Close up of woman biting into Planted chicken

© Planted

Studies & Numbers

EU Survey Reveals Color, Shape, & Texture of Plant-Based Fermented Foods are Paramount for Consumers

The first wave of consumer surveys from the EU-funded HealthFerm project has pinpointed the sensory preferences of consumers for fermented plant-based alternatives such as yogurt, drinkable yogurt, chicken, and protein-enriched bread. The survey, which reached 7,800 EU consumers in eight EU Countries and Switzerland, delves into European consumer preferences and attitudes towards plant-based fermented foods. It provides food innovators with guidance for developing plant-based fermented alternatives that align with consumers’ expectations. Creamy, sweet, and uniform. Consumers favor plant-based fermented yogurt and drinkable yogurt that is white, creamy, sweet, and uniform. The survey shows a clear preference for these products to mimic the characteristics of dairy-based yogurts, highlighting the importance of familiar textures and flavors. For both fermented plant-based drinkable yogurt and regular yogurt, “liquid,” “white …

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microbial protein Formo cheese sandwich

© Formo

Studies & Numbers

Study Finds Consumers Less Likely to Buy Fermented Plant-Based Foods When CHEAPER Than Animal Counterparts

A study conducted by the EU-funded HealthFerm project has come to a surprising conclusion — making fermented plant-based foods cheaper than animal products could actually make consumers less likely to buy them. Study participants preferred fermented meat and dairy alternatives to be priced at parity with their animal-based counterparts, likely due to the perception that cheaper products are of lower quality. For example, 52.8% of respondents said they would buy a fermented milk alternative that was priced the same as dairy milk, but only 46.3% would buy a product that was cheaper than dairy. Just 9.6% would be willing to pay more for a plant-based alternative. The same pattern was observed for meat alternatives, though there was only a 1.2% difference in willingness to purchase …

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