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”
- Something is broken in the way we produce and consume our food
- Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing the earth
- Malnutrition and food inequality remains unacceptable with over 20% of global non communicable disease now attributed to poor diets – worse than smoking.
- We can no longer separate the impacts of our dietary choices on their impacts on the health of our bodies and of the planet as well.
- We need healthy new proteins with a low environmental impact as an important tool to help address a sustainable food future.
- We need scientific underpinning to create a strong evidence and proof points for change that will help to change behaviour and remove consumer uncertainty. The Quorn story is a good example of what has to be done and, importantly, what continues to be done