Firmenich unveils sustained release solution for melting, juiciness and succulence in plant-based alt-meat

19 May 2021 --- Firmenich has unveiled a natural plant-based solution designed to deliver an “authentic meat experience” in meat alternatives. The sustained release ingredient, Dynarome SR, mimics animal fat release to recreate the juicy taste and succulence in vegan products. 

In formulating this solution, the Swiss flavor house leveraged its proprietary combinations of plant fats, aromas and tastes to recreate the melting and mouth coating effect of animal fats in meat analog. Dynarome SR is designed to work across a wide array of products mimicking beef, pork, chicken and even in cheese analogs.

“The format is a culinary paste. The product is blended into the plant-based dough and declared as natural flavor,” Antje Ratz, VP innovation program leader, SmartProteins Meat Analogs at Firmenich, tells FoodIngredientsFirst.

“The culinary paste format allows for the balance and integrity of the right ratio of water and oil soluble ingredients to deliver the desired aroma and taste. This significantly helps reduce the amount of flavor that’s lost through irreversible binding to the plant protein base,” she explains.

“Then, as the fat melts during the cooking process, it transforms into a flavor delivery system, which creates a sustained release of aroma and taste components that – sustained because they remain throughout the eating experience – creating that sought-after meaty lingering effect that’s often missed in meat analogs.”

Click to EnlargePlant proteins and fats, while growing in popularity, often lack key components to create and release typical meaty, juicy notes.

Addressing ubiquitous plant-based formulation demands
“Plant-Forward” is a prominent industry theme highlighted by Innova Market Insights as a Top Trend for 2021, expected to steer product development this year and beyond.

A recent forecast by Boston Consulting Group and Blue Horizon Corporation indicates that consumption of animal-based products in the US and Europe could be on its way down after hitting a “peak meat” apex in 2025.

Plant proteins and fats, while growing in popularity with their reputation as healthier and more sustainable than animal products, lack key components to create and release typical meaty, juicy notes. Certain plant-based products are sometimes considered “dry” to the consumer palate.

“Taking the example of a grilled burger patty, beef notes that generate while cooking and then mingle with the cooked fat melting in your mouth are key to an authentic burger experience,” says Mark Rubin, principal flavorist at Firmenich.

“We wanted to re-create that same effect with a natural product that looks, cooks and smells like beef – but is vegan. The Dynarome SR flavor solution we invented does just that by mimicking animal fat and delivering the right cooking aroma and juicy taste.”

Firmenich touts a consumer-centric approach to rapid prototyping. “Our Chef Designers are bringing agility to the innovation clients are launching at an unprecedented pace,” says Ratz.

“In the SmartProteins arena we are developing solutions for today’s market, but also imagining the future of food. We provide integrated solutions in masking, aroma, taste and texture.”

Firmenich flavor developments
Among recent launches, Firmenich revealed FreshSlice, a proprietary, all-natural collection of next-generation citrus oils for flavors. According to the supplier, FreshSlice delivers unique freshness, juiciness and true-to-fruit taste at a competitive cost. 

The company recently crowned ginger and yuzu as its “Flavors of the Year for 2021.” The flavor giant notes that immunity and optimism are driving demand for the botanicals. Following an unprecedented year of uncertainty, “they represent the world’s collective desire for strength and renewed hope.”

By Benjamin Ferrer

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