Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Open accessAbstract
Introduction Over the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare. However, plant-based protein poses several challenges to product sensory characteristics, especially appearance, flavor, and texture. Despite this, current literature data have mainly reviewed nutritional, technological, and sustainability aspects of plant-based products with limited concerns on perceived sensory properties and perceptive barriers to consumption related to each specific substitute. To fill this literature gap, this systematic review aims to provide an up-to-date overview of the perceptive determinants of consumers' acceptance of plant-based substitutes of animal-origin products, including meat, dairy, fish and eggs analogs, with emphasis on product's intrinsic properties: appearance, smell, taste, and texture. Moreover, age-, gender-, and cultural-related differences in the appreciation/rejection of plant-based substitutes of animal-origin products were investigated. Methods The systematic analysis of the literature consulting Web of Science (Core Collection) and Scopus databases retrieved 13 research articles on meat, 26 on dairy, and two on fish and eggs analogs. Results and discussion Results showed that all sensory dimensions are influenced by the replacement of animal proteins with those of vegetable origin. However, the relative importance of appearance, odor, taste, and texture varied according to plant-based analogs category and mitigatory processing strategies to mask unpleasant sensory properties have been suggested for each category. Dairy analogs mainly suffer of aromas and flavors imparted by the raw materials, while both meat and dairy analogs have texture challenges. Meat analogs lack of juiciness, elasticity and firmness, while dairy analogs require uniform, creamy and thick texture. Moreover, very few studies analyzed the product's perception, considering age- and gender-related differences or cross-national/cultural differences. Future research should be addressed to specific product categories such as fish and eggs analogs as well as specific population targets including children and the elderly and consumers from developing countries.
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Attributes such as appearance, texture, taste, and flavor play a decisive role in acceptance of new food design.
“Evidence such as this reinforces that attributes such as appearance, texture, taste, and flavor play a decisive role in the acceptance of new food design (Appiani et al., 2023).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Appiani et al., 2023
The Introduction says sensory properties have a fundamental role in the acceptability of plant-based substitutes, particularly appearance, taste, and texture. The Discussion also identifies flavor as important, but the review concerns plant-based animal-product analogs; it does not establish the claim for new food designs generally. (LLM, conf=0.82)
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Aspects that affect tasting studies of emerging food – a review
Hellwig, C., Taherzadeh, M. J., Bolton, K., Lundin, M., Häggblom‐Kronlöf, G., & Rousta, K. (2021) · Future Foods · doi:10.1016/j.fufo.2021.100109 · Cited by 21 · see citing works
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Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight
Proserpio, C., Verduci, E., Zuccotti, G., & Pagliarini, E. (2021) · Nutrients · doi:10.3390/nu13103653 · Cited by 17 · see citing works
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Laureati, M., Boni, A. D., Saba, A., Lamy, E., Minervini, F., Delgado, A. M., & Sinesio, F. (2024) · Foods · doi:10.3390/foods13101534 · Cited by 99 · see citing works
Self-citationDhiman, S., Kaur, S., Thakur, B., Singh, P., & Tripathi, M. (2025) · Fermentation · doi:10.3390/fermentation11060346 · Cited by 108 · see citing works
Anyiam, P. N., Phongthai, S., Großmann, L., Jung, Y. H., Sai‐Ut, S., Onsaard, E., & Rawdkuen, S. (2025) · NFS Journal · doi:10.1016/j.nfs.2025.100216 · Cited by 55 · see citing works
Hybrid alternative protein-based foods: designing a healthier and more sustainable food supply
Kaplan, D. L., & McClements, D. J. (2025) · Frontiers in Science · doi:10.3389/fsci.2025.1599300 · Cited by 39 · see citing works
Psychological factors influencing consumer intentions to consume cultured meat, fish and dairy
Engel, L., Vilhelmsen, K., Richter, I., Moritz, J., Ryynänen, T., Young, J. F., Burton, R. J. F., Kidmose, U., & Klöckner, C. A. (2024) · Appetite · doi:10.1016/j.appet.2024.107501 · Cited by 39 · see citing works
“Appiani et al. (2023) suggest that this preference may be attributable to challenges regarding texture, flavour and appearance.”
