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Multi-research partnership addresses flavor challenges in plant-based meat

A four-year research project between IFF and Unilever, along with Wageningen University & Research (WUR) scientists in the Netherlands, will focus on how flavors bind to protein molecules “with the goal of recommending novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives,” according to IFF.

Hans-gerd-janssen , Givaudan-primelock , Good-food-institute , Unilever , Chemistry-of-wageningen-university , Kerry-group , Plant-based-foods-association , Plant-based-foods , Neil-de-costa , Food-color , Lallemand-specialty-cultures , Organic-chemistry