Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

Abstract

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.

Identifying sensory drivers of liking for plant‐based milk coffees: Implications for product development and application

“…Gorman et al. (2021) also reported that sweetness increased consumers’ liking for plant‐based milk coffees, while sourness decreased it. This is probably because our sensory system evolved to detect and prefer specifically crucial nutrients such as the once rare energy (carbohydrate)‐rich plants that taste sweet (Mennella et al., 2016).…”

“…Recently, Gorman et al. (2021) applied a check‐all‐that‐apply (CATA) questionnaire to investigate consumer perceptions of coffee with dairy milk and plant‐based milks (oat, soy, and almond). The terms in their study were based on a literature review of black coffee and plant‐based milks and evaluations by researchers.…”

“…The introduction of these new sensory attributes when replacing dairy milk in coffee beverages with plant‐based milk influences consumer acceptability of the new product (Gorman et al., 2021). For example, the attributes beany, earthy, and grassy were found to negatively influence the consumer acceptance (Gorman et al., 2021). However, there is limited information regarding the detailed sensorial attributes of coffees supplemented with diverse plant‐based milk products.…”

“…Plant‐based milks, depending on the plant variety, tend to have sensory attributes such as beany, earthy, bitter, acrid, astringent, chalky, sandy, and thin mouthfeel (Tangyu et al., 2019). The introduction of these new sensory attributes when replacing dairy milk in coffee beverages with plant‐based milk influences consumer acceptability of the new product (Gorman et al., 2021). For example, the attributes beany, earthy, and grassy were found to negatively influence the consumer acceptance (Gorman et al., 2021).…”

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

“…The procedure for the sensory trial was adapted from Gorman and colleagues [ 31 ]. This study took place during the COVID-19 pandemic; therefore, participants were asked to self-identify if they had potential exposure to the virus or loss of smell and taste to ensure that health risks were minimized.…”