Consumption of sustainable protein

Consumer products – tasting gives answers

Whether a product will be a success is, among other things, dependent on the emotional reactions we get when we first encounter the product. RISE consumer evaluations give the answer to this. We have an extensive consumer database of people who work on tasting, defining and describing the products they taste. Often several similar products are compared, and the consumers compare properties such as acidity, sweetness, saltiness and texture. They can tell if a product feels right, if it tastes too much of something and which one is the best.

With the knowledge of what the consumer prefers, the characteristics of the best product can be defined. Knowledge that leads to adjusting the product, on to sensory analysis and then on to new consumer evaluation.

With good knowledge of consumer preferences, product development can be more effective. Already at an early stage, a product can be stopped if desired properties are not achieved.

Consumer behavior – nudging attracts us to try

To influence consumer behavior, RISE is working to understand what obstacles exist to choose, for example, a meat substitute in the store. Consumers act on their feelings, earlier experience and information. We study what will affect the final decision of purchase, use etc. We also study how consumers act later in the kitchen. Many people say they do not know how to cook vegetarian products, and we investigate what makes people feel that way. With knowledge of consumer behavior, RISE can, for example, help to develop seasonings suitable for meat substitutes.

To influence behavior, RISE works with nudging, among other things, to give a light push in the right direction towards a more healthy and sustainable life. It is based on research on human behavior and how our brain works. One example of nudging is shop signage that reminds us of what is sustainable, another is how smaller size of the plate at the lunch buffet creates less food waste.

RISE research background and long experience of working with alternative sources of protein make our offering in consumer behavior unique. Add to that our multisensory breadth with knowledge in everything from sound, tactile properties, the importance of packaging and quality assured consumer evaluations. Together, we can give consumers a push in the right direction towards more sustainable eating habits.

Public meals – a responsibility to drive development

Many public actors are far ahead in the transition to more sustainable proteins. It is especially important to work with sustainable proteins in public meals as there are around three million meals served each day. Therefore, a shift to more sustainable proteins switches up to a great environmental benefit. The public meals also have a role as a precursor to introducing and inspiring guests to changing eating habits even at home. As a major social actor, you have not only great opportunities but also a great responsibility to drive the transition.

RISE works in several ways with public meals:

• The RISE Climate database is used by municipalities and county councils as a basis for climate work in the meal business, such as climate calculating recipes, but also at a more strategic level for monitoring climate imprints from purchased food. When climate impact is communicated on the menu, it also helps conscious guests to choose more climate smart.
• We offer competence development within public meals, both theoretical training on how different food ingredients affect the environment and practical training in vegetarian cooking where a sustainable choice of protein is central to the course.
• We have participated in developing a web training on climate-smart food, aimed at the public meals, which over 600 people participated in in 2019.
• RISE and the Västra Götaland region's initiative Meal Sweden and the School Food Academy play an important role in the provision of public meals skills by offering a broad skills development program.
• We have several ongoing projects where sustainable protein sources are one of several important keys to the sustainable meals of the future. For example, Klimatklivet for climate-smart public meals where we work with 10 public organizations in Västra Götaland.

RISE expertise on what sustainable protein sources are available today and which ones are on the way, how the different proteins affect the environment together with the knowledge of how public meals work makes us a natural partner.

Contact us for more information on how RISE can help your business or organization with public meals, consumer testing, or influence consumer behavior.