Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops

Abstract

The growing interest in plant-based beverages highlights the need for improving the nutritional and sensory qualities of these products in relation to conventional beverages. To enhance their acceptance and appeal, the blending of different ingredients is a promising strategy. However, further exploration is necessary to identify sensory properties that drive consumer acceptance of plant-based beverage blends, especially those made with alternative ingredients. Therefore, the main objective of this study was to examine the sensory properties and elicited emotional responses of plant-based beverage blends made with the case of underutilized crops. Through a multi-country sensory evaluation study (Belgium, Italy, Serbia, Spain; n = 371), four beverage blends based on oat, faba bean, buckwheat, and lupin were tested under blind and informed conditions. The participants' hedonic liking was measured, and perceived beverage properties and their emotional responses were scoped through CATA tasks. Results showed that blends of oat, faba bean and buckwheat were rated similarly or slightly higher than the oat-only beverage. In contrast, the oat and lupin blend received lower ratings, possibly linked to its off-flavours and unusual appearance. Informing consumers about the underutilized crops used generally increased acceptance. In addition, consumers associated positive emotions such as surprise, humour and novelty with the more appreciated beverages. To conclude, these findings highlight the potential of combining underutilized crops in beverage blends as a new alternative in product development, but it is necessary to consider an optimal formulation which can result in fewer undesirable sensory properties while maintaining nutritional advantages.