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 …
