Firmenich launches Dynarome TR for natural heat-induced aroma in plant-based meat analogs

23 Jun 2021 --- Flavor house Firmenich has debuted Dynarome TR as the latest addition to its proprietary SmartProteins technology portfolio. The solution is designed to deliver a natural, “authentic and mouthwatering” cooking aroma for meat analogs across several plant-based food formats. 

“With the BBQ season soon upon us in much of the world, we can anticipate that wonderful smell generated by a favorite meat on the hot grill. However, we found that the simple formula of protein plus fat plus heat – equaling a nice, appetizing aroma – often does not work for meat alternatives,” says Antje Ratz, Firmenich VP SmartProteins Meat Analog Program.

“Instead, sometimes plant-based products may produce a strong smell even in their raw state or, in some instances, can release undesirable off-notes,” she continues.

“We developed a solution which releases a pleasing aroma upon heat at exactly the point consumers would expect it, making for a more authentic meat-like cooking experience in plant-based proteins.”

Firmenich’s SmartProteins portfolio is marketed as a “comprehensive toolkit” of integrated solutions encompassing texture ingredients; juiciness and succulence technology; salt and umami tools and meat tastes.

The natural flavor delivery system Dynarome TR enables “tailored flavor release” at elevated temperatures by customizing the composition of its lipid phase.Tailored flavor release
The natural flavor delivery system Dynarome TR enables “tailored flavor release” at elevated temperatures by customizing the composition of its lipid phase.

“Animal fat plays an important role in flavor generation, tending to melt over a slowly rising temperature. That is difficult to reproduce with plant-based fats alone,” says Jian Zhang, senior scientist, Materials Science R&D at Firmenich.

“This new system has less aroma when meat analogs are chilled during the early low-temperature phase of the cooking. It then releases an enticing cooked aroma during the later stage of cooking and upon eating.”

“At Firmenich, we have a very strong legacy in flavor encapsulation with a highly comprehensive set of technologies across all food and beverage applications. It was intuitive to apply this know-how to meat analogs as well,” adds Iain Beck, Firmenich VP Delivery Systems.

“Natural flavor encapsulation proves to be a very effective method to prevent binding into the protein base, thereby securing flavor integrity, allowing consumers to enjoy the full aroma experience.”

Flavoring a meat-free future
A recent analysis of the Plant-Forward industry trend has suggested that animal-based diets may begin to drop after “peak meat” apex in 2025.

Taste remains a predominant benchmark of plant-based appeal as industry edges closer toward full authenticity in meat-like flavors.

Speaking with FoodIngredientsFirst, Lallemand’s R&D team previously detailed how the company captures the umami essence in natural yeast solutions for plant-based alternatives to hickory-smoked meats, white seafood and boiled chicken.

In other moves, Royal DSM recently unveiled a vegan flavor solution derived from algal oil, designed to elevate plant-based offerings by delivering an “authentic fish taste and mouthfeel.” 

By Benjamin Ferrer

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