Know more

Background and challenges

The objective of the project is to evaluate the effects of compositional and manufacturing information, nutritional information and environmental information on consumers' hedonic perceptions and willingness to pay for a new type of fermented product combining milk and legumes.

Systemic studies have recently demonstrated the interest of substituting part of animal protein consumption by plant proteins, in particular legumes, in the diets of developed countries. The effects on human health and the environment converge positively and have motivated adjustments to the PNNS4 in 2019, recommending a reduction in meat consumption in favour of pulses. Scientists have established that innovative mixed foods combining milk and pulses offer nutritional, techno-functional and sensory advantages compared to vegan products, especially in a fermented form, inspired by dairy processes. The combined presence of the two protein sources allows the totality of the essential amino acid requirements to be covered. In addition, fermentation promotes digestibility, improves the flavour of the product and eliminates certain anti-nutritional compounds from the plants. The selection of bacterial consortia capable of co-fermenting milk and a vegetable juice is delicate but has the advantage of exploiting metabolic synergies between species. Furthermore, the partial substitution of animal proteins in familiar foods, such as yoghurts and other fermented milks, represents one of the keys to meeting the difficult challenge of acceptance of plant proteins by Western consumers. The combination of ingredients that are familiar to consumers and those that are unfamiliar or even unknown could lead to a gradual familiarisation that will allow consumers to move towards the consumption of plant-based products. Exposure to these products could therefore promote the sensory acceptability of legume-based products in the medium term.

Goals

The objective of the project is to evaluate the sensory and economic acceptability of products combining milk and legumes by consumers and then to observe which information, provided with the product and/or on its packaging, has the greatest impact on this acceptability: manufacturing information, nutritional data and/or environmental information alone or in combination. The results will make it possible to identify the obstacles and/or motivations to the adoption of transitional foods and to make recommendations on the forms of public incentive aimed at making food choices that meet the objectives of the PNNS4. The iterative approach adopted will also make it possible to identify the levers of action for improving the design of the product on the three dimensions of sustainability.

INRAE units involed

• Science et technologie du lait et de l'oeuf
• Centre des sciences du goût et de l'alimentation
• Sol agro hydrosystème spatialisation
• Economie publique

Partners

• Terres Inovia