## 1 Introduction  
In recent years, there has been a significant shift in consumer preferences towards more sustainable and plant-based alternatives (PBAs) to animal products, particularly meat [1]. This shift is driven by consumers' concerns about health, environmental sustainability, and animal welfare [2, 3]. Alternative protein sources, including pulses, algae, insects, plant-based meat substitutes, and cultured meat, are commonly regarded as healthier and more environmentally sustainable compared to conventional animal-derived proteins [4]. The global shift towards plant-based diets has catalysed a transformative wave in the food industry, with manufacturers and retailers increasingly adopting this new paradigm. Within the European context, retail sales of plant-based foods have seen a remarkable up-surge in recent years. This growth is primarily attributed to the introduction of innovative products and advanced technological innovations in the market. In 2022, the European market saw a 6% increase in plant-based food sales, marking an overall rise of 21% since 2020, and reaching a total of 65.8 billion [5]. Plant-based alternatives are predominantly linked to public benefits such as climate impact, biodiversity, and ethical choices rather than private attributes like taste and price [6]. Despite the association of plant-based products with public goods, it was discovered that private good features played a crucial role in their consumption. Healthiness and taste were revealed to be highly relevant for the acceptance of all alternative proteins, particularly in the case of pulses [7]. Additionally, the appeal of the product's texture plays a pivotal role in consumers' acceptance of plant-based products [8]. Consumer willingness to try various categories of plant-based alternatives differs, with meat substitutes typically acquiring greater interest and a higher willingness to consume (WTC) than fish substitutes [9]. Consumers also differ in terms of the frequency of consuming meat alternative products depending on their type of diet, with flexitarians being the most likely to consume both highly processed PBAs convenient products as well as legumes [10]. Another important issue related to incorporating more plant-based products into the diet is ensuring consumers have access to a variety of options, new sensory experiences, and an adequate amount of nutrients. It is observed that consumers transitioning to plant-based diets often consume an excess of grain-based proteins in comparison to vegetable-based proteins, resulting in an insufficient intake of valuable nutrients [11]. Widespread criticism has been also directed at numerous emerging plant-based food alternatives due to their high level of processing, often leading to their classification as 'ultra-processed' food products [12; 13]. Adverse changes in the diet are largely associated with a lack of skills in preparing diverse, nutritious, and sensorily appealing vegetable-based dishes. Greater emphasis should be placed on the development of new products containing plant-based proteins that are not only convenient, but also contribute to a healthier, nutrient-dense plant-based diet. Incorporating high-quality convenience plant-based foods into one's diet can significantly improve overall dietary health by addressing the challenges associated with preparing vegetable-based dishes [14]. Developing new plant-based products with a lower degree of processing, utilising easily accessible raw materials that can be sourced from local providers, appears to be a sound approach. Legumes and plant-based meat substitutes are considered more sustainable sources of protein, and they appear to be the most promising approach, both in terms of environmental impact and societal acceptance [4]. Soybeans have early emerged as a versatile and popular choice for plant-based alternatives.