“As much of an art as a science”: Givaudan’s new approach to texturized vegetable protein for plant-based meat alternatives
The flavor giant has developed new techniques for taste, texture and mouthfeel
07 Oct 2019 --- Givaudan has launched a unique flavoring approach to transform the taste of plant-based meat alternatives. The flavor giants’ new techniques allow for extensive use of high moisture texturized vegetable proteins (TVP). Developed as part of Givaudan’s industry-leading program in protein, these advancements have been the result of many hours of research, trial and learning, where even minute changes in flavor composition, water or temperature can have a dramatic effect on the end result.
The move comes amid a flurry of NPD within the plant-based space as more consumers show signs of being enticed by meat alternatives. Last month, new consumer research from Innova Market Insights showed that as many as 10 percent of Americans claim they always buy meat alternatives, while a further 36 percent claim to do so often or sometimes.
Conventionally, flavor has been added after the texturizing process, producing an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.
Textured vegetable protein, typically soya, has long been a staple of meat substitutes with the texture created by transforming the globular vegetable protein into long fibers that are typical in meat.
“Givaudan has studied how to best flavor high moisture texturized protein and has developed strategies to maximize performance and produce a much longer-lasting authentic meat flavor which, when combined with post-texturizing marinating, transforms the taste experience of plant-based texturized vegetable protein,” explains Dr. Flavio Garofalo, Global Category Director, Savory Flavors and Natural Ingredients.
“Vegetable protein’s globular format is transformed into longer fibers to produce a meat-like texture by extrusion, essentially a kneading process similar to that of bread making. This has been successful in terms of texture, but not so much in terms of taste,” adds Dr. Garofalo.
“It is almost as much of an art as a science. In addition to great flavor, there is also texture and mouthfeel to consider, and we have developed the whole package,” he states.
This new flavor technique is supported by skilled and knowledgeable food scientists who can create the optimum texture and appearance for applications such as meat-free chicken pieces, nuggets, burgers and other applications for high moisture TVP, notes the company.
Givaudan’s new unique flavor approach also comes at the same time as Givaudan’s Protein Challenge to redefine meat which later this month will see four top international chefs showcase the potential of plant-based proteins. Each chef will develop and present culinary approaches with a strong plant-based protein focus addressing areas including plant-protein snacks and modern barbecuing, as well as considering how the techniques and benefits of slow cooking meat may be applied to meat alternatives.
“Combatting off-notes in plant-based protein and striking the balance between functionality, texture, taste, nutrition and cost are key challenges in the plant protein space,” Dr. Garofalo told FoodIngredientsFirst in September.
Plant-based meat alternatives represent one of the strongest dietary shifts and greatest innovation opportunities in the food industry today. A recent UN report noted that plant-based foods could be key in the climate change fight. Meanwhile, a think tank has predicted that US beef and dairy production volumes will decline by 90 percent by 2035, as technology develops to make protein-alternatives even cheaper and more appealing.
By Gaynor Selby
