{"id":4023,"date":"2023-06-27T09:54:00","date_gmt":"2023-06-27T07:54:00","guid":{"rendered":"https:\/\/saccosystem.com\/?p=4023"},"modified":"2025-01-10T12:39:59","modified_gmt":"2025-01-10T11:39:59","slug":"understanding-consumer-preferences-for-plant-based-food-alternatives","status":"publish","type":"post","link":"https:\/\/saccosystem.com\/en\/blog\/understanding-consumer-preferences-for-plant-based-food-alternatives\/","title":{"rendered":"Understanding Consumer Preferences for Plant-Based Food Alternatives"},"content":{"rendered":"
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\n Blog<\/a>><\/span><\/span>Understanding Consumer Preferences for Plant-Based Food Alternatives<\/span> <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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\n Understanding Consumer Preferences for Plant-Based Food Alternatives <\/h1>\n
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Plant Alternatives<\/a><\/div>
Consumers<\/a><\/div> <\/div>\n

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As the demand for plant-based food alternatives<\/strong> continues to rise, understanding consumer preferences and sensory perceptions is crucial for the growth and development of this market. A recent study<\/strong> conducted in Western, Central, and Northern European countries investigated consumers’ sensory-based cognitions of currently available plant-based alternatives and their ideal versions of these products. The study aimed to identify potential gaps between consumer expectations<\/strong> and the sensory attributes of existing plant-based food and beverage alternatives.<\/p>\n\n\n\n

VChoice<\/strong>\u00a0is the Sacco System line of\u00a0lactic acid bacteria<\/strong>\u00a0designed specifically for the production of plant-based foods<\/strong>. The\u00a0VChoice<\/a>\u00a0line includes starter ferments, thickening ferments, mesophilic ferments and many other solutions specifically designed for this type of product.<\/p>\n\n\n\n

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Sensory Benchmarking<\/h2>\n\n\n\n
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The research consisted of two parts: sensory vocabulary development <\/strong>and an online survey<\/strong>. The sensory benchmarking was conducted using the rapid sensory descriptive method known as Rate-All-That-Apply. The study focused on plant-based alternatives to popular animal-based products such as chicken, beef, semi-hard cheese, cream cheeseac, yogurt, and milk.<\/p>\n\n\n\n

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Key Findings<\/h2>\n\n\n\n
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The survey results revealed valuable insights into consumers’ preferences<\/strong> for various plant-based alternatives:<\/p>\n\n\n\n