Sensory analysis and hedonic evaluation of fermented plant-based products similar to yogurt
- 12.02.2025
- English Articles
- Karolin Höhl
- Jana Dreyer
Peer reviewed / Manuscript (original) submitted: 22 May 2024; revision accepted: 22 August 2024
Not imitating, but emancipating
Introduction
Recent sales figures for Germany indicate that the market potential of vegan products fermented using lactic acid cultures (hereinafter referred to as “...-gurts”) is increasing [1]. Between 2020 and 2022, sales increased by 12%; the sales volume of “...-gurts” in the “plain” flavor category rose from 11 million (2018) to 19 million kilograms (2020) [2]. Annual sales growth of 7.45% is forecast for Germany until 2029 [3]. The group of products falling into the category of “...-gurts” and other vegan products can no longer be described as niche products [4]. The new Food Based Dietary Guidelines for Germany make this clear. The new guidelines include “plant-based milk alternatives” in both the text and the images [5]. Although this group of products is relatively new compared to traditional dairy products, it has already become an integral part of German food culture.
The impression that vegan “...-gurts” create, their creative product names (used to distinguish them from the legally protected designation of “yogurt”) and the various ways they can be used in the kitchen indicate that they are designed to imitate the traditional fermented products made from cow’s milk or cream known as yogurt under the German Milk Products Ordinance (Milcherzeugnisverordnung) ([6], Annex 1, II). For example, an established fermented soy product is currently marketed on the manufacturer’s website under the product category name “Soy yogurt alternatives”. ...
Abstract
This non-representative, preliminary market study examined four fermented vegan products and a dairy yogurt using comparative product tests with an explorative approach. Vegan products are positioning themselves on the market as “alternatives” to or “substitutes” for traditional yogurts. Qualitative profiles were used to analyze whether these claims are accurate based on sensory characteristics, or whether the products belong to a separate product group that are useful not so much as imitations, but rather as beneficial additions to the diet in their own right.
