Unearthing the science behind meaty tastes and textures could influence more people to switch to plant-based diets, according to recent research compiled in a book titled Plant-Forward Cuisine.“The book argues, based on fundamental plant biology and human evolution, that the fifth basic taste umami is typically absent in plants, e.g., vegetables (apart from some ripe fruits). But it is our genetic inheritance to seek out umami-rich foods,” co-author Ole G. Mouritsen, professor Emeritus of Design and Consumer Behavior at the University of Copenhagen, Denmark, tells Food Ingredients First.
