消费者对植物性奶酪的看法
Ella Warner1, Kumpol Homwongpanich1, MaryAnne Drake1
1Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA.
Journal of food science
|October 1, 2025
概括
植物性奶酪 (PBC) 面临着风味和质感方面的挑战,尽管消费者对可持续性和道德感兴趣. 改善这些关键属性对于市场增长和满足冷和化应用的消费者期望至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 乳制品替代品 乳制品替代品
背景情况:
- 植物性牛奶是一个不断增长的市场,但植物性奶酪 (PBC) 的销售停滞不前.
- 由于感知到健康,道德和可持续性益处,消费者对基于植物的选择的兴趣正在增加.
研究的目的:
- 调查消费者购买PBC的动机.
- 评估消费者对切达和莫扎雷拉式PBC的接受度.
- 确定PBC产品开发的改进领域.
主要方法:
- 在线调查 (n=311) 评估购买动机和偏好.
- 消费者接受性测试 (切达式的n=105,莫扎雷拉式的n=117) 评估产品冷和化.
- 使用了最大差异缩放 (MXD),喜欢和检查所有应用 (CATA) 问题.
主要成果:
- 味道,质地,成分和蛋白质含量是PBC的主要购买驱动因素.
- 消费者认为乳制品奶酪 (DC) 在口味和质地上优越,但PBC更可持续,更道德,更健康.
- 对于PBC的关键不良属性包括砂状,状和人造风味,特别是在评估冷时.
结论:
- 味道和质地仍然是切达和莫扎雷拉风格PBC的重要障碍.
- 解决消费者感知和改善感官属性对于PBC市场的进步至关重要.
- 了解消费者偏好可以指导PBC的发展,以更好地满足市场需求.
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