Givaudan flavors transform the taste of plant-based meat alternatives
Givaudan announces an entirely new approach to transform the taste experience of meat substitutes created from textured vegetable protein, a type of protein used extensively in plant-based meat alternatives.
Conventionally, flavor has been added after the texturizing process and this has produced an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.