{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,5]],"date-time":"2026-11-05T15:44:10Z","timestamp":1793893450540,"version":"4.8.0"},"reference-count":60,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The growth of the plant-based dairy alternatives market and consumers\u2019 diverse preferences and expectations prompted an evaluation of plant-based yogurt alternatives based on coconut, oat, soy, and cashew nut compared with dairy yogurt. Consumers\u2019 responses were assessed under blind, expected, and informed conditions using hedonic evaluation, the Check-All-That-Apply (CATA) questionnaire, and purchase intention measurement. The type of raw material significantly influenced the physicochemical properties, sensory profile, and consumer perception of fermented products. Dairy yogurt achieved the highest overall liking, while the coconut-based yogurt alternative was the most preferred plant-based product and showed sensory characteristics closest to dairy yogurt. Taste was identified as the main driver of overall liking, followed by creaminess, thickness, and light color. Conversely, artificial flavor notes, blandness, gray appearance, and thin texture were the main negative drivers of overall liking. The integration of physicochemical, sensory, and hedonic data confirmed that consumer responses are shaped through sensory perception rather than direct evaluation of instrumental quality parameters. Product information positively influenced consumer expectations, but its effect on final acceptance depended on whether sensory quality met those expectations. Higher overall liking consistently predicted higher purchase intention, indicating that sensory acceptance remained the primary determinant of consumers\u2019 willingness to buy plant-based yogurt alternatives.<\/jats:p>","DOI":"10.3390\/foods15183350","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T16:06:51Z","timestamp":1790006811000},"page":"3350","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Power of Information: How Labeling Alters Young Consumer Acceptance and Purchase Intention of Plant-Based Yogurt Alternatives"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3110-3630","authenticated-orcid":false,"given":"Inga","family":"Klimczak","sequence":"first","affiliation":[{"name":"Institute of Quality Science, Pozna\u0144 University of Economics and Business, al. Niepodleg\u0142o\u015bci 10, 61-875 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7569-9192","authenticated-orcid":false,"given":"Dorota","family":"Klensporf-Pawlik","sequence":"additional","affiliation":[{"name":"Institute of Quality Science, Pozna\u0144 University of Economics and Business, al. Niepodleg\u0142o\u015bci 10, 61-875 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-2038-6173","authenticated-orcid":false,"given":"Aleksandra","family":"Olejniczak","sequence":"additional","affiliation":[{"name":"Institute of Quality Science, Pozna\u0144 University of Economics and Business, al. Niepodleg\u0142o\u015bci 10, 61-875 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8902-5228","authenticated-orcid":false,"given":"Sylwia","family":"Chudy","sequence":"additional","affiliation":[{"name":"Department of Dairy Science and Process Engineering, University of Life Sciences in Pozna\u0144, ul. Wojska Polskiego 28, 60-637 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"key":"ref_1","unstructured":"(2026, September 11). Dairy Mid-Year Report 2026. Available online: https:\/\/www.grandviewresearch.com\/industry-analysis\/dairy-alternatives-market."},{"key":"ref_2","unstructured":"GFI Europe (2026, September 04). European Plant-Based Sales Data. Available online: https:\/\/gfieurope.org\/european-plant-based-sales-data\/."},{"key":"ref_3","unstructured":"Statista (2026, September 04). 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