Flavor

Plantex launches natural smoke flavouring

© Plantex
Ingredients

France’s Plantex Launches Natural Smoke Flavouring Free of Polycyclic Aromatic Hydrocarbons

French plant extract manufacturer Plantex has launched a new range called Smok’EXTRACT, providing a natural and innovative alternative to conventional smoke flavourings. The launch comes after the European Commission declined to renew the marketing authorisation for eight primary smoke flavourings due to serious concerns about their polycyclic aromatic hydrocarbons (PAH) content and genotoxicity. Companies will have a transition period of two to five years to find alternative solutions and make any necessary changes to their manufacturing processes before a definitive ban is introduced. However, most natural solutions are incomplete, since no aromatic molecule covers the entire smoke flavour spectrum. Seeing a gap in the market, Plantex decided to develop a natural, PAH-free alternative to smoke flavourings for use in products such as snacks, sauces, and …

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© Planteneers GmbH
R&D

Study: How the Flavor of Plant-Based Meat Could Be Improved Using the Taguchi Method

Scientists in Russia have conducted a study investigating how a statistical method called the Taguchi Method could be used to improve the flavor of plant-based meat alternatives. The research studies the effects of sugar type, concentration, and reaction temperature on factors such as sensory characteristics, volatile organic compounds, and products of the Maillard reaction (a chemical reaction between amino acids and reducing sugars that creates melanoidins, the compounds which give browned food its flavor). The results indicate that temperature is the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. The most notable meat flavor and the highest levels of acceptability were achieved through 25 mM xylose-based flavorings prepared at 140 °C. More research needed Analysis of volatile …

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Planted fermented steak

© Planted
Science

What Makes a Food Taste Meaty, and How Can the Flavor Be Replicated?

A new book has explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets. Called Plant-Forward Cuisine: Basic Concepts and Practical Applications, the book emphasizes the key role of umami (savoriness), one of the five basic tastes. It also discusses “koku”, a concept used by Japanese researchers to describe foods that are rich, complex, and continuous. According to the authors, these two attributes could be vital in helping more people switch to plant-based foods. The book describes how free glutamate and nucleotides are the key to umami flavors; these molecules are found in animal products but are rare in plants. However, there are exceptions, such as sun-ripened tomatoes, mushrooms, and certain seaweeds. “Special concept” The book also explains that …

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Kelly Newsome of ADM

Kelly Newsome © ADM
Interviews

ADM’s 2025 Flavor and Color Trends: “Plant-Based Foods Can Be Vehicles for Flavor and Culinary Innovation”

ADM‘s new 2025 Flavour and Colour Trends for Plant-based Applications report outlines the main themes and drivers shaping flavor and color trends for the upcoming year. In this new report, ADM states 2025 will be a year of embracing the “new human nature” and spotlights four key themes that will shape the F&B world and that reflect evolving needs for wellness, affordability and personalization. Kelly Newsome, Global Senior Marketing Manager, Colors & Savory Flavors, ADM, describes what we can expect next year, and explains that “consumers are on a quest for novelty and positive sensory experiences”. What are the flavor and color trends for 2025? How do they fit into plant-based product innovation? As technology continues to advance rapidly, consumers are gravitating toward flavors and …

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Sandwich with vegan sausage and greens

Image courtesy of Lallemand
Ingredients

Bakon® – Traditionally Smoked Torula Yeast: Embracing Alternative Smoked Ingredients as EU Tightens Regulations

Smoking is a traditional method used to preserve certain foods, such as fish, meat, and dairy products, while also altering their flavor. As an alternative to traditional smoking, smoke flavorings can be added to foods to impart a smoky taste. These flavorings can be used in foods not typically smoked, such as soups, sauces, or confectionery. How is the use of smoke flavorings regulated by law in Europe? Due to the complexity of smoke flavorings, which consist of numerous chemical substances, they are subject to special provisions that differ from those applied to chemically defined flavorings. In the European Union (EU), the use of smoke flavorings is regulated to protect consumers through various regulations. Regulation (EC) No. 2065/2003 focuses on the safety assessments and authorization …

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NTU partners with Bunge to develop alternative protein flavors

© NTU
Ingredients

NTU Singapore Partners With Bunge to Develop Alternative Protein Flavors Using Fermentation

Nanyang Technological University (NTU) Singapore has announced a partnership with global agribusiness and food company Bunge to produce alternative protein flavors using fermentation. The agreement marks the first successful partnership of the Singapore Agri-food Innovation Lab (SAIL), which is funded by Enterprise Singapore. SAIL works to connect solution providers with multinational corporations in order to enhance the agri-food innovation ecosystem. As part of the partnership, Bunge will supply soybean, canola, and sunflower fats and oils, along with oilseed meal and cake (formed after oil is extracted from seeds). NTU’s Food Science and Technology Programme (FST), led by Professor William Chen, will use these ingredients to develop new flavors for use in alternative proteins and plant-based protein products. To achieve this, the researchers will employ solid-state …

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Danish startup EvodiaBio announces it has raised €7 million for its precision fermented aromas.

