Comparing the Likeability on Hunger and Satiety between Pasta Served with Beef-based and Beyond Meat Bolognese

Abstract

The global market for plant-based meat has experienced significant growth in recent years, and an anticipated 19.3% compound annual growth rate is expected by 2030 (Grandview Research). As such, consumers have shown greater interest in plant-based meat due to its perceived health, sustainability, and ethical benefits. Limited research is available that investigates sensory components like likeability and satiety of plant proteins vs. animal protein; the bulk of information focuses on nutritional equivalence, sustainability, and production. We presented panelists with two different portions of pasta; one made with beef bolognese sauce, and one made with plant-based bolognese, and asked them to complete a series of satiety questionnaires that included the assessment of various sensations such as mental and physical fullness, mental and physical hunger, and food liking. The results of this study indicate that plant-based protein leaves consumers satiated for longer periods of time.