Perceptions of plant-based fish among Atlantic Canadians.

There is an increasing demand for plant-based alternatives by individuals living in the Western world. One of the newer plant-based alternatives is plant-based fish and seafood (PBFs). This study aimed to investigate individuals' opinions and attitudes toward PBFs, as well as evaluate the effect of involvement in the fishing industry on the participants' attitudes.

Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions.

Background: Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed.

Effect of Piperine on Saltiness Perception.

Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine ( = 72), secondly to evaluate piperine's influence on saltiness perception in model solutions ( = 78), and lastly to identify piperine's effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; = 75).

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.

The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products.

An investigation into consumer perception and attitudes towards plant-based alternatives to milk.

Plant-based milk alternatives (PBAs) are growing in popularity, which has led to the creation of many novel beverages from cereals, legumes, nuts, seeds, and pseudocereals. As such, the aim of this study was to evaluate consumer attitudes towards, and perception of PBAs currently offered on the market in Canada. First, a survey was conducted asking participants (n = 323) to complete a word association task investigating PBAs.

Consumer perception and emotional responses to plant-based cheeses.

Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to consumer concern for animal welfare, environmental impact, and health. In order to increase the acceptability of PBCs, sensory studies must be conducted. As such, the aim of this study was to evaluate the acceptability, sensory properties, and emotional responses to PBCs currently being sold in Canada.