Availability of Vegan Products in the Wrocław Confectionery Market and Consumer Response to a Vegan Baking Prototype

Abstract

Aim: The aim of the article was to examine the availability of vegan confectionery products in the Wrocław market, identify missing products in the confectionery offer, understand consumer demand, and develop a prototype of a vegan cheesecake. Methodology: An analysis of the availability of vegan products in the market was conducted, followed by the development of a recipe and production of a prototype of a vegan cheesecake, and then an organoleptic evaluation was carried out. Results: Most evaluators confirmed that the received product met their expectations in terms of sensory qualities. Implications and recommendations: The study results suggest a demand for vegan confectionery products in the Wrocław market. The production and offering of such products can contribute to meeting the needs of consumers, especially those preferring a vegan diet. Originality/value: A gap in the Wrocław market regarding the availability of vegan confectionery products was identified, and a prototype of a vegan cheesecake was developed, which received positive feedback from consumers. This could be valuable for producers and consumers interested in this market segment.