A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach. (September 2019)

• Record Type: Journal Article
• Authors: Melendrez-Ruiz, Juliana; Chambaron, Stéphanie; Buatois, Quentin; Monnery-Patris, Sandrine; Arvisenet, Gaëlle
• Is Part Of: Food research international. Volume 123(2019)
• Page Start: 790
• Page End: 800
• Publication Date: 2019-09
• Subjects: Indirect measures -- Food choice intentions -- Food associations -- First food choice -- Main-dish composition -- Evoked context -- Plant-based food; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.06.004
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Over time, meat has acquired a central place in French gastronomy. The role played by plant-based proteins, such as pulses, is less clear. In order to better understand it, this study seeks to identify how French non-vegetarian consumers structure their main dish, using an indirect approach. A total of 120 participants had to compose dishes, following six different scenarios, by selecting three images of food items out of the twenty proposed. Results provided information about: (1) the first food product chosen, and (2) how foods from different food-groups were associated. Our results indicated that (1) French non-vegetarian consumers generally constructed their main dishes using animal-based food products first. Some differences were nevertheless identified, in relation to the scenario presented, and the profile of the participants. Results also showed that (2) the food-groups most often associated within a dish were meat, starch, and vegetable. The pulse group, when used, was in general associated with the meat and vegetable food-groups. These findings provide new evidence of the structure of the French main dish. They also highlight possible levers that could be used to promote pulses to French consumers Graphical abstract: Unlabelled Image Highlights: When asked to compose a main dish, respondents took into account the evoked context. They mostly structured their main dish around proteins from animal sources. Food-groups associations varied according to the evoked context. The most frequent food association included meat, starches and vegetables. Pulses were barely used and often associated with proteins from animal sources.