The study examined whether cow's milk and beef differ from plant-based alternatives based on emotional profiling. It also sought to determine whether two panels of trained observers with different levels of preparation and experience would reach consistent results. Cow’s milk was compared with almond drink and oat drink, and beef with tofu and seitan. All products were organic. Two panels of trained observers (n=8/10, n=9/11) evaluated the products. The EmpathicFoodTest® (EFT) was used for emotional profiling. Cow’s milk, almond drink, and oat drink could be clearly distinguished from one another. Significant effects were observed in all 12 items of the EFT. Beef also differed significantly from the plant-based alternatives tofu and seitan, specifically in 8 and 9 individual characteristics, respectively. However, the differences between tofu and seitan were not significant. Milk and meat differed primarily in the items “warm/cold” and those related to emotional well-being compared to plant-based alternatives. The two independent panels, one with many years of experience, the other with brief, intensive preparation, achieved largely consistent results. Very good consistency was found for the warm/cold item, the duration item, and the items of emotional well-being. Emotional profiling can describe meat, milk, and plant-based alternatives. Intensive training over a short period enables a panel to achieve results comparable to those of a panel with several years of experience.

Sustainable development encompasses various aspects of nutrition, from global food security to individual diets, as well as the strengthening of willpower through nutrition. Additionally, a plant-based and diverse diet can reduce diet-related diseases and significantly lower greenhouse gas emissions. The foundation for this lies in healthy foods that grow in healthy soil, are processed and traded in a healthy environment, and possess a rich microbiome. This microbiome stimulates the microbiome of consumers, fostering resilience. Achieving the necessary transformation of the food system requires value-based action from all stakeholders and the cultivation of relationships. This begins with the individual, who hones their capabilities accordingly. In this way, the food system evolves into a food organism, where its actors function as independent organs, collaborating as equals to achieve the shared goal of ensuring a sustainable future for humanity and the Earth.