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dc.contributor.authorPassiou, Konstantina E-
dc.contributor.authorAgapitou, Chrysa-
dc.contributor.authorRotsios, Konstantinos-
dc.contributor.authorFolinas, Dimitrios-
dc.identifier.citationPassiou, EK, Agapitou, C, Rotsios, K, & Folinas, D 2023, 'Plant-based Protein in Food Products: perceptions from the Greek food industry', vol. 8, no.1, pp. 119-137.en_US
dc.descriptionResearch article published in the Economies of the Balkans and Easter European Countries (EBEEC, Volume 23) and on ResearchGate.comen_US
dc.description.abstractThe food industry is under pressure to improve food production and reduce its impact on the environment. Furthermore, consumers today are increasingly shifting to more sustainable diets. In this context, plant-based protein sources appear as a promising solution. This study investigates the perceptions of company representatives operating in Greece who produce or intend to produce, food products containing plant-based proteins. Based on 360 responses, this quantitative analysis a) identifies the main drivers and barriers for consumer acceptance of these products, b) ascertains the most popular choice (word and phrase) on their labels, and c) explores variations in key marketing factors such as organoleptic characteristics, price, and promotion of plant protein-based products versus those with animal protein sources. According to the findings, “human health” is the prevailing incentive to shift to the consumption of plant-based protein food products. Additionally, “reluctance” is the predominant barrier for consumers to change their eating habits. Regarding the use of words and phrases on labels, the word “plant-protein” and the phrase “high in vegetable protein” were found to be the most popular. Furthermore, there is an agreement that both the organoleptic characteristics and the promotional strategies of plant-based protein products and animal-based protein products, are or should be similar. Interestingly, the majority of respondents noted that the price of plant protein products is or will be higher compared to animal protein products. This study provides meaningful insights into the food and beverage industry and companies that either have or will have products with plant-based sources of protein.en_US
dc.format.extent19 pagesen_US
dc.publisherKnE Publishingen_US
dc.relation.ispartofEconomies of the Balkan and Eastern European Countries journal, Volume 2023en_US
dc.rightsOpen Accessen_US
dc.rightsAttribution 4.0 International*
dc.subjectAlternative proteinsen_US
dc.subjectAlternative productsen_US
dc.subjectPlant-based proteinsen_US
dc.subjectPlant-based substitutesen_US
dc.subjectFood industryen_US
dc.subjectBusiness perceptionsen_US
dc.subject.lcshFood industry and tradeen_US
dc.subject.lcshConsumers' preferencesen_US
dc.titlePlant-based protein food products: perceptions from the Greek food industryen_US
dc.typeJournal Articleen_US
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