Symrise Taste solutions for alternative proteins

by Editor fleischwirtschaft.com
Sunday, December 16, 2018
One of the focal points is taste solutions for spicy meat-free product categories - whether in vegan burger patties made from quinoa and pea proteins, hot dogs or falafel.
Photo: Symrise
One of the focal points is taste solutions for spicy meat-free product categories - whether in vegan burger patties made from quinoa and pea proteins, hot dogs or falafel.

Symrise creates convincing taste profiles for vegetarian and vegan foods. In the "Symrise Protein Center of Excellence" at the company headquarters in Holzminden, researchers, flavorists, food technicians and chefs develop authentic taste solutions for products based on alternative proteins.

Symrise is a global supplier of fragrances, flavors, cosmetic ingredients and functional ingredients. Its customers include manufacturers of perfumes, cosmetics, food and beverages, the pharmaceutical industry, dietary supplements and pet food.

All components, such as taste, consistency and appearance, meet consumers' demands for meat-free or meat-reduced foods. The firm thus meets the global demand for meat-free alternatives and offers taste profiles with a pleasure factor.

A recent US study shows that very few consumers accept compromises in taste. According to the market research company Mintel, 68% of those surveyed said that taste was the most important factor in dishes based on alternative proteins. In order for consumers to choose products based on alternative proteins, it is necessary to master the taste and sensory challenges.

The company has succeeded in giving products with proteins from peas, soy or rice a taste profile that includes all preferred aspects. They have access to a broad range of vegan taste solutions that also fulfill consumers' desire for more naturalness.

One of the focal points is taste solutions for spicy meat-free product categories. Whether in vegan burger patties made from quinoa and pea proteins, hot dogs or falafel – the company tests each flavor solution for its effect in the culinary end product and develops it further with consumer preferences in mind.

stats