CONSUMER ACCEPTANCE OF SUSTAINABLE PLANT-BASED CULINARY FOOD PRODUCTS
Keywords:
Plant-Based Foods, Consumer Acceptance, Sustainability, Sustainable Food, Culinary Products, Consumer Behaviour, Food InnovationAbstract
This study examines the factors influencing consumers’ acceptance of sustainable plant-based culinary food products, with particular attention to perceived health benefits, environmental sustainability, taste, texture, price, product familiarity, nutritional value, and social influences. The study adopts a quantitative research approach using a descriptive and cross-sectional research design. Data can be collected from consumers through a structured questionnaire using a Likert-scale format. Descriptive statistics, correlation analysis, and regression analysis can be used to examine relationships between product attributes and consumer acceptance. The expected findings indicate that taste, perceived health benefits, environmental concerns, nutritional value, and product quality are important factors influencing acceptance, while higher prices and unfamiliarity may create barriers. The study concludes that improving sensory quality, affordability, nutritional information, and consumer awareness can contribute to greater acceptance of The growing demand for sustainable food systems has increased interest in plant-based culinary food products as alternatives to conventional animal-based foods. Consumer acceptance is an important factor sustainable plant-based culinary products
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