Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to different challenges facing both the flavor and the food industry alike; first (i) the overwhelmingly intrinsic off flavor profile coming from textured plant proteins used, then (ii) the flavor-scavenging feature of the plant proteins and meat analogues other ingredients they suck up the flavors like a sponge sucks up water, which leads to unbalanced flavor performance and weaker and inconsistent flavor stability and finally (iii) the lack of authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience.Continue reading “Plant-based meat analogues: The taste challenges and prospects”
The path to commercializing cultivated meat. The main challenges and barriers in transforming cultivated meat products from a premium limited product to a global phenomenon.
A presentation by Ido Savir, CEO, SuperMeat.Continue reading “Commercializing Cultivated Meat”