IFF — a global supplier in the in food and beverage, home and personal care, and health markets — has embarked on a collaborative research initiative with Unilever and Wageningen University & Research (WUR) in protein-flavor interactions to address flavor challenges in plant-based meat alternatives.
Plant proteins can create beany off-notes and lingering bitterness in plant-based meat alternatives. Manufacturers often mask these unfavorable attributes through a combination of flavors, but this can result in undesirable aroma characteristics.
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