Bridging the Flavor Gap: 7 Solutions to Enhance the Taste of Plant-Based Meat for Maximum Consumer Satisfaction
Today, we are looking into the companies and latest research trying to bridge the flavor gap between plant-based and animal meat with different solutions, including fermented onions, yeasts, chlorella, fermented ingredients, and heme proteins. Flavor is a complex perception that combines taste (sweet, sour, salty, bitter, and umami) with other sensory inputs, particularly smell. Taste and smell interplay to create the overall flavor experience. However, other factors, such as texture and temperature, can influence flavor. Companies often say, “to enhance the taste, texture, and cooking experience of plant-based meat.” As many studies highlight flavor and taste as the drivers behind plant-based meat purchasing decisions, let’s look at the innovations to make these alternatives more appealing to mainstream consumers in order to accelerate the transition to …
