A sensory study conducted at the Faculty of Animal Science and Food Engineering at USP (FZEA-USP), involving 110 consumers, evaluated two versions of a hamburger: a traditional formulation and another developed with Novapron+ functional collagen. The results showed differences in consumer perception, with the formulation containing collagen standing out.

The collagen-based formulation received an average score of 7.73 for overall acceptability (on a nine-point hedonic scale), while the traditional hamburger scored 7.50. The most notable aspect was texture, which received a score of 7.32, higher than the 6.94 scored by the conventional formulation.

The product also performed better in terms of purchase intent: 81% of participants said they would definitely or probably buy the collagen-containing burger, compared to 63.6% for the traditional version. In addition, 93% of consumers said they would eat a collagen-containing burger, and 74% had a positive perception of the inclusion of the ingredient.

“The results demonstrate how collagen adds value to formulations, providing a better consumer experience with improvements in flavor, texture, aroma, and juiciness,” says Walter Lene, executive director of Novapron+.

With these results, Novapron+ reaffirms its commitment to developing innovative protein solutions that combine science, functionality, and quality to meet the demands of the food industry.