Sarathy, S. P., Ravikumar, H., Nanjan, P., Alagesan, N., & Chua, B. L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.146465 · Cited by 32 · see citing works
Plant-based probiotic foods: current state and future trends
D’Almeida, A. P., Infante-Neta, A. A., Lima, M. D. A., & de Albuquerque, T. L. (2024) · Food Science and Biotechnology · doi:10.1007/s10068-024-01674-1 · Cited by 35 · see citing works
“This change may require an adaptation period on the part of consumers (Appiani et al., 2023; Montemurro et al., 2021).”
Abotsi, E. E., Panagodage, Y., & English, M. M. (2024) · Current Research in Food Science · doi:10.1016/j.crfs.2024.100860 · Cited by 29 · see citing works
“A recent consumer choice study by Kim et al. (2023) and current reviews on ingredient selection and processing which have improved our understanding of consumer acceptance of these foods, are discussed in other articles on this subject (Lanz et al., 2024; Appiani et al., 2023; Zhong et al., 2023).”
BackgroundRestructuring plant-derived composites towards the production of meat-analog based coated fried food
Bhuiyan, M. H. R., Yeasmen, N., & Ngadi, M. O. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138482 · Cited by 28 · see citing works
Jaeger, S. R., Jin, D., & Roigard, C. M. (2024) · Foods · doi:10.3390/foods13040567 · Cited by 28 · see citing works
“This drew on past research suggesting that PBCA often have problems with some aspects of sensory quality [15–17].”
MethodMustapa, M. A. C., Kallas, Z., Silande, C., Gagnaire, V., Jan, G., López‐Mas, L., & Aguiló‐Aguayo, I. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2024.101188 · Cited by 22 · see citing works
Boro, S., Vivek, K., Das, S. R., & Saikia, D. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116632 · Cited by 21 · see citing works
Fermentation Technologies to Produce and Improve Alternative Protein Sources
Coronel-León, J., Maza, D., de Toledo, I. G.-Á., Jofré, A., Martín, B., Serra, X., & Bover‐Cid, S. (2025) · Foods · doi:10.3390/foods15010117 · Cited by 23 · see citing works
“In parallel, targeting organoleptic characteristics like color can be achieved by leveraging microbes that produce carotenoids, providing stable red–orange hues conducive to visually convincing red-meat analogs [39].”
The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
Wijesekara, T., & Ekaette, I. (2025) · Food Chemistry International · doi:10.1002/fci2.70015 · Cited by 19 · see citing works
Cirunay, A. T., Barry-Ryan, C., & McAuliffe, O. (2025) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2025.2560680 · Cited by 22 · see citing works
“…by their poor functionality (solubility, hydration, emulsifying and gelation properties) and undesirable sensory properties (e.g., poor texture, presence of off-flavors, unappealing appearance) (Appiani, Cattaneo, and Laureati 2023; Ma et al. 2022; Nikbakht Nasrabadi, Doost, and Mezzenga 2021).”
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Appiani, M., Cattaneo, C., & Laureati, M. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105329 · Cited by 19 · see citing works
Self-citationJaeger, 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
Solid State Fermentation—A Promising Approach to Produce Meat Analogues
Milcarz, A., & Harasym, J. (2025) · Foods · doi:10.3390/foods14101820 · Cited by 16 · see citing works
“Neurospora intermedia , used in Indonesian oncom production, grows rapidly on challenging substrates including peanut press cake, coconut residue, and cassava by-products [27].”
Giacalone, D. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105500 · Cited by 15 · see citing works
Role of chemically-modified proteins for the formulation of plant-based animal-product alternatives
Keerthi, R., Praveena, U., Pillai, P. K. S., Ragavan, K. V., & Anandharamakrishnan, C. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111545 · Cited by 15 · see citing works
Kanimozhi, N., Nagalakshmi, S., & Sukumar, M. (2026) · Food Wellness · doi:10.1016/j.foodw.2026.100046 · Cited by 20 · see citing works
Microalgae biotechnology and its role in sustainable and healthy food design
Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15 · see citing works
Johansson, L., Badager, I., Krona, A., & Abdollahi, M. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111964 · Cited by 13 · see citing works
Bo’, C. D., Chehade, L., Tucci, M., Canclini, F., Riso, P., & Martini, D. (2024) · Nutrients · doi:10.3390/nu16152498 · Cited by 11 · see citing works
“Additionally, in recent years, there has been an increasing trend in consuming plant-based meat analogues (PBMAs) that aim to mimic meat closely in terms of sensory and nutritional aspects, and even in product names [18,19].”
