“Translating authenticity of meat”: Duas Rodas unveils aromas portfolio for plant-based foods
02 Mar 2020 --- Manufacturer of flavors and ingredients Duas Rodas has unveiled its Plant Based Solutions technological platform. The new portfolio of aromas and technological solutions gives the flavor, juiciness and texture of meat to vegetable proteins, offering “the best sensorial experiences for consumers of plant-based foods,” according to the company. The launch comes amid a growing interest in plant-based products as the number of consumers adopting vegan and vegetarian diets increases. Flexitarians consumers, who are looking for the occasional substitution of meat for plant-based products, as they consider them natural and nutritious, are also driving NPD in this sector.
Giving meat flavor to plant-based food
While searching for health and well-being in food, consumers are not willing to give up the odor, taste and texture attributes of traditional foods, notes Duas Rodas. “This has been a great technical and sensorial challenge for the food companies, considering the characteristics of the plants, which are quite different from those of meat. To meet this growing market demand, we invested in the union of technology, research and studies by our multidisciplinary team of flavor specialists to develop the Plant Based Solutions portfolio, which makes it possible to bring the flavor, texture and juiciness of meat to hamburgers with vegetable protein, meeting the sensorial expectations of consumers,” explains Steven Rumsey, Director of Innovation and Technology at Duas Rodas.
The new Plant Based Solutions brings together aromas and condiments, which give a flavor similar to beef, with hints of grilled and roasted meat, onion, garlic and black pepper. Technologies such as bioprocess have been used to translate the authenticity of meat flavor, from natural sources.
The portfolio also has a Tasteful Technologies flavor modulator that acts directly on the “off-notes” unwanted by consumers from soy and pea proteins, in addition to solutions for juiciness and texture, with technology developed exclusively to increase the texture of plant-based products.
“Knowing the consumer deeply, understanding the trends of food in the future, as well as their needs and desires today, led us to believe and invest in this line that offers complete solutions to the food industry, and those who use our technology will be a step ahead of its competitors and closer to serving a slice of the market that only tends to grow,” adds Marketing Manager of Duas Rodas, Paulo Fernando Roquette Mokarzel.
This latest Plant Based Solutions technological platform follows the launch of dotNAT natural ingredients platform last April when Duas Rodas expanded its flavors, botanical extracts and dehydrated fruits and vegetables portfolio.
Edited by Gaynor Selby
