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

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

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-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.
Original languageEnglish
Article number100919
JournalCurrent Opinion in Food Science
Volume48
Number of pages9
ISSN2214-7993
DOIs
Publication statusPublished - Dec 2022

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