Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective

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. • Consumer acceptance and sensory descriptive analysis of plant-based cheese alternatives. • Tests samples represented semi-hard and soft dairy counterparts on the Swiss market. • Low liking scores measured on 9-point hedonic scale for all evaluated samples. • Bitterness and lack of creaminess were the most important attributes for low product acceptance. • Nutritional profile evaluated is not comparable to dairy cheese counterparts. • Consumer interest in plant-based cheese alternatives (PBCAs) has increased in recent years, mainly driven by concerns about the environment, animal welfare, and health. This study evaluated the consumer preferences and sensory characteristics of selected PBCAs available in the Swiss market. Four semi-hard and two soft cheese alternatives were selected. A trained sensory panel (n=10) rated texture, aroma and flavour. 219 consumers (102 males, 117 females, different diet forms) rated overall liking and visual appearance on a 9-point hedonic scale. Sensory attributes perceived by consumers were assessed using the check-all-that-apply and just-about-right scales. The participants answered questions about their attitudes towards plant-based alternatives over animal-based products. Data was evaluated by ANOVA, correspondence and multiple factor analysis to assess consumer preferences and to identify sensory drivers of liking. The chemical composition of the PBCAs was analysed for dry matter, fat, protein, salt, starch, and sugar content. • Consumers rated the PBCAs as trendy but were less convinced of the sensory profile or processing compared to traditional dairy cheeses. The results significantly differed in overall liking and visual appeal between the products. However, with liking scores ranging from 3 to 5.9, none of the products were highly liked. No significant differences in liking were found between the dietary groups. Sensory attributes including savoury flavour, smooth texture, and creaminess were positively associated with overall liking, while bitterness and lack of creaminess were negatively correlated. To increase acceptance and motivate consumers to increase their consumption of PBCAs, the sensory profile and nutritional composition of the products need improvement.