Grasping the sensory consumer plant-based space

Abstract: Consumers are eagerly awaiting non-soy plant-based products, such as yogurt and ice cream that will meet their expectations in all consumer-packaged goods and foodservice segments. Consumer expectations for the expanded plant-based protein space is based on soy.

Currently, commercially available plant-based product containing soy in all consumer categories, such as yogurt, are comparable in taste, flavor, and texture to the bovine options. However, consumer acceptability and repeat purchase within the non-soy dried pulse, which includes pea, lentil, faba and chickpea is challenging for both ingredient innovators and consumer packaged product manufacturers.

Understanding the sensory consumer space within plant-based protein is essential in aiding food manufacturers and ingredient solution suppliers to better target consumer and customer needs and support strategic investments within the pulse protein category. In this session, we will look at the sensory space of several plant-based categories, identify the gaps and recommend how Sensory tools can be used manage consumer expectations through product renovation.