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Consumer Perception of Plant-Based Cheese.

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Plant-based cheese (PBC) faces challenges in flavor and texture, despite consumer interest in sustainability and ethics. Improving these key attributes is crucial for market growth and meeting consumer expectations for both cold and melted applications.

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Dairy Alternatives

Background:

  • Plant-based milk is a growing market, but plant-based cheese (PBC) sales have stagnated.
  • Consumer interest in plant-based options is rising due to perceived health, ethical, and sustainability benefits.

Purpose of the Study:

  • To investigate consumer motivations for purchasing PBC.
  • To assess consumer acceptance of Cheddar and mozzarella-style PBC.
  • To identify areas for improvement in PBC product development.

Main Methods:

  • Online survey (n=311) assessing purchase motivations and preferences.
  • Consumer acceptance testing (n=105 for Cheddar-style, n=117 for Mozzarella-style) evaluating products cold and melted.
  • Utilized Maximum Difference Scaling (MXD), liking, and Check-All-That-Apply (CATA) questions.

Main Results:

  • Flavor, texture, ingredients, and protein content are key purchase drivers for PBC.
  • Consumers perceive dairy cheese (DC) as superior in flavor and texture, but PBC as more sustainable, ethical, and healthier.
  • Key undesirable attributes for PBC include gritty, rubbery, and artificial flavors, particularly when evaluated cold.

Conclusions:

  • Flavor and texture remain significant barriers for Cheddar and mozzarella-style PBC.
  • Addressing consumer perceptions and improving sensory attributes are vital for PBC market advancement.
  • Understanding consumer preferences can guide the development of PBC that better meets market demands.