DATE: 29 August 2022
Sensory performance as ultimate accelerator of the plant-based transition

Sensory optimisation of plant-based products is the key to unlocking the potential of new protein foods. While only a fraction of consumers completely avoid animal products, many people are open to making plant-based products a bigger part of their diets. The upshot? Manufacturers need to create plant-based products that closely match the sensory profile of the animal protein gold standard to access the critical mass that will drive significant sales.