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Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

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Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

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A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

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Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products

Chia, A., Shou, Y., Wong, N. M. Y., Cameron‐Smith, D., Sim, X., van Dam, R. M., & Chong, M. F. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105102 · Cited by 94 · see citing works

Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations

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Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives

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Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

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Approaching 100 years of sensory and consumer science: Developments and ongoing issues

Meiselman, H. L., Jaeger, S. R., Carr, B. T., & Churchill, A. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104614 · Cited by 92 · see citing works

Consumer Preference Segments for Plant-Based Foods: The Role of Product Category

Cardello, A. V., Llobell, F., Giacalone, D., Chheang, S. L., & Jaeger, S. R. (2022) · Foods · doi:10.3390/foods11193059 · Cited by 59 · see citing works

Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)

Vashisht, P., Sharma, A., Awasti, N., Wason, S., Singh, L., Sharma, S., Charles, A. P. R., Sharma, S., Gill, A., & Khattra, A. K. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100301 · Cited by 57 · see citing works

Consumers’ Preferences and Attitudes towards Plant-Based Milk

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The role of protein blends in plant-based milk alternative: A review through the consumer lens

Lee, P. Y., Leong, S. Y., & Oey, I. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104268 · Cited by 52 · see citing works

Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives

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Understanding Swiss consumption of plant-based alternatives to dairy products

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Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts

Jaeger, S. R., Giacalone, D., Jin, D., Ryan, G. S., & Cardello, A. V. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104820 · Cited by 43 · see citing works

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

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A systematic literature review and future research agenda to study consumer acceptance of novel foods and beverages

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Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts

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Pulse Proteins: Processing, Nutrition, and Functionality in Foods

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Improving physicochemical stability of highland barley-based milk by the addition of endogenous β-glucan

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Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies

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An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task

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Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

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Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

Jaeger, S. R., Jin, D., & Roigard, C. M. (2024) · Foods · doi:10.3390/foods13040567 · Cited by 28 · see citing works

Towards de-dairyfication of the diet?—Consumers downshifting milk, yet justifying their dairy pleasures

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Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists

Gorman, M., Moss, R. H., & McSweeney, M. B. (2023) · Food and Humanity · doi:10.1016/j.foohum.2023.09.028 · Cited by 27 · see citing works

Comfort plant-based food: What do consumers want? - A focus group study with different consumers group

Batista, L. F., Rocha, F., Dias, M. M. D. S., Pires, A. C. D. S., & Vidigal, M. C. T. R. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100810 · Cited by 25 · see citing works

A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics

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Hype or hope? What consumer motives tell us about the prospects for plant and animal-based dairy products in six European countries

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Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks

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How do CATA questions work? Relationship between likelihood of selecting a term and perceived attribute intensity

Jaeger, S. R., Chheang, S. L., Jin, D., Ryan, G. S., & Ares, G. (2023) · Journal of Sensory Studies · doi:10.1111/joss.12833 · Cited by 22 · see citing works

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

Irondi, E. A., Aina, H. T., Imam, Y. T., Bankole, A. O., Anyiam, A. F., Elemosho, A. O., Kareem, B., & Adewumi, T. O. (2025) · Frontiers in Food Science and Technology · doi:10.3389/frfst.2025.1593870 · Cited by 27 · see citing works

Plant-based food – Purchasing intentions, barriers and drivers among different organic consumer groups in Denmark

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Attributes of insect food acceptance: Identifying key factors with consumer market segmentation

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Tipping the next customer on the shoulder? A segmentation study and discussion of targeted marketing to further plant-rich dietary transition

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New insights into functional cereal foods as an alternative for dairy products: A review

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Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes

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UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteins

Matos, J. D. S., Azevedo, P. Z., Costa, J. E. G., Justino, H. D. F. M., Lamarão, C., Sanches, E. A., Bezerra, J. D. A., Stringheta, P., Martins, E., & Campelo, P. (2024) · Food Chemistry Advances · doi:10.1016/j.focha.2024.100848 · Cited by 19 · see citing works

Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics

Gupta, A., Keast, R., Liem, D. G., Jadhav, S. R., Mahato, D. K., & Gamlath, S. (2025) · Beverages · doi:10.3390/beverages11010024 · Cited by 18 · see citing works

Plant-based whipping cream: A promising sustainable alternative to dairy products

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Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal

Jaeger, S. R., Jin, D., Roigard, C. M., & Cardello, A. V. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115452 · Cited by 17 · see citing works

Consumer Studies: Beyond Acceptability—A Case Study with Beer

Hernández-Mora, Y. N., Verde-Calvo, J. R., Malpica-Sánchez, F. P., & Escalona‐Buendía, H. B. (2022) · Beverages · doi:10.3390/beverages8040080 · Cited by 19 · see citing works

The perceived value of oat milk and the food-choice motives of young, urban people

Halme, M., Pirttilä‐Backman, A., & Pham, T. (2023) · British Food Journal · doi:10.1108/bfj-03-2022-0238 · Cited by 21 · see citing works

Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant‐Based and Sustainable Yoghurts

Jaeger, S. R., Chheang, S. L., Llobell, F., & Cardello, A. V. (2024) · Journal of Sensory Studies · doi:10.1111/joss.12955 · Cited by 17 · see citing works

Key determinants of purchase intentions for geographical indication agricultural products: A hybrid PLS-SEM and ANN approach

Lv, Z. (2024) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2024.104209 · Cited by 16 · see citing works

Consumers’ preferences for the attributes of plant-based meat in China: A best-worst scaling approach

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A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods

Tireki, S., Balkaya, M., Erdem, D. E., Coşkun, G., Gunay, E., & Cekirge, M. (2024) · Food Reviews International · doi:10.1080/87559129.2024.2370944 · Cited by 16 · see citing works

Identification of Sensory Drivers of Liking of Plant‐Based Milk Using a Novel Palm Kernel Milk—The Effect of Reformulation and Flavors Addition Through CATA and PCA Analysis

Tong, S., Siow, L. F., & Lee, Y. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.4719 · Cited by 15 · see citing works

“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives

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Single cell oils from oleaginous yeasts and metabolic engineering for potent cultivated lipids: A review with food application perspectives

Nguyen, Q., Nguyen, T., Tran, T. T. V., Khatri, Y., Chandrapala, J., & Truong, T. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100658 · Cited by 15 · see citing works

Consumer resistance diminishes environmental gains of dietary change

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Impact of protein on sensory attributes and liking of plant-based Milk alternatives

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Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

Starkute, V., Lukseviciute, J., Klupšaitė, D., Mockus, E., Klementavičiūtė, J., Rocha, J., Özoğul, F., Ružauskas, M., Viškelis, P., & Bartkienė, E. (2023) · Foods · doi:10.3390/foods12152860 · Cited by 14 · see citing works

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Baxter, L., Dolan, E., Frampton, K., Richelle, E., Stright, A., Ritchie, C., Moss, R. H., & McSweeney, M. B. (2024) · Foods · doi:10.3390/foods13101454 · Cited by 14 · see citing works

Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities

Tapia, M. A., & Lee, S. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104616 · Cited by 14 · see citing works

Mineral profile of cow milk and plant-based milk alternatives

Antunes, I. C., Bexiga, R., Pinto, C., Martins, L. L., Mourato, M. P., Pereira, G., Vieira, E. F., Delerue-Matos, C. M., & Quaresma, M. A. G. (2025) · Journal of Dairy Science · doi:10.3168/jds.2024-25752 · Cited by 13 · see citing works

Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties

Chen, X., Niu, H., & McClements, D. J. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2544771 · Cited by 12 · see citing works

