Background. Plant-based and flexitarian eating patterns are increasingly popular, and the food supply has responded with a wide range of products despite a lack of understanding regarding consumer views. Aim. To explore Consumer and nutrition professional perceptions and attitudes to plant protein, including plant-based meat alternatives within an Australian context. Methods. A cross-sectional self-administered online survey was conducted between March 2020 and October 2020, promoted nation-wide via social media. Results. A total of 679 eligible respondents attempted the survey (89% completion rate), achieved an even spread across key age groups. Sixty percent reported following a special diet with 25% Vegan and 19% Flexitarian. "Health" was a key driver for diet type among the nutrition professionals (53.3%) while "Ethical" reasons were cited by consumers (69%). Plant-based eating was considered a vegan dietary pattern and the most frequently consumed plant-based proteins were whole grains. Most (74%) had tried plant-based meat alternatives, with...

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