Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study

Abstract

We conducted a combined sensory and discrete choice experiment study with a 100% beef burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like protein, and a blended burger with 70% beef and 30% mushroom involving US consumers. Respondents were either assigned to a blind or an informed tasting condition with information about the ingredients before tasting the burgers. Results reveal that (i) beef burgers are preferred over alternatives, (ii) consumers favor blended burgers over alternatives in the blind condition but demand decreases in the informed condition; (iii) consumers prefer the plant‐based burger with animal‐like protein over the one with pea protein.

Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate

“…Thus, these developments reinforced the production of soy-based meat alternatives. In 1980, Tofurky and other similar products were developed to target the vegetarian demographic niche ( Caputo et al, 2022 ).…”

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

“…Globally, agriculture and food systems are responsible for more than twenty-four percent of all greenhouse gas (GHG) emissions, of which meat and dairy contribute significantly [ 7 , 8 ]. The combined strain of a growing population, increased meat consumption, and increased GHGs places a severe burden on the planet’s natural resources and is contributing substantially to climate change [ 1 , 6 , 9 ]. In contrast, plant-based diets, which often include plant-based alternatives (PBAs), are suspected to use fewer natural resources and reduce the overall impact on the environment [ 1 , 10 ].…”

“…Commercial PBAs are available with a variety of protein sources, most commonly soy, wheat, legumes, and fungi, and are frequently combined [ 15 , 16 ]. These proteins are most often available in PBAs that are purely plant-based or combined with meat protein [ 9 ]. In an effort to appeal to more consumers, specifically meat eaters, food manufacturers are attempting to develop PBAs that better mimic meat [ 5 ].…”

“…In general, the acceptance of available PBAs is low compared to meat-based products [ 12 ] and a past study found that US consumers prefer a beef burger over a plant-based and blended burger with beef and mushrooms [ 9 ]. Of the many factors impacting consumer acceptance of PBAs, including cultural preference, perceived nutritional impact, familiarity, and processing and food neophobia [ 18 ], a significant factor is the sensory characteristics of these products [ 17 ].…”

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

“…[ 44 ]. Despite the advancement of the food industry, meat-based burgers are more preferred than plant-based burgers [ 45 ], even compared to commercial samples [ 46 ], which is why further efforts are needed to boost the consumption of meat analogues.…”