BackgroundRudge, R. E. D., Briner, F., Nicholson, R. A., Cottrell, C., Collins, J., Hoffman, L. C., Stokes, J. R., & Smyth, H. E. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110849 · Cited by 11 · see citing works
Balaji, M., Vashishth, R., & Das, U. (2026) · Journal of Functional Foods · doi:10.1016/j.jff.2026.107155 · Cited by 10 · see citing works
Consumers' perceptions of plant-based alternatives relative to the foods they directly imitate
Kershaw, J. C., Nolden, A. A., Ellinger, L., & Dlamini, N. N. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105519 · Cited by 10 · see citing works
Tuning oil release in meat analogues by modifying size and surface properties of oil droplets
van Esbroeck, T., Georgala, A. I. K., Sala, G., Stieger, M., & Scholten, E. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111395 · Cited by 10 · see citing works
Zhang, Z., Dong, J., Zheng, L., Chen, Y., Fang, C., Chen, J., Guo, J., Sun, H., Guo, N., Fang, X., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102695 · Cited by 11 · see citing works
“The global market value of plant-based dairy products was $11.2 billion in 2021 and is projected to reach $31.5 billion by 2028 (Appiani et al., 2023).”
InfluentialGerber, S., Frost, S. C., Walker, A. M., & Kaplan, D. L. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1798618 · Cited by 9 · see citing works
“Further, consumer evaluations showed that acceptance of fermented products was modulated by moisture content and fiber level, enhanced in fermented mixes (106, 110, 112).”
Hwang, Y.-H., Samad, A., Muazzam, A., Alam, A. N., Kim, S. K., Kim, C.-J., & Joo, S.-T. (2026) · Antioxidants · doi:10.3390/antiox15050535 · Cited by 9 · see citing works
“Moreover, cultural attitudes toward processing, labeling transparency, and price sensitivity significantly influence acceptance [113].”
Effects of the Order of Ingredient Addition on Meat Analog Formation
Bhuiyan, M. H. R., Yeasmen, N., & Ngadi, M. O. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03650-3 · Cited by 8 · see citing works
“However, plant-based meat analogs pose several challenges to product sensory attributes, especially appearance and texture (Appiani et al., 2023; Mittal et al., 2023).”
Flint, M., Leroy, F., Bowles, S. D., Lynn, A., & Paxman, J. R. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101102 · Cited by 8 · see citing works
Grace Cui Fang, N. G., Choy, M. J. Y., Tan, V. W. K., Theng, A. H. P., Ng, F. S. K., Ong, D. S. M., Ong, K. S., Lim, P. Y., Madathummal, M. C., Chong, P. H., et al. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17341 · Cited by 8 · see citing works
Addressing the structural sophistication of meat via plant-based tissue engineering
Dikovsky, D. (2024) · Frontiers in Soft Matter · doi:10.3389/frsfm.2024.1343906 · Cited by 8 · see citing works
Jaeger, S. R., Chheang, S. L., & Schouteten, J. J. (2025) · Foods · doi:10.3390/foods14030445 · Cited by 7 · see citing works
“Additionally, vegetarians showed greater openness to PBCCAs than omni-vores, consistent with research indicating that dietary lifestyle influences acceptance of PB alternative products [18,89].”
Mafe, A. N., Otieno, C. A., Edo, G. I., Akpoghelie, P. O., Yousif, E. A., Isoje, E. F., Igbuku, U. A., Ismael, S. A., Makia, R. S., Essaghah, A. E. A., et al. (2025) · Discover Food · doi:10.1007/s44187-025-00452-0 · Cited by 9 · see citing works
Pasquariello, R., Bianchi, M., Capasso, M., & Caso, D. (2025) · British Food Journal · doi:10.1108/bfj-12-2024-1280 · Cited by 7 · see citing works
Sharma, K., Phongthai, S., Zhang, W., Wu, S., Jung, Y. H., & Rawdkuen, S. (2025) · Foods · doi:10.3390/foods14234134 · Cited by 7 · see citing works
Varayil, H., & Mitra, J. (2025) · Sustainable Food Technology · doi:10.1039/d5fb00307e · Cited by 8 · see citing works
Oh, J., Park, M. K., Kim, B. R., & Kwak, H. S. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17424 · Cited by 7 · see citing works
Penalver, J. G., Aldaya, M. M., Villaño, D., Vírseda, P., & Beriain, M. J. (2025) · Foods · doi:10.3390/foods14030472 · Cited by 8 · see citing works
“Springiness is generally one of the most challenging textural attributes to replicate in meat analogues, reducing consumer acceptance of this product category [68].”
