Investigation of Consumer Preferences and Purchase Intentions in Health-conscious Markets for Legumes as a Sustainable Protein Source

In this technologically advanced era, lifestyle-related diseases are increasing at an alarming rate worldwide. The prevention of these diseases is crucial and has been widely discussed, albeit sometimes losing its value. Despite their benefits, legumes remain an underutilized food source. Incorporating legumes into diets can enhance nutritional value and their usage largely depends on consumer preferences and purchasing intentions, which can be influenced by increased awareness and knowledge about legumes.

The present study is a narrative review that focuses on the benefits legumes provide, the factors influencing consumer preferences and purchase intentions. It also examines legumes as a sustainable protein alternative to animal meat.

The findings of the study indicate that increasing the usage of legumes in traditional diets can be facilitated by incorporating legume-derived components into other food items. The research highlights the necessity of focusing on “easy-to-cook”/prepare meals to appeal to consumers who often avoid legumes due to lengthy preparation times. This convenience factor is especially important in industrialized nations and may lead to increased legume consumption. Additionally, future research should aim to enhance quality, improve consumer acceptance, overcome production obstacles, address regulatory concerns and ensure the cost-effectiveness of legume-based meat analogues to successfully commercialize and sustain demand for legumes.