bannière PSF-R28
Mixed dairy-plant products
UMR STLO Unit
Research
PSF group
Mixed dairy-plant products

Mixed dairy-plant products: “I find this is a good idea but… I cannot say why…” – Putting words on a new type of food

Reducing consumption of animal-based protein in favor of plant-based protein in Western diets is a way to mitigate the pressure of our diet on the environment. However, consumers may find it challenging to re-balance their diet. In particular, milk substitution is difficult to some consumers, for nutritional and sensory reasons. New products that mix dairy- and plant-based components could be an opportunity to familiarize consumers with plant-based products characteristics without requiring nutritional expertise

In the present study, STLO and CSGA investigated the attitudes and expectations of French participants toward various types of mixed dairy-plant products. They were invited to react to fictional images of mixed dairy-plant products referring to milk, yoghurt or tofu by checking attributes presented on a list, which they felt matched the product presented. A total of 28 attributes had been identified from 20 preliminary semi-directed interviews and presented to the participants: 7 for nutritional, health or environmental properties, 7 for sensory properties or liking and 14 for attitudes, occasions for use and willingness to taste.

Visuel PSF-R28
Examples of fictional products presented to the tested participants

  • Three different profiles of consumers emerged from answers’ analysis:
  1. self-centered consumers who prioritize pleasure,
  2. altruistic consumers with affirmed food choices (e.g. vegetarian or flexitarian),
  3. unaffirmed consumers for whom all dimensions of food are potential motives for choice. 
  • This latest profile is the most receptive to mixed dairy-plant products.
  • The ingredients associated in a mixed product should be chosen wisely as to appear to fit together well.
  • Soy, and to a lesser extent milk, are controversial ingredients.
  • Yogurt-like products seem more promising than products inspired from milk or tofu.

This pioneer study has identified the key issues of future mixed dairy-plant products: pleasant taste, coherence of the association, and positioning in a food family not too strongly reckoned as “dairy” or “vegan”. In spite of traditional milk-flour recipes like custards, mixed dairy-plant products as retail food clearly appear as novel. Future work will therefore focus on the role of information onto consumers’ attitudes and expectations towards these products.

Collaborations

This work was supported by STLO’s steering committee through the creation of the dedicated working group “LOVe” standing for “Lait-Œuf-Végétaux”.

Read more

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components, Drigon et al. (2023), International Journal of Gastronomy and Food Science, 32, 100725 https://doi.org/10.1016/j.ijgfs.2023.100725

Contacts

Gaelle Arvisenet . Scientifique à l'INRAE UMR-CSGA

Valérie Gagnaire . Scientifique à l'UMR-STLO

Fanny Guyomarc'h . Scientifique Scientifique à l'UMR-STLO

 

 

 

 

 

Modification date: 22 November 2024 | Publication date: 26 April 2023 | By: MHFamelart