Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science

Davide Giacalone*, Mathias Porsmose Clausen, Sara R. Jaeger

*Kontaktforfatter

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

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Abstract

Plant-based (PB) meat and dairy alternatives are a growing trend with potential for contributing to improving the sustainability of global food systems. Despite sustained growth and interest, these products are still niche in most Western countries. From a sensory perspective, meat and dairy products possess unique flavor and textural properties that are not easily replicated in PB alternatives. The first part of this short review focuses on current challenges and strategies to improve the sensory quality of these products, which, despite advances, overall remain inferior to their dairy and meat counterparts. The second part highlights the need for a deeper integration of sensory and non-sensory factors, and the consideration of individual differences underlying consumer acceptance of PB products. In closing, we argue that future product development and public health efforts should move away from ‘one size fits all’ and toward targeted approaches catering to different consumer groups.
OriginalsprogEngelsk
Artikelnummer100919
TidsskriftCurrent Opinion in Food Science
Vol/bind48
Antal sider9
ISSN2214-7993
DOI
StatusUdgivet - dec. 2022

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