Multi-research partnership addresses flavor challenges in plant-based meat

A four-year research project between IFF and Unilever, along with Wageningen University & Research (WUR) scientists in the Netherlands, will focus on how flavors bind to protein molecules “with the goal of recommending novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives,” according to IFF.

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Hans Gerd Janssen ,Givaudan Primelock ,Good Food Institute ,Unilever ,Chemistry Of Wageningen University ,Kerry Group ,Plant Based Foods Association ,Plant Based Foods ,Neil De Costa ,Food Color ,Lallemand Specialty Cultures ,Norganic Chemistry ,Wageningen University ,R Amp D ,Lant Based ,Lt Proteins ,Recision Fermentation ,Lavors And Colors ,Proteins ,Plant Based Meat ,Lternative Proteins ,Flavor ,