Jaeger, S. R., Chheang, S. L., & Ares, G. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105531 · Cited by 6 · see citing works
Oupathumpanont, O., Thippayajan, S., Pannarat, N., Chaisingkan, P., & Wisansakkul, S. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100877 · Cited by 7 · see citing works
Appiani, M., Cattaneo, C., Spinelli, S., & Laureati, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117024 · Cited by 7 · see citing works
Self-citationGuggenbühl, B., Bongartz, A., Mantovani, S., Smith, K., Guksch, T., & Nuessli, J. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105713 · Cited by 6 · see citing works
Techno‐Functional Properties of Plant‐Based Milk Alternatives and Beverages: A Systematic Review
Kuksal, K., Sharma, A., Sharma, A., Rani, A., Kaur, S., Nile, A. S., & Nile, S. H. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70460 · Cited by 6 · see citing works
Çavdaroğlu, E., Kayı, H., Budak, Y. B., Berk, B., & Yemenicioğlu, A. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110712 · Cited by 6 · see citing works
Food hydrogels: Experimental and theoretical aspects relating to their formulation and application
Ryu, J., & McClements, D. J. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105242 · Cited by 5 · see citing works
Latka, C., Ahado, S. K., Pilařová, T., Ullah, A., Arata, L., & Casati, M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100892 · Cited by 5 · see citing works
Alternative protein sources and healthy skeletal muscle aging: A narrative review
Dai, Z., Zhao, Y., Ke, Y., Huang, J., Zhu, J., Wu, H., Yang, Y., Shang, H., & Xia, Z. (2025) · Journal of Functional Foods · doi:10.1016/j.jff.2025.106990 · Cited by 6 · see citing works
Fernández‐López, J., Borrás, F., Viuda‐Martos, M., & Pérez‐Álvarez, J. Á. (2024) · Informatics · doi:10.3390/informatics11040072 · Cited by 5 · see citing works
“…not approve this transition and so did not fully adhere to this trend; they claimed that the complete elimination of meat consumption as a source of animal proteins is responsible for inadequate nutrition [7,8], and even that the plant-based meat products on offer have a bad sensory quality [9,10].”
Sharma, A., Jindal, N., & Singh, S. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2573822 · Cited by 4 · see citing works
“Consequently, ongoing research focuses on enhancing taste and texture to improve broader market acceptance (Appiani et al. 2023).”
Moussaoui, D., Banović, M., Tárrega, A., & Chaya, C. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105702 · Cited by 4 · see citing works
Valuing consumer preferences and motivations for plant-based beverages: A CUB model analysis
Mastromonaco, G., Massaglia, S., Borra, D., Sottile, F., Peano, C., Rui, M., Mosca, O., & Merlino, V. M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100625 · Cited by 4 · see citing works
“Firstly, few studies have explored the consumers ’ perception of various PBBs attributes in relation to age and gender differences (Appiani et al., 2023).”
