An investigation into consumer perception and attitudes towards plant-based alternatives to milk

Milk is an important dairy product in U.S. food retail. Lifestyle changes toward climate-conscious consumption, animal welfare, and food safety concerns have increased the popularity of plant-based milk alternatives. This study is focused on such beverages and provides insights and best practice recommendations for marketing managers in the U.S. food retail sector. An online survey was distributed to explore factors explaining the intentions of U.S. consumers to purchase and pay a premium for plant-based milk alternatives. Food curiosity and food price inflation were identified as relevant for both willingness to buy and willingness to pay a price premium. In addition, animal welfare concerns and the green and clean product image of plant-based alternatives were relevant to the willingness to pay a premium for plant-based milk.

Section: Introductionmentioning

confidence: 99%

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

Rombach

Dean

Bitsch

2023

“…The overall acceptability of ZBY01 was the highest among the four samples. In the sensory evaluation of oat milk, flavor and appearance could influence the overall acceptability of the product [ 36 , 37 ] and need to be improved during oat milk production. The oat milk produced by us had a superior flavor and a slightly better appearance compared to the commercial product ( Figure 5 ).…”

Section: Resultsmentioning

confidence: 99%

Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars

Zhou

Jia

Cui

et al. 2023

Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.

“…An online interview conducted in Denmark among young adults showed that consumers who consider milk and plant-based alternatives nutritionally equivalent are also those who consume them more often [ 36 ]. In a Canadian study based on perceptions and attitudes towards plant-based milk alternatives, plant-based drinks were associated with sustainability and health benefits among participants [ 37 ]. The above results highlight the importance of correct information for better acceptability.…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Milk Alternatives in Child Nutrition

Brusati¹,

Baroni²,

Rizzo³

et al. 2023

Plant-based milk alternatives can be distinguished in two main categories, differing in production processes and regulation: plant-based formulas and plant-based drinks. They are now a widely accepted class of products on the international market. The various plant-based milk alternatives differ in nutritional characteristics due to their origin and manufacturing; more importantly, whereas formulas from plant and cow origin can be used interchangeably, plant-based drinks are nutritionally different from cow’s milk and can be consumed by children subsequently to the use of formula. Several scientific organizations have expressed differing opinions on the use of these products in the diets of children. In the face of unanimous conclusions regarding the use of these products during the first year of life, in subsequent ages there were conflicting opinions regarding the timing, quantities, and type of product to be used. From the viewpoint of the child’s overall diet and health, it could be suggested that these foods be considered not as simple substitutes for cow’s milk, but as part of a varied diet, within individual advice of use. We suggest accepting the presence of these products in a baby’s diet (omnivores included), planning their use correctly in the context of a balanced diet, according to the specific product and the needs of the individual.