Plant-based only: Investigating consumers' sensory perception, motivation, and knowledge of different plant-based alternative products on the market
M Pointke, M Ohlau, A Risius, E Pawelzik - Foods, 2022 - mdpi.com
Consumer acceptance and product development of sustainable, healthy, and tasty plant-
based alternative products (PBAPs) are closely interlinked. However, information on
consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains
scarce. The study aimed to investigate German consumers'(1) sensory evaluation of PBAPs
and (2) consumers´ motivations and knowledge underlying the purchase of such products.
This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian …
based alternative products (PBAPs) are closely interlinked. However, information on
consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains
scarce. The study aimed to investigate German consumers'(1) sensory evaluation of PBAPs
and (2) consumers´ motivations and knowledge underlying the purchase of such products.
This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian …
[PDF][PDF] Plant-based only: investigating consumers, sensory perception, motivation, and knowledge of different plant-based alternative products on the market. Foods …
M Pointke, M Ohlau, A Risius, E Pawelzik - 2022 - researchgate.net
Consumer acceptance and product development of sustainable, healthy, and tasty
plantbased alternative products (PBAPs) are closely interlinked. However, information on
consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains
scarce. The study aimed to investigate German consumers'(1) sensory evaluation of PBAPs
and (2) consumers motivations and knowledge underlying the purchase of such products.
This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian …
plantbased alternative products (PBAPs) are closely interlinked. However, information on
consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains
scarce. The study aimed to investigate German consumers'(1) sensory evaluation of PBAPs
and (2) consumers motivations and knowledge underlying the purchase of such products.
This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian …
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