Understanding the perceptual and behavioural barriers influencing the acceptance of plant-based tuna analogues

Fish demand is linked to unsustainable fishing practices, posing risks to the loss of marine biodiversity. Increasing attention to environmental issues has led to the development of plant-based fish formulations designed to mimic the taste, texture and appearance of fish. This category has experienced the fastest growth in sales of plant-based analogues, but several factors still hinder their consumption, including sensory characteristics. The aim of this study was to evaluate consumer perceptions, liking and drivers of acceptance of plant- based canned tuna. A sample of 165 adults balanced according to gender and age evaluated eight commercial samples: five formulated with different plant-based protein sources (e.g. textured soy, pea or wheat protein) and three animal-based control samples. Overall liking and sensory attributes characterizing food samples by means of CATA questionnaire were evaluated. Data about socio-demographics, food frequency consumption, food related lifestyles and personality traits were also collected. The results showed that samples (F=92.96; p<0.001) and age (F=4.19; p=0.01) had a significant effect on liking. All plant-based samples received low liking scores (<40), while those of animal origin were in general well appreciated (Ls-mean = 63.4 – 65.6). Principal Coordinate analysis showed that “Pink colour”, “Tuna odour/flavour”, “Oil odour/flavour” and “Saltiness” were drivers of liking, while «Unappealing appearance», «Legume/vegetable odour/flavour », “Off-flavours”, “Bitterness”, “Gumminess” had a negative impact. Two consumer clusters were identified: 'Dislikers of plant-based samples' (PB_Dislikers, 73%) and 'Likers of plant-based samples' (PB_Likers, 27%). This study provides valuable insights into the sensory attributes of canned tuna analogues and underscores the importance of sensory optimization in the development of plant-based alternatives that meet consumer preferences. This study was funded by National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3 by the Italian Ministry of University and Research through the European Union— NextGenerationEU funding (OnFoods project, PE00000003-CUP D93C22000890001)