IFF has joined forces with Unilever and Wageningen University & Research (WUR) in a concerted effort to address flavour challenges in plant-based meat alternatives.
The unique flavour profile of plant proteins often introduces undesirable notes, such as beany off-flavours and lingering bitterness in meat alternatives. Manufacturers typically mitigate these attributes by using combinations of flavours; however, this approach may result in undesirable aroma characteristics.
In response to this challenge, IFF and Unilever are spearheading a comprehensive four-year research project, collaborating with scientists from WUR in the Netherlands. The primary focus of the project is to explore how flavours bind to protein molecules, aiming to recommend innovative flavouring strategies that enhance the sensory experience of plant-based meat alternatives.
Leveraging IFF’s expertise in protein purification and natural food flavouring, the project aims to identify areas within flavour compositions with the highest potential for success.
WUR will employ advanced analytical methods to study protein-flavour interactions, ensuring a scientific foundation for the research. Unilever’s involvement will guarantee a consumer-centric approach, aligning the research with consumer preferences.
Neil Da Costa, lead scientist, global product research at IFF, said: “Our mission is to understand and improve flavour quality in plant-based meat by unravelling the intricacies of protein interactions, to investigate flavour loss and elevate the overall flavour profile. This joint commitment aligns with our shared goal of improving consumer eating experiences and fostering positive change within the plant-based food industry.”
Manfred Aben, nutrition and ice cream head of science and technology at Unilever, commented: “Moving to a more plant-based diet is very important for our health and the planet. Technology is a key enabler for us to create plant-based products that have the same great taste and texture as animal meat but have a lower environmental footprint.”
He continued: “We always strive to improve our products and satisfy our consumers’ changing needs and preferences. This research partnership will enable us to understand and control how flavours work to create superior plant-based meat products.”
Hans-Gerd Janssen, part-time professor at the chair group Organic Chemistry of Wageningen University and scientist at Unilever, added: “Working together with companies helps translate the knowledge of Wageningen University & Research into practice and for companies to contribute their valuable practical experience for us to learn from. Developing meat alternatives that are even tastier and healthier can drive the transition to more plant-based options.”
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