Understanding sensory and emotional drivers of plant-based fish analogues acceptance in children and adults

Children play a crucial role in the transition to a sustainable diet, but research on their perception of plant-based alternatives remains scarce. This study aimed to investigate the sensory drivers of liking and consumer perceptions of plant-based breaded fish among children (9-11 years; n=98) and adults (n=104). Participants evaluated five plant-based analogues and two animal-based samples for liking (9-point scale), sensory properties using Check-All-That-Apply method, and emotional responses. Despite higher liking for animal-based samples (Adults: 6.5 – 7.3; Children: 7.1 – 7.5), analogue samples were accepted by both age groups (Adults: 4.9 – 5.9; Children: 5.1 – 6.1). Age-related differences were observed: adults preferred the wheat protein-based sample, while children preferred the rice flake-based one. Plant-based samples were associated with sensory attributes, such as unappealing appearance, off-flavour, legume and spicy odour and flavour, bitter taste and pasty and gummy filling, which negatively impacted liking, particularly among children. Emotional responses influenced acceptance in both age groups, with positive emotions linked to animal-based products and negative emotions to plant-based ones. However, the wheat protein sample evoked curiosity and surprise in adults, contributing to its liking. In contrast, children's preference for the rice-based sample was driven by familiarity and sensory similarity to traditional products, with emotions providing no additional insights beyond liking. These findings underscore the importance of age-specific preferences and emotional responses in promoting plant-based foods, with the potential for targeted products to engage both children and adults in sustainable eating. No effect of food neophobia was found on acceptance in either group.