Szczepanski, L., Höfer, S., Hölscher, H., & Fiebelkorn, F. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100779 · Cited by 4 · see citing works
From Curiosity to Consumption: Consumer Attitudes Toward Alternative Proteins in Northwestern Italy
Garcia‐Vozmediano, A., Ferraris, C., Gallo, G., Guasco, C., Provera, A., Olivieri, S., Scardino, G., Zuccon, F., Pitti, M., Bianchi, D. M., et al. (2025) · Foods · doi:10.3390/foods14213727 · Cited by 3 · see citing works
de Oliveira, I., Aquino, Y., Carocho, M., Garcia, V. A. D. S., Santos‐Buelga, C., Calhelha, R. C., Barros, L., Lima, G. P. P., Heleno, S. A., & Barreira, J. C. M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147460 · Cited by 3 · see citing works
Chen, X., Nguyen, X. Y., & McClements, D. J. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108258 · Cited by 3 · see citing works
Emerging trends and recent innovations in oleogel-based fat substitutes for sustainable foods
Kırnapcı, M., & Özbek, Z. A. (2026) · European Food Research and Technology · doi:10.1007/s00217-025-04962-0 · Cited by 3 · see citing works
Lockyer, S., Forde, C. G., Adams, M., Edwards, C. H., Foster, T., French, S., Millman, C., Niranjan, K., Roos, Y. H., Warner, A., et al. (2026) · Nutrition Bulletin · doi:10.1111/nbu.70043 · Cited by 3 · see citing works
“The participants noted that current meat alternative products may lack sufficient sensory appeal (Appiani et al. 2023; Mintel 2024) and so further innovation may be required to convince consumers to switch to these products (Marangoni and Panescu 2025).”
Flint, M., Bowles, S. D., Paxman, J. R., & Lynn, A. (2025) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2025.1637567 · Cited by 3 · see citing works
Szymandera-Buszka, K. E., Jankowska, A., Jędrusek‐Golińska, A., Jarzębski, M., Karwik, A., Anioła, J., Wieruszewski, M., Lasota, A., & Pawlicz, J. (2025) · Foods · doi:10.3390/foods14213672 · Cited by 3 · see citing works
Will Australians Eat Alternative Proteins?
Bogueva, D., & Marinova, D. V. (2025) · Foods · doi:10.3390/foods14091526 · Cited by 3 · see citing works
“Although previous research indicates that women may have a better predisposition toward alternative proteins [50], there were no significant differences in opinion between the male and female participants in our study.”
Yüceer, M. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_3 · Cited by 2 · see citing works
Fernandes, L., Tavares, P. B., & Gonçalves, C. (2025) · Horticulturae · doi:10.3390/horticulturae11060610 · Cited by 2 · see citing works
“Texture properties of food are fundamental sensory attributes that considerably influence consumer perception and acceptance [15].”
Impact of Product Labeling on Vegan Yogurt Acceptance
Passos, L. P., Galdino, M. L. S., Souza, A. H. S., Amorim, K. A., dos Santos, L. M., Cardoso, V. D. S., & Pinheiro, A. C. M. (2025) · Journal of Sensory Studies · doi:10.1111/joss.70081 · Cited by 2 · see citing works
Meatless Momentum: Food-Related Lifestyle Drivers of Plant-Based Meat Alternative Adoption
Żakowska‐Biemans, S. (2025) · Nutrients · doi:10.3390/nu17223628 · Cited by 2 · see citing works
Gaikwad, P. S., Farde, P. D., Hegde, M. V., & Zanwar, A. A. (2026) · European Food Research and Technology · doi:10.1007/s00217-025-04938-0 · Cited by 2 · see citing works
Thuy, D. T., Khiêm, C. T., Ngoc, H. B., Phuong, P. L. D., Thiệp, V. V., & Nguyen, T. M. N. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04231-y · Cited by 2 · see citing works
“…the combined effects of intrinsic JF pigments, matrix densification, and Maillard browning likely explain the significant overall colour difference (ΔE*) observed between the control and JF-enriched formulations, indicating visually perceptible colour changes relevant to consumer perception [ 28].”
InfluentialMaison, D. A., Jaworska, D., & Stasiuk, K. (2026) · Journal of Dairy Research · doi:10.1017/s0022029925101970 · Cited by 2 · see citing works
“Many PBDAs have beany notes, chalky mouth feel or darker colour compared with cow’s milk (Cardello et al. , 2022; Giacone et al. , 2024), making adaptation difficult (Cardello et al. , 2022; Appiani et al. , 2023).”