Large-Scale and Online Retailer Assortment: The Case of Plant-Based Beverages as Alternatives to Cow’s Milk

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Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan

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Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium

Champidou, C., Ellouze, M., Campagnoli, M., Robin, O., Haddad, N., & Membré, J. (2024) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2024.110807 · Cited by 12 · see citing works

An update on fermented plant-based dairy alternatives: Advances towards consumer acceptability and modern diets

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Comparison of open comments and check-all-that-apply to collect reasons for liking and disliking chocolates in preference mapping

Antille, N., Audoubert, F., Camilleri, M., Grain, M., Rytz, A., Pineau, N., & Mahieu, B. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105171 · Cited by 11 · see citing works

Driving Factors Influencing the Decision to Purchase Plant-Based Beverages: A Sample from Türkiye

Baş, M., Kahrıman, M., Ayakdaş, G., Hajhamidiasl, L., & Koseoglu, S. (2024) · Foods · doi:10.3390/foods13111760 · Cited by 13 · see citing works

Milking the Alternatives: Understanding Coffee Consumers’ Preferences for Non-Dairy Milk

Halabi, N., Hristova, V., & Vlaev, I. (2024) · Behavioral Sciences · doi:10.3390/bs14070569 · Cited by 11 · see citing works

The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage

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Consumer perceptions and market analysis of plant-based foods: A global perspective

Andreani, G., Banović, M., Dagevos, H., & Sogari, G. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-16017-2.00029-2 · Cited by 10 · see citing works

US household demand system analysis for dairy milk products and plant‐based milk alternatives

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Advancing plant-based milk alternatives: Challenges, opportunities, and the role of innovative processing technologies

Kaur, K., Kaur, K., & Arora, D. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111671 · Cited by 10 · see citing works

Attitudes toward milk alternatives and motives for (non-)consumption: an interview study with adolescents from Germany

Szczepanski, L., Bahlmann, L.-M., Rötker, C., Eylering, A., & Fiebelkorn, F. (2025) · BMC Nutrition · doi:10.1186/s40795-025-01072-8 · Cited by 10 · see citing works

Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks

Alsado, C., Chen, L., & Wismer, W. V. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105681 · Cited by 9 · see citing works

Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives

Rombach, M., Cong, L., & Dean, D. (2024) · Beverages · doi:10.3390/beverages10020027 · Cited by 9 · see citing works

Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?

Monteiro, J. S., Botelho, R. B. A., Zandonadi, R. P., & Araújo, W. M. C. (2023) · Foods · doi:10.3390/foods12203824 · Cited by 9 · see citing works

Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase

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An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages

Renzo, T. D., Garzón, A. G., Nazzaro, S., Marena, P., Carboni, A. D., Puppo, M. C., Drago, S. R., & Reale, A. (2025) · Beverages · doi:10.3390/beverages11050144 · Cited by 8 · see citing works

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

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Microencapsulated Asiatic Pennywort ( Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability

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Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir

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Perception, knowledge, and insights on the Brazilian consumers about nut beverages

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Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours

Jaeger, S. R., Chheang, S. L., & Schouteten, J. J. (2025) · Foods · doi:10.3390/foods14030445 · Cited by 7 · see citing works

Consumer Preference and Purchase Intention for Plant Milk: A Survey of Chinese Market

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Health, Environment or Taste? Using the Theory of Planned Behaviour to Predict Plant-Based Milk Consumption

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Understanding sensory and emotional drivers of plant-based fish analogues acceptance in children and adults

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Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

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A phylogenetic perspective on the performance of Lactococcus lactis as starter culture in milk and plant milks

Zhao, Z., Zhang, Y., Simpson, D. J. W., & Gänzle, M. G. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117562 · Cited by 6 · see citing works

Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food

Maheeka Weerawarna, N. R. P., Godfrey, A. J. R., Loudon, M. R., Foster, M., & Hort, J. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.105027 · Cited by 6 · see citing works

Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks

Talay, R. (2023) · Black Sea Journal of Agriculture · doi:10.47115/bsagriculture.1331725 · Cited by 6 · see citing works

Perceptions of three diets varying in animal- and plant-based protein contents: Analysis of participant experience diaries

Pellinen, T., Jallinoja, P. T., Erkkola, M., & Pajari, A. (2024) · Appetite · doi:10.1016/j.appet.2024.107538 · Cited by 6 · see citing works

Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives

Lieke, S.-D., Erhard, A., & Stetkiewicz, S. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100522 · Cited by 6 · see citing works

Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage

Zeng, Z., Chen, S. W., Wang, L., Lin, Y., Zheng, B., Zhang, Y., & Pan, L. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111190 · Cited by 6 · see citing works

Development of novel lactose-free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

Kalahal, S. P., Gavahian, M., & Lin, J. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17183 · Cited by 5 · see citing works

Integrating Cellular Agriculture with 3D Food Printing: A Pathway to Customized, Sustainable Animal-Free Dairy Foods

Kanwal, N., Zhang, M., Law, C., Khan, S., & Huang, J. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107017 · Cited by 2 · see citing works

“Innovative dairy-based products featuring vegetables: a complementary technique with promising perspectives”

El-Sayed, S. M., Youssef, A. M., & El-Sayed, H. S. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03570-6 · Cited by 5 · see citing works

Major drivers of consumer choice of dairy milk and plant-based milk alternatives in coffee

Phan, U. T. X., Hoang, L., Weber, K., & Prakash, A. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-27342 · Cited by 5 · see citing works

Antinutrients in Grain-Based Plant Drinks: Scoping Review

Strizhko, M. N. (2023) · FOOD METAENGINEERING · doi:10.37442/fme.2023.1.3 · Cited by 5 · see citing works

Integration of oleaginous yeast-produced lipids into plant-based milk alternatives

Kramm, K., Heuer, J., Meunier, V., Haas, K., Arbter, P., & Heinrich, S. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112228 · Cited by 5 · see citing works

Improving plant-based protein drinks: The potential of flavors for cross-modal enhancement of fat perception

Vossen, R. M., Gelin, J.-L., Hettinga, K. A., Andre, R., Erni, P., Bodnár, I., & Cayeux, I. (2024) · LWT · doi:10.1016/j.lwt.2024.117016 · Cited by 5 · see citing works

Determinants of consumer purchase decisions of plant-based milk alternatives: the role of preferences for product attributes

Su, W., Gao, Z., Li, S., & Sheng, J. (2024) · China Agricultural Economic Review · doi:10.1108/caer-08-2023-0225 · Cited by 5 · see citing works

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Ashraf, N., Arshad, Z., Din, A., Ain, H. B. U., Alum, E. U., & Tufail, T. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.71590 · Cited by 4 · see citing works

Plant-based alternatives to dairy milk:Determining drivers of product liking (sensory, emotional, cognitive, situational use) in four consumer segments

Cardello, A. V., Llobell, F., Giacalone, D., Roigard, C. M., & Jaeger, S. R. (2022) · University of Southern Denmark Research Portal (University of Southern Denmark)

Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks

Alsado, C., Chen, L., & Wismer, W. V. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105681 · Cited by 9 · see citing works

Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

Jaeger, S. R., de Matos, A. D., Oduro, A. F., & Hort, J. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114093 · Cited by 87 · see citing works

Consumer perception of plant-based milk and diary products

Nyambayo, I., Marinova, D. V., Bogueva, D., Sarieddin, G., & Bou‐Mitri, C. (2024) · eSpace (Curtin University)

Identifying sensory drivers of liking for plant‐based milk coffees: Implications for product development and application

Chung, Y., Kuo, W., Liou, B., Chen, P., Tseng, Y., Huang, R., & Tsai, M. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16373 · Cited by 30 · see citing works