Consumer perception and emotional responses to plant-based cheeses

Area of Science:

• Food Science
• Sensory Analysis
• Consumer Behavior

Background:

• Growing consumer demand for plant-based cheeses (PBCs) driven by ethical, environmental, and health concerns.
• Need for sensory evaluation to improve the acceptability and market success of PBCs.
• Limited understanding of consumer perceptions and emotional responses to commercially available PBCs.

Purpose of the Study:

• To evaluate the acceptability, sensory characteristics, and emotional responses to plant-based cheeses available in Canada.
• To identify key sensory attributes influencing consumer liking of PBCs.
• To compare consumer perceptions of raw versus melted PBCs.

Main Methods:

• Two sensory trials were conducted involving raw (n=100) and melted (n=93) plant-based cheeses.
• Participants evaluated five different PBCs using nine-point hedonic scales, check-all-that-apply (CATA) questions, and the EsSense25 profile.
• Qualitative data were gathered through open-ended comments regarding consumer experiences with PBCs.

Main Results:

• Consumers perceive plant-based cheeses as healthier than dairy cheese but express dissatisfaction with flavor and texture.
• Preferred PBCs were described as buttery, smooth, and soft.
• Disliked attributes included mouthcoating, rubbery textures, and off-flavors.
• Higher overall liking scores correlated with positive emotional responses.

Conclusions:

• Plant-based cheeses are perceived as healthier, but significant improvements in sensory properties are needed for wider consumer acceptance.
• Targeting desirable attributes like buttery flavor and smooth texture, while mitigating negative ones, is crucial for product development.
• Sensory evaluation and understanding emotional responses are key to enhancing the market viability of plant-based cheese alternatives.