Consumption of plant-based foods and drinks has increased significantly, and products such as plant-based beverages and alternatives to dairy yogurt have become regular purchases in Spanish households. Currently, two out of three Spaniards have purchased these products, and 40% do so on a regular basis. (Source: 2026 Trends Report, Spanish Association of Plant-Based Food and Beverage Producers).

bebidas plan-based y alimentos plant-based, de origen vegetal

Consumers’ growing concern for their health, as well as for food sustainability, is driving the purchase of these products. Despite this, taste and the sensory experience remain the key factors in making the final decision to buy a product and continue consuming it.

Sensory analysis and consumer research are key to developing plant-based foods that meet consumers’ needs and expectations. These disciplines help reduce uncertainty when developing and launching a new product onto the market.

Sensory analysis and consumer studies for the success of plant-based foods:

Quantitative consumer research:

  • Product testing: Assessing the acceptance and preference of current and potential consumers for the product(s).
  • Concept testing: Measuring the acceptance and purchase intent for a concept, as well as its credibility and uniqueness.
  • U&A Studies: Delve into the habits and motivations that lead consumers to choose a product.

Qualitative Consumer Research:

Understand consumer behavior (motivations/barriers), identify unmet needs that allow for product line expansion, target audiences, etc., through focus groups and in-depth interviews.

Sensory analysis:

  • Discriminative tests: Determine whether there is a perceptible difference between products. These are used to validate changes in ingredients and/or formulation, quality control, consistency across different batches/plants…
    o Triangular test
    o Sensory validation test
  • Descriptive tests: Gain a detailed understanding of the product by obtaining its sensory profile through a panel of trained judges. Used to characterize prototypes, monitor competitors, ensure quality control, etc.
    o Panel of experts in plant-based beverages.

In addition, Mérieux NutriSciences offers a variety of training programs and consulting services in sensory analysis.

Trust the experts at Mérieux NutriSciences to bring the best and safest plant-based foods to market.

María Vallano – maria.vallano@mxns.com

Sensory & Consumer Research Expert Technician