Project
Flavor expression in plant protein-based foods (FLAVPRO)
FlavPro aims to examine flavour partitioning for selected key-aroma compounds representative of meat, cheese, and culinary flavours derived from plants or herbs with different classes of proteins, in the product formulation and during consumption.
Growing concerns over environmental sustainability, consumer’s healthy diet and animal welfare has lead the industry to develop alternatives to traditional animal-based foods. Plant-based alternatives have emerged as promising solutions to these challenges. However, the adaption and consumption of these products, notably plant-based meat and dairy alternatives, depend largely on meeting consumer expectations, primarily centred around taste, texture.
There is limited knowledge on how different processing steps or the food matrix formulation impact the binding of flavour compounds to proteins – a vital interaction for enhancing the overall sensory experience of plant-based products. While research has explored protein-flavour interactions in controlled settings, a significant gap remains in understanding how these interactions play out in real food matrices and, crucially, during the release of aroma compounds during consumption.
Addressing these knowledge gaps is essential for improving the palatability and acceptance of plant-based alternatives among consumers.
Project ambition
FlavPro will deliver insights into static binding phenomena and dynamic flavour release during oral processing. This knowledge will provide a solid basis to food manufacturers in the design of plant-based foods with the right flavour solution as a function of the protein type. This information can be used in optimising these products in terms of sensory quality.