Consumption-Evoked Emotions from Meat and Plant-Based Meat Alternatives and Their Influence on Meat Reduction

Area of Science:

• Food Science
• Psychology
• Behavioral Economics

Background:

• Growing health and sustainability concerns drive interest in meat reduction.
• Emotions play a critical role in shaping food consumption choices.
• Understanding the emotional landscape of meat and plant-based alternative consumption is crucial for dietary shifts.

Purpose of the Study:

• To review theoretical and empirical evidence on emotions during meat and plant-based alternative consumption.
• To propose a mechanism linking consumption-evoked emotions to meat consumption decisions.
• To inform strategies for promoting healthier and sustainable diets.

Main Methods:

• Narrative review of theoretical and empirical studies.
• Examination of emotions elicited by tasting meat and plant-based alternatives.
• Application of practice theory and the theory of constructed emotion.

Main Results:

• Discussions about meat evoke mixed emotions, potentially causing cognitive dissonance.
• Actual meat consumption typically elicits positive emotions.
• Plant-based alternatives often evoke negative emotions, especially if sensory profiles differ from meat.

Conclusions:

• Consumption-evoked emotions influence subsequent food choices.
• The proposed Consumption-Emotion-Update (CEU) framework explains how emotions modify food preferences.
• Insights into consumption emotions can guide interventions for sustainable eating patterns.