Consumer Valuation of Plant-Based Meat Alternatives

This research article investigates consumer preferences for various types of burger patties, specifically focusing on plant-based meat alternatives. The study employs sensory evaluation techniques, including blind and informed tasting conditions, to assess consumer liking and disliking levels for four different burger types: a 100% beef burger, a hybrid meat-mushroom burger, a pea protein burger, and an animal-like protein burger. The main objective is to evaluate how providing information about the protein source affects consumer preferences and to gather sensory descriptors from participants. A total of 175 untrained participants were involved in the study, which utilized preference ranking and open-ended questions to capture consumer feedback. Results indicate that the animal-like protein burger was the most preferred, followed closely by the beef burger. The findings suggest that consumer preferences can be influenced by the type of information provided, highlighting the importance of sensory attributes in driving food choices. This study contributes to understanding the market dynamics of plant-based meat alternatives.