The consumer need for healthier, and more sustainably formulated food and beverage products has accelerated the consumption of items comprising non-animal-based proteins.
It may seem obvious, but these proteins simply don't perform in the same way as their traditionally processed, animal-based counterparts.
If a meat-based product is the consumer's mental reference, it is an enormous challenge to recreate that same experience with vegetable proteins in appearance, colour, texture and processing behaviour - not to ignore the difficulty of mimicking the taste and smell.
"Flavouring technology has been used in processed foods and meats for decades to restore the taste quality lost due to processing - or even to simply enhance consumer liking.
IFF tailors its capabilities to meet the fast-growing consumer trend to 'swap' to plant-based proteins.
It is no surprise that IFF's recent consumer research has indicated that taste is the key driver for purchasing for consumers seeking these new food products.
Vegetarians, flexitarians, and reducitarians all consider health and the environment to be important reasons for switching from meat to alternatives, but they will only stay loyal to the product if it tastes good.
In order to develop a great-tasting plant-based product, new flavouring technologies and different approaches are required.
As the vegetable protein source has a unique texture, it interacts differently with flavouring ingredients, meaning it's taste is very different and generally less appreciated.
IFF's global Re-imagine Protein® programme provides deep insights into these three critical elements of protein source materials. The company has created a toolkit of flavours to highlight its expertise in this area and address these challenges. IFF's Taste Design® model is also available and delivers optimal taste performance to vegetable protein-based products.