Wood, A., Stanley, K. C., Daly, J., Grieger, K., Aimutis, W. R., Shirwaiker, R. A., & Wilson, N. L. (2026) · npj Science of Food · doi:10.1038/s41538-026-00841-4 · Cited by 2 · see citing works
Tapia-Cervantes, K. A., Herrera-Cardoso, E. D., & León‐Galván, M. F. (2026) · Plant Foods for Human Nutrition · doi:10.1007/s11130-026-01501-4 · Cited by 2 · see citing works
Consumer Perceptions and Purchase Behavior Towards Plant-Based Eggs: A Vignette Experiment
Kim, D. E., & Ellison, B. (2025) · Foods · doi:10.3390/foods14101742 · Cited by 2 · see citing works
“Other studies have also identified familiarity/experience with plant-based foods as a key factor in consumer acceptance (see reviews by [21,46,47]) and argue that constructs like familiarity, attitudes, and beliefs typically have stronger associations with purchase preferences compared with…”
InfluentialInvestigating the incorporation of plant-based meat alternative in Asian culinary practices
Safdar, B., Zijia, Z., Cao, J., Zhang, T., Li, H., & Liu, X. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101170 · Cited by 1 · see citing works
Kim, S.-Y., & Maeng, M. H. (2025) · Journal of Nutrition Education and Behavior · doi:10.1016/j.jneb.2025.04.001 · Cited by 1 · see citing works
Lawrence, G., Josy, T., Pejcz, E., Wojciechowicz-Budzisz, A., Olędzki, R., Górska, K., Zając, A., Aurore, G. S., & Harasym, J. (2025) · Applied Sciences · doi:10.3390/app15147753 · Cited by 1 · see citing works
Khalil, M., Shanmugam, H., Ciaula, A. D., & Portincasa, P. (2025) · Internal and Emergency Medicine · doi:10.1007/s11739-025-04129-5 · Cited by 1 · see citing works
Effect of thermal compression on the mechanical fusion of soy protein powder
Mochizuki, T., Takenaka, R., Nakamura, N., & Kawai, K. (2025) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2025.112858 · Cited by 1 · see citing works
Plant-based protein beverages and fermented products
Tripathi, A. H., Rajbongshi, B., Nickhil, C., Deka, S. C., & Sunil, C. K. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33955-4.00021-8 · Cited by 1 · see citing works
Yiltirak, S., Balagiannis, D. P., Koek, J., Koch, J., & Elmore, J. S. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118600 · Cited by 1 · see citing works
Plummer, P. S., Andersson, J., & Lennerfors, T. T. (2026) · Environmental Innovation and Societal Transitions · doi:10.1016/j.eist.2026.101108 · Cited by 2 · see citing works
The Cultural-Consumption Value Framework for Understanding Sustainable Food Behavior
Sethi, V., & Baradaran-Rafiee, V. (2026) · Journal of International Consumer Marketing · doi:10.1080/08961530.2026.2633984 · Cited by 1 · see citing works
Contreras, R. A., Caripán, P., Ferrada, N., Cantero, M. A., Pizarro, M., Batista‐González, A., Henríquez, H., Sujanto, M., Covarrubias, C., Vidal, C., et al. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108753 · Cited by 1 · see citing works
Unlocking the future of food with the new paradigm of plant-based proteins
Feo, M. D., Conte, A., & Nobile, M. A. D. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1818969 · Cited by 1 · see citing works
“Consumer acceptance and sensory properties ultimately remain the principal factors driving innovation across this entire sector (45).”
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities
Wang, Z., Wang, F., Wu, H., & Zhang, J. (2026) · Foods · doi:10.3390/foods15122173 · Cited by 1 · see citing works
Recent advances in plant-based egg analogs: Challenges, solutions, and emerging food applications
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- Authors
- Appiani, M., Cattaneo, C., & Laureati, M.
- Affiliations
- University of Milan (IT)
- Corresponding author
- Cattaneo, Camilla
- Venue
- Frontiers in Sustainable Food Systems
- Publisher
- Frontiers Media SA
- Published
- 2023-10-05
- Volume
- 7
- ISSN
- 2571-581X (ISSN-L)
- OpenAlex
- W4387376409
- Cited by
- 162
- References
- 93
- Citations by year
- 2026: 83 · 2025: 59 · 2024: 20
- FWCI
- 3.74
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Frontiers in Sustainable Food Systems (publishedVersion, cc-by)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- European Commission (PE00000003, CUP D93C22000890001)
- NextGenerationEU
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- plant-based meat analogs, sensory properties, consumer acceptance, texture, flavor, appearance, odor, age and gender differences, cultural differences, plant proteins
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