ArticleFoods (Basel, Switzerland)2022
Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Associations Between Ultra-Processed Food (UPF) Consumption and Weight Change and Obesity Risk Among Consumers of Plant-Based Diets: A Systematic Review.Journal of the American Nutrition AssociationPooled it
- The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant-Based Cream Cheese on Consumer Perception.Journal of food science · 2026Article
- Article
- What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review.The Journal of nutrition · 2026Review
- The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts.Food chemistry: X · 2026Review
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Baru Almond Beverage (Foods (Basel, Switzerland) · 2026Article
- Meatless Momentum: Food-Related Lifestyle Drivers of Plant-Based Meat Alternative Adoption.Nutrients · 2025Article
- Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet.Foods (Basel, Switzerland) · 2025Article
- Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential.Food science & nutrition · 2025Review
- "I Have No Idea What's in It!"-A Qualitative Study of Adolescents' Conceptions of Milk Alternatives.Food science & nutrition · 2025Article
- Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Chocolate Desserts: Analysis of Consumer's Response According to Sensory Properties of Products and Consumer Attitude Towards Meat Reduction.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar.Foods (Basel, Switzerland) · 2024Article
- Low Carbon Sustainable Diet Choices-An Analysis of the Driving Factors behind Plant-Based Egg Purchasing Behavior.Nutrients · 2024Article
- Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.Foods (Basel, Switzerland) · 2024Article
- Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use.Foods (Basel, Switzerland) · 2024Article
- Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese.Foods (Basel, Switzerland) · 2024Article
- Enhancing Soybean Yield: The Synergy of Sulfur and Rhizobia Inoculation.Plants (Basel, Switzerland) · 2023Article
- Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
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, vegetarian, vegan). A sample of 159 adults completed two tasks: first, a sensory test in which participants tasted and rated three different PBAPs in two consecutive sessions, and second, a questionnaire on consumption behavior, motivation, and knowledge. Results show few differences between nutrition styles in sensory evaluation of individual product attributes. However, overall liking was rated significantly higher by vegans than by omnivores. All dietary styles reported animal welfare and environmental aspects as the main motivations for consuming PBAPs. Most participants acknowledged that meat and cheese alternatives are highly processed foods and not a fad but are not automatically healthier or more environmentally friendly than their animal-based counterparts. Future research should focus on emerging product segments such as plant-based cheeses to better understand how consumers evaluate PBAPs.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.