Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives

The transition toward more sustainable diets has increased interest in alternative protein sources, including plant-based meat substitutes, cultured meat, edible insects, microalgae, and microbial fermentation products. Their successful adoption depends not only on technological advances and market availability but also on consumer acceptance shaped by cultural, sensory, psychological, ethical, and socio-demographic factors. This narrative review synthesizes evidence on consumer acceptance of alternative proteins in Poland, a country characterized by strong culinary traditions, high attachment to meat, and selective openness to food innovation. The evidence base is fragmented and uneven across product categories. Plant-based alternatives are the most established but face barriers related to price, sensory expectations, perceived nutritional quality, and concerns about ultra-processing. Cultured meat shows moderate acceptance, limited by perceived unnaturalness, safety concerns, and low familiarity. Edible insects remain the least accepted due to disgust, food neophobia, and cultural barriers. Evidence on microalgae and mycoproteins is scarce, while consumer responses to fermentation-derived proteins are largely unexplored. Overall, acceptance varies by product type and requires targeted improvements, culturally sensitive communication, and more robust research.