Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development.

Evaluation Capacity-building: A Tale of Value-adding

Evaluation capacity-building entails not only developing the expertise needed to undertake robust and useful evaluations; it also involves creating and sustaining a market for that expertise by promoting an organisational culture in which evaluation is a routine part of ‘the way we do things around here’. A challenge for evaluators is to contribute to evaluation capacity-building while also fulfilling their key responsibilities to undertake evaluations. A key strategy is to focus on both discerning value and adding value for clients/commissioners of evaluations. This paper takes as examples two related internal evaluation projects conducted for the Queensland Police Service that have added value for the client and, in doing so, have helped to promote and sustain an evaluation culture within the organisation. It describes key elements of these evaluations that contributed to evaluation capacity-building. The paper highlights the key role that evaluators themselves, especially internal evaluators, can take in evaluation capacity-building, and proposes that internal evaluators can, and should, integrate evaluation capacity-building into their routine program evaluation work.