Blind taste test: consumers would order Aleph Cuts as often as conventional beef

Taste decides whether a new food makes it onto the menu. So in February 2026 we commissioned an independent blind sensory study with New Sense Research in Israel, comparing Aleph Cuts with a conventional beef cut of equivalent specification.

How we tested

The study used a sequential monadic blind design with 60 participants, aged 21 to 55 and split evenly by gender. All of them eat meat and regularly dine at chef-led restaurants. Both cuts were served plain, with no sauce or seasoning to mask or enhance either product, and participants did not know what they were tasting.

What we found

Purchase intent at parity. 50% would order Aleph Cuts as part of a meal at a chef-led restaurant, compared with 51% for conventional beef.
High acceptance. 96% of tasters accepted Aleph Cuts, compared with 98% for conventional beef, with no statistically significant difference.
Texture on par. Tenderness and juiciness scores matched conventional beef. On tenderness, juiciness and chew, Aleph Cuts also sat closer to what participants considered ideal. Texture has historically been the hardest challenge for cultivated meat.
Nutrition adds appeal. 61% said added nutritional benefits increased their interest, while 11% said they decreased it. Aleph Cuts contains 80% less cholesterol and nine times more polyunsaturated fat than conventional beef, with comparable protein and fewer calories.

Why it matters

“Parity is the prerequisite, not the ceiling,” says Didier Toubia, co-founder and CEO. These results show the foundation is in place as we move toward our first commercial launch in Singapore. Cultivated meat is designed to complement conventional beef supply chains, giving chefs and diners another reliable source of quality protein.

Read the Green Queen exclusive on the study here.