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

ABSTRACT: 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 differe

SUBMITTER: Aaslyng MD 

PROVIDER: S-EPMC8619156 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature