Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
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.