Open-source benchmarking of plant-based and animal meats

TL;DR

This large-scale study benchmarks plant-based meats against animal products, revealing that while plant-based options often lag in sensory quality, certain formats achieve near parity, guiding future innovation and consumer acceptance.

Contribution

The paper provides an open, comprehensive benchmark dataset comparing plant-based and animal meats across multiple categories, highlighting sensory attributes influencing consumer preferences.

Findings

Plant-based products approach parity in chicken nuggets, filets, and burgers.

Nearly half of consumers rated some plant-based products equal or better than animal benchmarks.

Sensory attributes like savoriness and tenderness are key determinants of liking.

Abstract

Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat, while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality; yet, consumers continue to prioritize taste and texture over sustainability and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale, blinded, in-person sensory evaluation across 14 product categories, 2,684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level, but approach parity in selected formats: Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmark by only 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5-14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable, but not yet consistent across product types. By publicly sharing all data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled, data-driven innovation. All data are freely available at https://www.nectar.org/sensory-research/2025-taste-of-the-industry.