Keywords: Microbial protein
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Journal Articles

Feeding the future: consumer willingness to try bacterial protein, a comparative study with fungi, algae and cultured meat

Norah Benmeridja, Berre Deltomme, Myrsini Sakarika, Listia Rini, Hans De Steur, Xavier Gellynck
Journal: British Food Journal
British Food Journal (2026) 128 (3): 971–985.
https://doi.org/10.1108/BFJ-10-2024-1095
Published: 15 May 2025
... and fungi (71 and 70%, respectively). However, in terms of naturalness, bacterial protein was perceived similarly to other microbial proteins like fungi and algae, rather than lab-based products like cultured meat, which was perceived as more unnatural. Consumer awareness and low FN played a key role...
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Includes: Supplementary data
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