© EvodiaBio
Fermentation

EvodiaBio Raises €7M to Revolutionize Non-Alcoholic Beer with ‘Yops’, the Aroma of Hops

Danish startup EvodiaBio announces it has raised €7 million from foreign and Danish investment funds, including EIFO and The March Group. Based in Copenhagen, EvodiaBio leverages yeast fermentation to produce natural aromas and flavors for the F&B industry. With the new capital, the company will commercialize its first product, ‘Yops’, the aroma of hops, for the production of non-alcoholic beer, and expand its portfolio. Camilla Fenneberg, CEO of EvodiaBio, said, “We are incredibly proud to have achieved this milestone. This funding round is an important step towards our vision of revolutionizing the food industry with sustainable and innovative solutions. With support from our investors and our strong team, we are ready to take EvodiaBio to new heights and make a significant impact on the global …

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Plant based grilled burger patty with grill marks and rock salt isolated on white. Top view.

© Moving Moment-stock.adobe.com
Meat- and Fish Alternatives

Researchers Discover Ideal Fava Bean Blend for Tasty & Fibrous Plant-Based Meat

Scientists from the University of Helsinki have discovered a promising protein blend for plant-based meat: whole fava bean (also commonly known as fava or broad bean) groat flour (hulled husks) combined with pea protein isolate (PPI). Fava beans are a promising ingredient for producing meat analogs. However, the researchers argue that protein concentrate from these beans has been hindered by its bitter taste, which is attributed to compounds such as free phenolics, vicine, convicine, saponins, and oxidized fatty acids. To overcome the bitter challenge so disliked by consumers, they explored in a new study the feasibility of using two different types of fava bean ingredients instead of concentrates: flour from germinated, gently heat-treated beans and groat from non-germinated, roasted beans. According to the researchers, both heat …

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The Swiss startup Nectariss, founded by Richard Splivallo, a professor and truffle expert, is revolutionizing the world of truffle oils with a range of natural truffle flavor concentrates developed using fermentation.

© Nectariss
Fermentation

Meet the Nectariss Method Reshaping the Truffle Oil Market

The Swiss startup Nectariss, founded by Richard Splivallo, a professor and truffle expert, is revolutionizing the gastronomic scene with natural truffle flavor concentrates developed using fermentation. Under the brand NBROSIA, Nectariss’s products are claimed as “the most authentic truffle flavors on the market.” This statement is reflected in NBROSIA’s popularity, which has skyrocketed, with a 300% growth in its B2B customer base and expansion into five European countries and the USA, as reported by EU-Startups. In an effort to continue pushing the boundaries of flavor innovation, the Nectariss team embarked on a new project funded by the Good Food Institute last year. The research aims to address the flavor limitations of current seafood alternatives by exploring precision fermentation with filamentous fungi and algae to mimic specific seafood flavors.  …

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chicken bouillon Lallemand

© Lallemand
Ingredients

Vegan Flavor Market Gains Momentum Driven by Health Awareness of Plant-Based Diets

There is a growing demand for vegan-friendly options in the world of flavors. According to a recent report by Fact.MR, the vegan flavor market is expected to reach $18,324.3 million by 2034, with a projected CAGR of 5.2% from 2024 to 2034. One of the key drivers of the growth is the increasing awareness of the health benefits associated with plant-based diets. Additionally, growing concerns about environmental sustainability and animal welfare are prompting consumers to opt for vegan products, boosting the demand for vegan flavors.  Interestingly, the increasing exposure to diverse global cuisines, which feature plant-based ingredients and flavors, also influences the market’s growth. North America and China In this scenario, the vegan flavor market in North America is expected to experience robust growth in the coming …

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IFF, Unilever and WUR address flavor challenges associated with alt meats

© IFF
Ingredients

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 …

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