, with some viewing additives and processed foods as health risks. The aim of the study was to examine consumers' attitudes towards the ingredients and food additives in plant protein products. The hypothesis was that additives, salt, and saturated fat levels affect food choices. Data for the consumer study were collected through a quantitative online survey, incorporating qualitative elements. In total 1001 responses were obtained; the majority of respondents were women with completed higher education degrees. The study found that approximately two-thirds of consumers read package labels at least occasionally, with a particular focus on the quality of fat and the amount of salt as key factors influencing purchase intent. Attention was paid to the quantity of additives, but attitudes varied individually. Consumers paid attention to additives and processing ingredients in product labels but sought clarification before making purchasing decisions. Food restrictions, allergenic ingredients, and preferences had a greater impact on purchasing behaviour than additives. Respondents' level of education and age influenced purchasing behaviour, as those with higher education levels did not consider additives as detrimental to health. If a consumer prioritized healthiness in food choices, it also influenced purchasing decisions regarding manufacturing and additives. Further research could benefit from conducting surveys as representative samples of the entire population to generalize results.