Consortium aims to enhance flavour and texture plant-based

The Flavour and Texture consortium, a collaboration of research organizations and industry leaders in the food production chain, is focused on resolving flavour and texture issues in plant-based foods. Supported by the Dutch government's Top Sector Agri & Food initiative (TKI), the consortium includes Biospringer by Lesaffre, Brabender, Bunge, Danone, Edlong Flavors, Ebro Ingredients, HAS Green Academy, Ruitenberg Ingredients, and NIZO, with NIZO coordinating the efforts.

As plant-based products continue to gain popularity, the consortium aims to improve the eating experience of plant-based meat and dairy alternatives. These products face challenges such as bitterness, beany flavours, and low juiciness. The Flavour and Texture consortium brings together industry expertise to understand the sensory concerns in these alternatives and develop techniques to address them.

Identifying sensory challenges

The consortium's initial focus is on yellow pea, faba bean, and soybean protein concentrates and isolates. By identifying key sensory challenges in these ingredients and model products like high-protein beverages, semi-hard cheese, and hamburger patties, the consortium aims to pinpoint the molecules responsible using sensory profiling, gas chromatography-mass spectroscopy (GC-MS), and high-performance liquid chromatography (HPLC).

No universal cause

Preliminary findings suggest that there is no universal cause for sensory challenges, with different molecules and combinations contributing to similar issues in different products. Matrix and cross-modal effects also play a role. The consortium is currently developing and testing mitigation strategies during production, including ingredient pre-processing, customized processing conditions, and masking techniques.

The Flavour and Texture consortium's collaborative efforts are set to revolutionize the plant-based food industry by addressing sensory challenges and improving the flavour and texture of alternatives. Their groundbreaking research will have a lasting impact on the growing global market of plant-based foods.

Nizo.com