A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?

Sogari, Giovanni; Caputo, Vincenzina; Petterson, Andrew Joshua; Mora, Cristina; Boukid, Fatma

doi:10.1016/j.foodres.2023.112813

Cited by 39 publications

(12 citation statements)

References 56 publications

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“…The most frequently mentioned category in the WA task was sensory properties. Sensory properties of plant-based alternatives (PBAs) have been found to be important to consumers' liking of PBAs [11,55]. The sensory properties of PBAs identified by the participants would be considered to negatively impact consumer liking [13,25,56] and agree with the second most mentioned category, negative.…”

Section: Discussionmentioning

confidence: 99%

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Baxter,

Dolan,

Frampton

et al. 2024

Foods

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Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers’ emotional response to them and their attitudes about PBEs.

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Section: Discussionmentioning

confidence: 99%

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Baxter,

Dolan,

Frampton

et al. 2024

Foods

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show abstract

“…However, the Impossible Burger, which is made of very similar ingredients, has been found to taste equivalent to ground beef burgers in some studies. 14,15 Moreover, complete meals containing plant-based meats tend to be somewhat better liked than plant-based meats on their own, 16,17 although this trend may not be universal. 18 Furthermore, surveys conducted as part of the study 19 also found that the product's taste was generally regarded positively by participants (Supplementary Discussion).…”

Section: Malan 2022 Field Experimentsmentioning

confidence: 99%

“…Although research on plant-based meats has not yet focused specifically on contrasting taste perception in blinded and informed conditions, available evidence generally finds modest but meaningful effects on related measures. 14,[36][37][38] Informed taste tests might then better reflect consumers' naturalistic taste experience, which is influenced by cognitive and environmental factors in addition to the contents of the food. 39 Furthermore, some evidence suggests 18,40 that plant-based meats may not need to perfectly emulate animal-based meat, but perhaps only be tasty in their own right (Supplementary Discussion).…”

Section: Ptc Are Ill-definedmentioning

confidence: 99%

Price-, Taste-, and Convenience-Competitive Plant-Based Meat Would Not Currently Replace Meat (journal version)

Peacock

2024

Preprint

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Plant-based meats, like the Beyond Sausage or Impossible Burger, and cultivated meats have become a source of optimism for public health, environmental and animal welfare advocates hoping to mitigate the myriad harms of animal-based foods by replacing them with perfect alternatives. Some have proposed that these substitutes might soon replace animal-based meats based on the supposition that price, taste and convenience are the primary drivers of food choice. Thus, it is hypothesized that if a plant-based meat matches (or exceeds) its animal-based counterpart on the basis of these three criteria, consumption will largely shift from animal-based to plant-based. However, this hypothesis has received little critical attention. To fill this gap, we will review evidence testing the PTC hypothesis, including cross-sectional surveys, hypothetical discrete choice experiments, a field experiment and commercial case studies. Ultimately, given current consumer preferences, we do not find support for the PTC hypothesis. However, PBMs may still have important potential as a tool for reducing meat consumption.

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“…With the increasing demand for meat, environmental requirements, and health needs, there is an alternative market base for plant-based protein meat, with the number of commercially available products increasing year by year that are widely recognized by consumers [ 12 ]. Plant-based protein meat is a collective term for food products with a similar flavor, texture, and form to animal meat products, made from plant-based raw materials (e.g., cereals, pulses, etc., and algae, fungi, etc.)…”

Section: Types Of Plant-based Protein Products As Alternatives To Ani...mentioning

confidence: 99%

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao

Zou

et al. 2023

Molecules

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Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

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A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?

Cited by 39 publications

References 56 publications

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Price-, Taste-, and Convenience-Competitive Plant-Based Meat Would Not Currently Replace Meat (journal version)

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

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