New breakthrough in the taste of plant-based products

After more than two years of collaboration, research institutions and companies within the food industry under the banner of the Flavor and Texture Consortium have achieved promising results. These outcomes could significantly enhance the sensory experience of plant-based food products, including meat and dairy alternatives.

Addressing sensory challenges

The protein transition is gaining momentum with an increasing range of plant-based products appearing on store shelves. However, many of these products still face sensory challenges, such as bitterness, beany flavours, and a lack of juiciness. The consortium, led by NIZO and including knowledge institutions such as HAS Green Academy and NIZO, as well as companies like Biospringer/Lesaffre, Brabender, Bunge, Danone, Ebro Ingredients, Edlong Flavors, and Ruitenberg Ingredients, focused on identifying the origins of these sensory challenges and developing solutions.

A specially trained sensory panel at NIZO mapped out taste, smell, and texture challenges by evaluating protein ingredients from yellow peas, fava beans, and soybeans. These ingredients were then used in model products such as block cheese, high-protein beverages, and burger patties to pinpoint the sensory challenges in practical applications.

Strategies for taste improvement

While some sensory challenges like bitterness, beany taste, greenness, and astringency are common, each raw material has its unique characteristics. Analysis of volatile and non-volatile compounds showed that the same types of compounds are present in different ingredients and products, suggesting that the ratio of these compounds causes the differences.

Several strategies have been developed to address these challenges. Two successful strategies are particularly noteworthy. The first, targeting volatile compounds, proved effective for liquid products like plant-based beverages, achieving up to a 75% reduction in volatile compounds and resulting in significant taste improvement and a strong reduction in odour. The second strategy involved the production of deodorized protein concentrates. Protein concentrates typically have a stronger flavour compared to their isolate counterparts. To reduce their flavour intensity, Ebro Ingredients developed a deodorization technology that was tested within this consortium. The deodorized concentrates exhibited a lower flavour intensity and an improved mouthfeel.

The results demonstrate that some sensory challenges can be addressed during the production of a consumer product, while challenges linked to non-volatile compounds are better tackled during ingredient production. This underscores the importance of consortia like this, where companies collaborate with knowledge institutions to bring new technologies to market.

Nizo.com