Year: 2026
Type: article
Abstract: Plant-based meat alternatives (PBMAs) are gaining increasing attention due to their potential role as substitutes for traditional meat products, driven by sustainability and health concerns related to animal production and consumption. Therefore, investigating and understanding consumer acceptance of less common PBMAs remains crucial. In this context, this research explored sensory expectations and actual experiences of a plant-based hotdog compared to a pork hotdog in a US sample. Using a within-subject design, participants (n = 88) evaluated both products before and after tasting, assessing overall liking, willingness to buy (WTB), and key sensory attributes. Furthermore, Check-All-That-Apply (CATA) batteries were used to explore product descriptors and situational appropriateness for consumption, while open-ended questions were employed to examine what consumers liked and disliked the most about the products in more detail. Results revealed no significant differences in expected liking between the two products before tasting. However, after tasting, the pork hotdog received significantly higher scores for both overall liking and WTB compared to the plant-based hotdog. Despite the plant-based product being associated with situations related to health and sustainability, it did not lead to the same appealing hedonic experience as the animal-based product. In addition, both penalty-lift analysis and text mining of the open-ended responses confirmed that consumers seek meaty characteristics in both animal- and plant-based hotdogs (e.g., “I don’t like how light the meat is” or “would like a more meat flavor”). This research provides valuable implications for policymakers and the food industry in terms of aligning strategies with consumers’ preferences and needs, supporting efforts to reduce red meat consumption and promote healthier, more sustainable dietary choices.
Source: Applied Sciences
DOI: 10.3390/app16021024
Authors: Giulia Andreani, Giovanni Sogari, Miguel I. Gómez, Alina Stelick, Robin Dando
Institutions: University of Parma, Cornell University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W7124842101