Reducing animal-based food consumption can lower global greenhouse gas emissions and the risk of noncommunicable diseases(1). Previous research has primarily explored adults’ adoption of non-animal proteins (e.g. legumes, mycoprotein/Quorn, plant-based meat alternatives, tofu)(2), often without considering the factors that influence their consumption within families. This is key because parents typically purchase and prepare food for themselves and for their children. This sequential mixed methods study explored the enablers, barriers and strategies to increase non-animal protein intake among UK families.

We recruited UK parents of children aged 6 months to 16 years. In Study 1 (n=32; 78% White British, 78% mothers), qualitative data were collected via seven online focus groups, recruited through social media and diverse community advertisements. Focus groups explored factors influencing family consumption of non-animal proteins, and attitudes towards increasing consumption. Data were analysed using Framework Analysis in NVivo and informed a large online questionnaire (hosted in Qualtrics). In Study 2, 1,016 parents (80.2% White British, 53.5% mothers) were recruited via Prolific (online platform) and community advertisements. Measures included parent and family socio-demographics; family protein consumption frequency (via food frequency questionnaire); diets followed; parental perceptions about six non-animal proteins (nutrient composition, quality, satiation, processing, artificialness and healthiness); and barriers, enablers and strategies to increasing non-animal protein consumption among families. Descriptive analyses were conducted.

Parents in Study 1 (focus groups) followed predominantly omnivore (56%) diets, with fewer following flexitarian (19%), pescetarian (13%), vegetarian (9%) and vegan (3%) diets.

Qualitative data suggested that cost, taste, processing, protein quality, nutrient content, and healthiness of animal and non-animal proteins influenced parents’ decisions. Most parents preferred their family to eat the same meals together. As a result, convenience in meal preparation, along with their child’s preferences and level of fussiness, strongly influenced the family’s non-animal protein consumption. Most parents in Study 2 (online survey) followed an omnivore (81.5%) diet, with flexitarian (9.1%), pescetarian (1.4%), vegetarian (5.5%) and vegan (1.6%) diets being less common. On average, families consumed non-animal proteins 1.25 (±1.43) times per day, with vegetarian (2.69/day±1.75) and vegan (2.95/day±1.60) parents reporting higher frequency of consumption than omnivore (1.05/day±1.07), pescetarian (1.45/day±0.62) and flexitarian (1.62/day±1.68) parents. A larger proportion of parents perceived legumes and pulses to be a high quality source of protein (85%), compared to tofu (50%), vegetable-based products (50%), mycoprotein (45%), wheat-based products (42%) and plant-based meat alternatives (39%).

Findings highlight convenience and ability to incorporate within family meals as key factors influencing non-animal protein intake among families. Cost, taste, processing, protein quality, nutrients, and healthiness also shape parental willingness to introduce to their families, however perceptions vary by protein source. These insights can inform strategies (e.g. educational tools and product development) to support greater acceptance and consumption of non-animal proteins in families.