IFF, Unilever and WUR Enhance Flavor of Meat Alternatives

International flavor and fragrance producer IFF is joining forces with Unilever and Wageningen University and Research (WUR) to address flavor challenges in plant-based meats.

In a four-year project, IFF and Unilever will explore how flavors interact with protein molecules, aiming to develop innovative strategies for enhancing the taste of meat substitutes. Plant-based proteins often exhibit undesirable aftertastes, prompting manufacturers to mask them with additional flavors, resulting in unwanted aroma characteristics.

Commitment to sustainability and flavor

The joint effort reflects IFF, Unilever, and WUR's commitment to making sustainable and flavorful plant-based foods more accessible. Unilever, recognized for a diverse range of plant-based products, and WUR, a hub for alternative proteins, share the vision of transforming the global food industry.

The emphasis is on understanding and controlling flavor processes to create superior plant-based meat products. Manfred Aben, head of science and technology at Unilever, underscores the role of technology in achieving products with the same taste and texture as animal meat but with a lower environmental impact.

This collaboration among industry leaders highlights their determination to comprehend the workings of flavors in enhancing plant-based meat products, contributing to a sustainable and enticing future for plant-based foods.

Vegconomist.com