《FoodPacific Manufacturing Journal》 E-Newsletter Issue 5.2022,2nd
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Dear [FIRSTNAME],
Plant-based meats are now ubiquitous, but not all are created equal. Kerry’s new survey shows that for Australians, the decision-making rests on texture first, followed by flavour. And for these consumers, the point of reference is none other than the beef burger.
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Beef burger: Benchmark for plant-based burgers
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Kerry surveyed over 1,500 consumers across the US, UK, Australia, and Brazil to uncover sensory expectations around plant-based burgers. Among the findings is how Australians consider texture (grilled and juicy) as the prime quality for choosing their plant-based burgers.
Read more
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