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Additional file 1: Supplementary Table 1. Estimated systolic blood pressure according to salt substitute strategy and age strata, Vietnam. Supplementary Table 2. Baseline incidence of stroke and IHD according to salt substitute strategy and age strata, Vietnam. Supplementary Table 3. Relative risk reduction of stroke according to salt substitute strategy and age strata, Vietnam. Supplementary Table 4. Relative risk reduction of IHD according to salt substitute strategy and age strata, Vietnam. Supplementary Table 5. Results of the sensitivity analysis: Regulatory strategy. Supplementary Table 6. Results of the sensitivity analysis: Subsidised strategy. Supplementary Table 7. Results of the sensitivity analysis: Voluntary strategy. Supplementary Table 8. Comparison of cost-effectiveness studies

The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian participants joined an in-home use test and consumed one type of product with their self-selected hot meal for 20 times during 10 weeks: Quorn (meat-like), tofu (not meat-like) or a meat reference (chicken filet). Initial liking (100-mm line scale) for chicken was higher (81 ± 19) than for Quorn (60 ± 28) and tofu (68 ± 21). On a product group level, boredom occurred with all three products and after 20 exposures there were no significant differences in product liking anymore. However, there were noticeably different individual responses within the three product groups, showing both ‘boredom’ and ‘mere exposure’ patterns. Mere exposure occurred significantly more frequent with tofu, with more than half of the participants showing an increased liking over time. We also found that meal patterns were related to boredom: bored persons used more different types of meals, probably to alleviate product boredom. This study demonstrates that liking of meat substitutes can be increased by repeated exposure for a segment of consumers. In addition, it indicates that the meal context should be considered in future in-home repeated exposure studies. Refereed/Peer-reviewed

New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat substitutes, followed by similarity and typicality ratings. Results indicated that categorization was largely influenced by the taxonomic classification of meat, so by categories that refer to the animal source like 'pork', 'beef' etc. Hence, meat substitutes were grouped separately from non-processed meat products. However, there were categories (e.g. 'pieces' and 'sausages') that contained both meat substitutes and processed meat products, as these products were perceived to be very similar.New meat substitutes should have a certain resemblance to meat in order to replace meat on the plate. This can be achieved by either similarity in appearance or by referring to shared scripts/goals, such as a similar application in meals. Refereed/Peer-reviewed