The Burger Battle: The Future is Blended

Abstract

Texture is one of the major barriers to acceptance of sustainable protein products, yet the relationship between instrumental texture and consumer perception remains poorly understood. Here we combined consumer sensory evaluation and texture profile analysis to identify the factors that drive burger acceptance across blended, animal-based, and plant-based formulations. A total of 472 diners evaluated beef-mushroom (n = 171), turkey (n = 100), bean (n = 100), and pea (n = 101) burgers served in Stanford University dining halls, while texture profile analysis quantified physical texture (n = 10 per product). The beef-mushroom burger achieved the highest ratings for meatiness (77.0/100), tastiness (69.4/100), and moistness (61.8/100), and 78% of consumers rated its moistness as just-about-right. Although the pea burger exhibited mechanical properties similar to the beef-mushroom burger, including indistinguishable cohesiveness values (0.53 vs. 0.53), it received substantially lower ratings for meatiness (56.1 vs. 77.0), indicating that mechanical similarity alone does not ensure consumer acceptance. Across products, moistness emerged as the primary sensory limitation, with 58% of turkey consumers and 46% of bean consumers reporting insufficient moisture. Cohesiveness showed the strongest association with perceived meatiness (r = 0.82). These findings demonstrate that successful burger reformulation requires more than mechanical matching; products must reproduce the moisture, flavor, and eating experience associated with meat. Blended burgers may represent the most practical near-term strategy for reducing meat consumption without compromising eating quality.