Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Abstract

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development.

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

“…However, the food industry may face some barriers in reformulating foods, such as higher costs or lower consumer acceptability if the organoleptic properties do not sufficiently mimic dairy cheese. More efforts into mitigating this is needed [ 43 , 44 ].…”

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

“…Carbohydrates were higher in non-dairy alternatives since starches in their native and modified forms are one of the most used ingredients in vegan cheese formulations [20,47]. However, the sugar content was higher in processed dairy cheese.…”

“…The nutritional improvement of vegan alternatives was reached through the addition of vitamins and minerals, where 26.3% (n = 30) of products claimed to be vitamin/mineral fortified, and 10.5% (n = 12) had added calcium. Carbohydrates were higher in non-dairy alternatives since starches in their native and modified forms are one of the most used ingredients in vegan cheese formulations [20,47]. However, the sugar content was higher in processed dairy cheese.…”

“…This confirms the effort made to formulate an alternative product to be suitable to a wider consumer by avoiding allergens. Nuts were the highest allergens declared in non-dairy alternatives since almonds, hazelnuts, walnuts, cashews, pecan nuts, and pistachio nuts are widely used in product formulation [47,52]. However, no product within the dairy category made this claim.…”

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

“…In fact, focusing on improving the resemblances (flavor, aroma, and physical appearance) between dairy food and the alternatives is a limitation that narrows the cheese alternatives market and make the protein transition from animal to plant more difficult. 24 Today, consumers are more conscious about functional food and the adverse health issues associated with synthetic ingredients or food loaded with fat, sugar, and salt. As a result, they are asking for new vegan products with a high nutritional profile containing few and natural ingredients.…”