Abstract
Abstract
Background
The market for Plant-Based (PB) meat alternatives like Plant-Based Cold Cuts (PBCC), has seen significant growth due to new technologies and rising consumer demand. However, a consistent lexicon for describing this product category is lacking.
Objective
To develop a consumer-derived lexicon from 8 commercial PBCC using rapid sensory methods, and to explore the relationship between these descriptors and consumer Willingness to Pay (WTP) to inform product development and marketing.
Methods
The study (N = 22 consumers) employed Rapid sensory methods - Flash Profile (FP) and Projective Mapping (PM) - to elicit sensory descriptors, with WTP integrated as an attribute in the verbalisation phase of the PM experiment. Data were analysed using Generalised Procrustes Analysis (GPA) and Multiple Factor Analysis (MFA).
Results
Four distinct groupings of PBCC samples: Soy-based samples (Groups 1 & 2) were characterised by “processed”, “moist”, “soft”, “smooth”, “synthetic”, and “vegetal” notes, and were associated with a low WTP. Wheat-based (seitan) samples (Groups 3 & 4) were described as “colourful”, “meat-like”, “textured”, “spicy”, “smoky”, and “umami”, and linked to a high WTP. These findings were consistent across both FP and PM analyses.
Conclusion
This study developed a preliminary consumer-derived lexicon for PBCC using rapid sensory methods. The resulting Sensory Wheel is a first attempt at a lexicon for PBCC to be used for the future characterisation of this product category, helpful for product development, branding, and marketing. The integration of WTP into the sensory evaluation provides valuable insights for the PBCC sector.
Background
The market for Plant-Based (PB) meat alternatives like Plant-Based Cold Cuts (PBCC), has seen significant growth due to new technologies and rising consumer demand. However, a consistent lexicon for describing this product category is lacking.
Objective
To develop a consumer-derived lexicon from 8 commercial PBCC using rapid sensory methods, and to explore the relationship between these descriptors and consumer Willingness to Pay (WTP) to inform product development and marketing.
Methods
The study (N = 22 consumers) employed Rapid sensory methods - Flash Profile (FP) and Projective Mapping (PM) - to elicit sensory descriptors, with WTP integrated as an attribute in the verbalisation phase of the PM experiment. Data were analysed using Generalised Procrustes Analysis (GPA) and Multiple Factor Analysis (MFA).
Results
Four distinct groupings of PBCC samples: Soy-based samples (Groups 1 & 2) were characterised by “processed”, “moist”, “soft”, “smooth”, “synthetic”, and “vegetal” notes, and were associated with a low WTP. Wheat-based (seitan) samples (Groups 3 & 4) were described as “colourful”, “meat-like”, “textured”, “spicy”, “smoky”, and “umami”, and linked to a high WTP. These findings were consistent across both FP and PM analyses.
Conclusion
This study developed a preliminary consumer-derived lexicon for PBCC using rapid sensory methods. The resulting Sensory Wheel is a first attempt at a lexicon for PBCC to be used for the future characterisation of this product category, helpful for product development, branding, and marketing. The integration of WTP into the sensory evaluation provides valuable insights for the PBCC sector.
| Original language | English |
|---|---|
| Article number | 101347 |
| Journal | International Journal of Gastronomy and Food Science |
| Volume | 42 |
| Number of pages | 15 |
| ISSN | 1878-450X |
| DOIs | |
| Publication status | Published - 2025 |
Funding
This project has received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement No.: 862957 (Smart Protein Project).
| Funders | Funder number |
|---|---|
| Not added | 862957 |