Sensory evaluation of alternative proteins

Why sensory science matters for alternative proteins

Sensory science is critical for the success of alternative proteins, ensuring products deliver on the strongest driver of consumer choice–taste. Integrating sensory science throughout the product development lifecycle helps teams design products that align with consumer expectations. 

This guide highlights both foundational and advanced sensory methods, demonstrating how to apply them strategically from concept development to market launch. It is designed to serve a wide range of readers—from those new to sensory science to technical specialists seeking detailed guidance on conducting sensory evaluations of alternative proteins.

Related resources

Consumer insights

Understand alternative protein consumer segments, demographics, adoption, motivations, and perceptions.

Plant-based meat consumer segmentation

Explore key consumer segments who are open to plant-based meat, including their demographics, attitudes, needs, and behaviors.

Deep dive: Plant-based meat end product formulation and manufacturing

This explainer focuses on crop-derived macromolecular ingredients, their applications in plant-based formulations, and protein texturization techniques.

Deep dive: Cultivated meat end products

Cultivated meat end products will have a lot in common with conventional meat. They also present opportunities for innovation and open-access research.

Decoding demand: The appetite for alternative proteins in Southeast Asia

GFI APAC conducted a first-of-its-kind consumer perception study on plant-based and conventional meat in Singapore, Thailand, Malaysia, Indonesia, Vietnam, and the Philippines. It found that the market for plant-based meat remains less mature in Southeast Asia, but identifies several opportunities for growth.

Meat your match: Insights into the plant-based meat experience in India

GFI India conducted in-depth research on Indian consumers’ experiences with plant-based meat, including multiple weeks of surveys and in-home cooking activities. They found strong satisfaction with some product segments, but also that gaps remained in sensory attributes, cooking experience, and value.

Understanding plant-based category dynamics, motivations, and consumers in Europe

GFI Europe did consumer research in the UK and Germany in partnership with the Plant Futures Collective and HarrisX, which found high rates of interest in flexitarian diets and meat reduction, and some key areas where plant-based meat isn’t yet working to fill that gap in their diets.

The Brazilian consumer and the plant-based market

A survey conducted by GFI Brazil found that many Brazilians are looking to reduce their consumption of animal products. Almost two-thirds had heard of plant-based meat, but less than a quarter had tried it, pointing to a large opportunity to drive trials.

NECTAR: Accelerating the protein transition with taste

As a non-profit initiative of the climate philanthropy Food System Innovations, NECTAR conducts large-scale blind sensory analyses of alternative protein products to unearth category-level insights.