Consumer preferences for new fermented food products that mix animal and plant protein sources

Consumers are being encouraged to increase the proportion of plant protein in their diets enhance sustainability food systems. One approach is develop plant-protein-rich foods that acceptable consumers. This study examined French people’s reactions cheese alternatives—new fermented products mixed animal and sources. We conducted experimental sessions with 240 participants assess responses three containing different percentages yellow pea cow’s milk. First, we asked blind-taste solicited hedonic scores products. then provided simple information about products’ composition them taste score liking a second time. also consumers estimate willingness pay (WTP) for each product before after revealing additional nutritional or environmental benefits consuming pea-based foods. The lowest percentage highest milk received scores, WTP was correlated scores. led significant increases two products, but not least preferred product, namely one pea. finding suggests participant depended on preferences.