# A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk‐ Insights From Traditional and AI‐Facilitated Research

## TL;DR

This paper reviews how processing, marketing, and demographics affect consumer perception of pulse milk, a plant-based alternative with health and environmental benefits.

## Contribution

The paper introduces insights from AI-facilitated research alongside traditional methods to better understand consumer choices for pulse milk.

## Key findings

- Consumer acceptance of pulse milk is hindered by sensory issues like beany and earthy flavors.
- AI methods can complement traditional research in predicting consumer preferences for product development.
- Advanced processing techniques like enzymatic treatments improve the sensory quality of pulse milk.

## Abstract

Sustainable, healthy, and environmental concerns are part of the reasons consumers are shifting to plant‐based diets, such as plant‐based milk, which has reduced greenhouse gas emissions and water footprint as an advantage over animal‐based diets. Pulse crops such as lentils, lupins, chickpeas, and peas offer nutritious and health benefits, containing proteins, dietary fiber, and low‐fat content, as well as soil health restoration and cropping diversification as environmental benefits. Pulse milk is gaining popularity as one of the broader plant‐based milk categories that offer beneficial dairy alternatives. This review summarizes the impact of processing, marketing, and demographic variables and how they influence consumer perception of pulse milk. We also highlighted insights from artificial intelligence (AI) and traditional research methods to understand consumer choices. The consumer acceptance of pulses faces some challenges despite their benefits, related to sensory attributes such as beany, earthy, and grassy off‐flavors and the lack of culinary knowledge amongst consumers. The lower government subsidies for pulses compared to common crops and the lack of sustainability benefits awareness by some consumers limit pulse crop production. Advanced processing techniques like enzymatic treatments and homogenization can enhance pulse milk sensory quality. Marketing strategies tailored to target different demographics can encourage consumption. When developing a food product, analyzing relationships becomes difficult when there are multi‐faceted variables to consider. The gap in traditional research methods can be bridged with AI‐facilitated methods in predicting consumer preferences in product development. Further research is needed to enhance the nutritional and sensory quality of pulse milk.