Tofu, a popular plant-based protein, is traditionally made from soybeans, which are poorly suited to northern Europe. Locally adapted legumes, such as faba bean, yellow pea, and grey pea, offer sustainable, regional alternatives. This study investigated how these legumes, with and without Lactobacillus plantarum (LAB) soaking as pre-treatment, influence the sensory properties and consumer acceptance of tofu-like products. Soybean (control), faba bean, grey pea, and yellow pea were used to produce eight tofu samples (with and without LAB treatment). The sensory evaluation involved 102 consumers in Sweden, who assessed sensory attributes using the Check-All-That-Apply (CATA), overall liking on a hedonic scale, and willingness to use (WTU). The study collected data on participants' demographics, dietary patterns, tofu perception, responses to a modified Food Choice Questionnaire (FCQ) and directly stated willingness to pay (WTP). The WTP assessment was conducted under blind and informed conditions to evaluate the influence of the ingredient and its provenance. Soybean tofu received the highest liking, due to its neutral taste and firm texture. Faba bean and grey pea tofu were described as earthy, musty, or bitter, while yellow pea tofu was considered crumbly and dry. LAB pre-treatment did not reduce these traits. Faba bean tofu, however, achieved the second-highest liking, demonstrating potential as a regional alternative. WTP increased when ingredients and origin were disclosed, emphasising the impact of local sourcing. Gender differences emerged: women valued local pulses more strongly, whereas men penalised imports. Importantly, transparent origin labelling can enhance acceptance of sustainable, locally sourced plant proteins. • Consumers (n = 102) in Sweden evaluated tofu alternatives as a sustainable option. • Sensory attributes were linked to liking and willingness to use tofu products. • Firm texture and mild and nutty flavour were key drivers of consumer liking. • Tofu was recognised as nutritious and associated with healthy food choices. • Willingness to pay increased for Swedish-grown legumes when the origin was disclosed.
Fernandez et al. (Fri,) studied this question.