Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective
OPEN ACCESS
Loading...
Author / Creator
Date
2026-02
Publication Type
Journal Article
ETH Bibliography
yes
OPEN ACCESS
Data
Rights / License
Abstract
Consumer interest in plant-based cheese alternatives (PBCAs) has grown due to concerns about the environment, animal welfare, and health. This study assessed consumer preferences and sensory characteristics of PBCAs in the Swiss market. Four semi-hard and two soft cheese alternatives were evaluated in a consumer test with 219 participants (102 males, 117 females, diverse diet forms). Participants rated overall liking and visual appeal on a 9-point hedonic scale and assessed sensory attributes using check-all-that-apply and just-about-right scales. They also answered questions about attitudes towards plant-based alternatives. Sensory panel data (n = 10) completed the study by linking it to the consumer data. The chemical composition of the PBCAs was analysed for dry matter, fat, protein, salt, starch, and sugar content. Statistical analyses, including ANOVA and multiple factor analysis, were used to evaluate preferences and identify sensory attributes influencing liking. Participants rated PBCAs as trendy but were less convinced of their taste or processing compared to dairy cheeses. Significant differences in overall liking and visual appeal were found, but none of the products were highly liked (scores between 3 and 5.9). No significant differences were observed between dietary groups. Attributes like savoury flavour, smooth texture, and creaminess were positively associated with liking, while bitterness and lack of creaminess were negatively associated. Consequently, to increase acceptance and consumption, PBCAs' sensory profiles and nutritional compositions should be optimised.
Permanent link
Publication status
published
Editor
Book title
Journal / series
Volume
136
Pages / Article No.
105713
Publisher
Elsevier
Event
Edition / version
Methods
Geographic location
Date collected
Date created
Subject
Plant-based cheese; Sensory evaluation; Consumer acceptance, nutritional value