Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Preprint |
| Published: |
2026
|
| Subjects: | |
| Online Access: | https://arxiv.org/abs/2603.03370 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1866911483514847232 |
|---|---|
| author | Bedem, Sybren D van den Kuhl, Ellen Cotto, Caroline |
| author_facet | Bedem, Sybren D van den Kuhl, Ellen Cotto, Caroline |
| contents | Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat, while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality; yet, consumers continue to prioritize taste and texture over sustainability and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale, blinded, in-person sensory evaluation across 14 product categories, 2,684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level, but approach parity in selected formats: Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmark by only 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5-14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable, but not yet consistent across product types. By publicly sharing all data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled, data-driven innovation. All data are freely available at https://www.nectar.org/sensory-research/2025-taste-of-the-industry. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2603_03370 |
| institution | arXiv |
| publishDate | 2026 |
| record_format | arxiv |
| spellingShingle | Open-source benchmarking of plant-based and animal meats Bedem, Sybren D van den Kuhl, Ellen Cotto, Caroline Physics and Society Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat, while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality; yet, consumers continue to prioritize taste and texture over sustainability and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale, blinded, in-person sensory evaluation across 14 product categories, 2,684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level, but approach parity in selected formats: Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmark by only 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5-14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable, but not yet consistent across product types. By publicly sharing all data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled, data-driven innovation. All data are freely available at https://www.nectar.org/sensory-research/2025-taste-of-the-industry. |
| title | Open-source benchmarking of plant-based and animal meats |
| topic | Physics and Society |
| url | https://arxiv.org/abs/2603.03370 |