What are the main sensory attributes that determine the acceptance of meat alternatives?
Małgorzata Starowicz, Karolina Kubara Poznar, Henryk Zieliński
Abstract
The market for meat substitutes (mainly consisting of vegetable-based products) is ever growing. However, ‘cultured meat’ and ‘edible insects’ should also be considered as potential meat alternatives. These products are popular among vegans or vegetarians, however, flexitarians are also likely to purchase meat alternatives to reduce their meat consumption. Therefore, the topic of flexitarians as a target group has been discussed. Moreover, we share insights into the main expectations of consumers toward meat alternatives in terms of taste, aroma, and texture in the scientific perspective and producers' possibilities. The future of the meat-free products’ sector may involve 3D printing, and in our opinion, studies should focus on alternative ingredients with special input of sensory aspects to mimic meaty and fatty flavor.