Facilitators and barriers for foods containing meat coproducts

Meat coproducts are presented as a potential solution to the multiple challenges associated with feeding a growing global population, and to mitigating the environmental impact associated with animal production. They are also an essential contribution to the economic sustainability of the meat industry. However, their use is currently not optimized. While much research has been conducted, commercial success has been limited. Reasons include challenges associated with scale-up as well as technical, operational, commercial and regulatory challenges. However, one of the key challenges relates to consumer acceptance as foods containing meat coproducts may not be viewed as culturally appropriate or even edible in some contexts. This chapter identifies some of these challenges with attention paid to consumer perspectives. In addition to drawing on consumer food choice theory and lessons from other novel food sources, this chapter provides insights that may help policy makers, researchers and industry to realize this opportunity. It cautions that trial by curious consumers is not enough and that interventions by a range of stakeholders will be required to enhance capability, opportunity and motivation of consumers to alter their behavior to incorporate such products into their diets.