What question did this study set out to answer?

To compare consumer acceptance of a 3D-printed plant-based salmon analogue with a conventional vegan product.

May 28, 2026Open Access

An Exploratory Comparative Study of Consumer Acceptance of 3D Printed vs. Conventional Plant-Based Salmon Analogues: An Innovative Approach to Sustainable Food Production

Key Points

To compare consumer acceptance of a 3D-printed plant-based salmon analogue with a conventional vegan product.
Conducted an exploratory consumer study with 20 participants from two dietary groups: meat and non-meat consumers.
Organized two tasting panels with structured hedonic questionnaires assessing various sensory attributes and market factors.
Analyzed data descriptively and using McNemar’s test and the Wilcoxon signed-rank test, including subgroup analyses.
Product B received significantly higher ratings for aroma, taste, texture, and acceptable price.
Product B generated a higher declared purchase intention than Product A, with a statistically significant difference.
Positive evaluations of Product B were notably higher among non-meat consumers.

Abstract

The modern world faces numerous challenges related to environmental degradation, climate change, and the growing demand for food in the context of rapid population growth. One of the key areas in which solutions supporting the idea of sustainable development can be sought is in society’s dietary habits and the implementation of innovative approaches to food production. Among these, 3D food printing has attracted growing attention as a promising approach for designing plant-based products with tailored structure, composition, and sensory properties. However, the broader adoption of 3D-printed foods may depend largely on consumer acceptance. The aim of this study was to compare the sensory evaluation and perceived market value of two plant-based salmon analogues: a conventional vegan product commercially available on the domestic market (Product A) and a vegan salmon analogue produced using a 3D food printing approach (Product B). An exploratory consumer study was conducted with 20 adult participants representing two dietary groups: meat consumers and non-meat consumers. Two tasting panels were organised, and both products were evaluated using a structured hedonic questionnaire covering appearance, aroma, colour, taste, texture, packaging, perceived ingredient composition, acceptable price, and purchase intention. Data were analysed descriptively and by means of McNemar’s test and the Wilcoxon signed-rank test, including subgroup analyses by dietary profile. Product B received significantly more favourable ratings for aroma, taste, texture, and acceptable price, and it generated a higher declared purchase intention than Product A. The difference in purchase intention between the two products was statistically significant. More positive evaluations of Product B were particularly evident among non-meat consumers. These findings suggest that, in the context of this exploratory tasting study, the 3D-printed plant-based salmon analogue showed promising consumer acceptance, especially among respondents already oriented toward plant-based diets.

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